Turkish Stuffed Vine Leaves

Fat BerthaFat BerthaNovice
"No doubt about it, making these stuffed vine leaves is a delicate task but the result is mindbogglingly good!"
Preparation60 min.
Cooking50 min.
Тotal110 min.
Servings35-40 pcs
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  • for the filling
  • lamb - 17.5 oz (500 g), ground
  • rice - 2/5 cup (100 g)
  • onions - 3 heads, chopped
  • herbs - 1 cup, chopped dill, parsley and spearmint
  • salt
  • black pepper - to taste
  • oil
  • for the dolmades
  • oil - 1 tablespoon
  • vine leaves - 17.5 oz (500 g), fresh
  • lemon juice
  • salt - to taste


Soak the rice for half an hour in cold water, then drain it. Salt the chopped onions and begin to mash with your hands until they become transparent. Wash it with cold water and strain it. Repeat the procedure once more.

Add the onion, rice and other ingredients for the filling to the mince. Knead the mince well. Blanch the vine leaves (without stems) for 1-2 minutes in boiling water with lemon juice and drain them well.

At the bottom of the pot in which you intend to cook the stuffed Turkish vine leaves, arrange the thickest leaves to form a bed.

Roll up the other leaves and put them into the pot. Top the dolmades with 3 1/5 cups (750 ml) of water, add oil, salt and lemon juice to taste.

Leave them to cook on low heat for about 40 minutes.


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