Middle Eastern Dolmas

Lynette !


This recipe is very versatile in that you can use many different type of vegetables to hold your filling. Feel free to use your favorite! This recipe originates from Turkey.


★★★★☆ 1 vote

15 Min
25 Min


  • 1/3 c
    long grain rice
  • 3 medium
    eggplants, hollowed out leaving a 1/4 inch shell (may also use tomatoes, bell peppers, zucchini, cabbage or grape leaves)
  • 1 lb
    ground lamb or ground beef
  • 1 medium
    onion, chopped
  • 1/4 c
    pitted whole dates, finely snipped
  • 1/4 c
    walnuts or pecans, chopped
  • 1/2 tsp
    dried mint, crushed
  • 1/4 tsp
    ground coriander
  • 1/8 tsp
    ground cardamom
  • 1/8 tsp
    ground cloves
  • 1/8 tsp
    ground cumin
  • 2
    eggs, beaten
  • 1/4 tsp
  • 1/4 tsp
    black pepper

How to Make Middle Eastern Dolmas


  1. Cook the rice according to the package directions; drain.
  2. Halve the eggplant (or vegetable of your choice) lengthwise; scoop out pulp. Chop pulp, drain well in a colander. Sprinkle the inside of the eggplant boats with salt; (This salt is not included in the ingredients) Set aside for 10 minutes. Then bake at 375 for 15 minutes. Remove from the oven.
  3. While the eggplant shells are cooking, in a large skillet, cook the lamb or beef and onion until the meat is brown and the onion is tender. Remove from the heat; drain off fat.
  4. Stir in the rice, chopped eggplant pulp, dates, nuts, mint, coriander, cardamom, cloves, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the beaten eggs.
  5. Spoon the evenly among the cored out eggplants. Place in a 13 x 9 x 2 inch baking dish. Bake at 375 degrees in the oven for 20 minutes or until eggplant is tender. Garnish with snipped cilantro or parsley, if desired.

Printable Recipe Card

About Middle Eastern Dolmas

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Hashtag: #turkish

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