Stuffed Grape Leaves
Tender grape leaves are filled with a savory mixture of ground beef, rice, and fresh herbs. These classic dolmades are gently simmered in a light lemon broth until perfectly cooked, making a delicious appetizer or main course.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
rolling
- 45 pcsjarred grape leaf, rinsed and separated
lining
- 5 pcsjarred grape leaf, rinsed, for lining pot (can be torn or imperfect)
filling
- 450 gground beef
- 100 glong-grain white rice, uncooked
- 1 pcsyellow onion, finely chopped
- 15 gfresh parsley, chopped
- 7 gfresh mint, chopped
- 2 tbspolive oil
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
cooking liquid
- 480 mlwater
- 60 mllemon juice, freshly squeezed
- 2 tbspolive oil
garnish
- 1 pcslemon, cut into wedges, for serving(optional)
Equipment
heatproof plate · large heavy-bottomed pot with lid · large bowl · cutting board · knife
The method
Step by step
- 1
Gently rinse all the grape leaves under cool water to remove the brine. Carefully separate them to avoid tearing and set aside.
About 5 min
Cook’s note: If you find some leaves are torn, set them aside to use for lining the pot.
- 2
In a large bowl, combine the ground beef, uncooked rice, chopped onion, parsley, mint, salt, black pepper, and the olive oil designated for the filling.
About 5 min
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
About 2 min
Cook’s note: Don't overmix, or the meat can become tough. Just mix until everything is evenly distributed.
- 4
Lay a grape leaf on your work surface, shiny-side down and stem-end towards you. Place about a tablespoon of the filling near the stem end.
About 1 min
- 5
Fold the bottom of the leaf up over the filling, then fold in both sides, and roll it up tightly into a small cylinder.
About 30 min
Cook’s note: Roll snugly but not too tightly, as the rice will expand during cooking.
- 6
Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved pot-lining grape leaves.
About 1 min
Cook’s note: This prevents the stuffed leaves from sticking to the bottom and scorching.
- 7
Arrange the rolled grape leaves snugly in the pot, seam-side down. You can stack them in layers if necessary.
About 1 min
Cook’s note: Packing them closely helps them keep their shape while cooking.
- 8
Pour the lemon juice and the remaining olive oil over the rolls. Add enough water to come about halfway up the sides of the dolmades.
About 1 min
- 9
Place a small, heatproof inverted plate on top of the rolls to keep them submerged. Bring the liquid to a gentle boil over medium-high heat.
About 4 min
- 10
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 50 minutes, or until the rice is cooked through and the leaves are tender.
About 50 min
Cook’s note: Check occasionally to ensure there is still liquid in the pot; add a splash more hot water if it looks dry.
- 11
Remove the pot from the heat and let it rest, covered, for at least 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the rolls to firm up slightly.
- 12
Serve the stuffed grape leaves warm or at room temperature, with lemon wedges on the side for squeezing.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered pan over low heat with a splash of water, or in the microwave.
More recipes
All recipesdinner
Chicken Enchiladas with Red Sauce
These chicken enchiladas feature tender shredded chicken rolled in corn tortillas and baked in a savory homemade red sauce. They are comforting and satisfying, perfect for a family meal.
1 hr 5 min 831 kcalappetizer
Otak-Otak (Grilled Fish Cake)
Otak-otak is a savory grilled fish cake made from ground fish, spices, and coconut milk. It's traditionally wrapped in banana leaves, giving it a unique aroma and flavor. This recipe offers a delightful balance of spicy, savory, and slightly sweet notes, perfect as an appetizer.
45 min 203 kcaldinner
Liver Deluxe
Tender calf's liver is lightly dredged in flour and pan-seared to create a golden crust. It's then simmered in a savory sauce of sautéed onions and mushrooms for a rich and comforting main course.
50 min 263 kcalsnack
Classic Eccles Cakes
Flaky puff pastry encasing a sweet, spiced currant filling, these traditional British pastries are perfect for a snack or with a cup of tea. A simple yet satisfying treat that comes together easily.
38 min 425 kcalmain course
Lapskaus (Norwegian Beef Stew)
Lapskaus is a hearty and comforting Norwegian stew, perfect for a cold day. It's traditionally made with leftover meat and root vegetables, simmered until tender. This recipe uses fresh ingredients for a rich and flavorful meal.
1 hr 50 min 532 kcalside dish
Paptert (South African Cornmeal Bake)
This traditional South African paptert is a comforting and savory cornmeal bake, layered with a creamy cheese sauce and sweet-tangy tomato and onion relish. It's a hearty side dish perfect for any braai or family meal. This recipe offers a vegetarian take on a beloved classic.
1 hr 15 min 417 kcaldinner
Hearty Minestrone Soup
A robust and flavorful vegan minestrone soup, packed with vegetables, beans, and pasta in a rich tomato broth. This comforting one-pot meal is perfect for a satisfying lunch or dinner.
55 min 324 kcal