Dolma, a staple dish in many Mediterranean cuisines, has captured the hearts and taste buds of food enthusiasts around the world. These flavorful stuffed vegetables or leaves are a testament to the region’s rich culinary heritage. Whether you’re looking for a classic grape leaf dolma with a tangy lemon yogurt sauce, or something more adventurous like spicy lamb and rice stuffed dolmas, we’ve got you covered.
In this article, we’ll take you on a gastronomic journey across the Mediterranean, showcasing 18 unique dolma recipes that will satisfy your cravings. From traditional Persian and Turkish dishes to innovative vegetarian and vegan options, there’s something for everyone in this delectable collection of flavors and textures. So sit back, get ready to be inspired, and let’s dive into the world of dolmas!
Classic Grape Leaf Dolma with Lemon Yogurt Sauce
Classic Grape Leaf Dolma with Lemon Yogurt Sauce
Savor the flavors of Turkey with this beloved recipe, where tender grape leaves wrap around a mix of rice, herbs, and spices. This delightful appetizer or side dish is elevated by a refreshing lemon yogurt sauce.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon Yogurt Sauce (see below)
Instructions:
1. Soak grape leaves in warm water for at least 30 minutes.
2. Mix cooked rice, parsley, dill, and feta cheese.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Cook dolmas in boiling water for 20-25 minutes or until grape leaves are tender.
6. Serve warm with Lemon Yogurt Sauce.
Lemon Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Combine ingredients and refrigerate until ready to serve.
Spicy Lamb and Rice Stuffed Dolma
Dolma, a popular Middle Eastern dish, gets a flavorful twist with the addition of spicy lamb and fragrant rice. This recipe combines the classic grape leaf wrap with the warmth of cumin, coriander, and chili flakes.
Ingredients:
– 1 pound ground lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon chili flakes
– Salt and black pepper, to taste
– 12 grape leaves (fresh or jarred)
– Olive oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, garlic, rice, cumin, coriander, chili flakes, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1/4 cup of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the dolma into a neat package. Repeat with remaining ingredients.
5. Brush the tops of the dolmas with olive oil and place seam-side down on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until grape leaves are tender and filling is cooked through.
Cooking Time: 25-30 minutes
Vegetarian Quinoa and Herb Dolma
Discover the flavors of the Mediterranean with this hearty vegetarian quinoa dolma recipe, packed with tender herbs and aromatic spices. Perfect for a satisfying meal or as a healthy snack.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4-6 grape leaves or collard green leaves
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a bowl, mix cooked quinoa with chopped herbs, cumin, smoked paprika (if using), salt, and pepper.
3. Lay a grape leaf flat on a work surface. Place about 1/4 cup of the quinoa mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
5. Serve warm or at room temperature.
Cooking Time: Approximately 30-40 minutes
Persian Sweet and Sour Dolma with Barberries
Experience the perfect blend of sweet and tangy flavors in this traditional Persian dish, elevated by the pop of color and tartness from barberries. This recipe yields a delicious and aromatic stuffed grape leaf that’s sure to impress.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked rice
– 1/2 cup ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup barberries, rinsed and drained
– 1 tablespoon sugar
– 1 tablespoon vinegar
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Soak grape leaves in cold water for at least 30 minutes.
2. Mix cooked rice with ground meat, onion, garlic, barberries, sugar, vinegar, salt, and pepper.
3. Lay a grape leaf flat, place about 1 tablespoon of the filling mixture in the center, and fold the leaf to form a neat package. Repeat with remaining leaves and filling.
4. Cook dolma in boiling water for 20-25 minutes or until grape leaves are tender. Serve warm with lemon wedges, if desired.
Cooking Time: 20-25 minutes
Turkish Eggplant Dolma with Ground Beef
A flavorful and aromatic Turkish dish that combines tender eggplant with savory ground beef filling.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup tomato sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
3. Add onion, garlic, paprika, salt, and pepper; cook until onion is translucent.
4. Stuff each eggplant slice with the meat mixture, leaving a 1/2-inch border around edges.
5. Place stuffed eggplants in a baking dish, cover with tomato sauce, and drizzle with olive oil.
6. Bake for 45 minutes or until eggplants are tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45 minutes
Armenian Lentil and Bulgur Dolma
These flavorful dolmas are a staple of Armenian cuisine, filled with a nutritious mixture of lentils, bulgur, and spices. Perfect for a quick and satisfying meal or as an appetizer.
Ingredients:
– 1 cup cooked brown lentils
– 1 cup cooked bulgur
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 12 grape leaves (fresh or jarred)
– Olive oil for cooking
Instructions:
1. In a medium bowl, combine cooked lentils, bulgur, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix well.
2. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the lentil mixture in the center of the leaf.
3. Fold the stem end of the leaf over the filling, then fold in the sides and roll the dolma into a neat package. Repeat with remaining leaves and filling.
