Dolma Recipe

Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are also common in Italian cuisine, where they are named ripieni. Source: Wikipedia


  1. Minced lamb
  2. Grape leaves
  3. Rice
  4. Onions
  5. Mint
  6. Cilantro


Wash the rice in a cold water until the water becomes clear.

Grape leaves

Wash the grapes leaves in a cold water

Boiled dolma

And then put the grape leaves into bowl with boiled water for 10 minutes and then remove from the water.

Arabic dolma

Chop the cilantro and mint.

Minced lamb

Cut the onions to small pieces.

Lamb for grapes leaves

Mix the minced lamb, rice and greens.

Lamb stuffed

Add the salt to taste and mix well.

Arabic food

Put minced lamb on top of the grape leave.

Grape leaves wraps

Roll up the stuffing in the grape leave.

Boiled minced lamb

Wrap the ends of grape leave from the both sides and make a roll.

Arabic golubtsi

Put the dolma tightly packed into deep pot and add water.

Greek dolma

Cook the dolma for 50 minutes.

Armenian Dolma

Enjoy the dolma recipe!
Bonn appetite!

Grapes leaves how to cook

Author: Mariia R.

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