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Dolmas – Stuffed Vegetables

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This Dolmas recipe (Stuffed Vegetables and Grape Leaves) features tender grape leaves or hollowed vegetables filled with a fragrant mixture of rice, fresh herbs, olive oil, and optional ground beef or lamb. A classic Mediterranean and Middle Eastern dish, dolmas are naturally gluten-free, beautifully presented, and perfect as an appetizer, side dish, or light main course.

Ingredients

For the Stuffing:

  • 1 cup uncooked short-grain rice

  • 1/2 pound ground beef or lamb (optional)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons fresh mint, chopped

  • 1/4 cup olive oil

  • 1 tablespoon tomato paste

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon ground allspice

  • Juice of 1 lemon

For Assembling:

  • 1 jar grape leaves, rinsed and drained

  • 4–6 small zucchini, hollowed (optional)

  • 3–4 bell peppers, tops removed and seeded (optional)

  • 2 cups vegetable or chicken broth

  • Lemon slices for layering

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.

  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.

  3. Stir in garlic and cook for about 30 seconds.

  4. Add ground meat (if using) and cook until browned.

  5. Stir in rice, tomato paste, parsley, dill, mint, salt, pepper, and allspice. Cook for 2–3 minutes to combine flavors. Remove from heat and stir in lemon juice.

To Roll Grape Leaves:

  1. Place one grape leaf flat on a clean surface, shiny side down.

  2. Add a spoonful of filling near the stem end. Fold in the sides and roll tightly into a small log.

To Stuff Vegetables:

  1. Gently fill hollowed zucchini or peppers about three-quarters full to allow room for rice expansion.

  2. Line the bottom of a large pot with extra grape leaves or lemon slices to prevent sticking.

  3. Arrange stuffed grape leaves or vegetables snugly in layers.

  4. Pour broth over the dolmas until just covered. Place a heatproof plate on top to prevent unrolling.

  5. Cover and simmer on low heat for 40–50 minutes, until rice is tender and fully cooked.

  6. Let rest for 15–20 minutes before serving

Notes

Roll grape leaves snugly but not overly tight, as rice expands during cooking.Short-grain rice works best for tender, slightly sticky filling.Vegetarian dolmas are often served chilled or at room temperature.Resting after cooking enhances flavor and texture.Line the pot well to prevent burning or sticking.

Find it online: https://cookibly.com/dolmas-stuffed-vegetables/