Dolmades Stuffed Vine Leaves
Prep Time

15 mins mins

Cook Time

10 mins mins

Total Time

25 mins mins




  • 120gm (4¼oz) Laila Basmati Rice, cooked
  • 250gm (8¾oz) minced lamb
  • 1 tsp dried oregano
  • 1 small onion, finely chopped
  • 3 tbsp finely chopped parsley
  • 3 tbsp finely chopped celery
  • salt and freshly ground black pepper
  • 1 tbsp tomato purée
  • 250g(8¾oz) preserved, drained vine leaves
  • 2 tomatoes, sliced
  • 2 cloves garlic, sliced
  • 1 lemon, juice only


  • Begin by preheating the oven to 180°C/350°F/Gas Mark 4
  • Now make the filling for the dolmades:
  • In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper.
  • Fold in the tomato puree.
  • Once the mixture is ready, it is time to start stuffing the vine leaves. To do this, place one vine leaf on a plate, vein side up.
  • Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.
  • Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning.
  • Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml (5¼fl oz) of cold water.
  • Cover with oiled foil. Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve.
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