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Dolmades 1 Picture


  • 1 (8 oz.) jar grape leaves (about 25 leaves)
  • 3/4 lb. ground lamb
  • 3/4 lb. ground round
  • salt, pepper to taste
  • 1 tbsp. fresh parsley, minced
  • 1 c. raw rice
  • 1 clove garlic, minced
  • 3 (16 oz.) cans chicken broth (or water)
  • 5 lemons (to taste)


Servings 5


Step 1

Drain, rinse, and dry grape leaves. Place them off to the side. In a large bowl, mix meat, salt and pepper, parsley, garlic, lemon juice, and rice (you may soak rice ahead of time to help the rice cook). Lay out one grape leaf stem up, place 1 rounded tablespoon meat mixture near stem. Fold stem over meat mixture fold one side leaf over mixture, fold top over, then roll the rest but not tight (just like a burrito). You may use toothpicks to hold in place. Place in at least 1 gal pot. Continue until all leaves are filled and snug in pot. If you run out of grape leaves, you can roll little balls of meat mixture and place in pot. Cover all stuffed leaves with chicken broth, adding water if you don’t have enough. Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) or about 30 minutes. When stuffed leaves are cooked, remove the broth and let the leaves cool a bit. Take out and serve tzatziki over or on the side.

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