Dolma with Meat

A warm classic of the LevantTender young vine leaves stuffed with a juicy blend of two types of meat — beef and lamb — combined with rice, onion, and fresh herbs. We roll each dolma by hand, layer them tightly in a pot, add tomato, fresh lemon juice, and a pinch of sumac, then slow-cook over a gentle flame until the leaves become perfectly tender and the filling rich, juicy, and aromatic.

Served:

• Hot, with a wedge of fresh lemon
• With a garlic and mint yogurt sauce
• Optionally — with Eastern-style rice

Why you should try it:

• 🏡 Authentic homemade flavor
• ⚖️ A perfect balance of spices, gentle acidity, and savory meat juices
• 🍃 Hearty yet light — vine leaves add a fresh, delicate aroma

Try our dolma — a dish that brings families together around a shared table.
📋 Characteristics:
🌍 Cuisine type
Caucasian / Middle Eastern / Eastern
🥗 Ingredients
Vine leaves, rice, vegetables (onion, carrot, bell pepper, etc.), fresh herbs, spices
🥣 Sauce
Matsoni, yogurt sauce, sour cream sauce, or tomato sauce
👅 Flavor profile
Spiced, aromatic, moderately tangy
🌶️ Spice level
Mild / Moderate
🥦 Suitable for
Vegetarians
⚠️ Possible allergens
May contain celery, garlic, spices
🍖 Preferences
Meat dish