Are you looking for a taste adventure that will transport your taste buds to the Mediterranean? Look no further than dolma, those delicious stuffed vegetables and fruits that are a staple in many Middle Eastern and Eastern European cuisines. With their combination of aromatic spices, fresh herbs, and tender fillings, it’s no wonder why dolma has become a beloved snack and meal option around the world.
In this article, we’ll be exploring 18 different and delicious dolma recipes from various cultures and regions, each one showcasing the unique flavors and traditions that make dolma so special. From classic grape leaf dolma with lemon yogurt sauce to spicy lamb and rice stuffed dolma, vegetarian quinoa and herb dolma, and many more, we’ve got you covered.
So grab a plate of your favorite dolma and get ready to embark on a culinary journey that will leave you wanting more!
Classic Grape Leaf Dolma with Lemon Yogurt Sauce
Classic Grape Leaf Dolma with Lemon Yogurt Sauce: A flavorful and refreshing Turkish dish that’s perfect for a light meal or as an appetizer. This recipe combines tender grape leaves with a tangy lemon yogurt sauce, creating a delightful balance of flavors.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh dill
– 1/4 cup chopped scallions (green onions)
– 1/4 cup olive oil
– Salt and pepper to taste
– Lemon Yogurt Sauce ingredients:
+ 1 cup plain yogurt
+ 2 tablespoons freshly squeezed lemon juice
+ 1 tablespoon honey
Instructions:
1. Rinse grape leaves in cold water, then blanch them in boiling water for 30 seconds.
2. In a bowl, mix cooked rice with chopped parsley, dill, and scallions.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. In a large pot, combine the grape leaf dolmas seam-side down in a single layer. Pour enough water to cover the dolmas.
6. Bring the water to a boil, reduce heat to low, and simmer for 20-25 minutes or until grape leaves are tender.
7. Meanwhile, prepare the Lemon Yogurt Sauce by whisking together yogurt, lemon juice, and honey.
8. Serve warm dolmas with chilled Lemon Yogurt Sauce on the side.
Cooking Time: 20-25 minutes
Spicy Lamb and Rice Stuffed Dolma
This recipe combines the classic flavors of Middle Eastern cuisine with a spicy twist. Crispy grape leaves wrap around a flavorful filling of lamb, rice, and spices, making for a delicious and unique appetizer or main course.
Ingredients:
– 1 package of grape leaves (fresh or jarred)
– 1 pound ground lamb
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1-2 teaspoons hot sauce (optional)
– Lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook grape leaves according to package instructions.
3. In a large bowl, combine lamb, rice, parsley, mint, garlic, olive oil, paprika, cumin, salt, and pepper. Mix well.
4. Stuff each grape leaf with about 1 tablespoon of the lamb mixture, leaving a small border at the top.
5. Roll the dolmas tightly and place seam-side down in a baking dish.
6. Drizzle with hot sauce (if using) and cover with foil.
7. Bake for 30-40 minutes or until the grape leaves are crispy and the filling is cooked through.
8. Serve warm with lemon wedges.
Cooking Time: 30-40 minutes
Vegetarian Quinoa and Herb Dolma
A flavorful twist on traditional dolma, this vegetarian quinoa and herb version is a delightful combination of cooked quinoa, herbs, and spices wrapped in tender grape leaves.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed fresh herbs (parsley, dill, basil)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 12 grape leaves (fresh or jarred)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water. Set aside.
2. Heat olive oil in a pan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in cooked quinoa, mixed herbs, cumin, salt, and pepper.
5. Place grape leaves on a flat surface with the stem end facing you. Spoon approximately 1/4 cup of the quinoa mixture onto the center of each leaf.
6. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat for remaining grape leaves.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Persian Sweet and Sour Dolma with Pomegranate Molasses
This traditional Persian recipe combines the flavors of sweet and sour dolma, wrapped in tender grape leaves and infused with the richness of pomegranate molasses. Perfect for special occasions or everyday meals.
Ingredients:
– 12-15 grape leaves
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup grated carrot
– 1/4 cup raisins
– 2 tablespoons pomegranate molasses
– Salt and pepper to taste
Instructions:
1. Soak grape leaves in cold water for at least 30 minutes.
2. Mix cooked rice with parsley, mint, carrot, and raisins.
3. Lay a grape leaf flat and place about 1 tablespoon of the rice mixture in the center.
4. Fold the sides over the filling, then roll the dolma into a neat package.
5. In a large pot, combine pomegranate molasses and enough water to cover the dolma.
6. Add salt and pepper to taste, then bring the liquid to a simmer.
7. Carefully add the dolma to the pot, seam-side down.
8. Simmer for 30-40 minutes or until the grape leaves are tender.
Cooking Time: 30-40 minutes
Turkish Eggplant and Bulgur Dolma
This traditional Turkish dish combines the tender flesh of roasted eggplants with nutty bulgur, aromatic spices, and a hint of sweetness. The result is a flavorful and nutritious snack or light meal that’s perfect for any occasion.
