17 Delicious Dolma Recipes Amazing

Get ready to tantalize your taste buds with our roundup of 17 Delicious Dolma Recipes Amazing! Whether you’re a seasoned chef or a curious newbie in the kitchen, these stuffed delights promise a journey through flavors that are as rich in tradition as they are in taste. From classic grape leaves to inventive twists, there’s a dolma here to inspire your next culinary adventure. Let’s dive in!

Stuffed Grape Leaves with Lamb and Rice

Kick off your culinary adventure with this timeless Middle Eastern delight that’s as fun to make as it is to eat. You’ll love the tender grape leaves stuffed with a savory mix of lamb and rice, simmered to perfection.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 cup long-grain white rice, rinsed and drained
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 jar (16 oz) grape leaves in brine, rinsed and drained
• 4 cups chicken stock, homemade preferred
• 1 lemon, thinly sliced

Instructions

1. In a large mixing bowl, combine the ground lamb, rinsed rice, clarified butter, diced onion, mint, dill, allspice, and cinnamon. Mix thoroughly until all ingredients are evenly distributed.
2. Lay a grape leaf flat on a clean surface, vein side up. Place a tablespoon of the lamb mixture near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
3. Arrange the stuffed grape leaves seam side down in a large pot, layering them snugly. Pour the chicken stock over the grape leaves until just covered. Place lemon slices on top.
4. Cover the pot and bring to a simmer over medium heat. Reduce heat to low and cook for 45 minutes, or until the rice is tender and the grape leaves are soft.
5. Remove from heat and let stand, covered, for 10 minutes before serving. This allows the flavors to meld beautifully.

Finished with a flourish, these stuffed grape leaves offer a delightful contrast of textures—tender leaves giving way to a fragrant, spiced filling. Serve them warm with a dollop of yogurt or a squeeze of fresh lemon for an extra zing.

Vegetarian Dolma with Quinoa and Herbs

Kickstart your culinary adventure with this delightful twist on a classic Middle Eastern dish. You’ll love how the quinoa adds a nutty depth to the tender grape leaves, making every bite a flavorful journey.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt, to taste
• 1 jar grape leaves, rinsed and drained
• 1 lemon, thinly sliced

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Remove the skillet from heat and stir in the cooked quinoa, parsley, mint, dill, cumin, coriander, smoked paprika, and salt. Mix well to combine.
4. Lay a grape leaf flat on a clean surface, vein side up. Place a tablespoon of the quinoa mixture near the stem end, then fold the sides over the filling and roll tightly from the stem end to the tip.
5. Repeat with remaining grape leaves and filling, placing each dolma seam side down in a large pot.
6. Arrange lemon slices over the dolmas, then add enough water to just cover them. Place a heavy plate on top to keep them submerged.
7. Bring to a simmer over medium heat, then reduce to low and cook for 45 minutes, ensuring the dolmas are always covered with water.
8. Remove from heat and let cool in the pot for 10 minutes before serving.

Best enjoyed warm or at room temperature, these dolmas boast a perfect balance of herby freshness and smoky spices. Try serving them with a dollop of yogurt or a drizzle of tahini for an extra layer of flavor.

Armenian Stuffed Eggplant Dolma

Deliciously rich and packed with flavor, Armenian Stuffed Eggplant Dolma is a dish that brings comfort and sophistication to your table. You’ll love how the tender eggplant melds with the savory filling, creating a meal that’s both hearty and elegant.

Ingredients

• 2 large eggplants, halved lengthwise and hollowed out
• 1 cup basmati rice, rinsed and drained
• 1/2 lb ground lamb, pasture-raised
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup currants
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 cups chicken stock, homemade preferred
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground lamb, and a pinch of salt. Cook until the lamb is browned, breaking it apart with a spoon, about 7 minutes.
4. Stir in the rinsed basmati rice, toasted pine nuts, currants, allspice, cinnamon, and cumin. Cook for 2 minutes, stirring constantly to coat the rice in the spices.
5. Pour in the chicken stock, bring to a simmer, then cover and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes.
6. Season the lamb and rice mixture with salt and freshly ground black pepper to taste. Remove from heat and stir in the chopped parsley and mint.
7. Spoon the filling into the hollowed-out eggplant halves, packing it gently. Place the stuffed eggplants in a baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.
9. Let the dolma rest for 5 minutes before serving to allow the flavors to meld.