4. Heat a large skillet or sauté pan with a little olive oil over medium heat. Cook the dolmas for about 5 minutes on each side, until they’re lightly browned and fragrant.
5. Serve warm, garnished with lemon wedges and a sprinkle of parsley if desired.
Cooking Time: 15-20 minutes
Greek Dolma with Feta and Pine Nuts
Savory grape leaves stuffed with a delightful mix of feta cheese, pine nuts, and spices – a classic Greek appetizer.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of water to a boil. Blanch grape leaves for 30 seconds, then immediately submerge in an ice bath.
2. In a bowl, mix together feta cheese, parsley, pine nuts, garlic, salt, and pepper.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the cheese mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the dolma to form a neat package. Repeat with remaining leaves and filling.
5. Serve chilled or at room temperature.
Cooking Time: None needed! Simply assemble and serve.
Lebanese Zucchini Dolma in Tomato Sauce
This recipe combines the flavors of tender zucchini, fragrant spices, and tangy tomato sauce to create a dish that’s both familiar and exciting. Perfect for a weeknight dinner or a special occasion, Lebanese Zucchini Dolma is sure to become a favorite.
Ingredients:
– 4 medium zucchinis
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 cup tomato sauce (homemade or store-bought)
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together chopped onion, minced garlic, cumin, paprika, salt, and black pepper.
4. Stuff each zucchini with the spice mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and cover with tomato sauce.
7. Bake for 30-35 minutes or until the zucchinis are tender.
Cooking Time: 30-35 minutes
Syrian Cabbage Dolma with Pomegranate Molasses
A classic Syrian dish, cabbage dolma is a flavorful and aromatic vegetarian delight. This recipe adds a sweet and tangy twist by incorporating pomegranate molasses.
Ingredients:
– 1 head of green cabbage
– 1 cup of cooked rice
– 1/2 cup of chopped parsley
– 1/4 cup of chopped fresh mint
– 1/4 cup of pine nuts
– 2 tablespoons of olive oil
– 1 tablespoon of pomegranate molasses
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Blanch the cabbage head in boiling water for 5 minutes, then drain and let cool.
2. Cut out the cabbage leaves and place them on a flat surface.
3. Mix cooked rice with parsley, mint, and pine nuts. Divide the mixture among the cabbage leaves.
4. Roll each leaf into a neat package, placing seam-side down in a baking dish.
5. Drizzle olive oil over the dolma, then sprinkle pomegranate molasses and season with salt and pepper.
6. Bake at 375°F (190°C) for 20-25 minutes or until the cabbage is tender.
7. Serve warm or at room temperature with a squeeze of lemon juice, if desired.
Cooking Time: 20-25 minutes
Stuffed Bell Pepper Dolma with Mint
A refreshing twist on traditional dolma, these stuffed bell peppers combine sweet and savory flavors with the cooling essence of mint.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked rice, parsley, feta cheese (if using), and mint leaves.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
6. Place the peppers on a baking sheet and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Persian Dolma with Dried Plums and Walnuts
Experience the rich flavors of Persian cuisine with this delightful dolma recipe, featuring dried plums and walnuts as a sweet and savory twist. This dish is perfect for special occasions or everyday meals.
Ingredients:
– 1 pound grape leaves (fresh or jarred)
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup dried plums, chopped
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Prepare the grape leaves by rinsing them with cold water and patting dry.
2. In a large bowl, combine cooked rice, parsley, mint, dried plums, and walnuts.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the filling mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package.
6. Repeat with remaining ingredients and grape leaves.
7. Heat olive oil in a large saucepan and cook dolmas for 10-15 minutes, or until they’re tender and lightly browned.
Cooking Time: 30 minutes
Turkish Tomato Dolma with Aromatic Spices
Discover the flavors of Turkey with this classic dolma recipe, where tender tomatoes are filled with a blend of aromatic spices and herbs. This dish is perfect for a quick and delicious meal or as an appetizer.
Ingredients:
– 8-10 ripe tomatoes
– 1/4 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked rice, parsley, dill, garlic, paprika, cumin, salt, and pepper.
4. Stuff each tomato with the rice mixture, filling them as full as possible.
5. Brush the tops with olive oil and place on a baking sheet.
6. Bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Armenian Apricot Dolma with Cinnamon
A classic Armenian dish, dolma is a flavorful and aromatic rice-filled apricot stuffed with spices and wrapped in grape leaves. This recipe combines the sweetness of apricots with the warmth of cinnamon.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 teaspoon ground cinnamon
– Salt to taste
– 12-15 dried apricots
– Grape leaves (fresh or jarred)
Instructions:
1. Rinse the apricots and soak them in water for at least 4 hours or overnight.
2. Cook the rice according to package instructions. Mix with olive oil, chopped onion, cinnamon, and salt.
3. Drain the apricots and fill each one with about 1/4 cup of the rice mixture.
4. Place a grape leaf on a flat surface, add an apricot in the center, and wrap it with the leaves, tucking in the edges as you go.
