Recipe courtesy of Rosario Scarato


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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 15 to 20 dolmas
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1 pound ground beef

1 pound ground lamb

1 cup white rice

1/2 cup olive oil

2 tablespoons salt

1 tablespoon crushed mint

1 tablespoon dried parsley

1 tablespoon ground black pepper

1 teaspoon dried oregano

1 yellow onion, finely ground

1 jar grape leaves

6 lemons

Beef stock, for simmering


  1. Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes.