Grape Leaves Dolma Recipe (Stuffed Grape Leaves)

Grape leaves dolma is a healthy and flavorful dish that can be enjoyed by everyone.

By xp5u9
May 10, 2023
Rating: 0.00

Grape leaves dolma recipe is a traditional dish made with grape leaves, rice, and various spices. The dish is popular in many Middle Eastern, Mediterranean countries, and on the Balkans, and each region has its own unique variation. Grape leaves dolma is typically served as a main course, but it can also be enjoyed as an appetizer or side dish.

Grape leaves are not only gorgeous to look at, but they are also a delicious and healthy addition to many recipes. Though they are most commonly associated with Mediterranean cuisine, grape leaves actually have a long history of being used in cooking.

What is Grape Leaves Dolma?

Grape leaves dolma (aka Dolmades, dolma, dolmades, dolmades) are a traditional Greek, Cypriot and Turkish food. It is made of grape leaves, stuffed with rice and minced meat. Dolmades are usually served as a starter, meze, or side dish. They are commonly served with tzatziki sauce.

But even before we get to the dish itself, there are a few things to know about grape leaves. And even though grape leaves are technically leaves, they’re not really plants. They’re members of the mustard family, and as such, they’re actually a kind of root vegetable. Once the grape leaves have been dried, they’re ready to be used in the kitchen. There are a few ways to prepare grape leaves, but the most common is to fold them up into a small, round parcel

grape leaves dolma stuffed meat rice

What Are Grape Leaves Dolma Recipe Origins?

Grape leaves are most commonly used in the dish dolma, which is popular in the Mediterranean and Middle East. The leaves are stuffed with a variety of fillings, such as rice, ground meat, and vegetables, then cooked until tender. Dolma is believed to have originated in what is now Turkey, and the word itself comes from the Turkish dolma, meaning “stuffed.

Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. 

Grape leaves are most commonly used in Mediterranean cooking, where they’re used to wrap fish, rice, and meat before baking or grilling. But the grape leaf’s origins are a bit of a mystery. Some say that grape leaves were first used for cooking in ancient Greece, while others believe that the practice began in Turkey or Iran. No matter their origin, grape leaves add a unique flavor to any dish.

In Azerbaijan, Armenia, Cyprus, Greece, Iran, Iraq, Jordan, Lebanon, Turkey and Syria, grape leaves are also prepared from various vegetables, such as stuffed eggplants, stuffed tomatoes, stuffed onions, stuffed cabbage, and stuffed zucchini.

Today grape leaves dolma recipe is popular dish across the globe and can be found in Balkan, Middle Eastern, Southern Caucasian, North African, Persian, Mesopotamian, Israeli, Turkish, and even Central Asian cuisine.

How to Make Grape Leaves Dolma?

There are a lot of variations on the dolma theme, but the basic recipe is always the same. And whether you’re looking for a simple dish to enjoy on a warm evening or a more elaborate dish for a special occasion, grape leaves are always a great choice.

Grape leaves can be used fresh or canned, and they can be found in most grocery stores. If you are lucky enough to have a grapevine in your yard, you can even pick your own leaves to use!

If you love the flavor of grape leaves and dolma, you’re going to love these delicious and healthy grape leaves dolmas. They’re a great appetizer or main course, and they’re also perfect for a potluck or party.

The rice is usually cooked first, and then the dolma mixture is poured over it. The dolma is then closed up into a tight ball or roll, and the ball is cooked until the rice is soft and the mixture is fragrant.

Grape Leaves Dolma Recipe

Grape Leaves Dolma (Stuffed Grape Leaves)

The sweet and sour combination of the grape leaves and the rice with the hint of fresh mint is amazing! Served warm, room temperature, or cold!
Servings 6
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes


  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Cooking pot
  • 1 Serving plate


  • 1 lb grape leaves (raw or canned)
  • 1 lb lamb (finely minced)
  • 3 cups long-grain rice
  • ¾ tbsp Allspice (ground)
  • ½ tsp ground pepper
  • 1 cup tomato sauce
  • 2 garlic cloves (minced)
  • 3 tbs butter
  • salt
  • 1 onion (diced)
  • 2 lemons


  • Pill and wash and onion and garlic then diced the onion and minced the garlic.
  • The first step in making dolma is to prepare the filling. You'll need to mix together cooked rice, chopped onions, fresh parsley, dill, mint, salt, pepper, and olive oil.
  • If you are using raw grape leaves, you have to boil them for at least 15 minutes before you remove them from the water. Put the leaves into a cold, salted water bath and let them soak for 30 minutes. Otherwise, if you are using canned grape leaves put them into cold water while you prepare the mix.
  • Combine the rice, onion, tomato paste, black pepper, garlic, allspice, meat, and add ¼ cup of water in a mixing bowl. Stir well until the ingredients are evenly distributed.
  • Next place a grape leaf on a flat surface and use a teaspoon to grab from the mixture and put it in the middle of the grape leaf. Then spread evenly the mixture, leave a space on both ends of the leaf that will make the process of folding easier.
  • Now fold the leaf to form a roll and fold both ends. Repeat the steps with the rest of the mixture and grape leaves.
  • Add a pot with water to the stove and turn it on high heat. Place the grape leaves roll with mixture inside. You can place a little butter on top and cover with the lid.
  • When it is done turn off the heat and let it sit for about 10-15mins.
  • When server you can add the juice of a lemon on top of the dolma.


You can place a few grape leaves on the bottom of the pot to prevent from sticking.
Course: Appetizer
Cuisine: Mediterranean
Keyword: Dolma, Dolmades, grape leaves

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