Dolma, a dish filled with love and tradition, has been a staple in Middle Eastern and Mediterranean cuisine for centuries. This versatile and flavorful dish has captured the hearts of many with its various fillings and wrapping styles. From stuffed grape leaves to sweet and sour cabbage rolls, there’s no shortage of creative ways to enjoy dolma.
In this article, we’ll take you on a culinary journey through 18 authentic and mouth-watering dolma recipes from around the world. Whether you’re looking for vegetarian options or ones packed with meat, these flavorful dishes are sure to satisfy your taste buds and leave you craving more.
Stay tuned as we explore the rich cultural heritage behind each dish and provide step-by-step instructions on how to make them at home.
Stuffed Grape Leaves with Lemon Yogurt Sauce
A classic Middle Eastern dish, these stuffed grape leaves, also known as dolmas, are a flavorful and refreshing treat. This recipe combines the tanginess of lemon yogurt sauce with the savory goodness of rice and herbs.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon Yogurt Sauce (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix cooked rice with parsley, mint, and feta cheese.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Arrange the stuffed grape leaves seam-side down in a baking dish. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until the grape leaves are tender.
Lemon Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Mix all ingredients together in a bowl and refrigerate until ready to serve. Serve chilled alongside the stuffed grape leaves.
Armenian Lentil and Rice Dolma
Traditional Armenian dolmas are a staple of Armenian cuisine, typically filled with rice, herbs, and spices. This recipe puts a creative twist on the classic by incorporating lentils for added protein and fiber.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4-6 grape leaves (fresh or jarred)
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine lentils, rice, onion, garlic, paprika, cumin, salt, and pepper. Cook over medium heat, stirring occasionally, until the mixture is heated through.
3. Brush the inside of the grape leaves with olive oil.
4. Place about 1/2 cup of the lentil-rice mixture onto the center of each leaf, leaving a 1-inch border around the edges.
5. Fold the stem end over the filling, then fold in the sides and roll the dolma into a neat package. Repeat with remaining ingredients.
6. Place the dolmas seam-side down on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the grape leaves are crispy and the filling is heated through.
Cooking Time: 20-25 minutes
Turkish Eggplant Dolma with Spiced Lamb
Experience the rich flavors of Turkey with this flavorful dolma recipe, featuring tender eggplant filled with aromatic spiced lamb and fragrant spices. Perfect for a hearty meal or as an appetizer.
Ingredients:
– 4 large eggplants
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and black pepper
– 2 tablespoons olive oil
– 2 cups cooked rice
– 1 tablespoon tomato paste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a large bowl, mix lamb, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each eggplant with the lamb mixture, filling to the top.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 45 minutes or until tender.
Cooking Time: 45 minutes
Persian Sweet and Sour Stuffed Cabbage Rolls
Persian Sweet and Sour Stuffed Cabbage Rolls: A flavorful twist on traditional stuffed cabbage rolls, this recipe combines the tender leaves of fresh cabbage with a sweet and sour filling, perfect for any occasion.
Ingredients:
– 1 head of fresh cabbage
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 1 cup cooked rice
– 2 tablespoons tomato paste
– 2 tablespoons lemon juice
– 1 tablespoon sugar
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Blanch the cabbage leaves in boiling water for 5 minutes, then remove from heat and let cool.
2. In a large mixing bowl, combine ground meat, chopped onion, cooked rice, tomato paste, lemon juice, sugar, salt, and pepper. Mix well.
3. Lay a cooled cabbage leaf flat on a work surface. Place about 1/4 cup of the filling mixture in the center of the leaf.
4. Roll the leaf into a tight cylinder, folding in the sides as you go. Repeat with remaining leaves and filling.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the rolls for 10-12 minutes on each side, or until browned and tender.
Cooking Time: 30-40 minutes
Greek Dolmades with Fresh Herbs and Olive Oil
Experience the flavors of Greece with these delicate and aromatic dolmades, wrapped in fresh herbs and infused with olive oil. This classic recipe is a staple of Greek cuisine, perfect for snacks or as a side dish.
Ingredients:
– 12-15 grape leaves (fresh or jarred)
– 1 pound rice
– 1 cup chopped fresh parsley
– 1/2 cup chopped fresh dill
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the grape leaves in cold water, then blanch them in boiling water for 30 seconds.
2. In a large bowl, combine cooked rice, chopped herbs, onion, garlic, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Heat the olive oil in a large skillet over medium heat. Add the dolmades and cook for 10-15 minutes, or until they’re lightly browned and fragrant.
