Iraqi Beef and Bulgur Dolma with Aromatic Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed grape leaves filled with a savory mixture of spiced ground beef and bulgur wheat, slow-cooked for tender perfection. This middle eastern-inspired beef ready in about 100 minutes pairs leaves grape leaves, rinsed and drained, ground beef, fine bulgur wheat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 60 min Serves 6 Middle Eastern cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup fine bulgur wheat under cold water and soak in 3/4 cup warm water for 20 minutes until softened and drained.
  2. Step 2: In a large bowl, combine 1 lb ground beef, soaked bulgur, 1 medium finely chopped onion, 2 tbsp tomato paste, 1/3 cup chopped fresh parsley, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix well until fully incorporated.
  3. Step 3: Lay 1 grape leaf flat (stem side towards you), place about 1 tbsp of filling near the stem end, fold sides over and roll tightly to enclose the filling. Repeat with remaining grape leaves and filling.
  4. Step 4: Line the bottom of a wide pot with a few unused grape leaves to prevent sticking. Arrange the stuffed grape leaves seam side down in tight layers.
  5. Step 5: Drizzle 1/4 cup olive oil and 3 tbsp lemon juice evenly over the dolma, then pour 1 1/2 cups water gently into the pot.
  6. Step 6: Place a heatproof plate on top of the dolma to keep them submerged. Cover the pot and simmer gently over low heat for 1 hour until the filling is cooked and tender.
  7. Step 7: Let cool slightly before serving warm or at room temperature.

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Frequently asked questions

How long does Iraqi Beef and Bulgur Dolma with Aromatic Spices take to make?

Total time is about 100 minutes (40 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Iraqi Beef and Bulgur Dolma with Aromatic Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Iraqi Beef and Bulgur Dolma with Aromatic Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Iraqi Beef and Bulgur Dolma with Aromatic Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Iraqi Beef and Bulgur Dolma with Aromatic Spices?

Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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