Stuffed grape leaves are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them. We would eat off them for days, if they lasted that long! We ate them warm and cold — for breakfast, lunch and dinner.
The changes I’ve made to my mom’s recipe are to the filling — adding onions and switching out the white rice for brown. Changing the rice adds some cooking time and the possibility of having to add more water during cooking. Plan on an hour for the rolling — that is if you’re doing it yourself. Rolling them with others makes for less time and more fun! Halve the recipe if you don’t want to make so many.
Stuffed Grape Leaves (Dolmas) with Pictures
makes 60 to 70 rolls
Recipe by Wardeh Harmon and her mom, Martha Bisharat
Filling*:
- 4 cups brown rice, soaked for at least 1 hour, then drained & rinsed
- 1 to 2 pounds finely diced meat — venison, grass-fed beef, or natural lamb
- 1/2 onion, finely diced
- 1/4 cup extra virgin olive oil
- 2-1/2 teaspoons sea salt
- 3/4 teaspoon pepper
- 3/4 teaspoon allspice
- 3/4 teaspoon cinnamon
Rolls:
- (2) 8-ounce jars grape leaves, drained & rinsed well
- juice of 1/2 lemon
- sea salt
- water
Combine all stuffing ingredients and mix well in bowl. The picture demonstrates that the meat must be finely diced.
Lay out a towel for blotting next to a clean work surface, such as a cutting board. Take one grape leaf and blot it dry on the towel, then transfer it to your work surface, orienting it with the stem side facing toward you and with the rough (veined) side up.
Put 1 teaspoon of the stuffing above the stem and spread it out in a tube-shape as the picture shows.
Fold the bottom up over the stuffing.
Fold each side to the middle.
Roll tightly to make a tube that is about 3 inches long and 1/2 inch thick. Dimensions may vary depending on the size of grape leaves. Adjust amount of filling accordingly, but realize that the filling will swell quite a bit when the rice cooks. You will risk breaking the grape leaves during cooking if the rolls hold too much filling.
As you finish each roll, transfer it to a large stockpot, keeping the end of the rolled edge down. Repeat. Pack the finished rolls tightly into layers in the pot, as shown.
When all rolls are finished, sprinkle the tops of all the rolls in the pot with sea salt. Drizzle the lemon juice over all. Cover with water that comes up an inch or two over the top of the rolls. Put a lid or plate that fits inside the pot over the top of all the rolls to keep them in place while cooking.
Bring the contents of the pot to a boil. Reduce heat, cover and let simmer for 1 hour. Add water as necessary to make sure all the rolls are covered during the entire cooking time. After 1 hour, check a roll for doneness. The rice should be soft. Keep cooking until the rice is tender.
When done, remove from heat. Drain the excess water. Gentle remove the rolls from the pan to a serving platter or storage container. Try not to break them; they will firm up as they cool down. Serve warm or cold, salting as desired. These are delicious dipped in cold plain yogurt.
*Put all the leftover filling in a pot. Cover with water that comes up twice as high as the rice. Bring to a boil. Reduce heat, cover, then simmer for one hour. This makes a delicious seasoned meat & rice side dish.
© Copyright 2006 by Wardeh Harmon.
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How I wish I could try one they look wonderful!!! I am always so excited to see what you and the family are up too, these look wonderful..what do the leaves taste like?? warm hugs..do you add the meat raw?
Thank you, Wardeh, for the pictures. I was wondering what they were from your last post. Do you eat the grape leaves, too, or just the filling?
Merry Christmas, Wardeh! Your dolmas look wonderful, and I’m sure they taste great.
Barbie, you do eat the grape leaves, too.
Mona, I can’t tell you what they taste like except they are delicious! Different, though. Yes, you add the meat raw to the filling. Then it cooks while the rolls simmer.
Wardeh,
These look great! Reminds me of my Grandmother. Isn’t it interesting how diverse cultures come up with some of the same foods and preparation methods? She cooked her rice first though. She also used grape leaves in her pickles
Have a wonderful Christmas!
Love
Sylvia
Sylvia, that is interesting! I think it is wonderful that people found ways to use everything they could.
