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How to Make Dolmades | Stuffed Grape Leaves

These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven’t had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!

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25 Replies to “How to Make Dolmades | Stuffed Grape Leaves”

  1. Now that it is April and Anzac day is very soon (25th) I was hoping that you could do the Anzac biscuit recipe in honour of our WW1 veterans!

  2. I'm from Australia but I love Lebanese food and recently made myself a bit of a feast. Unfortunately I brought canned dolmades and they were awful. But thank you for such a wonderful recipe that I am now, very keen to try!

  5. OMG!!!!!! He was flipping UH-DOR-ABLE ???????????? and…notfanuthin…made a slammin' stuffed grape leaf…and Could he be sweeter????????????????????????

  7. These look great, I like the vegetarian suggestion. Loved your sweet son was your helper. Just so precious.

  9. Kurdish Dolma ( Yaprax) is different. we add Dil, green onion and leak to the rice. we use tumeric instead of tomato sauce and youghurt instead of lemon.

  11. One of my good friends made me some just stuffed with rice and different vegetables since I don't eat meat and it was so good.
    This also looks great for people who like meat.

  12. My grandmother from crete made these a bit different she used mint and dill and didn't pre cook the filling .

  13. Many of my Armenian relatives make MANY different versions of this. All good. Ground lamb is expensive at a butcher shop but Costco and Sam's club sell boneless lamb roasts which are not only great for this but also for shish kebab (middle eastern word for meat). I grind my own with the attachment on my kitchenaid mixer. Buy the metal version as the plastic one breaks easily.

  14. Your assistant is so adorable! Your videos give me something to look forward to at the end of the day. Thank you ????

  15. You should also try the meatless version. I usually make them when we fast during Lent. You just use rice, lots of spring onions and dry onion of course because as my grandmother used to say where you use one you can use the other as well, spearmint,dill, lemon juice,salt and pepper. Mix everything very well (everything is not cooked) and fill the leaves. Add lemon juice, olive oil and water and cook in low heat. They are very delicious.

  16. My neighbor from Cyprus taught my family how to make these. We use to ‘hunt’ for wild grape leaves every spring. Then we would have grape leaf rolling parties with 6 women. Pots and pots of domades. We didn’t pre cook the rice or meat, they cooked in the leaves.

  17. Different version which I would love to try. You can use green lentil to make vegan/vegetarian version of it.

  18. Oh sooo yum ????!!! You need to try Armenian style!!!! With Greek yogurt !!!

  20. Oh! I have been looking for a good recipe for these, thanks! It'll be a while before we have grape leaves to use but I'll come back to it then.

  22. Romania has their version of this as well. When the lady of the home made them she also made them with cabbage leaves. It was my absolute favorite meal when I visited! Delicious!

  23. I love Dolmades! I learn how to make these from my Greek Chef boyfriend. Delicious! He was a great chief.

  24. I'm glad you made a vedio about it because I have a problem with the spices quantities

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