Recipes

Dolma

Name: Dolma
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 cups uncooked white rice; 1 teaspoon minced fresh parsley; 1 pound ground beef; 0.5 teaspoon ground allspice; 0.5 teaspoon ground black pepper; 0.25 teaspoon curry powder; 1 (16 ounce) jar grape leaves, drained and rinsed; 2 tablespoons vegetable oil; 1 potato, sliced into rounds; 1 cup canned tomato sauce; 2 cups water, or as needed

4.1

(21)

17 Reviews

3 Photos

Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!

Recipe by MRSREAMESNOODLE

Updated on July 14, 2022

3

Prep Time:

30 mins

Cook Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

3 cups uncooked white rice
1 teaspoon minced fresh parsley
1 pound ground beef
½ teaspoon ground allspice
½ teaspoon ground black pepper
¼ teaspoon curry powder (Optional)
1 (16 ounce) jar grape leaves, drained and rinsed
2 tablespoons vegetable oil
1 potato, sliced into rounds
1 cup canned tomato sauce
2 cups water, or as needed

Directions

In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

Note

My grandma hollows out all sorts of veggies and packs any leftover meat mix in them, which is added into the layers of dolma, and they are delish! Some to try: cabbage leaves, bell peppers, carrots, potatoes, tomatoes (my fave), zucchini chunks, the list is endless!

Nutrition Facts (per serving)

363	Calories
14g	Fat
48g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 363
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	24%
Cholesterol 32mg	11%
Sodium 1216mg	53%
Total Carbohydrate 48g	17%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 12g
Vitamin C 9mg	47%
Calcium 134mg	10%
Iron 4mg	21%
Potassium 292mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.