Aunt Repsema’s Beef Dolma

Aunt Repsema’s Beef Dolma







PRINT Aunt Repsema’s Beef Dolma

Prep time: 4o minutes

Cooking time: 90 minutes

Serves: 4-6

Makes: approx. 25 bundles


  • 2 lbs ground round
  • 1 large onion, diced
  • ¾ cups rice (uncooked)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon dry basil
  • 1 16 oz jars grape leaves
  • 1  6oz can tomato paste
  • 1  8oz can tomato sauce
  • 1 cup water (or beef broth)



Put ground meat into large mixing bowl.

Add diced onion, rice, basil salt and pepper.

Mix thoroughly by hand.

Rinse grape leaves under running water.






Cut off stems and lay each leaf (one by one) dull side up, on a plate and put a small mound of meat at wide end where stem was.




































Fold sides of leaves in, then roll and place each one, seam side down, in a large pan (or dutch oven).

Heat a skillet. Mix tomato sauce and tomato paste together well, then add a cup of water (or beef broth) and mix.






Pour sauce over the meat bundles and put a layer of leaves on top to keep the top layer of bundles moist.

Place a plate over the top of the bundles, to keep them from unwrapping while cooking.

Place lid on pan and simmer slowly, about 1 ½ hours or until grape leaves and meat are cooked.

OPTION: Can also be cooked in a moderate oven for 1 ½ hours.

Recipe provided by our dear cousin, Anne Simonian, on behalf of her beloved Mother, our Great Aunt, Repsema Simonian.

     (Cousin, thank you for allowing us to share your Mother’s recipe. We love you!)

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