Dolma

1/2 Lbs Ground Beef
1/2 Lbs Ground Lamb
1 Cup White Rice
1/2 Cup Olive Oil
1 Tbsp Salt
1 Tbsp Crushed Mint
1 Tbsp Dried Parsley
1 Tbsp Ground Black Pepper
1 Tbsp Dried Oregano
1/2 Yellow Onion, Finely Diced
1 Jar Grape Leaves
4 Cups Beef Stock

In a medium bowl, mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano, and onions.

Rinse the grape leaves in water, making sure not to tear the leaves.
Put two leaves overlapping one another on your work station.

Place a generous amount of filling in the center of the leaves.

Roll the bottom of the grape leaves over the filling.

Fold the sides of the grape leaves over the center.

Continue to roll the leaves until the filling is completely encased like a burrito.

Place the stuffed leaves in a large pot or dutch oven.

Cut the lemons in half and add to the pot.

Cover the lemons with beef stock.

Simmer for about 40 minutes.

When ready, remove the lemons and dolmas to serve.
Discard the beef stock.



Dolma

Printable Recipe
  1. In a medium bowl, mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano, and onions.
  2. Rinse the grape leaves in water, making sure not to tear the leaves.
  3. Put two leaves overlapping one another on your workstation.
  4. Place a generous amount of filling in the center of the leaves.
  5. Roll the bottom of the grape leaves over the filling.
  6. Fold the sides of the grape leaves over the center.
  7. Continue to roll the leaves until the filling is completely encased like a burrito.
  8. Place the stuffed leaves in a large pot or Dutch oven.
  9. Cut the lemons in half and add on top of the stuffed leaves.
  10. Cover the lemons with beef stock.
  11. Turn on the stove and let simmer for about 40 minutes.
  12. When ready, remove the lemons and dolmas to serve. Discard the beef stock.

Back to Top

home