Cooking Time: 20-25 minutes
Vegetarian Quinoa and Chickpea Dolma
A flavorful twist on traditional dolmas, this recipe combines the nutty taste of quinoa with the creamy richness of chickpeas, all wrapped up in a crunchy vegetable package.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chopped bell peppers; cook until tender, about 5 minutes.
4. Stir in chickpeas and cooked quinoa. Season with salt and pepper to taste.
5. Stuff the vegetable mixture into hollowed-out red bell peppers or small zucchinis. Serve warm or at room temperature. Garnish with parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Lebanese Zucchini Dolma with Garlic Tahini
This classic Lebanese dish gets a creamy upgrade with the addition of garlic tahini, perfect for a light and flavorful snack or side.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon tahini
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix cooked rice with parsley, mint, olive oil, garlic, and salt and pepper to taste.
4. Stuff each zucchini half with the rice mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the zucchinis are tender.
7. Meanwhile, mix tahini with a squeeze of lemon juice (if using).
8. Serve the dolma warm with garlic tahini sauce drizzled over the top.
Cooking Time: 20-25 minutes
Spicy Tomato and Mint Stuffed Peppers
These vibrant peppers are packed with a flavorful mix of sautéed tomatoes, fresh mint, and spicy heat. Perfect for a quick weeknight dinner or a colorful addition to your next potluck.
Ingredients:
– 4 bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 2 cloves garlic, minced
– 1/4 cup chopped fresh mint
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place in a baking dish.
3. In a skillet, heat oil over medium-high. Add garlic, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
4. Add diced tomatoes to the skillet, stirring to combine. Bring to a simmer and cook 5 minutes or until slightly thickened.
5. Stuff each pepper with the tomato mixture, finishing with a sprinkle of mint on top.
6. Cover baking dish with aluminum foil and bake for 25-30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Bulgarian Pumpkin Dolma with Walnuts
This traditional Bulgarian dish is a perfect blend of sweet and savory flavors, where tender pumpkin filling is wrapped in flaky phyllo and topped with crunchy walnuts. Perfect as an appetizer or side dish.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), cooked and mashed
– 1/4 cup granulated sugar
– 1 tablespoon orange marmalade
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 8-10 phyllo sheets, thawed
– 1 cup chopped walnuts
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed pumpkin, sugar, orange marmalade, cinnamon, nutmeg, and salt.
3. Brush phyllo sheets with vegetable oil and place a spoonful of the pumpkin mixture in the center of each sheet.
4. Fold the phyllo to form triangles or cylinders, placing seam-side down on a baking sheet.
5. Top each dolma with chopped walnuts and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Syrian Apricot and Lamb Stuffed Vine Leaves
A classic Middle Eastern dish, this recipe combines the tender flavors of lamb and apricots with the delicate crunch of vine leaves. This flavorful appetizer or main course is perfect for any occasion.
Ingredients:
– 20-25 grapevine leaves
– 1 pound ground lamb
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped dried apricots
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Prepare grapevine leaves by blanching them in boiling water for 30 seconds. Drain and rinse with cold water.
2. In a large mixing bowl, combine lamb, rice, parsley, apricots, garlic, and olive oil. Mix well.
3. Lay a vine leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Cook stuffed vine leaves in a large saucepan filled with salted water for about 20-25 minutes or until the leaves are tender.
6. Serve warm with lemon wedges on the side, if desired.
Cooking Time: About 40-45 minutes (including prep time)
Moroccan Spiced Carrot and Raisin Dolma
Moroccan Spiced Carrot and Raisin Dolma: A flavorful twist on traditional dolmas, this recipe combines the sweetness of carrots and raisins with the warmth of Moroccan spices.
Ingredients:
– 4-6 carrots, peeled and chopped
– 1/2 cup raisins
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 6-8 grape leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped carrots, raisins, parsley, mint, cumin, coriander, cinnamon, salt, and pepper.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the carrot mixture onto the center of the leaf.
4. Fold the stem end of the leaf over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place dolmas seam-side down in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until carrots are tender.
Cooking Time: 20-25 minutes
Turkish Bell Pepper Dolma with Pine Nuts
A classic Turkish dish, dolma is a flavorful and nutritious snack or appetizer made by filling bell peppers with a savory mixture of rice, spices, and nuts. This recipe adds the crunch and nutty flavor of pine nuts to create a delightful twist on the traditional version.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup pine nuts, toasted
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with parsley, pine nuts, garlic, paprika, salt, and pepper.
