Dolma: Vine Leaves Stuffed with Meat and Rice
Minced meat and rice wrapped in young vine leaves and served with garlic yoghurt. A delicate dish for late spring and early summer.
In May the vine leaves are young and tender, which means dolma season has arrived. A filling of meat, rice and herbs is rolled up in the leaves and simmered slowly in stock, giving a fragrant dish with a gentle tang.
Choosing the leaves
Look for thin, hairless leaves about the size of your palm. They soften quickly and do not tear. In winter, brined leaves work well; just soak them first.
What goes into the filling
- Meat: lamb, beef or a mixture of both.
- Rice: a short-grain variety that binds the filling.
- Herbs: dill, coriander and a little mint for freshness.
Nutrition
Per serving (≈ 260 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Prepare the leaves
Rinse fresh young vine leaves and blanch them in boiling water for 2–3 minutes until pliable. If using brined leaves, soak them in cold water for 20 minutes to remove the salt. Trim off the tough stems.
Mix the filling
Rinse the rice and soak it for ten minutes. Finely chop the onion and herbs. Combine the mince, rice, onion, herbs, salt and pepper. The rice goes in raw so it can soak up the meat juices as it cooks.
Roll the dolma
Lay a leaf vein-side up. Place a teaspoon of filling near the stem, fold over the bottom, then the sides, and roll up firmly. Do not roll too tightly, as the rice swells as it cooks.
Simmer
Line the pan with a few spare leaves and pack in the dolma seam-side down. Dot with butter and pour over the stock. Weigh them down with a plate so they do not unroll. Bring to the boil, then simmer gently for 50–60 minutes.
Serve with garlic yoghurt
Stir the crushed garlic and a pinch of salt into the yoghurt. Arrange the hot dolma on plates, spoon over some of the cooking juices and serve the sauce on the side.
Cook’s tips
- 1If a leaf tears, overlap two leaves and roll them together.
- 2Add a tablespoon of lemon juice to the stock for a sharper flavour.
- 3The leaves lining the pan stop the dolma from catching, so do not skip them.
- 4Pack the rolls tightly side-by-side in concentric circles to ensure they hold their shape and do not unravel during the long simmering process.
Serving & storage: Present with a generous bowl of garlic-infused yoghurt on the side for dipping. Store leftovers in an airtight container in the refrigerator for up to three days and gently reheat in a small amount of warm stock on the stovetop.
Storing dolma
Keep cooked dolma in its juices in a covered container in the fridge for up to three days. Raw rolled dolma freezes well; cook it from frozen and add 15 minutes to the time.
The takeaway
Rolling dolma takes patience, but it is a pleasant job, especially with the whole family around the table. Young leaves, a herby filling and garlic yoghurt make the tastiest trio of spring.
