Mediterranean Lamb Dolmas
A classic Mediterranean dish featuring tender grape leaves stuffed with a savory mixture of ground lamb, rice, pine nuts, and fresh herbs, simmered in a bright lemon-olive broth. Perfect as a flavorful main course or appetizer.
Ingredients
Method
Prepare the Grape Leaves
- If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then transfer to a bowl of ice water to cool. Drain and pat dry. If using jarred grape leaves, rinse thoroughly to remove excess brine.
Make the Filling
- In a large bowl, combine the ground lamb, rice, pine nuts, onion, garlic, parsley, mint, cumin, allspice, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed.
Stuff the Grape Leaves
- Place a grape leaf, vein side up, on a clean surface. Put about 1 tablespoon of the filling near the stem end of the leaf.
- Fold the sides of the leaf over the filling, then roll from the stem end to the tip, creating a tight cylinder. Repeat with remaining leaves and filling.
Assemble and Cook the Dolmas
- Line the bottom of a large pot with a few grape leaves (this helps prevent sticking and burning).
- Arrange the stuffed grape leaves in the pot, seam side down, packing them tightly together in layers.
Prepare the Cooking Liquid
- In a bowl, whisk together the chicken broth, lemon juice, and olive oil. Pour the mixture over the dolmas, ensuring they are almost completely covered.
Cook the Dolmas
- Place a heatproof plate on top of the dolmas to keep them submerged. Cover the pot with a lid.
- Bring the liquid to a gentle simmer over medium heat. Reduce heat to low and cook for 45-60 minutes, or until the rice and lamb are fully cooked and tender.
Serve
- Carefully remove the dolmas from the pot and transfer to a serving dish. Serve warm or at room temperature, garnished with lemon wedges and accompanied by yogurt sauce if desired.
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