Iraqi Beef and Bulgur Dolma with Aromatic Spices

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 recipe, ready in about 100 minutes, pairs 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.

Ingredients

• 40 grape leaves, rinsed and drained
• 1 lb ground beef
• 1/2 cup fine bulgur wheat
• 1 medium onion, finely chopped
• 2 tbsp tomato paste
• 1/3 cup fresh parsley, chopped
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 1/2 cups water
• 3 tbsp lemon juice

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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.