Ingredients:
– 4 large eggplants
– 1 cup cooked bulgur
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
4. In a bowl, combine cooked bulgur, parsley, mint, feta cheese (if using), olive oil, lemon juice, salt, pepper, and cinnamon.
5. Stuff each eggplant half with the bulgur mixture, dividing it evenly among the four eggplants.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Armenian Lentil and Walnut Stuffed Dolma
This recipe combines the traditional Armenian dish of dolma with the flavors of lentils, walnuts, and spices. The result is a delicious and nutritious vegetarian option perfect for any occasion.
Ingredients:
– 1 cup dried green lentils
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup walnuts, finely chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 6-8 grape leaves (fresh or jarred)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a pan, sauté the chopped onion and garlic until softened. Add the cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add the cooked lentils, parsley, dill, and walnuts to the pan. Mix well.
4. Stuff each grape leaf with about 2 tablespoons of the lentil mixture, leaving a small border at the top.
5. Fold the stem end over the filling, then roll the dolma into a neat package. Repeat with remaining leaves and filling.
6. Serve warm or at room temperature.
Cooking Time: 30 minutes to prepare, 1 hour to cook.
Greek Dolma with Ground Beef and Mint
This classic Greek dish gets a flavorful boost from the addition of ground beef and fresh mint, making it perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon olive oil
– 10-12 grape leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent.
4. Stir in the cooked rice, paprika, salt, and pepper.
5. Stuff each grape leaf with about 1 tablespoon of the beef mixture and a sprinkle of chopped mint.
6. Place the dolmas seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and bake for 20-25 minutes or until the grape leaves are tender.
Cooking Time: 20-25 minutes
Lebanese Zucchini and Chickpea Dolma
This classic Middle Eastern dish is a flavorful twist on traditional stuffed grape leaves, featuring zucchini instead. These tender dolmas are filled with a savory mixture of chickpeas, onions, and spices.
Ingredients:
– 4 medium zucchinis
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped scallions (green onions)
– 1/4 cup chopped fresh mint
– 1/4 cup cooked white rice
– 1 tablespoon olive oil
– Salt, to taste
– Ground cumin and coriander, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving shells intact.
3. In a bowl, combine chickpeas, parsley, scallions, mint, rice, olive oil, salt, cumin, and coriander. Mix well.
4. Stuff each zucchini shell with the chickpea mixture, mounding it slightly.
5. Place the dolmas seam-side down on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Syrian Apricot and Lamb Dolma
This classic Syrian dish is a flavorful combination of tender lamb, sweet apricots, and fragrant spices, all wrapped up in a delicate grape leaf package. Perfect for special occasions or everyday meals.
Ingredients:
– 1 pound ground lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and black pepper to taste
– 12-15 grape leaves (fresh or jarred)
– 1 cup dried apricots, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, garlic, rice, parsley, mint, olive oil, paprika, salt, and black pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the meat mixture in the center of the leaf.
4. Add a few chopped apricots on top of the meat mixture.
5. Fold the stem end of the grape leaf over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
6. Place dolmas seam-side down in a baking dish and cover with foil. Bake for 25-30 minutes or until apricots are tender.
Cooking Time: 25-30 minutes
Stuffed Bell Pepper Dolma with Tomato Sauce
A flavorful twist on traditional dolmas, these stuffed bell peppers are filled with a savory mixture of rice, herbs, and spices, then baked to perfection in a rich tomato sauce.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can (28 oz) crushed tomatoes
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together rice, parsley, dill, feta cheese (if using), paprika, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle the tops with olive oil and cover the baking dish with aluminum foil.
6. Bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the bell peppers are tender.
7. Serve the dolmas hot, topped with crushed tomatoes.
Cooking Time: 45-50 minutes
Persian Barberry and Saffron Rice Dolma
Discover the exotic flavors of Iran with this recipe that combines tender rice dolmas with the sweet and tangy taste of barberries. Perfect as a side dish or appetizer, these fragrant little bundles will transport your senses to the ancient Persian Empire.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/4 cup barberries (zereshk), rinsed and chopped
– 1 tablespoon olive oil
– Salt to taste
– Fresh parsley or dill for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the soaked saffron and cook, stirring constantly, until fragrant (about 1 minute).
3. Add the chopped barberries to the saucepan and stir to combine with the saffron mixture. Cook for an additional 2-3 minutes.
4. Add the rice to the saucepan and stir to combine with the barberry-saffron mixture.
5. Add 2 cups of water to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
6. Serve warm, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Turkish Cabbage Dolma with Olive Oil
Turkish Cabbage Dolma with Olive Oil: A flavorful and healthy twist on traditional dolmas!
Ingredients:
– 1 large head of cabbage, blanched and leaves separated
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked rice, parsley, mint, and scallions.
3. Lay a cabbage leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end of the leaf over the filling, then fold in the sides and roll the dolma into a neat package. Repeat with remaining leaves and filling.
