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+ servings

Dolma | Lamb and Fresh Grape Leaves Rolls

Course Appetizer, Main Dish
Cuisine Armenian, Western Asian
Keyword lamb, lycooking, lyukum cooking lab, meat, minced meat, recipe, stuffed
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 rolls

Ingredients

for stuffing

  • 0.8 lb leg of lamb finely chopped boneless leg of lamb, Texas grass-fed
  • 1 cup stock lamb, beef, or chicken stock, or water
  • 0.25 cups herbs finely chopped basil, thyme, mint, oregano, cilantro
  • 1 oz rice short grain
  • 0.75 tsp kosher salt
  • 1 tsp garlic finely chopped, fresh
  • 0.25 tsp black pepper freshly ground

for dolma

  • 24 each grape leaves fresh
  • 3 cups stock lamb, beef, or chicken stock, or water

Instructions

  • Wash fresh grape leaves and place them in a deep dish. Bring 3-4 cups of water to boiling and pour it over the grape leaves. Let them blanch for 10 minutes, submerged. Strain the liquid, let them cool down to room temperature, remove stems.
  • Meanwhile, preheat oven to 300F, measure all the ingredients. Finely chop lamb using your favorite method. Transfer the lamb into a bowl.
    Making Dolma with Lamb and Fresh Grape Leaves
  • Wash and finely chop the herbs and garlic and add them to the lamb.
    Making Dolma with Lamb and Fresh Grape Leaves
  • Add the stock, dry rice, mix everything well, and knead the mixture using your hands for about 5 minutes.
  • Roll dolma placing leaves smooth side down. Stuff each leaf with about 2 tsp of the lamb mixture as shown on the pictures.
    Making Dolma with Lamb and Fresh Grape Leaves
  • Making Dolma with Lamb and Fresh Grape Leaves
  • Making Dolma with Lamb and Fresh Grape Leaves
  • Place the rolls into a deep roasting dish, add enough stock to cover them, cover with a lid or foil, and cook in the oven for an hour.
    Dolma with Lamb and Fresh Grape Leaves
  • Serve hot or warm 10-12 rolls per person if serving as a main dish. Dolma is often accompanied by herbed and garlicky yogurt to dip rolls.over with a lid or foil and cook in the oven for an hour.
    Dolma with Lamb and Fresh Grape Leaves

Notes

In this recipe, with chicken stock, every roll is 28 cal.
Adam J. Silverstein. «Islamic history. A Very Short Introduction» — Oxford University Press, 2010 — p. 60 — ISBN 978-0-19-954572-8
"Yoghurt, stuffed vine-leaves (dolma), kebabs, shawarma, and baklava, amongst many other well-known foods, all originate with the Turks (though Turkish coffee does not)."
The Cambridge World History of Food — Cambridge University Press, 1999 — p. 1144, 1147 — ISBN 9780521402163
"Their dolmehs, or stuffed vegetables, the Iranians borrowed from Turkey. Minced meat is the filling for the numerous dolmasi, or stuffed vegetables, such as peppers, tomatoes, vegetable marrow, and grape leaves."