Interesting! We have a local store that sells those grape leaves. I’ll have to stop in there one day and get some. *printing*…again. LOL
Michelle — I’m upping the seasonings a bit after today’s batch. I’m sorry but pencil in some new amounts for the salt, pepper, cinnamon & allspice. You’ll really like these! They are best warm.
hi! Wardeh Harmon,
is possible you to show me any of the company who buys fresh grape leaves in there..
i am from Xin Jiang,China.
i would be highly appreciated!!
hopefully,
mukhtar.turdi
henjer, I am really sorry I missed this question! I do not know what brand you’d be able to buy in China. Are there any Middle Eastern, Armenian or Mediterranean markets in your area? They would probably have some.
what kind of plant is used for this particular grape leaf… i want to grow the right grapes so i can eat the fruit and the leaf… we are organic home gardeners…
Katherine, that’s a good question! I believe that the leaves of any eating grape will do. Of course, the bigger the better. Perhaps you could ask at the nursery where you’ll be purchasing your plants for their advice. I’m sorry I can’t be of more help.
Wardeh, The best and most popular grape leaf to use is the Thompson Seedless leaf. They are the most tender and easiest to pick and preserve for use throughout the year. Now is the time to pick them becasue they are the most tender. Pick them from the last 4 or 5 leaves on the shoots and about the size of your hand for the easiest rolling or stuffing. We are of Armenian heritage and grow our own grapes and pick our own leaves.
Thank you, Thomas, for your information! How wonderful for you to have your own grapes and leaves. What do you do with the leaves?
We are basically raisin farmers in Fresno and Madera,CA. My wife picks leaves to jar and then she makes dolma thourghout the year. We make the meat (hot) and we make the olive oil dolma (cold). In fact my wife just taught some friends how to pick and preserve the leaves and make meat dolma yesterday.
How fascinating! You live where my husband’s parents live (Clovis) and where we lived for about 8 years on and off. You and your wife are very blessed to farm a food from which you are able to use the fruit and the leaves for nourishment. Your friend is very blessed to be able to learn from your wife! Thanks for sharing, Thomas.
Thanks to all for such a great thread! I make dolmas and here is a little of what I have learned.
Any kind of grape leaf will do just fine. Next spring check out grape plants–you will be surprised how reasonable they are and then you will have your own growing in your back yard. Wild grape leaves work just fine too. If the leaf is older, just cut out the center spine which tends to be more fibrous.
To use fresh or to freeze for later use I boil my leaves for one minute and then cool in a sink-full of cold water.
I make only vegitarian dolmas, but I do use chicken stock to cook the rice. For flavor I use mint, onion, lemon rind, and dill or oregano. I put a few pinon nuts in too. Roll them up and cover with lemon juice and olive oil.
If you would like a mint patch, it is easy to get one started. Mint roots VERY easily. You can buy a few stems at the market, put them in water for a few days (weeks?) and roots will start to grow. Then just plant them along side the house or in your garden.
Maya, wow! Thank you for all the tips! Your vegetarian dolmas sound so delicious!
I planted a grape vine last year and this year I’m able to have fresh grape leave for dolmas. Oh so much better. I have canned and frozen bags of grape leaves for use through out the year. I just want to mention that my syrian father is the person who taught my swedish mother to make dolmas. Dad’s mother and all the family use whole tomatoes and water in the cooking of these. We alway make them in the same pot as cabbage rolls. Makes a nice taste.
I’m so impressed! How wonderful for you! You’re making me wish I had some of these and some cabbage rolls to eat tonight. With cukes and tomatoes in season right, we are having wonderful salads, and it would go so well together… I think it is awesome that your dad taught your mom how to make these. Thanks for sharing! -Wardeh
Hello there Wardeh
My work is holding a pot luck for the end of the summer this friday and I plan on making them. Thanks Again!
I was so excited to find your recipe for grape leaves. I’m Middle Eastern but was not brought up in my cluture so I know little about Middle Eastern food other then I love eatting it
Suzanne
Hi, Suzanne! Isn’t ME food just the best? Like you, I didn’t grow up completely in my culture. Holidays and family get togethers, yes, but not every day. I wish I’d paid more attention. But its never too late to learn! Have fun making these. I’d love to know how the potluck turns out.
Hey Wardeh
I wanted to up date you with how the pot luck went. Everything turned out Great! I couldn’t of been happier. It took me awhile to get the rolling down but once I got the hang of it, it went a lot smoother. They turned out GREAT! everyone loved them and I know I will be making them again. Thanks Again for the Wonderful Recipe!
