Stuffed Grape Leaves
By Julia Orlov
An approximation of my grandmother’s method for stuffed grape leaves. A labor intensive dish, dolma is best made (and shared) with friends and family.
(beef, pork, lamb, or a combination)
(cilantro, dill, basil, finely chopped)
(washed and soaked)
- —to tasteSalt
For the dolma
- Combine meat, grated onion, mixed herbs, rice, and salt.
- Lay down a grape leaf shiny side down, veiny side up. The stem should be facing down towards you. Clip excess stem.
- Scoop a tablespoon of meat mixture and place where the stem begins. Fold in sides and roll up to seal. Repeat until done with meat mixture.
- Line a large pot with grape leaves.
- Stack the dolma in the pot, seam side down.* Cover with water and then place a heavy plate or bowl on the stack to prevent the rolls from floating. Cover pot with lid.
- Bring to a boil and cook on medium-low for 30-40 minutes.
- Serve with sauce.
For the sauce
- Combine yogurt, salt, garlic, and mint if using for the sauce. Feel free to double depending on how much sauce you want.
*For added flavor, cover with sliced quince before pouring in the water.