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Stuffed vine leaves with lamb, Mediterranean dish served with yoghurt and lemon
Mediterranean stuffed vine leaves traditional way

Stuffed Vine Leaves with Lamb

Author: Flavelo
Recipes Main Courses
Dolma is one of the most sophisticated dishes of Mediterranean and Middle Eastern cuisine. The tart, citrusy taste of vine leaves creates perfect contrast with the richness of lamb. The art of rolling (requiring patience) and slow braising results in these tiny, tasty bites, excellent cold or hot.
🕒 Prep Time 45 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Weight (plate): To put on top of dolmas in pot.

Allergen Information

⚠️ Milk (yoghurt)

Instructions

1 ✓

If using fresh leaf, blanch 1 minute to soften. If tinned, rinse salt brine off.

Tip: Raw leaf is brittle, blanching makes pliable.
2 ✓

Mix raw meat, washed raw rice, chopped onion, garlic, herbs, salt, pepper.

Tip: Rice starch and meat proteins bind filling during cooking.
3 ✓

Lay out leaf (veins up). Put small cylinder at base. Fold up bottom, then two sides, roll up tight like cigar.

Tip: Don't overfill! Rice will swell, if no room, it bursts leaf.
4 ✓

Line pot bottom with torn leaves (prevent burning). Pack rolls tightly together (even multiple layers).

Tip: Tight fitting mechanically holds them.
5 ✓

Pour over lemon juice, oil, water mix to just cover. Place inverted plate on top as weight. Cover, simmer very slowly 45-50 minutes.

Tip: Weight is key to keeping shape.
6 ✓

Let cool in pot (or at least to lukewarm) before serving.

Tip: Fragile when hot, rice structure firms up cooling.

Recipe FAQ

Why put a plate on top when cooking?
So boiling water doesn't shake rolls apart. Dolma kept under pressure doesn't open up.

Ingredients

  • 20 whole Vine leaves (in brine or fresh)
  • 300 g Minced lamb
  • 100 g Short-grain rice (e.g., arborio or pudding rice)
  • 2 cloves Garlic
  • 1 whole Onion
  • 1 bunch Fresh dill and mint
  • 3 tbsp Lemon juice
  • 3 tbsp Olive oil
  • 500 ml Water or stock
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 200 g Greek yoghurt (for serving)