60
Prep (min)
90
Cook (min)
6
Servings
Dolma is one of the most beloved Armenian dishes—tender grape leaves wrapped around a savory filling of meat, rice, and aromatic herbs. This traditional recipe has been passed down through generations.
Gluten-Free
Ingredients
- 50-60 leaves Grape leaves (fresh or jarred)
- 500 g Ground beef or lamb
- 1 cup Rice (medium grain)
- 1 large Onion, finely chopped
- 1/2 cup Fresh parsley, chopped
- 1/4 cup Fresh mint, chopped
- 2 tbsp Fresh dill, chopped
- 2 tbsp Tomato paste
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Allspice
- 2 cups Beef broth
- 3 tbsp Lemon juice
Instructions
Tips & Variations
The secret to perfect dolma is rolling them tightly but not too tight—leave room for the rice to expand. Serve with madzoon (Armenian yogurt) and fresh lemon wedges.
Cultural Background
Dolma is ancient, likely originating in the region around Armenia and spreading throughout the Middle East and Mediterranean. The name comes from the Turkish "dolmak" (to fill), but Armenians have made this dish their own with distinctive herb combinations.
Region: All Armenia