We are happy with your visits to our humble website, which we will work on updating to suit your tastes, and we will provide you with a long list of distinctive recipes from around the world, especially the Arab world. We hope that our visitors will support us, even with a small comment.
Stuffed vegetables, known as Dolma (in Turkish/Greek) or Mahshi (in Arabic), are a beloved dish across the Mediterranean, Middle East, and Balkans. They consist of hollowed-out vegetables (or grape leaves) filled with a savory mixture of rice, herbs, spices, and sometimes meat, then simmered in a fragrant broth until tender.
Stuffed Vegetables (Dolma or Mahshi)
Course: Main CourseCuisine: Middle EastDifficulty: MediumServings
6
servingsPrep time
45
minutesCooking time
50
minutesCalories
300
kcalIngredients
1 cup long-grain rice (or Egyptian short-grain rice for a stickier texture)
1 lb (450g) ground beef or lamb (optional, can be omitted for vegetarian version)
1 onion, finely chopped
2 tomatoes, finely chopped (or 2 tbsp tomato paste)
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped (optional)
¼ cup fresh dill, finely chopped (optional)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp allspice
½ tsp cumin
½ tsp cinnamon (optional, adds warmth)
2 tbsp olive oil
1 tbsp lemon juice
- For the Vegetables
6-8 bell peppers, tomatoes, zucchinis, or eggplants (hollowed out)
OR grapevine leaves (if making stuffed vine leaves)
- For Cooking
2 cups water or broth
2 tbsp tomato paste (mixed with water)
2 tbsp lemon juice
2 tbsp olive oil
Directions
- Prepare the Vegetables
For peppers/zucchinis/eggplants: Cut off the tops (keep as lids), scoop out seeds, and hollow them.
For tomatoes: Cut off the tops, scoop out pulp (save for sauce).
For vine leaves: Blanch in boiling water for 2 mins to soften, then drain. - Make the Stuffing
In a bowl, mix rice, meat (if using), onion, tomatoes, herbs, spices, olive oil, and lemon juice.
Let the mixture rest for 10 mins so flavors blend. - Stuff the Vegetables
Fill each vegetable ¾ full (rice expands while cooking).
If using vine leaves, place a spoonful of filling near the stem, fold sides, and roll tightly. - Arrange & Cook
In a large pot, drizzle olive oil at the bottom.
Place stuffed vegetables seam-side down (or upright for peppers/tomatoes).
Mix water/broth, tomato paste, lemon juice, and a pinch of salt, then pour into the pot.
Cover with a heavy plate to keep dolma from moving.
Simmer on low heat for 40-50 mins (until rice is cooked and veggies are tender). - Serve
Let cool slightly, then serve with yogurt sauce or a drizzle of olive oil.
Enjoy warm or at room temperature!
Notes
- Make-Ahead Tip:
Prepare stuffing 1 day ahead (store covered in fridge).
Stuffed veggies can be refrigerated raw for 4 hours before cooking. - Texture Control:
For firmer rice: Use parboiled or basmati rice.
For softer texture: Add ¼ cup extra broth. - Freezing Instructions:
Cooked dolma freezes well for 3 months.
Reheat from frozen in covered pan with ½ cup water. - Wine Pairing:
Mediterranean whites: Assyrtiko or Verdejo.
Light reds: Pinot Noir (if using lamb). - Traditional Variations:
Turkish: Add currants & pine nuts to filling.
Lebanese: Use allspice + cinnamon. - Greek: Top with avgolemono (lemon-egg sauce).
- Vegan Adaptation:
Replace meat with:
• 1 cup cooked lentils
• ½ cup chopped mushrooms
• 2 tbsp tahini for richness - Presentation Pro Tip:
Serve on platter with:
• Lemon wedges
• Pomegranate seeds
• Drizzle of pomegranate molasses - Kids’ Version:
Use mini bell peppers
Mix cheese into filling
Bake instead of simmer
Nutrition Facts
6 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat
12g
19%
- Saturated Fat 3g 15%
- Cholesterol 25mg 9%
- Sodium 450mg 19%
- Total Carbohydrate
35g
12%
- Dietary Fiber 5g 20%
- Sugars 6g
- Protein 12g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
