Lamb Dolma
Grape leaves stuffed with seasoned ground lamb, rice, and aromatic spices, then rolled and simmered in a tangy lemon broth. A classic Mediterranean appetizer bursting with Middle Eastern flavors.
- Total time
- 50 min
- Servings
- 12
- Calories
- 165
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Rinse the drained grape leaves under cold water and pat dry with paper towels. Set aside.
Step 2
In a large bowl, combine ground lamb, rice, onion, mint, parsley, cinnamon, allspice, pepper, and salt. Mix gently until just combined.
Step 3
Place a grape leaf shiny-side down on a flat surface. Add 1.5 tablespoons of lamb filling in the center of the leaf.
Step 4
Fold in the sides of the leaf and roll tightly from the bottom toward the top, creating a compact cylinder. Repeat with remaining leaves and filling.
Step 5
Heat olive oil in a large heavy-bottomed pot over medium heat. Add garlic and cook for 30 seconds until fragrant.
Step 6
Arrange dolma seam-side down in the pot, packing them snugly in a single layer.
Step 7
Pour broth and lemon juice over the dolma. Bring to a simmer, then reduce heat to medium-low, cover with a lid, and cook for 35-40 minutes until rice is tender and filling is cooked through.
Step 8
Remove from heat and let rest for 5 minutes. Serve warm or at room temperature with the cooking liquid spooned over top.
Tools you’ll need
- large mixing bowl
- large heavy-bottomed pot with lid
- cutting board
- chef's knife
- wooden spoon
- paper towels
- measuring cups and spoons
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