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1 Tofu
500 gr minced meat/kyma Ginger Paste
9 handfuls of rice (washed)
150 ml Olive oil
4 tbsp Plain yoghurt
1 handful celery/maydonoz, chopped Curry powder
2 Dark brown sugar
2 tsp chili Cooking spray
2 tsp Dried oregano
2 tbsp dried mint leaves/kuru nane Dried shrimps
150 ml Ginger
Pandan extract

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  • Medium




Dolma is a popular dish in Middle Eastern, Mediterranean, and Balkan cuisines, consisting of various vegetables or grape leaves stuffed with a mixture of seasoned rice, ground meat (typically lamb or beef), and aromatic herbs and spices. Dolma can be found in many regional variations, and it is often served as an appetizer or a main course. Here’s a general overview of how to make dolma:


For the Stuffing:

  • Rice: Short-grain or medium-grain rice is commonly used for dolma.
  • Ground Meat: Lamb, beef, or a combination of both is traditionally used, but you can also make vegetarian or vegan dolma.
  • Onion: Finely chopped onions add flavor to the stuffing.
  • Herbs and Spices: Common seasonings include chopped fresh parsley, dill, mint, paprika, ground cumin, ground allspice, and black pepper.
  • Tomato Paste (optional): Tomato paste or crushed tomatoes can be added to the filling for extra flavor.
  • Salt and Pepper: For seasoning.

For the Vegetables or Leaves:

  • Grape Leaves: For making stuffed grape leaves, you’ll need jarred or fresh grape leaves, typically brined or blanched to soften them.
  • Other Vegetables: Dolma can also be made using other vegetables like bell peppers, zucchini, eggplants, tomatoes, or onions.

For Assembly:

  • Olive Oil: Used for cooking and drizzling over the dolma.
  • Lemon Juice: Adds a tangy flavor to the dolma.
  • Broth or Water: To simmer the dolma until the rice and vegetables are cooked.


Here’s a simplified overview of how to make dolma:

  1. Prepare the Filling: In a bowl, combine the rice, ground meat, chopped onions, herbs, spices, and optional tomato paste. Season with salt and pepper. Mix everything well.
  2. Prepare the Leaves or Vegetables: If using grape leaves, rinse and drain them. If using other vegetables, hollow them out by carefully removing the seeds or inner flesh while leaving them intact.
  3. Stuff the Leaves or Vegetables: Place a grape leaf or vegetable on a clean surface, and put a spoonful of the rice and meat mixture (or a vegetarian filling) in the center. Fold the sides of the leaf or vegetable over the filling and roll it up tightly.
  4. Layer in a Pot: Arrange the stuffed grape leaves or vegetables in a single layer in a large, heavy-bottomed pot. If you’re making stuffed bell peppers, zucchini, or eggplants, arrange them snugly in the pot.
  5. Cooking Liquid: Drizzle olive oil and lemon juice over the dolma. Pour in enough broth or water to cover the dolma.
  6. Simmer: Place a heavy plate or lid on top of the dolma to keep them from unraveling during cooking. Simmer over low to medium heat for about 30 minutes to an hour, depending on the size and type of dolma, until the rice is cooked, and the vegetables or leaves are tender.
  7. Serve: Once cooked, let the dolma cool slightly before serving. They can be enjoyed warm or at room temperature.

Dolma is a flavorful and comforting dish enjoyed in various forms across many cultures. The choice of vegetables or leaves and the type of filling can vary, creating unique regional variations and personal preferences. It’s often served as an appetizer, part of a mezze platter, or as a main course, and it’s a popular dish for special occasions and family gatherings.



Sauce Ingredients:

- 1 tbsp tomato paste/salca
- 2 tbsp margarine/tereya
- 1 tsp chili powder/pulbiber
- Enough water
(Cook together)


How to make:

Sort the cabbage strands. Then boil with boiling water until wilted. Do not be too soft or over cooked.


While waiting for the cabbage to soften, prepare the stuffing dough. Mix all ingredients together, mix well. Set aside.


Taste test, if it's not salty or spicy, you can add more seasoning


After the cabbage wilts, remove it, then fry it. Next take 1 piece, fill it with stuffing, fold it like dumplings.


Repeat until the end. If the filling is still left over, it can be stored in the freezer and used to cook the dolma again.


Prepare a pot, arrange a few pieces of cabbage in the bottom of the pan so that the dolma does not burn/sticky when cooked.


Then arrange the dolma that has been formed. Drizzle with sauce. If the water is not enough, you can add it but don't let the dolma be submerged.


Cover the top with a few more cabbage sheets, then put the plate as a ballast.


Cover the pot, cook on medium heat until cooked. Make sure the water does not dry out / burn.


Check doneness by taking a little stuffing that has become rice / soft.
When it is cooked, turn off the heat. Serve.

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