Dolmas are a common dish in the Middle East and surrounding regions including the Balkans, the Caucasus and Russia. I first eat dolmas in Georgia where it´s usually made with grounded lamb. It was just fantastic! There are many different recipes with dolmas. There are vegetable dolmas and dolmas with all kind of meat. I usually prefer dolmas with grounded lamb. However, they are also good with other meat. I like to keep the recipe simple and just add most important ingredients such as herbs and rice. The most important thing in dolmas are the grape leaves which gives a little bit sour taste to dolmas. You can buy quite expensive grape leaves in the market but I prefer to use grape leaves from my own garden. In the summertime our family always does dolmas with the grape leaves from our garden.


Dolmas with Cucumber Sauce



  • 100 g grounded lamb
  • 80 g grape leaves
  • 5 g boiled rice (about 1 tbsp)
  • 1 cloves of minced garlic
  • 1 chopped onions
  • ¼ tsp honey
  • Freshly grounded pepper and sea saltDSC_0950-2
  • Fresh rosemary, thyme
  • For the sauce: 5 tbsp Greek yoghurt (or sour cream), 1 clove of minced garlic, sea salt, 1 small cucumber


  1. For the filling: mix together grounded lamb, boiled rice, 1 clove of minced garlic, chopped onions, honey. Season it with freshly grounded pepper, sea salt and freshly chopped rosemary and thyme. Let it season for about hour or two.
  2. Put the fresh grape leaves into the boiled water for 2-3 minutes. Do not boil the leaves!
  3. Add about 1 tbsp of the filling on the grape leave and fold it together.
  4. Place the dolmas in the hot pot.DSC_0960-2
  5. Add about ½ cup of water in the hot pot. Then the dolmas will not dry.
  6. Stew the dolmas about 30-40 minutes at 175° C/ 347 F° until ready. You can make the dolmas also on a bigger saucepan and stew them on a low heat.
  7. For the sauce: mix together 5 tbsp Greek yoghurt, 1 cloves of minced garlic, sea salt, 1 small cucumber.
  8. Serve warm with the sauce (and if you like them with rice). 






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