Unbelievably tender, the eggplant practically melts in your mouth, while the filling offers a delightful crunch from the pine nuts and a sweet hint from the currants. Serve it with a dollop of yogurt and a sprinkle of fresh herbs for an extra layer of flavor.

Turkish Zucchini Dolma with Ground Beef

Kick off your culinary adventure with this Turkish Zucchini Dolma with Ground Beef, a dish that’s as fun to make as it is to eat. You’ll love how the tender zucchini boats cradle the savory, spiced filling, making every bite a delightful mix of textures and flavors.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 tbsp extra virgin olive oil
• 1/2 lb ground beef, 85% lean
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup long-grain white rice, rinsed
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1 cup chicken stock, low-sodium
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm the olive oil. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the rinsed rice, tomato paste, cumin, and smoked paprika, cooking for another 2 minutes to toast the spices.
5. Remove the skillet from heat and fold in the chopped dill and mint. Season the mixture with salt and pepper to taste.
6. Generously fill each zucchini half with the beef mixture, arranging them snugly in the prepared baking dish.
7. Pour the chicken stock around the zucchini boats, cover the dish with aluminum foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the zucchini is tender and the rice is cooked through.

Let these zucchini dolmas cool slightly before serving to allow the flavors to meld beautifully. The tender zucchini paired with the aromatic, spiced beef filling is a match made in heaven, especially when garnished with a dollop of yogurt and a sprinkle of fresh herbs.

Persian Cabbage Dolma with Pomegranate Sauce

Persian cabbage dolma with pomegranate sauce is a dish that’ll transport your taste buds straight to the bustling markets of Tehran. You’ll love how the tangy pomegranate sauce complements the savory, spiced filling wrapped in tender cabbage leaves.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground lamb, pasture-raised
• 1 cup basmati rice, rinsed and drained
• 1/2 cup clarified butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp sea salt
• 1 cup pomegranate molasses
• 1/2 cup water
• 1 tbsp sugar

Instructions

1. Bring a large pot of water to a boil over high heat. Blanch the whole cabbage for 3 minutes to soften the leaves. Remove and let cool.
2. In a large skillet, melt 1/4 cup clarified butter over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the ground lamb, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes.
4. Stir in the rice, turmeric, cinnamon, cumin, black pepper, and sea salt. Cook for 2 minutes to toast the spices.
5. Carefully peel off the cabbage leaves. Place a small amount of the lamb mixture in the center of each leaf, then fold the sides over and roll tightly.
6. Arrange the dolmas seam-side down in a large pot. Drizzle with the remaining clarified butter.
7. In a small bowl, whisk together the pomegranate molasses, water, and sugar. Pour over the dolmas.
8. Cover and simmer on low heat for 45 minutes, until the rice is cooked and the cabbage is tender.
9. Tip: For extra flavor, let the dolmas rest for 10 minutes before serving. Tip: Serve with a dollop of yogurt to balance the tanginess. Tip: Garnish with fresh pomegranate seeds for a pop of color and crunch.

The dolmas are wonderfully tender with a hint of sweetness from the pomegranate sauce. Try serving them over a bed of saffron rice for an extra special touch.

Greek Dolmades with Lemon Egg Sauce

Venturing into the world of Greek cuisine brings you to the delightful dolmades, a dish that’s as fun to make as it is to eat. Wrapped in tender grape leaves, these little parcels are bursting with flavor, especially when paired with a creamy lemon egg sauce.

