Lamb & Beef Stuffed Grape Leaves (Dolma – Large Batch)

Name: Lamb & Beef Stuffed Grape Leaves (Dolma – Large Batch)
Cuisine: Israel
Ingredients: 600 g Ground beef; 400 g Ground lamb; 80–100 leaves Grape leaves (jarred); 2 cups Rice (uncooked); 2 large (finely chopped) Onion; 1 cup (chopped) Fresh parsley; 1/2 cup (chopped) Fresh dill; 4 tbsp Tomato paste; 6 tbsp Olive oil; 2 tsp Cumin (ground); 1 tsp Allspice (ground); to taste Salt & black pepper; 1/2 cup Lemon juice; to cover Water or broth

A recipe from Israel.

🇮🇱 IsraelhighProteinstuffedmizrahifamilyMealmakeAhead

Lamb & Beef Stuffed Grape Leaves (Dolma – Large Batch)

Nutrition (per serving)

620Calories

38 gProtein

52 gCarbs

34 gFat

6 gSugar

1300 mgSalt

Ingredients

600 g Ground beef
400 g Ground lamb
80–100 leaves Grape leaves (jarred)
2 cups Rice (uncooked)
2 large (finely chopped) Onion
1 cup (chopped) Fresh parsley
1/2 cup (chopped) Fresh dill
4 tbsp Tomato paste
6 tbsp Olive oil
2 tsp Cumin (ground)
1 tsp Allspice (ground)
to taste Salt & black pepper
1/2 cup Lemon juice
to cover Water or broth

Method

Rinse grape leaves → soak in hot water 10 min → drain.
Sauté onion in olive oil 5 min → cool slightly.
Mix beef, lamb, rice, onion, parsley, dill, tomato paste, cumin, allspice, salt & pepper.
Place 1–2 tbsp filling in center of each leaf → roll tightly, tucking sides.
Layer rolls tightly in large pot → place heavy plate on top to keep them in place.
Mix lemon juice, remaining olive oil & water/broth → pour over rolls to cover.
Simmer covered 60–75 min until rice is tender → cool slightly before serving.