5. Repeat until all apricots are used up, placing the dolma seam-side down on a baking sheet lined with parchment paper.
6. Bake at 375°F (190°C) for 30-40 minutes or until the grape leaves are tender.
Cooking Time: 30-40 minutes
Vegan Mushroom and Rice Dolma
Vegan Mushroom and Rice Dolma Recipe: A flavorful and nutritious twist on traditional dolma, this recipe combines sautéed mushrooms with fluffy rice and aromatic spices, all wrapped up in a crispy grape leaf.
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 grape leaves (fresh or jarred)
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the onion and cook until translucent.
3. Add the mushrooms, garlic, cumin, smoked paprika, salt, and pepper. Cook until the mushrooms release their liquid and start to brown.
4. Stir in the cooked rice, mixing well to combine.
5. Lay a grape leaf flat on a work surface. Place about 1/4 cup of the mushroom-rice mixture in the center of the leaf.
6. Fold the stem end over the filling, then fold in the sides and roll up the dolma. Repeat with the remaining ingredients.
7. Place the dolmas seam-side down on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until crispy.
Serve warm or at room temperature, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Spicy Harissa-infused Dolma
Elevate your snacking game with this flavorful twist on traditional dolma! The spicy kick from the harissa pairs perfectly with the sweetness of the grape leaves.
Ingredients:
– 1 package of grape leaves (fresh or jarred)
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon harissa paste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked rice, parsley, mint, feta cheese, olive oil, garlic, and harissa paste.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
5. Arrange dolma seam-side down in a baking dish. Cover with foil and bake for 20-25 minutes or until grape leaves are tender.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Mediterranean Seafood Dolma with Shrimp
A flavorful twist on traditional dolmas, this recipe combines succulent shrimp with aromatic spices and fragrant herbs to create a mouthwatering Mediterranean-inspired dish.
Ingredients:
– 12-15 large shrimp, peeled and deveined
– 1 package of grape leaves (fresh or jarred)
– 1/4 cup cooked rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked rice, olive oil, onion, garlic, paprika, salt, and pepper.
3. Stuff each grape leaf with about 1 tablespoon of the rice mixture, followed by a shrimp.
4. Fold the leaf over the filling, tucking in the edges to form a neat package. Repeat with remaining leaves and fillings.
5. Place dolmas seam-side down on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until grape leaves are tender and fragrant.
7. Serve warm, garnished with lemon wedges.
Cooking Time: 20-25 minutes
Persian Herb and Green Bean Dolma
Persian Herb and Green Bean Dolma Recipe
A flavorful and aromatic Persian dish, dolma is a popular snack or appetizer made with stuffed vegetables or grains. This recipe combines the freshness of green beans with the pungency of herbs for a delightful treat.
Ingredients:
– 1 pound fresh green beans
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh mint
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the green beans into 2-inch pieces.
3. In a bowl, mix together parsley, dill, mint, olive oil, salt, and pepper.
4. Stuff each green bean piece with the herb mixture, leaving a small space at the top.
5. Place the dolma on a baking sheet lined with parchment paper.
6. Drizzle with lemon juice and bake for 15-20 minutes or until tender.
Cooking Time: 15-20 minutes
Turkish Sour Cherry Dolma with Ground Lamb
This traditional Turkish dish combines sweet and tangy sour cherry filling with savory ground lamb, wrapped in tender grape leaves. Perfect for a hearty appetizer or main course.
Ingredients:
– 1 pound fresh grape leaves
– 1 cup cooked ground lamb
– 1/2 cup chopped yellow onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup sour cherry filling (see note)
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground lamb, chopped onion, parsley, olive oil, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Add 1-2 tablespoons of sour cherry filling on top of the lamb mixture.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
6. Place dolmas seam-side down in a single layer in a baking dish. Drizzle with lemon juice.
7. Bake for 20-25 minutes or until grape leaves are tender.
Note: Sour cherry filling can be made by cooking sour cherries with sugar and water, then mashing the mixture to desired consistency.
Summary
Get ready to delight your taste buds with these 18 flavorful dolma recipes! From classic grape leaf dolmas to spicy lamb and rice stuffed ones, there’s something for every occasion. Try vegetarian quinoa and herb dolmas or Persian sweet and sour dolmas with barberries. Or go for Turkish eggplant dolmas with ground beef or Armenian lentil and bulgur dolmas. There are also Greek dolmas with feta and pine nuts, Lebanese zucchini dolmas in tomato sauce, and many more! Whether you’re looking for a vegan option or something meaty, this collection has got you covered.
