Greek Dolma Recipe

Name: Greek Dolma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces grape leaves; 1 quart warm water; 1 pound ground beef or lamb; 1 cup cooked rice; 1/2 cup minced onion; 1 teaspoon salt; 1/4 teaspoon allspice; 1/8 teaspoon black pepper; 1 cup water; 1 tablespoon parsley minced; 1/2 cup chopped walnuts

Servings: persons

16 ounces grape leaves
1 quart warm water
1 pound ground beef or lamb
1 cup cooked rice
1/2 cup minced onion
1 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon black pepper
1 cup water
1 tablespoon parsley minced
1/2 cup chopped walnuts

1
Rinse grape leaves in warm water (they are usually packed in brine and are very salty); sort leaves, selecting the most perfect to stuff; save the rest. Mix stuffing ingredients thoroughly. Place a grape leaf vein side up and stem end toward you on the counter; near the base put 1 heaping teaspoon of stuffing. Fold right and left sides over stuffing and roll up - rolls should be quite tight so they won't unroll during cooking.
2
Place stuffed grape leaves in a casserole dish on a bed of imperfect leaves (these cushion the doma and are discarded after cooking). Arrange rolls very close together in rows, making several layers if necessary. Pour in enough warm water to barely cover the first layer. Cover dish and bake in oven about 45 minutes.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces grape leaves, 1 quart warm water, 1 pound ground beef or lamb, 1 cup cooked rice, and more.

Yes, Greek Dolma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Dolma

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