ντολμάδες με αρνάκι και ρύζι
Get this recipe on my website:
www.dimitrasdishes.com/recipes/dolmades-with-lamb-rice-grape-leaves-stuffed-with-lamb-and-rice

Makes 50-60 dolmades:
​16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef)
1 cup rice, uncooked
1 onion, finely chopped
1 garlic clove, minced
16 ounces water or chicken broth
​2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
​1 teaspoon salt
​freshly ground pepper to taste
1/2 cup freshly lemon juice

​In a large mixing bowl, combine the ground meat, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
​Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
​Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades dolmades.
​Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to simmer and cook about 40-60 minutes or until the rice is tender.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
​Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.
​Enjoy!

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43 Comments

  1. ❤WE THE ASSYRIANS MAKE ARE DOLMA WITH BEEF OR LAMBS MEATS RIBS.
    ALSO WE MAKE IT WITH VEGETABLES AS A VEGETARIAN DISH FOR FASTING DAYS.
    ❤I LOVE OUR DOLMA.

    ❤IT LOOKS GOOD, OUR ASSYRIANS NATIONAL FOODS IT'S BEEN AROUND FOR THOUSANDS OF YEARS, WHICH ALL OTHER NATIONS IN SURROUNDING AREA'S TOOK AND LEARN HOW TO MAKE THESE DISHES FROM THE ORIGINAL ASSYRIAN RECIPES…
    DOLMA, OR SOME OF ARE PEOPLE CALLED YAPRGH ARE AN ASSYRIANS WORDS FOR THIS DISHE.
    THANK YOU FOR SHARING.
    MAY THE LORD JESUS CHRIST BLESS YOU ALL.

    CHECK THE LANK BELOW PLEASE THEY SPEAKING ABOUT THE OLDEST KITCHEN AND RECIPES IN THE WORLD WHICH ARE THE SUMMARIANS ASSYRIANS, AND BABYLONIANS FOODS.

    Watch "الاكلات السومرية والبابلية والاشورية اشهى الاكلات في العالم .المطبخ الرافديني والمطبخ الفرنسي" on YouTube
    https://youtu.be/ILLAnoi3fS8

  2. ❤IT LOOKS GOOD, OUR ASSYRIANS NATIONAL FOODS IT'S BEEN AROUND FOR THOUSANDS OF YEARS, WHICH ALL OTHER NATIONS IN SURROUNDING AREA'S TOOK AND LEARN HOW TO MAKE THESE DISHES FROM THE ORIGINAL ASSYRIAN RECIPES…
    DOLMA, OR SOME OF ARE PEOPLE CALLED YAPRGH ARE AN ASSYRIANS WORDS FOR THIS DISHE.
    THANK YOU FOR SHARING.
    MAY THE LORD JESUS CHRIST BLESS YOU ALL.

    CHECK THE LANK BELOW PLEASE THEY SPEAKING ABOUT THE OLDEST KITCHEN AND RECIPES IN THE WORLD WHICH ARE THE SUMMARIANS ASSYRIANS, AND BABYLONIANS FOODS.

    Watch "الاكلات السومرية والبابلية والاشورية اشهى الاكلات في العالم .المطبخ الرافديني والمطبخ الفرنسي" on YouTube
    https://youtu.be/ILLAnoi3fS8

  3. ravenblackhawke
    I add home made chicken stock with lemon juice into the pot for added flavor.
    Next day after I refrigerate them I make my Greek thick egg lemon sauce and spoon it
    over and also sprinkle some fresh mint and dill, then sit and devour them. Delicious!

  4. My Sister-N-Law, ❤was Arabic, When I' was a kid, I' never forgot The names of the Dinners 🍲 she Made, stuffed 🍇 grape leaves 🍇dolma⬅Was one of them, What flavor 😀 very Gratifying for the tummy…😛 Watching the video, it is a work of Art,❤preparing it, Tried to make it once and it, bombed.😵..lol….Gonna try again, if you please can let me know what type of zucchini, can you use, Thanks so much for the video was very interesting❤🙏❤

  5. My mother in law just gave me a bag of fresh leaves, will I need to blanch first or use from fresh. Many thx

  6. Very good you explain very well, that’s exactly how I make it. 🇬🇷 delicious lots of lemon. 🍋🍋🍋🍋🍋😉

  7. Great recipe! It was very simple and easy to make. I made these dolmades with half the meat but did not halve the seasonings. Luckily for me, I have grapevines growing in my yard. I harvested some fresh leaves last week and prepared them for rolling. So I was all ready to roll! I was able to throw together the meat and seasonings in no time flat, and a half-hour later I had about 50 nicely uniform rolls! Thank you!

  8. It makes a massive difference in flavor when you add pomegranate molasses during the cooking process

  9. Your recipe was amazing, I followed your instructions to a Tee (lol) , my family loved them, blessings to you and your family for sharing with us! I also subscribed to your channel, can't wait to try more of your recipes!!

  10. My favorite way is to lay them in a large casserole dish, cover with a jar of tomato sauce, refill jar with water or
    broth and add that into the casserole dish too, cover and bake for an hour or even a bit longer. Leave it covered after removing from the oven, let it cool and absorb the rest of the liquid, then serve warm or cold. Delicious! My family looks for these at every holiday gathering. Thank you for your videos. I learn so much from you!

  11. I enjoyed your youtube. I will make the Grapeleaves with ground Lamb fresh herbs and rice just like you made but chicken stock. I will try it. 💖💖

  12. Hey Dimitra, the link on the olive oil is not working. Can you please let me know the brand that you use. Thanks

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