Ingredients

• 1 jar grape leaves, drained and rinsed
• 1 cup long-grain white rice, rinsed
• 1/2 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 2 cups chicken stock, low-sodium
• 1/2 cup fresh lemon juice
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, heat 1/4 cup olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the rice, dill, mint, salt, and pepper. Cook for 2 minutes, stirring constantly to coat the rice in oil.
3. Pour in 1 cup of chicken stock and bring to a simmer. Cover and cook on low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Tip: Let the rice cool slightly for easier handling.
4. Lay a grape leaf flat on a work surface, shiny side down. Place a teaspoon of the rice mixture in the center. Fold the sides over the filling and roll tightly from the bottom up. Repeat with remaining leaves and filling.
5. Arrange the dolmades seam-side down in a large pot. Drizzle with the remaining olive oil and add the remaining chicken stock. Cover and simmer over low heat for 30 minutes. Tip: Place a heat-proof plate on top to keep them submerged.
6. For the sauce, whisk together lemon juice and eggs in a heatproof bowl. Gradually whisk in 1/2 cup of the hot cooking liquid from the dolmades to temper the eggs. Pour the mixture back into the pot, stirring constantly over low heat until thickened, about 5 minutes. Tip: Avoid boiling to prevent curdling.

Zesty and aromatic, these dolmades offer a perfect balance of tangy and savory, with the lemon egg sauce adding a luxurious creaminess. Serve them warm or at room temperature, perhaps with a side of crisp, chilled white wine for an extra touch of elegance.

Lebanese Stuffed Vine Leaves with Mint

Feeling adventurous in the kitchen? Let’s dive into making Lebanese Stuffed Vine Leaves with Mint, a dish that’s as fun to prepare as it is to eat. You’ll love the fresh flavors and the hands-on process of rolling these little bundles of joy.

Ingredients

• 1 jar (16 oz) grape vine leaves, rinsed and drained
• 1 cup uncooked jasmine rice, rinsed until water runs clear
• 1 lb ground lamb, pasture-raised
• 1/4 cup clarified butter, melted
• 2 tbsp fresh mint leaves, finely chopped
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 2 cups chicken stock, homemade preferred
• 1 lemon, thinly sliced

Instructions

1. In a large mixing bowl, combine the jasmine rice, ground lamb, clarified butter, mint, allspice, cinnamon, and sea salt. Mix until evenly distributed.
2. Lay a vine leaf flat on a clean surface, shiny side down. Place a teaspoon of the filling near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
3. Arrange the rolled vine leaves snugly in a heavy-bottomed pot, seam side down, in a single layer. Layer lemon slices on top.
4. Pour the chicken stock over the vine leaves until just covered. Place a heat-proof plate on top to keep them submerged.
5. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 45 minutes, or until the rice is tender and the leaves are pliable.
6. Remove from heat and let stand, covered, for 10 minutes. This allows the flavors to meld beautifully.

The vine leaves should be tender with a slight bite, the filling fragrant and moist. Serve them warm with a dollop of yogurt or a squeeze of lemon for an extra zing.

Bulgarian Peppers Dolma with Feta Cheese

Mmm, imagine biting into a tender bell pepper, stuffed with a savory mix of rice and herbs, all melted together with creamy feta cheese. It’s a cozy, flavorful dish that brings a taste of Bulgarian tradition right to your table.

Ingredients

• 4 large bell peppers, tops removed and seeds cleaned out
• 1 cup long-grain white rice, rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried mint
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 1/2 cups vegetable broth
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the tomato paste, dried mint, oregano, and smoked paprika, cooking for another minute until fragrant.
4. Add the rinsed rice to the skillet, stirring to coat the grains with the oil and spices. Pour in the vegetable broth, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, or until the rice is just tender.
5. Remove the skillet from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and fold in the crumbled feta cheese.
6. Season the rice mixture with salt and pepper to taste, then carefully stuff each bell pepper to the top with the mixture.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and slightly charred.

Absolutely delightful, these dolmas are a perfect balance of creamy, tangy feta and the sweet, smoky flavor of the peppers. Serve them with a dollop of Greek yogurt on the side for an extra touch of creaminess.

Azerbaijani Tomato Dolma with Saffron Rice

Wow, have you ever tried stuffing tomatoes with something other than the usual breadcrumbs? Let me introduce you to a game-changer—Azerbaijani Tomato Dolma with Saffron Rice. It’s a vibrant, flavorful dish that’s as fun to make as it is to eat.

