This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.

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  • Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Nutrition Facts

321 calories; 20 g protein; 20.6 g carbohydrates; 56.9 mg cholesterol; 1151.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2009
I love Dolma its actually my fav. Iraqi dish but it has to be done the right way. The Iraqi version uses lemon juice pomegranet molases and sugar with the water for cooking and flavoring these tastey lil things. Oh and a bit of EVOO drizzeled in with the water would glaze it extra beautifully! YUM! This recipe however is worth a try because any middle eastern version of Dolmas or Waraq inab is delicious really. Read More
(34)

Most helpful critical review

Rating: 3 stars
01/03/2012
This is an okay recipe but NEVER use canned grape leaves from a store. Wild ones are the way to go. They are more tender than store- bought ones. Read More
(9)
17 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/17/2009
I love Dolma its actually my fav. Iraqi dish but it has to be done the right way. The Iraqi version uses lemon juice pomegranet molases and sugar with the water for cooking and flavoring these tastey lil things. Oh and a bit of EVOO drizzeled in with the water would glaze it extra beautifully! YUM! This recipe however is worth a try because any middle eastern version of Dolmas or Waraq inab is delicious really. Read More
(34)
Rating: 4 stars
08/17/2009
I love Dolma its actually my fav. Iraqi dish but it has to be done the right way. The Iraqi version uses lemon juice pomegranet molases and sugar with the water for cooking and flavoring these tastey lil things. Oh and a bit of EVOO drizzeled in with the water would glaze it extra beautifully! YUM! This recipe however is worth a try because any middle eastern version of Dolmas or Waraq inab is delicious really. Read More
(34)
Rating: 5 stars
04/25/2011
These are really tasty i grew up with Stuffed Grape Leaves so it was a challenge finding a good recipe that met my expectations...this one is really GOOD! the only changes i made were instead of cooking in water i used a combination of chicken broth some lemon and some tomato sauce. THat gave it more of a tangy full flavor. My brother couldnt get enough of them! Read More
(25)
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Rating: 5 stars
10/10/2008
TRY IT!!! These are wonderful and not too hard It costs about 5/lb for lamb these mini "burritos" are really filling too. I've never used pine nuts before in this recipe but it is pretty close to the one I have. They will add a great variety to your usual dinner routine. Read More
(21)
Rating: 4 stars
12/29/2009
I hate to change someone else's recipe but I made this with ground pork because my family does not like lamb. It was really good and my grandsons loved it. I served it with Tzatziki and that made a nice taste combination. Read More
(14)
Rating: 5 stars
01/24/2011
Excellent recipe! I used ground sirloin because my market didn't have ground lamb. I used to eat these at a Greek restaurant in my home town. I moved to a different city and there are no such restaurants here. This is the closest that I could get to satisfy my craving for those delicious grape leaves! Read More
(10)
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Rating: 3 stars
01/03/2012
This is an okay recipe but NEVER use canned grape leaves from a store. Wild ones are the way to go. They are more tender than store- bought ones. Read More
(9)
Rating: 4 stars
03/04/2010
These tasted excellent but I had to cook them longer than the 50 to 55 minutes stated in the recipe to get the rice cooked. Next time I'll add a little lemon juice since that was the only flavor missing in my opinion. Very very tasty as written though! Read More
(8)
Rating: 5 stars
12/19/2011
Wow! What an amazing recipe. I actually didn't use any rice at all since I was serving to someone who couln't eat rice and I added a little bit more of the nuts. I also added some fresh mint. I baked these too as I didn't have pot big enough or the stove space. I used a deep dish and added some water and covered them to allow for them to be steamed. They turned out great! Some pomegranate concentrate goes great with these! Just like back home:) Read More
(7)
Rating: 4 stars
01/03/2011
These turned out pretty well. Next time I will season the meat a little more thoroughly. Read More
(4)