Turkish Stuffed Grape Leaves Yalanci Dolma Recipe – Easy Meal Recipe

Last Updated on August 1, 2025

It’s a sunny afternoon, and I’ve just finished preparing a delightful dish that always brings back memories of shared meals with friends and family. 

On the table, next to my piping hot Yalancı Dolma, sits a vibrant Mediterranean salad bursting with tomatoes, cucumbers, and olives. This combination never fails to impress. The freshness of the salad balances beautifully with the warm, flavorful stuffed grape leaves.

Turkish cuisine is a treasure trove of rich flavors and satisfying dishes. Among the many celebrated foods, Turkish stuffed grape leaves, known as Yalancı Dolma, hold a special place in my heart. 

They encapsulate tradition, comfort, and a shared sense of togetherness. While preparing this dish, I fondly recall the bustling kitchens of my youth, where the aromas of spices wafted through the air, inviting everyone to the table.

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What is Turkish Stuffed Grape Leaves Yalancı Dolma?

Yalancı Dolma translates to “false stuffed,” indicating that this dish is a vegetarian version of traditional dolmas. Unlike their meat-filled counterparts, these grape leaves are stuffed with a flavorful mix of rice, nuts, herbs, and spices. 

They’re not just a dish; they’re a cultural experience that speaks of Turkish hospitality. Often served as an appetizer or side dish, they can also shine as a main course, especially when paired with a refreshing yogurt sauce.

Ingredients

Now, let’s dive into what makes Yalancı Dolma so tasty. Here’s what you’ll need:

For the Filling

1 small garlic clove, minced

2 tablespoons lightly toasted pine nuts

½ teaspoon concentrated tomato puree

½ finely chopped onion

2 tablespoons extra virgin olive oil

3 tablespoons freshly chopped parsley

½ cup warm water

2 tablespoons chopped fresh mint leaves

½ cup short- or medium-grain white rice

¼ teaspoon ground allspice

1½ tablespoons dried currants or raisins

To Wrap and Cook the Grape Leaves

Water as needed to cover during cooking

½ tablespoon olive oil for drizzling

30 preserved vine leaves (approximately ½ jar)

Juice of ½ a lemon

How to Make Turkish Stuffed Grape Leaves Yalancı Dolma?

This dish has several steps but is truly simple to make. The process allows you to embrace the flavors of each ingredient, creating a delightful and comforting meal. Let’s get on with it!

Step 1: Prepare the Filling

First, we need to create our aromatic filling. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic for an additional minute.

Next, throw in the toasted pine nuts, followed by the rice. Stir them together, letting the rice soak up the flavors. Pour in the warm water and add the concentrated tomato puree alongside the allspice, parsley, mint, and currants. 

Lower the heat, cover, and let this mixture simmer for about 10 minutes. The rice should be partially cooked and full of flavor.

Step 2: Prepare the Grape Leaves

If you’re using preserved vine leaves, rinse them under cold water to remove excess salt. If they’re whole, you may want to cut off the stem ends to prevent any tough bits in your dish. Lay each leaf shiny side down on a clean surface.

Step 3: Fill the Leaves

Take about a tablespoon of the filling and place it at the base of the leaf. Fold the sides over the filling, then roll it up tightly, like a little burrito. 

Repeat until all filling is used. This part can be really fun. You might find yourself rolling while listening to your favorite playlist—or perhaps getting your family involved for a little culinary bonding time.

Step 4: Arrange and Cook

Layer the rolled dolmas in a pot, seam side down. Drizzle with olive oil and squeeze the fresh lemon juice over the top. 

Add water until the dolmas are just covered. Place a plate on top to keep them submerged. Bring to a gentle boil, then lower the heat and simmer for about 45 minutes.

Step 5: Serve

Once done, let the dolmas sit for a while. They’re delightful warm or at room temperature. Don’t forget to serve them with a side of yogurt for dipping—it’s a game changer.

Notes

Here are some helpful tips to ensure your Yalancı Dolma turns out perfectly:

• Use fresh herbs: The flavor of fresh parsley and mint elevates the dish significantly.
  
• Don’t overstuff: The rice will expand during cooking, so a tablespoon per leaf is perfect.
  
• Experiment with spices: If you enjoy a bit of heat, add a pinch of red pepper flakes.
  
• Optimal wrapping: Keep the rolls snug to avoid them unrolling during cooking.
  
• Use quality grape leaves: The better the grape leaves, the better your dolmas will taste. Canned or jarred ones work well if you can’t find fresh.
  

Storage Tips

Yalancı Dolma stores beautifully. Place them in an airtight container in the fridge, where they’ll keep for a few days. Reheat them gently on the stove or enjoy them cold; the flavors continue to develop over time.

Nutrition Information

Turkish Stuffed Grape Leaves Yalanci Dolma Recipe Nutrition Facts

Serving Suggestions

When it comes to enjoying these delicious stuffed grape leaves, consider these pairing ideas:

1. Traditional Yogurt Sauce: A tangy yogurt blend with garlic enhances the dolmas’ flavor.
   
2. Mediterranean Salad: A hearty salad with cucumbers, tomatoes, olives, and feta complements the meal.
   
3. Grilled Vegetables: Roasted zucchini and bell peppers add a smoky flavor to your plate.
   
4. Hummus: This creamy dip offers an extra layer of flavor and texture.
   
5. Pita Bread: Fluffy pita for scooping up dolmas and sauces rounds out the meal perfectly.
   

What Other Substitutes Can I Use in Turkish Stuffed Grape Leaves Yalancı Dolma?

Here are some ingredients you can swap and still enjoy delicious dolmas:

• Brown Rice: For a nuttier flavor and whole grain benefit, use brown rice instead of white.
  
• Quinoa: This gives a protein boost and a fun texture, making for a delightful twist.
  
• Barley: A hearty and fibrous alternative, barley works wonderfully for stuffing.
  
• Nuts: If you’re allergic to pine nuts, consider walnuts or almonds; they add a lovely crunch.
  
• Different Herbs: Try dill or cilantro for a fresh and new flavor profile.
  

Conclusion

Making Yalancı Dolma is more than just cooking; it’s about nurturing a connection to a culture that celebrates food and community. 

As I savor these delectable stuffed grape leaves, I am reminded of family gatherings, laughter, and stories shared over shared meals. 

With a handful of simple ingredients and a bit of time, you can create a dish that embodies warmth and togetherness—a perfect reflection of what good food should be. Grab your grape leaves and let your culinary adventure begin. Enjoy every bite!

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