Dolma or also known as sarma, stuffed grape leaves are one of the most popular appetizers in the Mediterranean. You can make them with meat or without, I make both, I prefer meatless to be honest.
These leaves come from my backyard as you will see in the picture, it’s best to pick them before they get too large, you don’t want the large ones they are tough and chewy. Try to pick them when they are small to medium size.
You can make them with ground lamb or beef or even combine them, about half a pound is good. Fresh herbs are what brings these dolmas to life! We like the combination of dill, mint, and parsley it makes them taste so good!
What you will need:
- Bag full of leaves or 1 jar (freeze the extra for next time use)
- 1 bunch of dill
- 1 bunch of parsley
- 4 springs of mint
- 2 cups rice basmati
- 1 tomato
- 1 onion
- 3 cloves of garlic
- 2 sliced tomatoes for bottom of pan
- Juice of 1 lemon*
- Olive oil
Remove stems from leaves, and bring to a boil in salted water until they change colour and soften takes about 5-10 minutes.
Soak rice in water for the same 10 minutes that the leaves are boiling, and rinse and drain.
Chop tomato, onion, garlic, dill, parsley, and mint. Combine with the rice and season with salt and pepper. Add in the raw ground beef and combine, if using. Add sliced tomatoes on the bottom of the pan. Fill with about a teaspoon of filling and roll grape leaves tightly. Place all the stuffed grape leaves in the pot and cover with water and juice of lemon, season with salt, and drizzle with olive oil, cover and cook on low heat until water is absorbed.
When done, remove from heat and let rest for 1 hour before serving.
Remove gently from the pot onto serving dish and drizzle with olive oil and serve with lemon wedges. Enjoy!
* You can use more than 1 lemon if you desire
Alternate recipe:
- 1 jar of grape leaves or your own leaves
- 1 onion
- 2 cups calrose rice
- 2-3 tomatoes
- 1/2 cup chopped dill
- 1/2 cup chopped parsley
- 2 tbsp tomato paste
- 2 tbsp pepper paste
- salt and pepper
- olive oil
- 1 lemon
- water
Rinse rice, set aside. Chop onion and sautee in olive oil cook until soft, add in one tomato and pepper paste. Add in the rice stir around, add in the parsley and dill, season with salt and pepper.
Slice 2 tomatoes and place on the bottom of the pot, add filled and rolled grape leaves.
Bring a 2 qt pot of water to boil, season with salt, and the juice of one lemon and olive oil. Pour over the grape leaves, should reach the top, cover with lid and cook until rice is done.
I have wild grapes growing in my back yard and have been dying to do this! I'm definitely pinning this one … thank you! 🙂