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The starter, Mediterranean

Stuffed grape leaves (dolmas)

Stuffed grape leaves are small rolls of ground beef, rice, and mint, simmered in their own juices with lemon and olive oil, serving 6. They take 50 minutes of active work, all done the day before, for a medium difficulty and a cost of €2.70 per person. The key to success is using raw rice that swells inside the leaf, plus an overnight rest in the fridge so the filling soaks up the cooking juices.

Little cigars of grape leaves stuffed with beef, rice, and mint, a classic of the Mediterranean table.

Stuffed grape leaves (dolmas)
For
6 people
Work
50 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.70
Calories per person
290 kcalcalculated by Kiloach, your weight coach

These tightly rolled little parcels hide a tender filling of ground beef, rice, and fresh herbs, brightened with lemon and mint. The grape leaf, slightly tangy, almost melts away and leaves the rice, which has absorbed all the cooking juices overnight, to take center stage. This is a dish meant to be eaten cold or at room temperature, never hot, with your fingers or a fork.

It makes a great starter for a Mediterranean dinner, ready to set on the table the moment your guests arrive, with nothing left to do at the last minute. It suits a summer or spring meal nicely, ahead of a fish or lamb main course, and works just as well on a casual buffet where everyone helps themselves.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 1 h 15
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve Nothing to do

Do everything the day before, from rinsing the leaves to cooking and chilling, so the dish needs no attention at all on the day itself. Just pull the rolls out of the fridge half an hour before guests arrive, and finish with a squeeze of lemon right before serving.

The ingredients

6 people

Pantry

  • Grape leaves in brine 40
  • Round riceoften in the pantry 120 g
  • Crushed tomatoesoften in the pantry 100 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 300 g

Fruits and vegetables

  • Onion 2
  • Fresh mint 0.5 bunch
  • Flat leaf parsley 0.5 bunch
  • Lemon 2

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rinse the grape leaves under hot water to remove the brine, then drain them. 5 min

    Dip them in boiling water for 5 minutes, they unfold much more easily.

  2. Mix the ground beef, raw rice, chopped onion, mint, parsley, tomato, salt, and pepper.

    Don't precook the rice, it cooks inside the leaf as it soaks up the juices.

  3. Place a spoonful of filling on each leaf on the vein side, fold in the edges, and roll tightly. 25 min

    Lay the leaf shiny side down on the table, it rolls more easily that way.

  4. Arrange the rolls snugly in a pot lined with torn leaves, cover with water, oil, and lemon juice, and simmer gently. 45 min

    Set an upturned plate on top of the rolls, they won't shift while cooking.

  5. Let cool in the cooking liquid, then refrigerate.

    They taste better the next day, once the filling has absorbed everything.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take them out of the fridge half an hour before serving and finish with a squeeze of lemon. 30 min

    Serve them warm or at room temperature, never ice cold.

Our tips to get it right

  • Pick medium sized grape leaves, oversized ones make rolls that are awkward to eat, undersized ones let the filling spill out.
  • Line the bottom of the pot generously with torn or damaged leaves, they shield the rolls from direct heat and keep them from sticking.
  • Taste the brine on the leaves before salting the filling, some brands are already quite salty and you could easily over season otherwise.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, a very common version of this dish.
  • For a vegetarian version, replace the meat with mashed chickpeas and double the rice, extending the cooking time slightly.
  • To save time, use pre-rolled grape leaves sold ready made and simply warm them gently in the lemon and olive oil cooking liquid.

What to serve it with

  • Plain Greek yogurt on the side
  • Warm pita bread
  • Cucumber and mint salad
  • Fresh squeezed lemonade

Storage

Stuffed grape leaves keep for 3 days in the fridge in a sealed container, submerged in their cooking juices. They freeze well, thaw in the fridge then bring to room temperature before serving. Avoid reheating them in the oven or a pan, they're meant to be enjoyed cold or at room temperature.

Questions about this recipe

Can I use fresh grape leaves from the garden instead?

Yes, if you have a grapevine, pick young tender leaves and blanch them for 2 minutes in boiling water before rolling. They taste more fragrant than brined ones, but need this quick blanching step first.

How do I keep the rolls from unraveling while cooking?

Roll them snugly and arrange them side by side in the pot, seam side down, so they have no room to unroll. Placing an upside down plate on top during cooking also keeps everything in place.

Can this recipe be made for a bigger crowd?

Yes, it doubles or triples easily, just use a wider pot rather than a deeper one so the rolls still cook in a single snug layer. Just plan a bit more time for rolling.

How much filling should go on each leaf?

A heaping teaspoon is enough for a medium leaf, since the rice nearly triples in volume as it cooks. Too much filling bursts the leaf, too little makes for soft, floppy rolls.

Can stuffed grape leaves with beef, rice, and mint be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 5 steps, before the guests arrive, 1 step.

How long does it take to make stuffed grape leaves with beef, rice, and mint?

Allow 1 h 40 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in stuffed grape leaves with beef, rice, and mint?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does stuffed grape leaves with beef, rice, and mint cost?

About €2.70 per person, that's €16.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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