Stuffed grape leaves (Dolma)
8 servings
100 minutes
Dolma is an exquisite Georgian dish rooted in the ancient culinary traditions of the Caucasus. Stuffed grape leaves are tender, juicy, with a subtle aroma of spices and herbs, boasting a rich flavor that combines meat filling, the freshness of tomatoes, and a slight tartness from the grape leaves. Each bite reveals a balance of spicy notes from cilantro, nutmeg, and garlic. Dolma is traditionally served hot, generously covered with sauce—either tomato-sour cream or yogurt with herbs and garlic—which adds a special velvetiness to the dish. It is a true gastronomic journey that unites culture and the coziness of home meals. Dolma is perfect for festive gatherings, family dinners or entertaining guests—its taste captivates while its aroma awakens appetite and warm memories.
1
Pass the meat through a meat grinder.
- Meat: 500 g
2
Chop the onion and greens finely.
- Onion: 3 pieces
- Dill: 2 bunchs
- Coriander: 1 bunch
3
Cut the tomato into small cubes.
- Tomatoes: 5 piece
4
Pour boiling water over the rice and let it sit for 10-15 minutes.
- Long grain rice: 3 tablespoons
5
Peel and finely chop 2 cloves of garlic.
- Garlic: 3 cloves
6
Combine the meat with onion, garlic, rice, herbs, and tomatoes, season with salt and pepper to taste, and mix well.
- Meat: 500 g
- Onion: 3 pieces
- Garlic: 3 cloves
- Long grain rice: 3 tablespoons
- Dill: 2 bunchs
- Tomatoes: 5 piece
- Salt: to taste
- Ground black pepper: to taste
7
Place a little filling, about 1 dessert or tablespoon, on the wide part of the grape leaf, smooth side down, and roll it up.
- Grape leaves in brine: 40 pieces
8
Line the bottom of the pot with grape leaves, then place the 'cabbage rolls' on top.
9
Prepare the sauce. Option 1 - tomato-sour cream: mix sour cream with tomato paste, add broth, salt, pepper and stir. Pour the mixture over the 'cabbage rolls'. Option 2 - peel 1 onion and chop finely; dice 3-4 tomatoes. In a pan, pour in 1 tablespoon of vegetable oil and add the onion; fry for about 1 minute, add the tomatoes and simmer for 10-15 minutes; season with salt and pepper and pour the mixture over the 'cabbage rolls'.
- Sour cream: 200 g
- Tomato paste: 2 tablespoons
- Bouillon: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Onion: 3 pieces
- Tomatoes: 5 piece
10
Pour salted meat broth over the filling (it should completely cover the dolma), place a smaller plate than the pot on top for weight, cover with a lid, and simmer for 40-60 minutes.
11
Prepare the sauce. Crush garlic with a garlic press and chop the herbs. Add garlic, herbs, salt, and pepper to the yogurt and mix. Serve hot dolma with the sauce.
- Garlic: 3 cloves
- Dill: 2 bunchs
- Natural yoghurt: 150 g
- Salt: to taste
- Ground black pepper: to taste