Dolma (Stuffed Grape Leaves with Meat and Rice) Recipe
Delicious Dolma, traditional stuffed grape leaves filled with a savory mixture of ground beef, rice, and aromatic spices, baked to tender perfection and served with a creamy garlic yogurt sauce. This classic Middle Eastern recipe makes a wonderful appetizer or main dish and is perfect for family gatherings or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Filling
- 2 pounds ground beef
- 2 ½ tablespoons kosher salt
- 2 teaspoons paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon mild pepper paste (optional)
- 1 cup finely chopped onion
- 1 cup medium grain rice (rinsed)
- ½ cup finely chopped flat-leaf parsley
- ½ cup tomato paste
Dolma Assembly
- 110 to 120 preserved grape leaves (rinsed, stems removed, and squeezed dry)
- 2 cups water
Yogurt-Garlic Sauce
- 2 cups plain yogurt
- 3 cloves garlic (finely chopped or crushed)
- 2 tablespoons water (or as desired)
- Kosher salt, to taste
Instructions
- Prepare the Filling: In a large mixing bowl, combine the ground beef with kosher salt, paprika, and black pepper. Add the finely chopped onion, rinsed rice, parsley, tomato paste, and mild pepper paste if using. Mix thoroughly using a large spoon or your hands until all ingredients are well incorporated.
- Stuff the Grape Leaves: Lay each grape leaf flat with the underside (less smooth, veined side) facing up. Place about one tablespoon of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end upwards to form a compact, sausage-like roll. Repeat this process with the remaining leaves and filling.
- Preheat the Oven: Preheat your oven to 400°F (205°C) and position the oven rack in the center to ensure even baking.
- Arrange Dolmas in Baking Dish: Place the rolled grape leaves seam-side down in a 9-by-13-inch baking dish, stacking them two layers high. If you have any extra unwrapped grape leaves, lay them on top to cover and prevent drying or over-browning. Pour 2 cups of water evenly over the stuffed leaves.
- Bake the Dolmas: Cover the dish first with parchment paper, then a layer of foil to keep moisture in. Bake for 45 minutes at 400°F. Then reduce the temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the rice is tender. Let the dolmas cool in the pan for 5 to 10 minutes before serving.
- Prepare Yogurt-Garlic Sauce: While the dolmas are baking, mix the plain yogurt, chopped garlic, kosher salt, and water in a bowl. Adjust the water quantity to reach your preferred sauce consistency, from thick to slightly runny.
- Serve: Drizzle the yogurt-garlic sauce over the warm dolmas and serve immediately for a flavorful and comforting meal.
Notes
- Rinsing the rice helps prevent it from becoming too sticky inside the dolma.
- Mild pepper paste is optional but adds a subtle depth of flavor.
- Using preserved grape leaves requires rinsing to remove excess salt and softness preparation.
- Covering the dolmas while baking helps maintain moisture and tenderness.
- The yogurt sauce can be prepared in advance and stored in the refrigerator.
- Leftover dolmas can be refrigerated for 2-3 days and reheated gently.