Dolmas (Stuffed Grape Leaves)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound lean ground pork
- 1pound lean ground beef
- 1large onion, finely chopped
- 2tablespoons parsley
- ⅓cup chopped fresh coriander
- 1tablespoon chopped mint
- ½cup raw rice
- Black pepper to taste
- About 5 dozen large grape leaves, preserved in brine
- 4cups beef broth or stock
- 3cups plain yogurt
Nutritional analysis per serving (48 servings)
61 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
- Step 2
Separate the grape leaves and rinse in warm water. Cut off the stems.
- Step 3
Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
- Step 4
Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
- Step 5
Serve at room temperature or cold with yogurt on the side.
Private Notes
Comments
I've made dolmathes many times and this is a fine starter recipe. I use equal parts ground beef, pork and lamb, and in place of beef stock I use my beef pho broth with all its aromatics like star anise, cinnamon and more. Spritz with fresh lemon butter as they're served and see if you have any leftovers.
I'd change the proportions quite radically: LOTS more herbs - triple or quadruple - and a one-to-one meat to rice. No need for the meat to be "lean," either.
This is a very bare recipe. I use lashings of dill, mint and parsley - no cilantro. Simmer the short grain rice for a few minutes, drain and add. Basmati has too long a grain to make sense. Allspice, a little cinnamon, Greek oregano… use lots of lemon and lemon. EST. I bake these in stock with lemon juice and olive oil. Delicious
What kind of rice is best?
I left out the parsley and added dill. Added a dash of allspice, cinnamon and cumin. Presoaked Arborio rice for 15 minutes. Turned out very tasty.
This is a very bare recipe. I use lashings of dill, mint and parsley - no cilantro. Simmer the short grain rice for a few minutes, drain and add. Basmati has too long a grain to make sense. Allspice, a little cinnamon, Greek oregano… use lots of lemon and lemon. EST. I bake these in stock with lemon juice and olive oil. Delicious
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