Recipe serves: 8-12

Turkish dolma

1 lbs grape leaves
2.2 lbs ground beef
½ cup rice
1 each medium onion, diced
1 cup fresh parsley
1 each large tomato, peeled and grated
1 Tbsp tomato paste
¼ cup water
Tbsp salt
¾ tsp black pepper
Tbsp tomato paste
1 Tbsp butter
¾ cup hot water
2-4 cup hot water

Preparation steps:
  1. Soak the grape leaves in a bowl of water for 10-30 minutes to reduce the salty flavor. (The grape leaves in the jar are fairly salty).
  2. Chop the parsley thinly.
  3. Mix the meat, rice, onion, parsley, tomato, tomato paste, water, salt and black pepper in a large bowl.
  4. Put one grape leaf on the bottom of a large pot.
  5. Stuff the leaves with the mix. Arrange the dolma in the pot tightly.
    Technique: Cut each leaf into 2 pieces. Put 1 tsp to 1 Tbsp of the mix on top of the cut leaf and roll it like a cigar. First make 2 folds on each side to seal the edges and then roll it tightly. The side of the leaf's vane needs to be inside the dolma. The leaves are not consistent in size, adjust the amount of filling to the size of the leaf.
  6. Mix the tomato paste, butter with ¾ cup hot water and pour it over the dolma.
  7. Pour hot water over the dolma, until the dolma is covered. Don't put too much water.
  8. Place a plate over the top of the dolma and the sauce. The plate will keep the dolma from floating and not getting cooked evenly.
  9. Cook for 50 minutes or until the dolma is ready.
Serving: this dolma is served warm.
Picture of recipe

Take note!
  • The dish can be prepared a day ahead
    and refrigerated before cooking.
  • The grape leaves come in a 1 lbs jar.