Dolma Meat Filled

Savor the irresistible flavors of "Dolma Meat Filled," a traditional Mediterranean delight where tender grape leaves are lovingly rolled around a savory mixture of ground beef or lamb, short-grain rice, and aromatic spices like cinnamon and paprika. Enhanced with fresh herbs like parsley and mint, these bite-sized bundles are slow-cooked in a tangy tomato-lemon broth, creating a melt-in-your-mouth texture and irresistible depth of flavor. Perfect as an appetizer or a main dish, this dolma recipe is a feast for the senses, offering a balance of hearty and zesty notes. Serve with creamy yogurt or fresh lemon wedges for a truly authentic experience straight from the heart of Mediterranean cuisine. Keywords: dolma recipe, meat stuffed grape leaves, Mediterranean cuisine, homemade dolma, ground beef recipes.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 50 pieces Grape leaves
• 500 grams Ground beef or lamb
• 120 grams Rice (short-grain or medium-grain)
• 1 medium (finely chopped) Onion
• 2 cloves (minced) Garlic
• 2 tablespoons (finely chopped) Fresh parsley
• 2 tablespoons (finely chopped) Fresh mint
• 3 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.5 teaspoon Ground cinnamon
• 500 milliliters Water

Directions

Step 1

Rinse and soak the grape leaves in warm water for about 5 minutes to remove excess salt. Drain and set aside.

Step 2

In a large bowl, combine the ground meat, uncooked rice, chopped onion, minced garlic, parsley, mint, 1 tablespoon of tomato paste, 1 tablespoon of olive oil, salt, black pepper, paprika, and ground cinnamon. Mix thoroughly using your hands or a spoon until well combined.

Step 3

Lay a grape leaf smooth-side down on a flat surface. Place about 1 tablespoon of the meat mixture near the stem end of the leaf. Fold the sides of the leaf inward and roll tightly to form a small cylindrical shape. Repeat with the remaining grape leaves and filling.

Step 4

Line the bottom of a large pot with a few spare grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in snug, tightly packed layers.

Step 5

In a small bowl, mix the remaining 2 tablespoons of tomato paste, 1 tablespoon of olive oil, lemon juice, and water. Pour the mixture over the stuffed grape leaves in the pot.

Step 6

Place a heatproof plate or lid on top of the grape leaves to keep them from unrolling during cooking. Cover the pot with its lid.

Step 7

Cook over medium heat until the mixture starts to boil. Reduce the heat to low and simmer for 50–60 minutes, or until the rice and meat are fully cooked.

Step 8

Remove the pot from heat and let it rest for 10 minutes before uncovering. Gently transfer the dolmas to a serving platter using tongs or a slotted spoon.

Step 9

Serve warm or at room temperature with yogurt or a side of lemon wedges.

Nutrition Facts

Serving size	(1565.4g)

Amount per serving	% Daily Value*
Calories	1872.9

Total Fat 131.0g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 400mg	0%
Sodium 5164.7mg	0%
Total Carbohydrate 82.2g	0%
Dietary Fiber 15.1g	0%
Total Sugars 16.3g
Protein 98.6g	0%

Vitamin D 0IU	0%
Calcium 568.8mg	0%
Iron 26.0mg	0%
Potassium 2674.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 20.7%

Carbs: 17.3%