How to make it

  • Brown lamb in large skillet then drain well. Saute onions in 1 tablespoon olive oil. Add lemon juice, wine, garlic, oregano, dill, parsley and rice. Stir it all together and let simmer for 5 minutes. Remove from heat and mix in lamb. Rinse off grape leaves in warm water and pinch off tough stems. Save a few of the small leaves to line the pan. Lay a leaf on a plate with the shiny side down and place tablespoon of mixture in the center. Food bottom art of leaf over the filling then fold sides in. Roll tight. Line the pan with the reserves leaves then place rolls seam side placing them snuggly but not too tight. Drizzle with 1 teaspoon olive oil then pour in remaining wine and stock. Heat pan until liquid starts to boil. Cover pan and lower heat then let simmer for 15 minutes. Take rolls out of pan and lay them on two plates. Cool in refrigerate overnight. Serve cold.

Reviews & Comments 26

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    " It was excellent "
    Admobeer ate it and said...
    excellent recipe. best grape leaves I've ever eaten.
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    " It was excellent "
    2302817 ate it and said...
    High 5
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  • pollymotzko 5 years ago
    I love dolmades I think you spell these! Where do you get your grape leaves? Is there a Middle-Eastern section where you live?
    I guess if I get the idea to make them that would be a good place to start.

    Polly Motzko
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    " It was excellent "
    glennk ate it and said...
    Wow these look terrific! high five from me
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    " It was excellent "
    mis7up ate it and said...
    I have had these before, and I loved them. Thank you I will attempt to make these. Thank you
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    " It was excellent "
    greentreefrogs ate it and said...
    This really looks good. I see it takes a little effort....still looks good. I have a small kitchen would I need a lot of room to make thems. FIVE FORKS
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    " It was excellent "
    mintymommybee ate it and said...
    YUM! These are called Dolmades at my house. I have never used white wine - but will next time! We make them with parsley, mint, and dill - all fresh and LOTS (meaning a couple cups of each.) I add an egg also, to bind the meat, rice, herbs all together. And I use half a stick of butter. And then I serve with a dipping sauce made of sour cream and diced onion and cucumber.
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  • jrein0254 5 years ago
    I love any variety of stuffed grape leaves, Turkish, Armenian, Greek, Lebanese, or Syrian. I love the idea of using wild rice instead of white rice. Is wild rice used in the Middle East? Also, in this recipe do you pre-cook the wild rice or is it put in raw? The recipe doesn't specify but I would assume it would have to be cooked wild rice.
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  • starofwog 5 years ago
    This Is Turkish? isnt it, i think, maybe there r different ingredients with Greeks Lemon And Dill Stuffed Grape Leaves Recipe. Its called Sarma or Dolma in Turkish just wanted to let u know... its nice thx for the recipe.
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    " It was excellent "
    ivy ate it and said...
    These sound great as well. I think this is the Turkish version you are cooking. The Cypriot one is like coffeebean's with mint and tomato. I'll give you the link if you would like to see them. http://kopiaste.blogspot.com/2007/11/koupepia-stuffed-vine-leaves.html
    In Cyprus we use pork and in Greece with beef. I think I have posted them here in group recipes under the names Dolmades or Koupepia.
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  • kathye 6 years ago
    My husband's Armenian mom made stuffed grape leaves called "sarma". I have done my best to master her recipe, which differs somewhat from yours, because the little grape bundles make my husband so happy! I was glad to find this here.
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  • silentwriter 6 years ago
    Very interesting, think I'll print it out and when I give it a try will let you know how everyone enjoys it at my Church.
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  • silentwriter 6 years ago
    Very interesting, think I'll print it out and when I give it a try will let you know how everyone enjoys it at my Church.
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  • silentwriter 6 years ago
    Very interesting, think I'll print it out and when I give it a try will let you know how everyone enjoys it at my Church.
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    " It was excellent "
    ravenseyes ate it and said...
    dolamase my fav - this is on the menu this week - I usually go to the mediterrain market to buy this but this week I will make them "all by myself" thanks meow
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    " It was excellent "
    ucred2 ate it and said...
    WoW! These look wonderful...Love the picture
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    " It was excellent "
    greekgirrrl ate it and said...
    My Greek mother served these with a side of Greek yogurt. The contrast of the cool creamy yogurt and the lemony, saltiness of the dolmathes is very good.
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  • kawa11desho 6 years ago
    Been looking for Dolmades, thank you for posting this. Has anyone made these with red wine instead?
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  • mao65 6 years ago
    These sound delicious! I've made grape leaves several different ways but these look like the best. Thanks for the recipe
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  • mellian 6 years ago
    I've been wanting to make these, but can never find any ground lamb locally. I guess I'll have to grind my own. This recipe looks wonderful!
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