how to make

Stuffed Grape Leaves

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Stuffed grape leaves, known by various names such as Dolma, Dolmathakia, Warak Enab, or sarma, are a cherished culinary tradition found in Middle Eastern and Mediterranean cuisine. This dish holds a special place in the hearts of many communities, often gracing the tables during holidays and weekend gatherings.

The combination of ground meat, aromatic herbs, rice, and a touch of zesty lemon creates a mouthwatering filling that's lovingly encased in grape leaves. The result is a rich and succulent dish that promises to delight your friends and family.

Image of dish Stuffed Grape Leaves


  • 1.5 pounds (700g) ground beef or lamb
  • 1 jar grape leaves – about 60-70 leaves
  • 1 cup uncooked rice
  • 1 large onion
  • 1/2 bunch freshly chopped parsley
  • 1/4 bunch freshly chopped mint
  • 1/4 bunch freshly chopped dill
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 1 lemon
  • 1/4 cup water


  1. Place the grape leaves in a bowl and pour hot water over them. Let sit for 10 minutes, then drain and set aside.
  2. Finely chop parsley, mint, dill, and onion.
  3. Wash the rice until the water runs clear.
  4. In a large bowl, combine the ground beef or lamb, chopped herbs, onion, rice, olive oil, water, salt, and pepper. Mix well.
  5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons of stuffing in the middle of each leaf. Fold both sides of the leaf towards the center and roll up from the broad bottom to the top.
  6. Arrange the rolled grape leaves in a pot, laying them close to each other. Place 4-5 lemon slices on top. Cover with a heavy plate. Pour enough water to fully cover the grape leaves.
  7. Over high heat, bring the water to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 1.5 hours, or until the grape leaves are tender. Check occasionally and add more water if needed.
  8. You can serve them hot, warm, or cold. Enjoy!