Stuffed Grapes Leaves (Dolma)

Flora S.


  • 3 tbs butter
  • 1 cup onion finely chopped
  • 1 tbs coriander finely chopped
  • 2 tbs fresh dill
  • ¼ cup fresh peas
  • black pepper
  • 28 pickled grapes leaves
  • 1 cup chicken stock
  • ½ cup long-grain white rice
  • 300 g lean lamb ground
  • 2 l plain yogurt
  • 1 tbs cinnamon


  • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
  • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
  • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
  • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
  • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
  • Roll leaves, covering stuffing from sides like an envelope.
  • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
  • Pack them in side by side so that they retain their shape while cooking.
  • Pour in the chicken stock and bring to a boil.
  • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
  • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.

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