Description
This authentic stuffed grape leaves recipe, known as Dolma or Warak Enab, celebrates tradition with two delicious versions—herb-packed vegetarian rolls served cold and savory meat-filled rolls served warm. Each roll is tender, flavorful, and perfect for sharing as a mezze, appetizer, or main course.
Ingredients
Scale
- 1 jar (16 oz) grape leaves in brine, rinsed and stems trimmed
- 1 cup short or medium-grain rice, rinsed
- 2 medium tomatoes, finely diced (vegetarian version)
- 1 large onion, finely diced (vegetarian); 1 medium onion (meat)
- 2 bunches parsley, finely chopped (vegetarian)
- 1 bunch mint, finely chopped (vegetarian)
- ½ cup olive oil (vegetarian)
- Juice of 2 lemons (vegetarian); juice of 1 lemon (meat)
- 1 lb lean ground beef or lamb (meat version)
- ½ tsp ground allspice (both)
- ½ tsp ground cinnamon (meat)
- Salt and black pepper to taste
- 3 cups water (or broth for meat version)
- Optional: torn grape leaves, tomato or potato slices for lining the pot
Instructions
- Prepare the Leaves: Rinse grape leaves and blanch if tough. Trim stems. Line pot bottom with torn leaves or sliced potato/tomato.
- Make the Filling:
- Vegetarian: Combine rice, tomatoes, onion, parsley, mint, olive oil, lemon juice, allspice, salt, and pepper.
- Meat: Mix rice, ground meat, onion, cinnamon, allspice, salt, and pepper.
- Roll the Leaves: Place leaf shiny side down. Add 1 tbsp filling near stem end. Fold up bottom, then sides, and roll tightly into a cigar shape.
- Layer in Pot: Pack rolls tightly, seam-side down. Layer in opposite directions for stability.
- Cook:
- Vegetarian: Add 3 cups water, lemon juice, and olive oil.
- Meat: Add broth or water and lemon juice.
- Place a plate on top of rolls. Bring to a boil, reduce heat, cover, and simmer for 50–60 minutes.
- Serve:
- Vegetarian: Chill and serve cold or room temp with extra lemon.
- Meat: Serve warm with yogurt or garlic sauce.
Notes
Vegetarian dolmas taste even better the next day.
Grape leaves can vary in texture—always test one before rolling the batch.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Appetizer / Main Dish
- Method: Stovetop (Simmered)
- Cuisine: Middle Eastern / Mediterranean
Nutrition
- Serving Size: per 4 pieces, vegetarian
- Calories: 190
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: dolma, stuffed grape leaves, warak enab, vegetarian dolma, meat dolma, Middle Eastern recipes