Description
Dolma, a Mediterranean favorite, features grape leaves stuffed with a flavorful mixture of ground beef, rice, herbs, and spices, all simmered in a tangy lemon broth.
Ingredients
Scale
- 25–30 grape leaves, plus more to line the pan
- 1 pound lean ground beef
- 5 tablespoons arborio rice, partially cooked and rinsed
- 1 medium sweet onion, minced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small bunch cilantro, chopped
- 10 large basil leaves, chopped
- 10 medium mint leaves, chopped
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
- 1/4 cup lemon juice
- 2 cups water (or more depending on the size of your pan)
Instructions
- Prepare the Filling: In a skillet, sauté the onion in butter and oil until translucent. Add the beef, rice, herbs, cumin, salt, and pepper. Cook until beef is browned.
- Wrap the Dolma: Place a grape leaf flat, add a spoonful of filling, fold the sides, and roll tightly. Repeat for the remaining leaves and filling.
- Cook the Dolma: Line a pan with grape leaves, arrange dolmas, pour in water, lemon juice, and season generously. Simmer covered for about an hour.
- Serve: Enjoy the dolma warm or at room temperature.
Notes
- You can substitute lamb or a mix of ground meats for the beef.
- Feel free to customize the herbs and spices to suit your taste preferences.
Nutrition
- Serving Size: 1 dolma
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg