STUFFED GRAPE LEAVES (DOLMAS)
Stuffed grape leaves or dolmas are a beloved Mediterranean and Middle Eastern delicacy known for their vibrant flavour and delicate texture. This single-serve version keeps things simple with tender grape leaves filled with a fragrant mixture of cooked rice, diced tomato, olive oil, grapes leaves, lemon juice and a pinch of cinnamon. The result is a bright, savoury appetiser or light snack that’s refreshing and satisfying. Traditionally served cold or at room temperature, dolmas are perfect for mezze platters, lunch boxes or elegant starters. Their vine-wrapped presentation is beautiful and functional, locking in moisture and flavour. Naturally vegan and low in fat, these grape leaf rolls offer a nutritious bite with fibre, vitamins and clean ingredients. Whether enjoyed as it is or paired with yoghurt dip or fresh herbs, this easy and elegant preparation brings a timeless classic to the table with minimal fuss and maximum flavour.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Prepared in Advance, Simmer
OCCASION/HOLIDAY
Picnic, Party, Ramadan, Casual Dinner, Potluck, Shower, Spring, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Dairy-Free, Nut-Free, Healthy, Low Fat, Low Sodium, Quick & Easy
DISH TYPE
Condiment / Spread
INGREDIENTS
- 3 grape leaves
- 2 tablespoons cooked rice
- ½ tablespoon diced tomato
- ½ teaspoon lemon juice
- ¼ teaspoon olive oil
- Pinch of cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 46.2 kcal
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Sodium: 9.7 mg
- Carbohydrates: 7.7 g
- Fibre: 1.3 g
- Sugars: 0.8 g
- Protein: 1.1 g
- Calcium: 38.9 mg
- Iron: 0.5 mg
- Potassium: 49 mg
PREPARATION
- Prepare Grape Leaves: If using jarred grape leaves, rinse thoroughly under cool water to remove excess brine. Pat dry gently with a towel.
- Make the Filling: In a small bowl, combine the cooked rice, diced tomato, lemon juice, olive oil and a pinch of cinnamon. Mix well to distribute flavours evenly.
- Stuff the Leaves: Lay each grape leaf flat and vein side up. Place about a teaspoon of filling at the base of each leaf. Fold the sides inward and roll tightly from the bottom up, forming a small cylinder.
- Simmer to Set: Place the dolmas seam in a small saucepan. Add a splash of water and a drop of olive oil, then cover with a lid or small plate to hold them in place. Simmer on low for 10–12 minutes.
- Cool and Serve: Allow to cool at room temperature. Serve chilled or at room temperature for the best texture and flavour.
PREP TIME
10 minutes
COOKING TIME
12 minutes
TIPS
- Don’t Overstuff: Use enough filling for a tight roll without tearing the grape leaf.
- Layer When Cooking: If making more than one layer, separate layers with lemon slices or extra grape leaves.
- Chill Before Serving: Let the dolmas cool entirely before serving for the best texture and flavour.
- Adjust Seasoning: Taste the filling and adjust lemon, oil or cinnamon to your preference before rolling.
- Use Leftovers: These make a great snack the next day. Refrigerate and enjoy it cold.
VARIATIONS
- Add Herbs: Add chopped parsley, mint or dill to the filling for an herbaceous twist.
- Add Onion: Finely diced onion or green onion adds a sweet bite and aroma.
- Spicy Option: Add a pinch of cayenne or crushed red pepper for a hint of heat.
- Include Nuts: Mix in pine nuts or chopped walnuts for texture and richness.
- Grain Swap: Substitute rice with quinoa or bulgur for variation and added nutrition.
- Sweet Touch: Add a few currants or raisins to the filling for a sweet-savory combination.
PREPPING AND STORAGE
- Refrigeration: Store stuffed grape leaves in an airtight container in the fridge for up to 4 days.
- Make Ahead: Ideal for preparing in advance and flavours improve as they rest.
- Freezing Not Ideal: Freezing can cause texture loss, but tightly packed rolls may be frozen for up to 1 month if needed.
- Serving Suggestion: Serve with lemon wedges or a yoghurt dip for an elevated appetiser presentation.