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Bulgur dolmades

Bulgur dolmades

Total Time
2 hr 5 min
50 min
1 hr 15 min
Making a big batch of stuffed grape vine leaves is a fun group project as extra hands make the rolling much faster. As a bonus, they can be made a few days ahead so they’re perfect for parties.


Vine leaves, in brine

48 leaf, jarred or canned, (48 x 4g)

Olive oil

2 tsp

Brown onion

2 medium, finely chopped

Tomato paste

cup(s), (175g)

Fresh flat-leaf parsley

2 cup(s), chopped

Fresh coriander

1 cup(s), chopped

Fresh dill

1 cup(s), chopped

Burghul, dry

200 g, coarse variety


cup(s), (100g)

Vegetable stock, liquid, salt-reduced

2 cup(s), (500ml)


2 tsp


  1. Separate the grape vine leaves and rinse well under cold water. Drain on a paper-towel lined tray.
  2. To make filling, heat oil in a large non-stick frying pan over medium-low heat. Cook onion, stirring occasionally, for about 10 minutes or until tender. Add ⅓ cup (90g) tomato paste and cook, stirring, for 1 minute. Remove from heat and stir in herbs, bulgur and currants. Season with salt and pepper. Transfer to a bowl.
  3. Arrange 1 grape leaf, shiny-side down, with stem toward you, on a clean work surface. Spoon about 1 level tablespoon of filling across the widest part of the leaf. Fold sides of leaf over filling and roll up from stem end to enclose filling. Place, seam-side down, in a large frying pan. Repeat with remaining filling and leaves, tucking stuffed leaves snugly in the pan in a single layer.
  4. Whisk stock, honey and the remaining tomato paste in a jug and pour evenly over stuffed leaves in frying pan. Place pan over medium-high heat and bring to boil. Reduce heat to low, cover and simmer for about 1 hour or until bulgur is tender, adding extra water by the tablespoonful if grape leaves are too dry. Serve dolmades warm, at room temperature, or chilled.


INGREDIENT TIP: Grape vine leaves in brine are available from major supermarkets, continental delicatessens and some greengrocers. It’s important to rinse the leaves well in cold water to remove the salty brine before adding the filling. TO REFRIGERATE: Store dolmades in a reusable container for up to 4 days. Serve cold or reheat in microwave, or in a frying pan over a low heat with a splash of water. TO FREEZE: Store, as above, or in reusable snap lock bags, for up to 2 months. Thaw overnight in the fridge. Reheat as above.