• recipes
  • menus
  • tips
  • about
  • about buy the book
    Dolma (Stuffed Grape Leaves)

    Stuffed Grape Leaves served with yoghurt


    • 1 4 oz. can of grape leaves
    • 1/2 cup of rice
    • 1 lb ground beef
    • 1 medium tomato
    • 2 large onions
    • 2 tbsp olive oil
    • 1 tbsp pepper or paprika paste
    • 1/4 cup parsley, chopped
    • 1 tbsp tomato paste
    • 1 tsp crushed red pepper
    • 1 tsp salt
    • 1 1/4 stick margarine or butter
    • 1/2 tsp black pepper
    • 1/2 cup water
    • Yogurt to taste


    • Place grape leaves in a pot with lots of water.
    • Bring to a boil, reduce heat and cook for 10 minutes.
    • Drain.
    • Add cold water to the pot, and let it cool.
    • In a medium bowl, combine ground beef with grated/minced onions, finely chopped tomatoes, rice, and tomato and paprika pastes. (You can use a food processor to to puree onions and tomato).
    • Add seasoning, parsley and olive oil.
    • Mix with your hands to create soft mixture of stuffing.
    • Drain the cold water off of the grape leaves.
    • Take one piece at a time, place 1 teaspoon of filling inside each leaf, fold and roll to form small stuffed grape leaves.
    • Place one by one in a large pot.
    • Place the pot over medium heat stove, add margarine cut in pieces and placed all around the pot.
    • Add ½ cup of water. Bring to a boil and reduce heat.
    • Simmer for 45-55 minutes. Check to make sure that it is fully cooked.
    • Remove from heat; let it cool for 10 minutes before serving.
    • Serve in soup bowls with yogurt.