Stuffed Grape Leaves

Discover the delight of Lebanese Stuffed Grape Leaves (Dolmades). Tender grape leaves are filled with a savory mix of minced lamb or beef, rice, fresh herbs, and spices, then simmered in a tangy tomato sauce. This authentic recipe is perfect for family gatherings or an impressive dinner party appetizer. And it's freezer friendly!

Authentic Lebanese Stuffed Grape Leaves (Dolmades) Recipe

If you are having trouble finding grape leaves but want to make stuffed Lebanese rolls, try this Lebanese stuffed rolls with Swiss chards leaves.

And if you love stuffing veggies with delicious fillings, have a look at these flavorful Lebanese stuffed zucchini!

Ingredients

Time

Total:
2h
Prep:
30m
Cook:
1h 30m

For the rolls

  • Grape leaves, 40 leaves
  • Minced lamb, 1 lbs
  • Onion, 1 large
  • 7-spice, 1 tsp
  • Salt, 1 tsp
  • Fresh parsley, 1/2 cup
  • Fresh mint leaves, 1/4 cup
  • Extra virgin olive oil, 2 tbsp
  • Short grain rice, 1 cup

For the tomato sauce

  • Tomato passata, 2 cups
  • Water, 1 cup
  • Juiced lemons, 1
  • Salt, pinch
  • Extra virgin olive oil, 2 tbsp
  • Garlic cloves, 4

Notes

You can replace ground lamb with beef, or a mix of the two.

Nutrition Facts

Serves: 8
Calories per serving: 298
% Daily Value
Total Fat 17g26%
Saturated 5.3g26%
Omega-3 0.1g11%
Cholesterol 30g10%
Total Carbohydrates 25g8%
Dietary Fibers 1g4%
Sugars 2.5g3%
Protein 12.1g26%
Vitamin A 250mg36%
Vitamin C 22.5mg30%
Iron 2mg14%
Sodium 312.5mg14%

Instructions

Step 1

In a large bowl, combine minced meat, chopped onion, seven spice, salt, parsley, mint, olive oil, and rinsed rice.

Mix well until all ingredients are thoroughly incorporated.

Step 2

Rinse the grape leaves under cold water and remove the stems.

Pat them dry with a paper towel.

Step 3

Lay a grape leaf flat, shiny side down.

Place a heaping teaspoon of the filling at the base of the leaf.

Fold the sides over the filling, then roll tightly from the base to the tip, forming a neat parcel.

Repeat with the remaining leaves and filling.

Step 4

In a large pot, combine tomato passata, water, lemon juice, salt, olive oil, and minced garlic.

Stir to mix.

Step 5

Arrange the stuffed grape leaves seam-side down in the pot, tightly packed in layers.

Pour the tomato sauce over the grape leaves.

Add extra water if necessary to cover the rolls.

Place a heatproof plate on top of the grape leaves to keep them submerged.

Bring to a gentle simmer over medium heat, then reduce the heat to low.

Cover and cook for about 1.5 to 2 hours, or until the grape leaves and rice are tender.

Step 6

Carefully remove the stuffed grape leaves from the pot and arrange them on a serving platter.

You can scoop some of the tomato sauce on top for looks and to make them extra juicy.

Serve these delicious dolmades warm or at room temperature, with extra lemon wedges on the side if desired.

FAQ

Can I use canned grape leaves?

Yes, canned grape leaves work well. Just be sure to rinse them thoroughly to remove excess brine.

Can I repalce grape leaves?

The recipe won't taste the same if you use different leaves, but it can look similar if you use black cabbage leaves or swiss chard leaves.

Can I make these vegan?

Absolutely! Substitute the minced meat with a mixture of extra rice, chopped vegetables, and additional herbs.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan with a little water or enjoy cold.

Can I freeze stuffed grape leaves?

Yes, you can freeze them. Place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Reheat in the oven or microwave.