- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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!” - by MRSREAMESNOODLE
Original recipe yields 12 servings
- In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 363 cal
- 13.5 g
- 47.9 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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 this is,..." See more before taking it off the stove, mix the juice of 1 lemon, 2 crushed cloves of garlic, and dried mint and pour over the stuffed dolma's(lift the plate off ofcourse) and gently simmer for about 2 more minutes. Dolma can also be prepared using the same ingredients but with cabbage leaves or hollowed out marrow. My favourite is the stuffed very small capsicums, usually found in Turkish or Middle Eastern grocery stores. I hope you enjoy this recipe as my family always does. TIP: Turkish people also serve this meal with garlick yoghurt (Mix a little crushed garlick with plain yoghurt)."
"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 Tur..." See morekey people use a very simple $2 tool that can roll it perfectly in just a few seconds. Dolma can also be prepared using the same ingredients but with cabbage leaves. Or you can stuff tomatoes or baby-capsicums and oven bake them in the sauce (make sure they don't dry). If you like to try different tastes you can add baby sultanas or blackpepper seeds into the mixture. You can give it a try."
"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 as ro..." See morelling the grape leaf, place the cut stem end toward you and the tip away from you. Roll away from you first, then fold the sides in, and finally finish up the dolma by rolling away from you. The tip will rest like a croissant tip: wrapped over and close. Also, remember that you need to make room for rice expansion. I suggest starting out the roll with a chopstick. When you are ready to fold the sides in, take the chopstick out, or whatever you use, out and then finish up the roll. I think by decreasing the amount of rice, the taste will be less diluted. It was pretty bland."
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