Stuffed grape leaves with meat, also known as “dolma” or “sarma” in various regions, is a dish made by stuffing grape leaves with a seasoned mixture of ground meat, rice, herbs, and spices. The dish is popular in Middle Eastern, Mediterranean, and Balkan cuisine and is typically served as an appetizer or main course.
To prepare stuffed grape leaves with meat, the grape leaves are first blanched in boiling water to soften them. The filling mixture is made by combining ground meat, typically lamb or beef, with cooked rice, onions, garlic, parsley, mint, and a variety of spices such as allspice, cinnamon, and black pepper. The mixture is then placed in the center of each grape leaf and rolled tightly into a small cylinder shape.
The stuffed grape leaves are then arranged in a large pot or skillet, typically in layers, and covered with a mixture of water, lemon juice, and olive oil. The dish is then simmered over low heat until the grape leaves are tender and the filling is fully cooked.
Stuffed grape leaves with meat can be served hot or cold and are often garnished with lemon wedges, yogurt, or a drizzle of olive oil. They can be enjoyed as a light and flavorful appetizer or as a main course accompanied by a salad or other side dishes.