How to make dolma from grape leaves

Dolma is a spicy dish; there are many recipes in cooking. The product is famous for its unforgettable taste. It is known that dolma belongs to the Caucasian cuisine. Many peoples do not agree with this statement, there is an explanation for this. To please the household, consider the recipes for cooking dolma below.

Dolma by classic technology

• onions - 2 pcs.
• carrots - 1 pc.
• ripe tomatoes - 4 pcs.
• beef tenderloin - 700 gr.
• round rice - 100 gr.
• nutmeg - 3 gr.
• fresh grape leaves - 60 pcs.
• Assorted fresh herbs - 50 gr.
• natural tomato juice - 350 ml.
• sour cream - 220 gr.
• vegetable oil - 85 ml.
• salt - 12 gr.
• allspice - 5 gr.
• seasonings - 4 gr.

Cooking meat toppings

1. Take a piece of meat, rinse it under the tap and chop into small pieces. Pass the product through a meat grinder. Grind the tomatoes next. Combine the components, stir until smooth.
2. Next, peel 1 onion and chop finely, rinse the herbs and chop. Add these ingredients to the minced meat, mix in spices and rice. Bring the composition to homogeneity. Fragrant minced meat is ready.

Grape leaf preparation

1. Rinse fresh leaves with lukewarm water. Pour liquid into the bowl. Leave the greens to soak for half an hour.
2. Then get the leaves and transfer them to a deep container, pour cool boiling water. Wait 4-6 minutes, fold the product in a colander.

Giving dolma the right shape

• Fold the sheets in half, cut a branch with scissors.
• Expand the copies, place in the center 30 gr. minced meat.
• Next, wrap the edges in an envelope, roll the roll.

Dolma dressing

1. Remove the husks from the onion, chop. Next, grate the carrots on a fine grater. Put the ingredients in a saucepan, pour in oil, add spices to taste.
2. Heat the mixture a little, move to a pan. Fry the dressing until transparent, while remember to stir.

Sauce making

1. Combine fat sour cream and natural tomato juice in a common container.
2. Pour the necessary seasonings to your taste, thoroughly mix the composition.

Cooking dolma

1. Fold the rolls tightly in a pan, pour liquid tomato sauce into them, and if necessary add a little water. Cover with leftover grape leaves.
2. Cover the pan with a lid for venting steam. Send dolma to the stove, turn on the minimum fire. Cook for about an hour.
3. After a specified time, put the dressing in a pan on top of the leaves. Remove the container from the stove, wrap it with a warm towel, and the lid should be closed. Insist half an hour.

Serving to the table

1. After insisting, portion the rolls on plates, add to them the sauce in which the dolma was cooked.
2. To please the household with a unique dish, it is recommended to serve sour cream, pita bread or brown bread to the dolma.

Armenian dolma in grape leaves

• minced pork and beef - 1 kg.
• rice not steamed - 110 gr.
• onions - 3 pcs.
• dried basil - 10 gr.
• ground pepper mixture - 5 g.
• salt - 10 gr.
• dried rosemary - 8 gr.
• pickled grape leaves - 65-85 pcs.
• meat broth - 60 ml.

1. Place fresh minced meat in a deep suitable bowl, sprinkle raw rice, spices, pour in the broth. Stir the ingredients thoroughly, wait 35-40 minutes.
2. Remove the pickled leaves from the jar, throw them in a colander, then dry. Next, start cooking dolma, spread the prepared grape leaves.
3. Place in the center of each instance approximately 25-30 g. meat filling. Wrap the product, send the finished rolls in a ceramic container of the appropriate size.
4. It is important that each instance fits snugly against each other. Pour enough water so that the liquid covers the rolls.
5. Send the pan to the stove, set the minimum heat. Stew the dish for 40-50 minutes, serve hot with sour cream or white sauce.

Dolma with lamb

• fresh mutton (fillet) - 1 kg.
• fat tail fat - 55 gr.
• long rice - 110 gr.
• onion - 2 pcs.
• mint - 12 gr.
• cilantro - 20 gr.
• grape leaves - 90 pcs.
• table salt - 15 gr.
• ground pepper - 6 gr.
• filtered water - 100 ml.

1. Rinse and chop the lamb, peel the onions, then chop. Pass the components through a meat grinder. Mix rice groats and fresh chopped herbs, pour in slightly warm water.
2. Remove canned grape leaves, rinse with running water, and dry them. Lay out the specimens on a plane, fill them with a homogeneous meat mass.
3. A heat-resistant plate should be placed at the bottom of the pan. Lay rolls on top of it in thick layers. After that, cover the dolma with the same plate.
4. Stew the dish over low heat for 35–45 minutes. Serve hot preferably with white sauce and fresh Armenian pita bread.

Dolma Vegetarian

• various spices - 5 gr.
• ground pepper - 4 gr.
• salt - 10 gr.
• sunflower oil - 90 gr.
• sour cream - 120 gr.
• egg - 1 pc.
• fresh mushrooms - 180 gr.
• assorted fresh herbs - 65 gr.
• pickled grape leaves - 55-65 pcs.
• not steamed rice - 220 gr.
• carrots - 1 pc.
• onions - 2 pcs.
• fresh tomatoes - 2 pcs.

1. Pour rice cereal into a pan with water, rinse the composition. Pour in new liquid, send the container to the stove. Cook until half cooked. Next, discard the rice on a sieve, allow excess water to drain.
2. Rinse the mushrooms thoroughly, dry them and chop finely. Then send the product to a pan with hot oil. Also, finely chopped onions and grated carrots should be added to the container. Fry foods until golden brown.
3. Rinse the tomatoes and cut into small cubes. Add the tomatoes to the general container, add rice groats, chopped herbs, chicken egg and frying to them. Pour to taste various seasonings. Mix components thoroughly until smooth.
4. You can also buy canned grape leaves on supermarket shelves. Remove the product from the can, rinse under the tap. If necessary, trim the branches on the leaves with scissors.
5. Spread the pickled product on a suitable plane, place the cooked vegetable mixture in the center of the leaves. Wrap dolma in rolls. Put in a saucepan in a thick layer.
6. Pour in boiling water so that the liquid completely covers the dish. Send the container to the burner with minimum power, simmer the product for 40-50 minutes. As soon as the composition boils, it is necessary to add salt and pepper to it.
7. After the time has passed, serve the dish hot. Remember that dolma should be taken out of the pan with caution. The dish is served with tomato sauce or homemade sour cream. If desired, you can serve fresh pita bread.

It is easy to create a unique dish of grape leaves, if you adhere to practical tips for cooking dolma. Try all of the above recipes and discover the perfect option for yourself. Vary the amount of spices to your taste, combine varieties of meat.

Video: Turkish Dolma recipe