Ingredients

• 6 large, firm tomatoes
• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• 1/2 cup finely chopped dill
• 1/2 cup finely chopped mint
• 1/2 cup finely chopped parsley
• 1 medium onion, finely diced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 cups vegetable broth
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and carefully scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp.
3. In a skillet over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the rice, saffron with its soaking water, dill, mint, parsley, cinnamon, and allspice. Cook for 2 minutes, stirring constantly.
5. Chop the reserved tomato pulp and add it to the skillet along with the vegetable broth. Bring to a simmer, then cover and cook on low heat for 10 minutes. The rice should be par-cooked.
6. Season the rice mixture with salt, then spoon it into the tomato shells. Replace the tops.
7. Arrange the stuffed tomatoes in a baking dish. Pour 1/2 cup of water around them to prevent sticking.
8. Bake for 35-40 minutes, until the tomatoes are tender and the rice is fully cooked.
9. Let the dolmas rest for 5 minutes before serving to allow the flavors to meld.

Just imagine the burst of flavors when you cut into these dolmas—the saffron rice is aromatic, and the tomatoes are perfectly tender. Serve them with a dollop of yogurt on the side for a creamy contrast.

Syrian Stuffed Squash with Lamb

Craving something cozy yet exotic for dinner? This Syrian Stuffed Squash with Lamb is a heartwarming dish that brings the flavors of the Middle East right to your kitchen. It’s a perfect blend of tender lamb and fragrant spices, all nestled inside delicate squash.

Ingredients

• 4 medium zucchinis, hollowed out
• 1 lb ground lamb, preferably pasture-raised
• 1/2 cup long-grain white rice, rinsed
• 1/4 cup clarified butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp tomato paste
• 2 cups chicken stock, low-sodium
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the clarified butter over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Increase the heat to medium-high, add the ground lamb, and cook until browned, breaking it apart with a spoon, about 7 minutes.
4. Stir in the rinsed rice, ground allspice, cinnamon, nutmeg, and tomato paste, cooking for another 2 minutes to toast the spices.
5. Carefully stuff the hollowed zucchinis with the lamb mixture, packing it gently to avoid breaking the squash.
6. Arrange the stuffed zucchinis in a baking dish, pour the chicken stock around them, and cover tightly with foil.
7. Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Absolutely delightful, the squash becomes tender and absorbs the rich flavors of the lamb and spices. Serve it with a dollop of yogurt on the side for a creamy contrast, or alongside a crisp salad to balance the richness.

Egyptian Mahshi with Spiced Rice

So, you’re looking to spice up your dinner routine with something exotic yet comforting? Egyptian Mahshi with Spiced Rice is your ticket to a flavorful journey, stuffing vegetables with a fragrant rice mixture that’s both hearty and aromatic.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup tomato sauce
• 1 1/2 cups vegetable broth
• Salt, to taste
• 4 medium zucchinis, hollowed out
• 4 medium tomatoes, hollowed out

Instructions

1. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and ground allspice. Cook for 1 minute until fragrant.
3. Add the rinsed long-grain white rice to the skillet, stirring to coat the rice with the spices and butter. Toast the rice for 2 minutes.
4. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and stir in the chopped fresh parsley and dill. Season with salt to taste.
6. Preheat your oven to 375°F (190°C). Stuff the hollowed zucchinis and tomatoes with the spiced rice mixture.
7. Place the stuffed vegetables in a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.

Zesty and vibrant, this dish offers a delightful contrast between the tender vegetables and the spiced, fluffy rice. Serve it with a dollop of yogurt or a side of crisp salad for a complete meal that’s sure to impress.

Iranian Stuffed Onions with Barberries

Wow, have you ever tried something that instantly transports you to another place? That’s exactly what these Iranian Stuffed Onions with Barberries do. They’re a delightful mix of sweet, tangy, and savory, wrapped up in a tender onion package.

