Stuffed Grape Leaves

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Preparation info

  • Dolmas Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • ¼ pound ground lamb
  • ¼ pound ground beef
  • ¼ pound kefalotiri cheese or firm goat cheese, grated
  • 1 onion, chopped fine
  • 1 teaspoon sesame seeds
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • 3 fresh mint leaves, crushed
  • ½ cup cooked rice
  • 2 cloves garlic, crushed
  • teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 sixteen-ounce jar grape leaves (available at Greek markets)
  • ½ cup beef bouillon
  • 3 tablespoons olive oil


Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the ground lamb, ground beef, cheese, onion, sesame seeds, herbs, rice, garlic, salt, and pepper. Put a large tablespoonful of the mixture in center of each grape leaf, then turn the ends of the leaf in and roll it to fully enclose the filling.

Place the stuffed grape leaves in the presoaked pot, then combine the beef bouillon and olive oil and pour in.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 55 minutes.

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