3. Stuff each bell pepper with the rice mixture, filling them as full as possible.
4. Place stuffed peppers in a baking dish and drizzle with olive oil.
5. Bake for 30-40 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Persian Barberry and Saffron Stuffed Grape Leaves
Persian Barberry and Saffron Stuffed Grape Leaves (Dolmeh)
This recipe combines the sweetness of barberries with the subtle earthiness of saffron, wrapped up in tender grape leaves. A classic Persian dish that’s perfect for special occasions or as a flavorful snack.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped barberries (zereshk)
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Start by preparing the grape leaves: Remove stems and blanch leaves in boiling water for 30 seconds. Shock in an ice bath to stop cooking.
2. In a large bowl, combine cooked rice, parsley, barberries, saffron mixture, salt, and pepper. Mix well.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up to form a neat package. Repeat with remaining leaves and filling.
5. Heat olive oil in a large skillet over medium heat. Add the stuffed grape leaves and cook for 10-12 minutes on each side, until tender and slightly caramelized.
Cooking Time: 20-25 minutes
Armenian Bulgur and Lentil Stuffed Tomatoes
A classic Armenian dish that combines the flavors of bulgur, lentils, and fresh tomatoes for a nutritious and filling meal.
Ingredients:
– 4 large tomatoes
– 1 cup cooked bulgur
– 1 cup cooked lentils
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together bulgur, lentils, onion, garlic, and olive oil.
4. Stuff each tomato with the bulgur mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Greek Octopus and Olive Dolmades
A classic Greek appetizer that combines tender octopus with savory olives and fragrant herbs, all wrapped up in a crispy phyllo package. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 pound cooked octopus, cut into small pieces
– 1/2 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– 1 package phyllo dough (thawed)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together octopus, olives, parsley, dill, and salt and pepper to taste.
3. Lay a phyllo sheet flat and brush with olive oil.
4. Place about 1 tablespoon of the octopus mixture in the center of the phyllo.
5. Fold the phyllo into a triangle or square shape to enclose the filling.
6. Brush the top of each dolma with olive oil and place on a baking sheet.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Lebanese Potato Dolma with Sumac Yogurt
A flavorful twist on traditional dolma, this recipe fills tender potatoes with aromatic spices and herbs, served with a tangy sumac yogurt sauce. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 4 large potatoes
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup sumac yogurt (see note)
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the potatoes in half lengthwise, scoop out some of the flesh to make room for filling.
3. In a bowl, mix together cooked rice, parsley, mint, olive oil, cumin, paprika, salt, and pepper.
4. Stuff each potato with the rice mixture, dividing it evenly among the four potatoes.
5. Place the stuffed potatoes on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the potatoes are tender when pierced with a fork.
7. Serve warm with sumac yogurt sauce (see note).
Note: To make sumac yogurt, mix 1 cup plain yogurt with 1/2 teaspoon sumac powder and a pinch of salt.
Turkish Artichoke Dolma with Lemon Butter
This classic Turkish dish combines tender artichokes with a bright and citrusy lemon butter, making for a refreshing and flavorful snack or side dish.
Ingredients:
– 12-15 artichoke hearts, drained and chopped
– 1/2 cup lemon butter (see below)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Lemon Butter:
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– Zest of 1 lemon, finely grated
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped artichokes and parsley.
3. Spread the lemon butter evenly over the artichoke mixture.
4. Season with salt and pepper to taste.
5. Stuff each artichoke heart with about 1 tablespoon of the artichoke mixture.
6. Place stuffed artichokes on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the artichokes are tender.
Cooking Time: 15-20 minutes
Vegetarian Mushroom and Walnut Stuffed Cabbage
This hearty recipe combines the flavors of sautéed mushrooms and walnuts with tender cabbage leaves, perfect for a cozy evening meal. The combination of textures and earthy flavors will leave you wanting more.
Ingredients:
– 1 head of cabbage
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1/4 cup chopped walnuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: 1/4 cup vegetable broth or white wine
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes.
3. Sauté the mushrooms, onion, and garlic until tender, then stir in paprika and season with salt and pepper.
4. Stuff each cabbage leaf with the mushroom mixture and top with chopped walnuts.
5. Place the stuffed cabbage in a baking dish and cover with foil. Bake for 30-40 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a flavorful journey around the world with these 18 authentic dolma recipes! From classic grape leaves to creative twists like quinoa and chickpea, there’s something for everyone. Discover international flavors with dishes like Turkish eggplant dolma with spiced lamb, Persian sweet and sour stuffed cabbage rolls, and Greek dolmades with fresh herbs and olive oil. Whether you’re a vegetarian or meat-lover, these recipes will take your taste buds on a delicious adventure.
