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.
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Recipe Information
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
Instructions
Rinse and soak the grape leaves in warm water for about 5 minutes to remove excess salt. Drain and set aside.
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.
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.
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.
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.
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.
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.
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.
Serve warm or at room temperature with yogurt or a side of lemon wedges.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5165 mg | 225% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.3 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2674 mg | 57% | |
*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.