Ingredients

• 4 large yellow onions, peeled
• 1 cup basmati rice, rinsed and drained
• 1/2 cup dried barberries, rinsed
• 1/4 cup clarified butter
• 1 lb ground lamb, 85% lean
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp saffron threads, crushed and dissolved in 2 tbsp warm water
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Add the whole onions and boil for 10 minutes until slightly softened. Drain and let cool.
3. Once cool, cut a small portion off the top of each onion and carefully remove the inner layers, leaving about 2 outer layers intact to form a cup. Chop the removed onion finely.
4. In a skillet over medium heat, melt 2 tbsp of clarified butter. Add the chopped onion, ground lamb, cinnamon, turmeric, salt, and pepper. Cook until the lamb is browned, about 5 minutes.
5. Stir in the rinsed basmati rice, barberries, and saffron water. Cook for another 2 minutes.
6. Stuff the onion cups with the lamb and rice mixture, packing lightly.
7. Place the stuffed onions in a baking dish. Pour the chicken stock around them and dot with the remaining clarified butter.
8. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the tops are golden.
9. Tip: For extra flavor, let the onions sit covered for 10 minutes after baking. Tip: If the onions start to brown too quickly, cover them loosely with foil. Tip: Serve with a dollop of yogurt to balance the flavors.

You’ll love the contrast between the soft, sweet onions and the fragrant, spiced filling. These stuffed onions make a stunning centerpiece for any dinner table, especially when served alongside a crisp, green salad.

Albanian Stuffed Peppers with Yogurt Sauce

You’ve probably had stuffed peppers before, but Albanian stuffed peppers with yogurt sauce? That’s a game-changer. Imagine sweet bell peppers filled with a savory mix, then smothered in a tangy yogurt sauce—it’s comfort food with a twist.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground lamb, pasture-raised
• 1 cup long-grain white rice, rinsed
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• 2 cups plain Greek yogurt, full-fat
• 1 tbsp fresh dill, finely chopped
• 1 tbsp olive oil
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, melt the clarified butter. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the ground lamb to the skillet. Cook until browned, breaking it apart with a spoon, about 8 minutes. Tip: Drain excess fat for a leaner filling.
4. Stir in the rinsed rice, smoked paprika, ground cumin, and a precise pinch of salt. Cook for 2 minutes to toast the rice slightly.
5. Carefully stuff each bell pepper with the lamb and rice mixture. Place them upright in the prepared baking dish.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes to lightly brown the tops.
7. While the peppers bake, prepare the yogurt sauce. In a bowl, combine the Greek yogurt, fresh dill, olive oil, and lemon juice. Whisk until smooth. Tip: Let the sauce sit at room temperature to allow flavors to meld.
8. Once the peppers are tender and the filling is cooked through, remove from the oven. Let them rest for 5 minutes before serving.

Best enjoyed warm, these stuffed peppers offer a delightful contrast between the tender, flavorful filling and the crisp pepper shell. The yogurt sauce adds a creamy, tangy finish that ties everything together. For an extra touch, sprinkle with additional dill or serve with a side of crusty bread to soak up the sauce.

Iraqi Stuffed Dates with Walnuts

These Iraqi Stuffed Dates with Walnuts are a sweet, nutty treat that’s surprisingly simple to make. They’re perfect for when you’re craving something a little indulgent but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup Medjool dates, pitted
• 1/2 cup raw walnuts, finely chopped
• 1 tbsp clarified butter, melted
• 1/4 tsp ground cardamom
• 1 tbsp orange blossom water
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the finely chopped walnuts with the melted clarified butter, ground cardamom, and orange blossom water until well combined.
3. Carefully open each pitted date and stuff it with the walnut mixture, pressing gently to close.
4. Place the stuffed dates on the prepared baking sheet and bake for 10 minutes, or until the dates are slightly softened and the filling is fragrant.
5. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.
6. Tip: For an extra crunch, toast the walnuts before chopping them. Tip: If the dates are too firm, soak them in warm water for 10 minutes before pitting to soften. Tip: Serve these dates with a drizzle of honey for added sweetness.

