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Homemade Dolma: Turkish Stuffed Grape Leaves photo

Dolma: Turkish Stuffed Grape Leaves

This Dolma is a flavorful delight! Tender grape leaves wrapped around a savory filling of beef and rice, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

For the Dolma:
  • 80 pieces Grape leaves rinsed and drained
  • 14 oz Ground beef
  • 1.5 cups Rice
  • 2 medium Onions grated
  • 2 medium Tomatoes grated
  • 1 tbsp Tomato paste for depth
  • 0.75 cups Sunflower oil for sautéing
  • 0.5 tsp Red pepper flakes to add spice
  • 1 tsp Dried mint for aroma
  • 0.5 tsp Black pepper for seasoning
  • 0.5 tsp Cumin to warm flavors
  • 1 tsp Salt to enhance flavors
  • 1 tbsp Tomato paste for a second layer of flavor
  • 2-3 cups Water to cook the Dolma

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Colander
  • Serving Platter

Method
 

Preparation Steps:
  1. Begin by rinsing the grape leaves under cold water to remove excess brine. Carefully separate them and set aside to drain. If the leaves are too tough, you can blanch them in boiling water for a couple of minutes to soften them.
  2. In a large skillet, heat the sunflower oil over medium heat. Add the grated onions and sauté until they become translucent. Then, add the ground beef and cook until it's browned. Stir in the grated tomatoes, tomato paste, rice, red pepper flakes, dried mint, black pepper, cumin, and salt. Mix everything well and cook for about 5-7 minutes until the rice starts to absorb the flavors.
  3. Take one grape leaf and place it on your cutting board with the stem side facing you. Add a spoonful of the filling (about 1 tablespoon) near the stem. Fold the sides over the filling, then roll it up tightly from the stem end to the tip. Repeat this process with the remaining grape leaves and filling.
  4. Layer the rolled Dolma neatly in a large pot. Once all the Dolma are in, drizzle with a little more sunflower oil and add enough water to cover them (about 2-3 cups). You can place a plate on top of the Dolma to keep them submerged during cooking.
  5. Cover the pot and bring the water to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour. The Dolma are ready when the rice is tender and the grape leaves have absorbed the flavors.
  6. Once cooked, remove the pot from the heat and let it sit for a few minutes before serving. Carefully transfer the Dolma to a serving platter and enjoy warm or at room temperature.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat gently with a splash of water to keep them moist.
  • Freeze uncooked Dolma for up to 3 months, cooking them from frozen when ready.