Get ready to take your taste buds on a flavorful journey around the world! Dolma, a popular dish from various cultures, refers to the process of filling vegetables or fruits with a mixture of ingredients. In this article, we’ll explore 18 delicious and authentic dolma recipes that will surely satisfy your cravings.
From classic grape leaves stuffed with meat and spices to innovative vegetarian options filled with quinoa and herbed tahini, our selection offers something for everyone. Whether you’re in the mood for a hearty lamb and rice-filled zucchini or a refreshing tomato basil sauce-stuffed eggplant, we’ve got you covered. So go ahead, get dolma-ing, and discover the rich flavors of these incredible recipes!
Stuffed Grape Leaves with Lemon Garlic Sauce
Stuffed Grape Leaves with Lemon Garlic Sauce: A Mediterranean Delight
This classic Middle Eastern dish is a flavorful and aromatic delight, perfect for any occasion. Fresh grape leaves wrapped around a savory filling, served with a tangy and aromatic lemon garlic sauce.
Ingredients:
– 20-25 fresh grape leaves
– 1 pound ground lamb or beef
– 1/2 cup cooked rice
– 1/4 cup chopped onion
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon Garlic Sauce (recipe below)
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds to remove bitterness.
2. Mix filling ingredients together and season with salt and pepper.
3. Place a spoonful of filling onto the center of each leaf, fold the stem end over the filling, then roll up the leaf to form a neat package.
4. Cook grape leaves in a large pot filled with boiling water for 20-25 minutes or until tender.
Lemon Garlic Sauce:
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
Combine ingredients and serve warm over stuffed grape leaves. Cooking time: 45 minutes.
Turkish Zucchini Dolma with Ground Lamb
A flavorful twist on traditional dolma, this recipe combines tender zucchinis with aromatic ground lamb and fragrant spices.
Ingredients:
– 4 medium zucchinis
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large bowl, combine ground lamb, onion, garlic, paprika, cumin, salt, and pepper. Mix well with your hands until just combined.
4. Stuff each zucchini shell with the lamb mixture, dividing it evenly among the four shells.
5. Place the stuffed zucchinis in a baking dish, drizzle with olive oil, and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the meat is cooked through.
Cooking Time: 45-50 minutes
Armenian Eggplant Dolma with Tomato Basil Sauce
Discover the flavors of Armenia with this hearty dish that combines tender eggplant dolmas with a vibrant tomato basil sauce. This classic Armenian recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 4 medium eggplants
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Tomato Basil Sauce (see below)
– Olive oil for frying
Tomato Basil Sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut eggplants in half lengthwise and scoop out flesh, leaving shells intact.
3. Mix cooked rice with parsley, mint, onion, garlic, paprika, salt, and pepper.
4. Stuff each eggplant shell with the rice mixture and place on a baking sheet.
5. Drizzle with olive oil and bake for 25-30 minutes or until tender.
6. Serve with Tomato Basil Sauce and enjoy!
Cooking Time: 45-50 minutes
Persian Cabbage Dolma with Pomegranate Molasses
This recipe brings together the flavors of sweet cabbage, tangy pomegranate molasses, and aromatic spices to create a unique and delicious dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 large head of cabbage, cored
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 tablespoon pomegranate molasses
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, chopped parsley, mint, olive oil, pomegranate molasses, cinnamon, salt, and pepper.
3. Remove the tough outer leaves from the cabbage head and blanch in boiling water for 5 minutes.
4. Drain and let cool. Cut out the center of each leaf to create a pocket.
5. Stuff each leaf with the rice mixture, leaving a small border around the edges.
6. Place the stuffed cabbage leaves seam-side down in a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until the cabbage is tender. Serve warm.
Cooking Time: 25-30 minutes
Greek Dolmades with Avgolemono Sauce
A classic Greek appetizer or snack, these stuffed grape leaves are filled with a savory mixture of rice, herbs, and spices, served with a tangy avgolemono 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 grated onion
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 tablespoons olive oil
– 2 egg yolks
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, parsley, dill, onion, salt, pepper, and paprika.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. 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 up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Arrange the dolmades seam-side down on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 20-25 minutes, or until the grape leaves are tender and lightly browned.
7. To make avgolemono sauce, whisk together egg yolks and lemon juice in a bowl. Gradually add hot water, whisking constantly, until smooth and creamy.
8. Serve dolmades warm with avgolemono sauce spooned over.
Cook Time: 20-25 minutes
Lebanese Stuffed Vine Leaves with Mint Yogurt
A classic Middle Eastern dish, these flavorful stuffed vine leaves are a staple of Lebanese cuisine. This recipe combines tender grape leaves with a fragrant filling and a refreshing mint yogurt sauce.
Ingredients:
– 20-25 fresh grape leaves
– 1 pound ground beef or lamb
– 1/2 cup cooked rice
– 1/4 cup chopped parsley
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/2 cup plain yogurt
– 1/4 cup chopped fresh mint
– Olive oil for cooking
Instructions:
1. Prepare the filling by combining ground meat, cooked rice, parsley, onion, garlic, and lemon juice in a bowl.
2. Lay a grape leaf flat with the stem end facing you. Place about 1 tablespoon of the filling in the center of the leaf.
3. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
4. Heat about 1/8 inch of olive oil in a large skillet over medium heat. Cook the stuffed grape leaves for 5-7 minutes on each side, or until they’re lightly browned and tender.
5. Serve warm with mint yogurt sauce made by mixing plain yogurt with chopped fresh mint.
Cooking Time: 20-25 minutes
Vegetarian Quinoa Dolma with Herbed Tahini
A flavorful twist on traditional dolmas, these quinoa-stuffed grape leaves are filled with nutritious quinoa and fresh herbs, then topped with a creamy herbed tahini sauce.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 cup grape leaves (fresh or jarred)
– Salt and pepper to taste
– 1/4 cup herbed tahini sauce (see below)
Herbed Tahini Sauce:
– 1/2 cup tahini
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
Instructions:
1. Cook quinoa according to package instructions.
2. In a pan, sauté onion and garlic in olive oil until softened.
3. Add cooked quinoa, parsley, mint, salt, and pepper. Mix well.
4. Stuff grape leaves with quinoa mixture, folding leaf over filling.
5. Simmer dolmas in boiling water for 20-25 minutes or until tender.
6. Serve warm with herbed tahini sauce spooned on top.
Cooking Time: 30-40 minutes
Spicy Beef and Rice Stuffed Bell Peppers
Spicy Beef and Rice Stuffed Bell Peppers Recipe
A flavorful twist on traditional stuffed peppers, this recipe combines tender beef with spicy rice and crunchy bell peppers for a satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon until browned, about 5 minutes.
4. Add the cooked rice, onion, garlic, chili powder, cumin, salt, and pepper to the skillet. Stir to combine.
5. Stuff each bell pepper with the beef and rice mixture, filling to the top.
6. Place the stuffed peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-35 minutes or until the bell peppers are tender.
Cooking Time: 30-35 minutes
Stuffed Tomatoes with Pine Nuts and Currants
Elevate your dinner game with this flavorful and nutritious recipe, perfect for a quick weeknight meal or special occasion. Sweet tomatoes filled with savory pine nuts, currants, and herbs make for a delightful combination.
Ingredients:
– 4 large tomatoes
– 1/2 cup pine nuts, toasted
– 1/4 cup dried currants
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together pine nuts, currants, garlic, olive oil, and parsley.
4. Stuff each tomato with the mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until the tomatoes are tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Armenian Lentil and Bulgur Dolma
A classic Armenian dish, dolma is a flavorful and nutritious wrap filled with fragrant bulgur, tender lentils, and aromatic spices. This recipe makes 12-15 dolmas, perfect for a hearty snack or light meal.
Ingredients:
– 1 cup cooked lentils
– 2 cups cooked bulgur
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup grated onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and black pepper to taste
– 12-15 grape leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked lentils, bulgur, parsley, dill, onion, garlic, and olive oil. Mix well.
3. Lay a grape leaf flat on a surface. Place about 1/4 cup of the lentil mixture in the center of the leaf.
4. Fold the stem end of the leaf over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
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.
7. Serve warm with a squeeze of lemon juice and a side of rice, salad, or bread.
Cooking Time: 20-25 minutes
Turkish Aubergine Dolma with Walnut Sauce
Discover the flavors of Turkey with this traditional recipe for aubergine dolma stuffed with fragrant rice and spices, served with a rich walnut sauce.
Ingredients:
For the aubergine dolma:
– 4 large aubergines
– 1 cup cooked rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
For the walnut sauce:
– 1/2 cup walnuts
– 1/4 cup pomegranate molasses
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the aubergines and scoop out the flesh, leaving shells intact.
3. In a bowl, mix cooked rice with chopped onion, minced garlic, paprika, salt, and black pepper.
4. Stuff each aubergine shell with the rice mixture and place on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the dolma and bake for 30-40 minutes or until tender.
6. Meanwhile, blend walnuts, pomegranate molasses, lemon juice, and olive oil to make the sauce.
7. Serve warm dolma with walnut sauce spooned on top.
Cooking Time: 45-50 minutes
Stuffed Swiss Chard Rolls with Sumac Onions
This recipe combines the earthy flavor of Swiss chard with the tanginess of sumac onions, all wrapped up in a crispy roll. Perfect as an appetizer or side dish, these stuffed rolls are sure to impress.
Ingredients:
– 1 bunch Swiss chard, stems removed and chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large onion, thinly sliced
– 1 teaspoon sumac powder
– 2 eggs, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chopped Swiss chard, feta cheese, Parmesan cheese, and breadcrumbs.
3. Lay a sheet of phyllo dough flat and brush with olive oil. Place a tablespoon of the Swiss chard mixture at one end of the dough.