Great for sharing, these stuffed dates offer a delightful contrast between the soft, chewy fruit and the crunchy, spiced walnut filling. Try serving them alongside a cup of strong coffee or as part of a Middle Eastern-inspired dessert platter.

Jordanian Koosa Mahshi with Lamb

Kickstart your culinary adventure with this Jordanian Koosa Mahshi with Lamb, a dish that’s as flavorful as it is comforting. You’ll love how the tender lamb and aromatic spices come together inside those cute little zucchinis.

Ingredients

• 1 lb ground lamb, preferably shoulder
• 1 cup short-grain rice, rinsed
• 2 tbsp clarified butter
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small zucchinis, hollowed out
• 2 cups homemade lamb stock
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the ground lamb, rinsed rice, clarified butter, allspice, cinnamon, nutmeg, sea salt, and black pepper. Mix until the spices are evenly distributed throughout the lamb and rice.
3. Carefully stuff each hollowed zucchini with the lamb and rice mixture, leaving about 1/4 inch of space at the top to allow the rice to expand.
4. Arrange the stuffed zucchinis in a single layer in a deep baking dish. Pour the lamb stock over them, ensuring they’re partially submerged.
5. Drizzle the extra virgin olive oil over the top of the zucchinis for a golden finish.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes to brown the tops.
7. Let the Koosa Mahshi rest for 10 minutes before serving to allow the flavors to meld together beautifully.

Delight in the tender zucchinis that perfectly encase the spiced lamb and rice, offering a burst of flavor in every bite. Serve it with a side of cool yogurt to balance the warmth of the spices, or enjoy it as is for a truly authentic experience.

Moroccan Stuffed Artichokes with Lemon

Unbelievably flavorful and surprisingly simple to make, these Moroccan Stuffed Artichokes with Lemon are a must-try for anyone looking to spice up their vegetable game. You’ll love the blend of spices and the bright, citrusy finish.

Ingredients

• 4 large globe artichokes, stems trimmed
• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 cup breadcrumbs
• 1/4 cup freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 cup vegetable broth
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the parsley, cilantro, cumin, smoked paprika, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
4. Remove from heat and mix in the breadcrumbs, lemon juice, and zest. Season with salt.
5. Gently spread the artichoke leaves and stuff the mixture between them, packing it in tightly.
6. Place the stuffed artichokes in a baking dish and pour the vegetable broth around them.
7. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the tops are golden.
8. Let cool for 5 minutes before serving.

Artichokes turn tender and the stuffing becomes irresistibly crispy on top. Serve them with a drizzle of olive oil and an extra squeeze of lemon for a vibrant touch.

Tunisian Stuffed Potatoes with Harissa

Ever find yourself craving something hearty yet packed with bold flavors? These Tunisian Stuffed Potatoes with Harissa are your answer, combining comforting spuds with the fiery kick of North African cuisine.

Ingredients

• 4 large russet potatoes, scrubbed
• 1 tbsp olive oil
• 1/2 lb ground lamb, pasture-raised
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Pecorino Romano cheese
• Salt, to season

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, rub with olive oil, and season lightly with salt.
2. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
3. While the potatoes bake, heat a skillet over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the onion and garlic to the skillet, cooking until soft, about 3 minutes. Stir in the harissa, cumin, and smoked paprika, cooking for another minute to blend the flavors.
5. Remove the skillet from heat and fold in the parsley and Pecorino Romano cheese. Season with salt to taste.
6. Once the potatoes are done, let them cool slightly before slicing each open lengthwise. Gently fluff the insides with a fork.
7. Divide the lamb mixture evenly among the potatoes, stuffing it into the centers. Return to the oven for 10 minutes to warm through.
8. Serve hot, garnished with additional parsley if desired.

You’ll love how the creamy potato contrasts with the spicy, savory filling. Try topping with a dollop of yogurt to balance the heat, or serve alongside a crisp salad for a complete meal.

Conclusion

Zesty flavors await in these 17 Delicious Dolma Recipes, each offering a unique twist on a classic favorite. Whether you’re a seasoned chef or a curious newbie, there’s a dolma here to delight your palate. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos