What do the words dolma and sausage have in common? Both terms are collective names that describe a multitude of different things. Dolma is stuffed vegetables, in this case vine leaves.


  • 600 g of lamb
  • 600 g of beef, fillet
  • 200 ml of chicken broth
  • prepared vine leaves
  • 1 bunch of coriander
  • 1 bunch of purple basil
  • 1 tablespoon of cumin
  • Big onion
  • Salt
  • 2 tablespoons butter
  • 150 g of cooked rice


Dolma – tart vine leaves with hearty filling - are a specialty of oriental cuisine. Traditionally Dolma are served cold as an appetizer. The word dolma comes from the Turkish language and simply means filled. This name has been adapted in many languages, for example in Greece they are called Dolmades and in Armenia Tolma.

Before grape leaves are stuffed, the stems re cut off and they are blanched in boiling salted water. You can buy vine leaves ready prepared these days.

It is important that you wrap the leaves firmly around the filling and neatly lay the Dolma with the overlapping leaves on the downside into a pot. When cooking, you should be careful that the broth only simmers. If the liquid boils too much, it will mess up the wrapped vine leaves.

Dolma, detailed photo recipe

1 hour

1. Place all the ingredients for the minced meat mixture into a blender: lamb, beef, onion, cumin, herbs, salt and butter.

2. Blend until you have a uniform mixture.

3. Mix the minced meat with the boiled rice.

4. Season according to taste.

5. Carefully spread vine leaves with the smooth surface down.

6. Portion the minced meat and place it in the middle. Cover it with the upper side of the vine leaf and wrap leaf around the meat.

7. Cover it from both sides with the vine leaf.

8. Turn dolma upside down.

9. Spread torn vine leaves over the bottom of the pot.

10. Place dolmas into the pot and pour broth over them.

11. Weigh down the dolmas so the vine leaves will not open during the cooking process. Simmer over lowest possible flame for 30 minutes.

12. Serve on a big platter, optional with a sour cream sauce.

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