Stuffed Grape Leaves


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.




  • 1Grape leaves
    (jarred, rinsed)
  • 2lbGround meat
    (beef, pork, lamb, or a combination)
  • 1Onion
  • 0.25cupMixed herbs
    (cilantro, dill, basil, finely chopped)
  • 0.25cupRice
    (washed and soaked)
  • to tasteSalt

Yogurt sauce


For the dolma

  1. Combine meat, grated onion, mixed herbs, rice, and salt.
  2. Lay down a grape leaf shiny side down, veiny side up. The stem should be facing down towards you. Clip excess stem.
  3. 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.
  4. Line a large pot with grape leaves.
  5. 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.
  6. Bring to a boil and cook on medium-low for 30-40 minutes.
  7. Serve with sauce.


For the sauce

  1. 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.

Recipe Info

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