How to make it

  • Several stems of fresh parsley, Additional freshly squeezed lemon juice, Grated or minced lemon zest for garnish
  • 1. Wash and drain the rice. Heat 3 Tblsp olive oil in a skillet over medium-high heat. Add the yellow onion and sauté until soft, but not brown, about 5 minutes. Add the ground lamb and fry with onion till done.
  • 2. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.
  • 3. Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tblsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.
  • 4. Pour about 2 Tblsp of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking.
  • 5. Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary, drizzle the remaining 6 Tblsp of olive oil, lemon juice and 1/2 cup broth over the leaves. Top with a heat-resistant plate and weigh it down with a heavy can to keep the leaves from unwinding during cooking, cover the pot and bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour. During the cooking process add a little heated liquid as needed to keep Dolmas moist.
  • 6. Remove from the heat and cool in the pot.
  • 7. Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature.
  • Tzatziki sauce directions:
  • Mix all ingredients together and chill for 1 hour and serve with the Dolmas

Reviews & Comments 6

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    " It was excellent "
    krzykt ate it and said...
    I commented elsewhere on the site about this recipe. I made it today, with some variations. Really terrific recipe. Thank you for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    never ate Lamb but perhaps this recipe will intrigue me to do so.{love the flavors and combo cowpoke, thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    never ate Lamb but perhaps this recipe will intrigue me to do so.{love the flavors and combo cowpoke, thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    You are Too funny!!
    Was this review helpful? Yes Flag
  • rescue_ranger 5 years ago
    Ah sucks mame I anit nothing but an ole cow poke Garcia! ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Oh no you didn't just post an awesome (really!) Greek recipe! Love the dolma preparation. Excellent!
    I just noticed all your fantastic Greek!! Bravo...poli oraio..I don't have the Greek language program...I really need to get it. Eperoxos would descibe this dish!
    Was this review helpful? Yes Flag

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