• Filling:
  • 1 pound chopped lamb
  • 1/4 cup large bulgar (see Note)
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup tomato sauce
  • 1 pint jar grape leaves
  • juice of 1/2 lemon
  • 1 1/2 cups water


Combine the chopped lamb, bulgar, onion, salt & pepper and half the tomato sauce in a mixing bowl. Knead the all by hand until they are well blended.

Rinse the grape leaves in cold water to remove the brine. Remove the stems from the grape leaves. Place one leaf on a flat work surface with the smooth side of the leaf face down. Place a heaping tablespoon of the meat mixture on the stem end of the leaf. Fold the two sides of the leaf over the filling and roll the leaf from the stem end to the tip. This should resemble a short cigar after it is rolled. Continue filling and rolling the leaves and place them close together in a saucepan. Cover the dolmades with a small plate to weight them down and keep them from moving. Mix the lemon juice, remainder of the tomato sauce and the water together, then add to the saucepan. Cover the saucepan, bring the liquid to a boil over a moderate flame, then lower the heat and simmer the dolmades for 45 minutes. Serve hot with madzoon (yogurt).

(4 servings)

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Submitted 6/13/05.
Source: The Armenian Cookbook/R. Hogrogian
Submitted By: Betty Manoulian
Derev Dolma (Stuffed Grape Leaves)