Suzanne
That is awesome, Suzanne! Thanks for letting me know. I know that the rolling can be tricky at first. I’m glad you stuck with it and got the hang of it.
Hello Wardeh.
I just came over you blog post when I searched for a recipe on dolmas as I am intending to make this sometime soon.
Thanks for that. It really looks good
Ingvild
where can I buy just the leaves in quantity?
thanks
In the grocery store, near the pickles, they come in jars. I think each jar has about 75 leaves. That’s the mezzeta brand that I’ve purchased before. If you want more than that, I’m not sure where to direct you. Perhaps a restaurant supply? -Wardeh
When eating Dolmas, do you eat the grape leaves as welll?
Oh, yes! They are delicious!
well i never ate grape leaves until i went to Egypt and honestly it was so good , so now every time i go to the arabian store iam forever buying them , so now i want to thank u for this recepie
my family loves grape leaves. does anyone know where to a vine. i used to have one at my old place. i tried to propagate another at my new place without any luck. it was an ornamental type. no fruit.
My husband is Lebanese, and we make and eat these all the time. He makes them with pre-cooked rice, and no meat, and simmers them with sliced potato and tomatoes. All different variations are delicious! My question is, has anyone had any experience with canning these stuffed tasty treats? I don’t like the store-bought canned ones, and would love to be able to pop open a jar of homemade dolmas, or give as gifts this Xmas. Thanks for the recipe, Wardeh. I am looking forward to years of grape leaf rolling with our first daughter, due in Feb ’09. What a delicious way to pass on our M E heritage!!
Hi, Heather. I just saw a recipe the other day using the pre-cooked rice. So know exactly what you are talking about!
Hopefully, someone will chime in and share whether or not these can be canned. I’ll also ask my mom and write again if she knows anything.
Thanks for writing, Heather and congratulations on the upcoming birth of your daughter! Babies give me a thrill like no other. How precious!
I am also looking for a grape vine variety that would produce tasty leaves. I live in an area that is about a zone 4 (cold winters, hot summers). I will check with my local nursery. Does it matter if you have grapeless vines as far as taste goes? I’m worried about having the grapes around since they attract yellow jackets which can be a problem where I live.
Also, my Lebanese Grandma used to add some lamb rib bones with some meat on them to the pot while steaming them. I always figured that’s what everyone did….I’d never heard of putting potato’s in the pot. Tomates, yes, for sure. This thread is great! Thank you Wardeh!
Connie, that is something I don’t know. I suppose it depends on if grapeless leaves are edible? Probably your nursery would know this. I’m sorry I don’t.
Like you, I am thankful for what people have shared! The lamb rib bones would give wonderful flavor! I have some lamb bones in the freezer and plans to make these soon — I will do what you shared. Thank you!
March 2009: You can buy dolmas (vegeterian, with roasted red peppers) at Trader Joe’s and Whole Foods. They are approximately $2.XX-3.XX and the canned version at Whole Foods is $4.XX USD. Whole Foods even had their own deli housemade versions for $10.99 a pound, which came out to about $1 per dolmas. The taste between the fresh and canned/bottled is obvious, but not much different (one is just more saturated in olive oil/lemon juice). I found about dolmas just recently and was totally surprised at the mediterranean/middle east taste and how it’s similar to Italian and Asian tastes. I buy them often for lunch and dinner and eat them room temperature or microwave them for half a minute to warm them up. I am making my own to cater to my diet and allergy needs.
hey im a 6th grader and I am supposed to make this!! Do you have any tips??? If so, just write down and i will check daily!! Really we are supposed to be making this!!! Please help me!!!
love, Laney!!
Hi, Laney! You know, my post here includes all my tips and step by step instructions. I can’t think of anything else to add. Give it a go and let me know if you have any questions. Best wishes!
Thank you very much Wardeh!! I am very nervous!! Should I put diced onions in it?? Would it work with chicken?? Turkey??? Because I’m sure not everyone will enjoy lamb!!
Love, 6th grader Laney;)
Laney, you can use chicken or beef, or turkey. That would work just fine. I think you should use the diced onions. They get cooked so they aren’t spicy when finished. Have fun!
I sprained my ankle!!
But Im still gonna do the presantation!
