• 1 # ground lamb
  • 2 large onions, finely chopped
  • 1/2 cup rice, cooked
  • 5 T. olive oil
  • 1 t. sugar
  • 2 t. salt (now I use 1 1/2 t.)
  • 1/2 t. black pepper
  • 1/2 t. cinnamon
  • 1 t. allspice
  • 2 T. currants
  • 2 T. pinenuts
  • 1 T. mint leaves, finely chopped
  • 1 T. parsley, finely chopped
  • 1 t. dried dill (or to taste fresh)
  • 1 T. tomato sauce
  • grape leaves (28 oz. jar or 2 smaller jars)


Saute onions in olive oil. Cook rice. Mix all stuffing ingredients (the lamb is not cooked first), kneading for 5 minutes. Taste. You should taste mint, dill and onion before lamb.

Stuff grape leaves. Hold with glossy side down. Roll up and place seam side down, in a heavy pot, ends touching to keep them in place. Add 1 cup water mixed with 2 T. tomato juice (I just use more of the tomato sauce). Put a plate upside down on top of the dolmas. Cover and cook over medium heat for 40 minutes. Serve warm or cold with lemon or yogurt.

This is a fabulous recipe which has evolved over many years. The kneading can be done in a food processor which makes them much faster and easier.

This makes about 75.

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Submitted 6/13/05.
Source: A Turkish friend
Submitted By: Jan Larson