5. Place dolmas seam-side down in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 25-30 minutes
Armenian Pumpkin and Rice Dolma
This traditional Armenian dish combines the warm spices of pumpkin with the comfort of fluffy rice, all wrapped up in tender grape leaves.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt, to taste
– 12-15 grape leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine pumpkin, cooked rice, parsley, scallions, cumin, paprika, and salt.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1/4 cup of the pumpkin mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the dolma to form a neat package.
5. Repeat with remaining grape leaves and filling.
6. Arrange the dolmas seam-side down on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the grape leaves are tender.
Cooking Time: 25-30 minutes
Spicy Tomato and Herb Stuffed Dolma
This recipe combines the freshness of herbs with the spicy kick of tomatoes, all wrapped up in tender dolma leaves. Perfect for a flavorful and healthy snack or appetizer.
Ingredients:
– 12-15 grape leaves
– 1 can (14 oz) of diced tomatoes
– 1/4 cup of chopped fresh parsley
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Begin by preparing the dolma leaves according to package instructions.
2. In a bowl, mix together diced tomatoes, chopped parsley, minced garlic, salt, and pepper.
3. Stuff each dolma leaf with about 1 tablespoon of the tomato mixture.
4. Roll up the leaves tightly, making sure to tuck in any stray edges.
5. Place the stuffed dolmas seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and sprinkle with red pepper flakes if desired.
7. Bake at 375°F (190°C) for 15-20 minutes or until the leaves are tender.
Cooking Time: 15-20 minutes
Lebanese Potato and Lamb Dolma
This recipe combines the flavors of lamb, potatoes, and Middle Eastern spices to create a delicious and hearty dish. Perfect for special occasions or everyday meals, these stuffed potatoes are sure to please.
Ingredients:
– 4 large potatoes
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the potatoes until slightly tender, then let cool.
3. In a pan, heat the olive oil over medium-high heat. Add the lamb and cook until browned, breaking it up with a spoon as it cooks.
4. Add the onion, garlic, cumin, paprika, salt, and pepper to the pan and cook until the onion is translucent.
5. Stuff each potato with the lamb mixture and top with chopped parsley.
6. Place the stuffed potatoes on a baking sheet and bake for 25-30 minutes, or until the potatoes are tender.
Cooking Time: 25-30 minutes
Greek Dolma with Feta and Spinach
A classic Greek dish, dolma is a flavorful and nutritious snack or appetizer that combines tender grape leaves with creamy feta cheese and fresh spinach.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh spinach
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Begin by preparing the grape leaves. If using fresh leaves, blanch them in boiling water for 30 seconds. Drain and set aside.
2. In a small bowl, mix together feta cheese, spinach, garlic, and a pinch of salt and pepper.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the feta-spinach mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Heat the olive oil in a large skillet over medium heat. Cook the dolma for 5-7 minutes on each side, or until the grape leaves are tender and fragrant.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Persian Dill and Lima Bean Dolma
A traditional Persian dish, dolma is a flavorful and nutritious treat that combines the freshness of herbs with the sweetness of lima beans. This recipe brings together the best of both worlds in a delicious and easy-to-make snack.
Ingredients:
– 1 cup dried lima beans
– 2 cups water
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt to taste
– Optional: lemon wedges for serving
Instructions:
1. Rinse the lima beans and soak them in water for at least 4 hours or overnight.
2. Drain and cook the lima beans according to package instructions.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the chopped fresh dill and cooked lima beans.
6. Season with salt to taste.
7. Serve warm or at room temperature, garnished with lemon wedges if desired.
Cooking Time: 30 minutes
Turkish Eggplant and Tomato Dolma
Turkish Eggplant and Tomato Dolma: A flavorful and aromatic stuffed vegetable dish that combines the sweetness of eggplants and tomatoes with the savory flavors of herbs and spices.
Ingredients:
– 2 medium-sized eggplants, sliced lengthwise into 1/4-inch thick pieces
– 2 large tomatoes, seeded and chopped
– 1/4 cup cooked rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, olive oil, onion, garlic, paprika, salt, and pepper.
3. Stuff each eggplant slice with about 1 tablespoon of the rice mixture, mounding it slightly in the center.
4. Place the stuffed eggplants on a baking sheet lined with parchment paper, seam-side down.
5. Drizzle the tomatoes with olive oil and season with salt and pepper. Arrange them around the eggplants.
6. Bake for 30-40 minutes or until the eggplants are tender and lightly browned.
Cooking Time: 30-40 minutes
Summary
Get ready to delight your taste buds with these 18 authentic dolma recipes! From classic grape leaf dolma with lemon yogurt sauce to spicy lamb and rice stuffed dolma, vegetarian quinoa and herb dolma, and many more. Explore international flavors from Turkey, Greece, Lebanon, Syria, Armenia, and Iran, featuring ingredients like pomegranate molasses, bulgur, walnuts, and saffron rice. Whether you’re a fan of meat or veggies, there’s something for everyone in this collection of flavorful and delicious dolma recipes.