Dolmas (Stuffed Grape Leaves)

READY IN: 2hrs 30mins
Recipe by Judikins

I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.

Top Review by Anna 9

I became enthralled with these treats when my local grocery store deli added them as an offering next to the olives at their olive bar. They are a bit of work to make so find a friend and do them together. They are YUMMY! Thank you for posting

Ingredients Nutrition


  1. This recipe is not difficult but takes some time to make.
  2. Drain the grape leaves and put them in a large heat-proof bowl.
  3. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
  4. Drain and rinse under cold water.
  5. In the meantime, heat 1/4 cup of olive oil in a medium skillet.
  6. Add onions and cook until tender, about 5 minutes.
  7. Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
  8. Mix thoroughly; making sure the rice is well-coated with oil.
  9. To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
  10. Repeat until all the filling in the dolmas recipe is used.
  11. Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
  12. Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
  13. Cover the pan tightly and simmer for 1 hour.
  14. Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.

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