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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Dolma (Stuffed Grape Leaves)

Serves About 6–8 people Time = 1–4 hours, depending on the number of cooks Difficulty 3/5 Ingredients 19 Steps 18
Dolma (Stuffed Grape Leaves)

Dolma is a main course from the Middle East. It's really delicious, and can be eaten for days. For a pot of dolma, 1–3 other people are recommended to help.

Ingredients

Vegetables

  • 25 grape leaves
  • 2½ pounds onions (about 10 medium-sized onions)
  • 2 hot peppers
  • 2 zucchini, peeled
  • 2 squash, peeled
  • 1 small cabbage
  • 2 tomatoes
  • 2 green bell peppers

Stuffing

  • 2 pounds coarse or minced raw chuck roast
  • 1½ tablespoons allspice
  • 1½ teaspoons black pepper
  • 3 cups raw rice
  • 1 large can (12 ounces) tomato paste
  • 1 can tomato purée or 3 fresh tomatoes
  • 2 jalapeños (optional), chopped
  • 5 cloves garlic, chopped
  • 2½–3 tablespoons salt (or to taste)

Sauce

  • 1 tablespoon citric acid (lemon doozy)
  • 2 cups water

Steps

  1. Blanch grape leaves in pot of boiling water, covered with towel, 3–5 min.
  2. Cut each onion at bottom root. Slice ½-inch lengthwise. Boil 5–10 min until soft. Separate layers without tearing.
  3. Slice zucchini and squash lengthwise. Hollow out.
  4. Core cabbage. Boil 10 min. Pull leaves apart for stuffing.
  5. Hollow out hot peppers, tomatoes and peppers. Keep tops.
  6. Combine all stuffing ingredients in large bowl.
  7. Lay each grape leaf shiny side down. Place 1 tablespoon stuffing at bottom center by stem.
  8. Fold bottom of leaf up over stuffing. Fold in sides. Roll up into cylinder.
  9. Stuff tomatoes and green pepper. Replace tops.
  10. Stuff other vegetables. Place zucchini and squash on their side; place onions (rolled tightly) and tomatoes upright.
  11. Layer stuffed vegetables in pot, alternating grape leaves and vegetables. Finish with grape leaves on top.
  12. Mix citric acid and water. Pour over dolma to just barely cover top layer of grape leaves.
  13. Place small inverted plate directly on dolma as weight.
  14. Cover pot. Cook over high heat 10 min or until boiling.
  15. Lower heat to medium. Simmer about 40 min until most liquid is absorbed and rice and meat are cooked.
  16. Remove from heat. Stand 10 min.
  17. Remove lid and plate. Place large platter on pot. Wearing oven mitts, flip pot onto platter on a table.
  18. Arrange dolma on platter. Serve.

Notes from the original

  • Stuff all the vegetables a bit loosely to allow rice to expand while cooking.
  • Bulghur may be substituted for rice in any dolma recipe.
  • 1 cup lemon juice can be substituted for the citric acid.

Source. Adapted from “Cookbook:Dolma (Stuffed Grape Leaves)” by Wikibooks contributors, revision of 2025-07-17, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. DOLMA-5-1.jpg by Unknown authorUnknown author, CC BY 2.5, via Wikimedia. Resized; otherwise unchanged.