"Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!"


1 h 30 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
  2. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
  3. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
  4. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.


  • Note
  • My grandma hollows out all sorts of veggies and packs any leftover meat mix in them, which is added into the layers of dolma, and they are delish! Some to try: cabbage leaves, bell peppers, carrots, potatoes, tomatoes (my fave), zucchini chunks, the list is endless!
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  1. 18 Ratings


Isnt it amazing how countries adopt each others recipes? This is a very old Turkish recipe. The word DOLMA is a Turkish word meaning TO FILL or FILLING. The Southern Turkish way of cooking th...

This traditional Turkish recipe (dolma = filling in Turkish) can be prepared in many different ways. It can be really time consuming to prepare the dolma rolls if this is your first few times. ...

In Azerbaijan Republic we use mutton instead of beef. Beef is pretty much teasteless and dry. Use mutton instead, it's a very delicious meal on the table of every family in Azerbaijan. Don't bot...

I followed this recipe to the letter. I needed more water and more tomato sauce than suggested. About double the quantities of each. I think the amount of rice used was too much, too. As far...

Even my picky eaters liked this recipe. I only used 2 cups rice, but 4 cups water, just because usually uncooked rice usually needs double the water of the amount of raw rice. We thought it tu...

I have to agree that this is one of the most fabulous Mediterranean-style dishes that I have ever had. Absolutely delicious. Thanks to "MrsReamesNoodle" for providing us with what is sure to b...

I followed the recipe to a T and my dolma were very dry. I've been thinking about what I may have done wrong and maybe it was the 92/8 ground beef I used, maybe I should have used a higher fat c...

I'm so excited to read such positive reviews, thank you so much! I have since been told this by other family members to add lemon juice to water, or garlic with the spices, or only use olive oil...

Although I intend to tweak this recipe as a matter of personal preference, it was terrific! Preparation was easy and it tasted delicious. Thanks for submitting it! I would note that we used...