Meat-Filled Dolma

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr 30 mins
    • Yield
    • 30-40 dolmas

This is a recipe for meat-filled dolma. Dolmas are stuffed grape leaves. There are a million different recipes, this one is mine. It can be with meat or vegetarian with rice and vegetables. Stuffed grape leaves are delicious and filled with a ton of flavor. I love mine with lots of lemon.

Make some meat-filled dolma for your next dinner party. Hope you enjoy them as much as my family does. Enjoy!

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Ingredients

  • 1 lb pickled grape leaves, washed and drained
  • 1 large onion, diced
  • 1 cup uncooked rice
  • 1/2 cup olive oil
  • 1 lb ground beef
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup fresh dill, finely chopped
  • 1/2 cup fresh tarragon, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 tsp saffron threads
  • 3 scallions, chopped
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp sugar

Instructions

  • 1. Heat oil in a saucepan over medium heat. When hot, add onion and scallions and sauté until soft, about 4 minutes.
  • 2. Add beef and cook until browned. Add the saffron, dill, tarragon and salt and pepper.
  • 3. Add rice and 2 cups of water. Reduce heat to a simmer, cover with lid and cook until the water is absorbed, about 35 minutes. Remove from heat. Stir in chopped parsley.
  • 4. Working with one grape leaf at a time, flatten leaf and place about 1 tbsp of the filling mixture in center. Fold bottom of leaf over filling, fold in the sides, and roll into tight cylinder, like an egg roll. Repeat until all filling is used.
  • 5. Layer extra grape leaves on the bottom of a dutch oven, and then tightly layer the dolma, seam-side down, on top.
  • 6. In a small bowl, combine lemon juice, 2 cups water and sugar, and pour over the layered dolma. Cover tightly. Cook over low heat for 40 minutes. Let the dolma cool before serving. Enjoy!

Instructions

  • 1. Heat oil in a saucepan over medium heat. When hot, add onion and scallions and sauté until soft, about 4 minutes.
  • 2. Add beef and cook until browned. Add the saffron, dill, tarragon and salt and pepper.
  • 3. Add rice and 2 cups of water. Reduce heat to a simmer, cover with lid and cook until the water is absorbed, about 35 minutes. Remove from heat. Stir in chopped parsley.
  • 4. Working with one grape leaf at a time, flatten leaf and place about 1 tbsp of the filling mixture in center. Fold bottom of leaf over filling, fold in the sides, and roll into tight cylinder, like an egg roll. Repeat until all filling is used.
  • 5. Layer extra grape leaves on the bottom of a dutch oven, and then tightly layer the dolma, seam-side down, on top.
  • 6. In a small bowl, combine lemon juice, 2 cups water and sugar, and pour over the layered dolma. Cover tightly. Cook over low heat for 40 minutes. Let the dolma cool before serving. Enjoy!

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