Laney, I hope you have a swift recovery!
hey i did make a really quick recovery! today we will be watching the asparagus presentation!
laney;)
the asparagus was yummy!!!! are there anyone out there that cooks them??
love laney
i made the grape leaves! they tasted great!!! im so glad it turned out well!
love 6th grader Laney
That’s fantastic, Laney! I’m so happy to hear this. And have you recovered from your injury?
I’ve recently seen stuffed grape leaves at my local market. What I was wondering is, if using fresh leaves, do they need to be brined before cooking with. If not, what do they taste like? Is the taste similar to something else like spinach, collards, or perhaps kale?
Dascott – I don’t believe they need to be brined to use right away. A light steaming would make them pliable and rollable. You’d brine if you want to preserve them long-term. I can’t comment on what they taste like as I’ve only ever had brined or store-bought grape leaves.
Hi Wardeh,
Thanks for posting a recipe for one of my favorite treats! So good! We just found a nearly limitless number of wild grape leaves I’m going to harvest this weekend. You mentioned you’ve had brined leaves before. I have only had the canned variety before, I’m pretty sure, and I’m looking to recreate that sour flavor. Have you done the brining yourself? I’m wondering if there’s anything that would make a difference with the flavor while they are fermenting besides salt?
I’m also wondering if I could do a quick vinegar pickle with some of them so I could use them quicker? Anyway, not sure if you’ve done any of this before but wanted to check. Thanks!
Faith – How wonderful that you’ll be gathering wild grape leaves! Awesome!
I haven’t done the brining myself, but a friend gave me her home-brined leaves. They were wonderful! I have no expertise to offer, though. I can ask her how she did it and she if she knows anything special about flavors. But I want to specify that she brined the leaves, which I then used to this recipe. The dolmas themselves were not brined. I’ve not done that. I don’t know what you mean by “quick vinegar pickle”? Have fun!
Thanks, if you find out from her, I’d be very interested. About the vinegar pickling, I meant pickling the grape leaves in vinegar, not taking the time to ferment them in brine.
Faith – She followed the isntructions in Nourishing Traditions for brining the grape leaves.
Unfortunately, I don’t know anything about doing it the pickling way.
I’m excited to hear how these wild grape leaves turn out for you!
I’ve had some wild grapes growing in my yard and have been wondering what i could do with the leaves for years. So glad i found your blog. Thank you so much. I’m going to make my raw goat milk kefir right now so i can make them tomorrow with the whey. Thanks, they’ll be perfect for the greek Dinner I was making next week! Laura
I grew up outside of Fresno as well (Easton) and had many Armenian friends. I was blessed to be taught how to make these as a teen (although we just called them stuffed grape leaves.)
I agree with the previous poster that the preferred grape variety in our area was Thompson Seedless. The leaves get to be huge. I have a jar in the pantry and may just have to whip some up for Thanksgiving…
Where do you find the grape leaves in the jar make the dolmas?
Nancy — They’re usually in the pickles and olives aisle. Or at a middle eastern market with the canned/jarred foods.
Hi,
I am Lebanese and make these using ground lamb for the filling, and also adding a bunch of garlic cloves and lamb bones to the pot while cooking. I wanted to mention that these also freeze beautifully, my freezer is always stocked with these for quick last minute meals.
Hi Tina,
I enjoyed your comment! I also put lamb bones into the pot, fill with the water and add an inverted lunch-sized plate on top of the rolls during the cooking, plus covering with a lid. My mother-in-law always insisted on the plate remaining inside the pot to insure the top layer of rolls cooking thoroughly. And then the way she would flip and wiggle the cooking grape leaves pot was always an amazement to me! (By now, fortunately, I have mastered doing it without burning myself on the steam or splattering hot water!)
As for the garlic, my in-laws put garlic cloves and lemon for the rolled cabbage dish but not for the grape leaves. (They did put the lemon though) Not sure why they didn’t, because they sure used garlic for everything they cooked, just about! Do you eat your grapes leaves with laban (yogurt) on the side? I’m actually heating my milk right now to make a new batch of laban and labanee.
I also like to freeze the rolls, but nowadays we just make them for special meals and they never last, nor am I on top of things to keep up (or keep ahead) either!
Happy New Year! Martha (Wardeh’s mom)
Loved reading thru this thread. i saw some other hints on other sites, one calls for lining the bottom of pan with grape leaves, and steaming in mixture of lemon juice and chix stock. I’m gonna try making these soon. thanks for all the helpful info!!