Dolmades (Stuffed vine leaves)

    1 hour 30 min

    Minced lamb, onions, pine nuts and rice are used to stuff these vine leaves. They are then simmered in water until tender and delicious. The result dolmades are plump and flavoursome.

    22 people made this

    Serves: 8 

    • 675g minced lamb
    • 2 medium onions, finely chopped
    • 125g long grain white rice
    • 90g pine nuts
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 teaspoon chopped fresh mint
    • 1/3 (750g) jar vine leaves, drained and rinsed
    • 350ml water

    Prep:35min  ›  Cook:55min  ›  Ready in:1hr30min 

    1. Mix the lamb, onions, rice, pine nuts, salt, pepper and mint into a bowl until evenly combined. Gently open up a vine leaf and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the centre of the vine leaf. Fold the bottom of the leaf over the meat, fold in the sides and roll into a tight cylinder. Place the rolled vine leaf into a large frying pan, seam-side down. Repeat with remaining vine leaves, packing them in a tight, single layer.
    2. Pour the water into the frying pan and bring to a simmer. Reduce heat to medium-low, cover and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

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    Reviews in English (11)


    I love Dolma its actually my fav. Iraqi dish,but it has to be done the right way. The Iraqi version uses lemon juice,pomegranet molases,and sugar with the water for cooking and flavoring these tastey lil things. Oh and a bit of EVOO drizzeled in with the water would glaze it extra beautifully! YUM! This recipe however is worth a try because any middle eastern version of Dolmas or Waraq inab is delicious really.  -  16 Aug 2009  (Review from Allrecipes US | Canada)


    These are really tasty, i grew up with Stuffed Grape Leaves, so it was a challenge finding a good recipe that met my expectations...this one is really GOOD! the only changes i made, were instead of cooking in water, i used a combination of chicken broth, some lemon and some tomato sauce. THat gave it more of a tangy full flavor. My brother couldnt get enough of them!  -  25 Apr 2011  (Review from Allrecipes US | Canada)


    TRY IT!!! These are wonderful and not too hard It costs about $5/lb for lamb, these mini "burritos" are really filling too. I've never used pine nuts before in this recipe but it is pretty close to the one I have. They will add a great variety to your usual dinner routine.  -  10 Oct 2008  (Review from Allrecipes US | Canada)