Dolmades
May 17th, 2011This is an old family recipe that I make from time to time. My written copy of the recipe is getting a bit worn, so I’m immortalizing it here. It’s always been a hit at potlucks. It’s a bit labor-intensive to make, but is well worth the effort.
Dolmades are stuffed grape leaves, and are Greek in origin. Traditionally, they’re made with rice and lemon juice, and they’re not actually all that good. This recipe is pretty non-traditional in that it has meat and other stuff in it. After growing up with these, I’ve been let down by every other dolma that I’ve tried.
Here’s what you’ll need:
- 2½ pounds ground beef (can use ½-1 lb. ground lamb, if you want it a little gamier)
- ½ cup rice, dry
- 3-4 cloves garlic, minced or diced finely
- 1 onion, diced
- 1 large bell pepper (preferably red, but can use yellow), diced
- 2/3 bunch parsley, chopped
- 2 8 oz. cans tomato sauce
- 2 bottles grape leaves in brine (these are usually next to the pickles)
- Salt and pepper to taste (it’ll probably take more than you think)
Mix all ingredients except the grape leaves in a large mixing bowl. Make sure to mix well. Remove the grape leaves from the jars and trim the stems off of them. Now, you’re ready to roll.
Rolling dolma is an art. Rather than go into extreme detail, I’m going to link to this video. The segment is short. Just make sure you wrap them kind of tightly, otherwise they’ll fall apart when you’re eating them.
Once the dolma are rolled, arrange them in concentric circles in a pot. Fill the pot with enough water to cover all of the dolma and put on high heat until the water begins to simmer. Reduce heat to medium-low and simmer for one hour.





I am both a dreamer and a cynic. I am a writer, musician, and web designer. I am a devoted husband. I am flawed, but functional. I really, really like coffee. If you want to know more than that, feel free to 

