Savor the Flavors of Armenia: How to Make Traditional Dolma

Embark on a culinary journey to the heart of Armenia with this authentic Dolma recipe, a cherished dish that is a staple at many Armenian gatherings. Whether you’re looking to explore new cuisines or simply love the idea of serving a classic stuffed grape leaves dish, this recipe will guide you through creating an exquisite Armenian experience right at your dinner table.


  • 1 jar grape leaves in brine (about 60 leaves)
  • 500g (1lb) ground beef or lamb
  • 1 cup uncooked long-grain rice
  • 1 large onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/2 cup olive oil
  • 2 cups beef or chicken broth
  • Lemon slices, for garnish
  • Yogurt or tzatziki sauce for serving (optional)


  1. Begin by carefully unrolling the grape leaves and separating them. Rinse the leaves in cold water to remove the brine and set them aside.
  2. In a large mixing bowl, combine the ground beef or lamb, uncooked rice, chopped onion, parsley, dill, tomato paste, cinnamon, allspice, black pepper, and salt. Mix thoroughly until the ingredients are well incorporated.
  3. Lay a grape leaf flat on your work surface with the shiny side down and the stem end towards you. Put about a tablespoon of the meat and rice mixture onto the lower middle of the leaf.
  4. Fold the stem end up to cover the filling, then fold in the sides and roll up tightly into a neat parcel. Repeat this with the remaining grape leaves and filling.
  5. Arrange the stuffed grape leaves in a large pot in layers, seam sides down. Drizzle olive oil over the dolma rolls.
  6. Pour beef or chicken broth over the dolma until they are just covered. Place a plate on top of the dolma rolls to keep them submerged.
  7. Cover the pot with a lid and bring to a gentle boil. Reduce heat to low and simmer for about 60 minutes, or until the rice and meat are fully cooked.
  8. Carefully remove the plate and check if the dolma are ready. If so, remove from heat and let it rest for 10 minutes.
  9. Transfer the cooked dolma to a serving dish and garnish with lemon slices. Serve hot with a side of yogurt or tzatziki sauce if desired.

With your homemade Armenian Dolma ready, enjoy the savory and tangy flavors that have delighted generations. This dish not only warms the stomach but also the soul, embodying the essence of traditional Armenian home cooking.

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *