By eatmundo · September 8, 2026
Same ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Dolma. The percentage is the share of ingredients the two recipes have in common.
Kadınbudu Köfte (Lady's Thigh Meatballs)In Türkiye · same ingredients57%
Biber Dolması (Stuffed Bell Peppers)In Türkiye · same ingredients50%
Waraq Enab (Stuffed Grape Leaves)In Egypt · same ingredients50%
A refined dish of tender vine leaves wrapped around a savory filling of seasoned ground meat and rice, gently braised in a flavorful tomato sauce.
According to eatmundo's ingredient comparison, the closest dish to Dolma from another cuisine is Kadınbudu Köfte (Türkiye): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Blanch the vine leaves in boiling water for 2 minutes to soften them, then drain well.
- 2
In a bowl, combine minced meat, uncooked rice, finely chopped onion, salt, and pepper.
- 3
Place a small spoonful of the meat mixture on each leaf, fold the sides, and roll tightly.
- 4
Arrange the rolls closely in a wide pot to ensure they keep their shape during simmering.
- 5
Whisk tomato paste with enough water to submerge the rolls halfway and pour into the pot.
- 6
Cook over low heat, covered, for 35 minutes until the rice is perfectly tender.
- 7
Mix sour cream with a dash of salt and serve alongside the warm dolma.
- 8
Take care not to overfill the leaves, as the rice needs space to expand while cooking.
Frequently Asked Questions
What is Dolma?
Dolma is a dish of stuffed leaves, typically vine or cabbage, popular across the Caucasus and Southern Russia. It features a mixture of ground meat and rice, braised in water mixed with tomato paste.
Can I use canned vine leaves?
Yes, canned or jarred vine leaves in brine are perfectly fine; just make sure to rinse them thoroughly under cold water before use.
Why did my dolma burst open?
The rolls likely burst because the rice expanded too much; always use slightly less filling than you think you need to allow for expansion.
What meat is traditional?
A mixture of beef and lamb is considered the gold standard for flavor, though using pure beef is very common in Russian homes.
Should they be served hot or cold?
Dolma is traditionally served hot with a side of chilled sour cream, which provides a cooling contrast to the savory meat filling.