4. Roll up the dough, applying gentle pressure to form a neat roll. Repeat with remaining ingredients.
5. Brush tops with egg wash and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Persian Herb and Rice Stuffed Grape Leaves
Persian Herb and Rice Stuffed Grape Leaves Recipe
A flavorful and fragrant twist on traditional dolmas, these stuffed grape leaves combine the warmth of Persian herbs with the comfort of fluffy rice.
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 chopped scallions (green onions)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
Instructions:
1. Prepare grape leaves by blanching them in boiling water for 30 seconds, then submerging them in an ice bath.
2. In a bowl, combine cooked rice, parsley, dill, scallions, olive oil, lemon juice, salt, pepper, cumin, and paprika. Mix well.
3. Lay a grape leaf flat on a surface. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining ingredients.
5. Simmer stuffed grape leaves in a large pot of boiling water for 20-25 minutes, or until they are tender.
Lebanese Lamb and Rice Stuffed Zucchini
A flavorful and nutritious twist on traditional stuffed zucchini, this recipe combines the aromas of Lebanon with the comfort of a hearty rice dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– Salt and pepper to taste
– 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, leaving a shell about 1/4 inch thick.
3. In a pan, heat the olive oil over medium-high heat. Add the lamb, onion, and garlic. Cook until the lamb is browned, breaking it up with a spoon as needed.
4. Stir in the cooked rice, cumin, coriander, salt, and pepper.
5. Stuff each zucchini shell with the lamb and rice mixture, mounding it slightly.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Greek Dolmades with Feta and Dill
These bite-sized bundles of flavor combine the classic ingredients of grape leaves, rice, and spices with the tanginess of feta cheese and the brightness of fresh dill. Perfect for a light lunch or as an appetizer.
Ingredients:
– 12-15 grape leaves
– 1 cup cooked white rice
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges, optional
Instructions:
1. Bring a large pot of water to a boil. Blanch the grape leaves for 5-7 minutes or until soft.
2. In a bowl, mix cooked rice, crumbled feta, chopped dill, salt, and pepper.
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 leaves and filling.
5. Heat the olive oil in a large skillet over medium heat. Cook the dolmades for 3-4 minutes on each side or until crispy and golden.
6. Serve warm with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Armenian Stuffed Peppers with Tomato Broth
Savor the flavors of Armenia with this delightful dish, where tender peppers are filled with a mix of rice, meat, and spices, served in a rich tomato broth.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 cups tomato broth (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stir in cooked rice and set aside.
6. Stuff each pepper with the meat mixture, filling to the top.
7. Pour tomato broth over the peppers and cover the baking dish with aluminum foil.
8. Bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 40-45 minutes
Turkish Cabbage Rolls with Spiced Beef
A classic Turkish dish, cabbage rolls stuffed with spiced beef are a flavorful and satisfying meal. This recipe is a twist on the traditional dolma, but just as delicious!
Ingredients:
– 1 medium-sized cabbage, outer leaves removed
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup tomato-based sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, chopped onion, minced garlic, paprika, cumin, salt, and pepper.
3. Blanch the cabbage leaves by submerging them in boiling water for 30 seconds. Remove and let cool.
4. Assemble the rolls by placing about 1/2 cup of the meat mixture onto a cabbage leaf, leaving a 1-inch border around the edges.
5. Roll up the cabbage and secure with toothpicks or kitchen twine.
6. Place the rolled cabbage in a baking dish, seam-side down. Drizzle with olive oil and pour over the tomato-based sauce.
7. Bake for 30-40 minutes, or until the cabbage is tender and the filling is cooked through.
Cooking Time: 30-40 minutes
Vegetarian Stuffed Grape Leaves with Chickpeas
A flavorful and nutritious vegetarian take on the traditional dish, these stuffed grape leaves are packed with chickpeas, herbs, and spices. Perfect for a quick and easy dinner or as an impressive appetizer.
Ingredients:
– 20-25 grape leaves
– 1 can chickpeas (drained and rinsed)
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Start by preparing the grape leaves: Rinse them with water, then blanch in boiling water for 30 seconds. Remove from heat and immediately submerge in an ice bath. This step helps remove bitterness.
2. In a large bowl, combine chickpeas, cooked rice, olive oil, onion, garlic, cumin, salt, and pepper. Mix well to combine.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the chickpea 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 grape leaves and filling.
5. Cook the stuffed grape leaves in boiling salted water for 20-25 minutes or until they’re tender. Serve hot with lemon wedges.
Cooking Time: 20-25 minutes
Summary
Discover the flavorful world of dolma recipes! This collection features 18 authentic and delicious dishes from around the Mediterranean. From traditional Turkish and Greek options like stuffed grape leaves with lemon garlic sauce and cabbage rolls with spiced beef, to creative twists like vegetarian quinoa dolma with herbed tahini and Armenian eggplant dolma with tomato basil sauce. Each recipe is carefully crafted to showcase the unique flavors and ingredients of its region. Get ready to taste the diversity and richness of Mediterranean cuisine!
