How to cook dolma from grape leaves

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

Dolma on classical 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 filling

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

Preparation of grape leaves

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

Giving the correct shape

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

Dolma refill

1. Remove the husks from onions, chop. Then rub the carrots on a fine grater. Put the ingredients in a saucepan, pour in the oil, add spices to taste.
2. Heat a little mixture, move to the pan. Fry the dressing to transparency, but do not forget to stir.

Cooking sauce

1. Combine in total capacity fat sour cream and natural tomato juice.
2. Pour the necessary seasoning to your taste, thoroughly knead the composition.

Cooking dolma

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

Serving to the table

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

Armenian dolma in grape leaves

• minced pork and beef - 1 kg.
• rice not steamed - 110 gr.
• onion - 3 pcs.
• dried basil - 10 g.
• a mixture of ground peppers - 5 oz.
• 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 bowl, sprinkle raw rice and spices, pour broth. Stir the ingredients thoroughly, wait 35-40 minutes.
2. Remove the pickled leaves from the jar, fold them in a colander, then dry. Next, start cooking dolma, spread the prepared grape leaves.
3. Place approximately 25–30 g in the center of each specimen. meat filling. Wrap the product, send the finished rolls in a suitable size ceramic container.
4. It is important that each copy fits snugly together. Pour in enough water so that the liquid covers the rolls.
5. Send the pan to the stove, set the minimum fire. Stew for 40-50 minutes, serve hot with sour cream or white sauce.

Dolma with lamb

• Fresh lamb (fillet) - 1 kg.
• fat tail - 55 gr.
• long rice - 110 gr.
• onions - 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 slice the lamb, peel the onions, then chop. Pass the components through a meat grinder. Stir in rice grits and freshly chopped herbs, pour in lukewarm water.
2. Remove canned grape leaves, rinse with running water, dry them.Lay out the specimens on the plane, fill them with a homogeneous meat mass.
3. At the bottom of the pan should put a heat-resistant plate. Put rolls on top of it in dense layers. After that, cover the dolma with the same plate.
4. Stew a 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.
• onion - 2 pcs.
• fresh tomatoes - 2 pcs.

1. Pour the rice cereal into the pan with water, rinse the composition. Pour in new liquid, send the container to the stove. Cook until half cooked. Next, fold the rice in a strainer, give the opportunity to drain excess water.
2. Rinse the mushrooms thoroughly, dry them and chop finely. Then send the product to the frying pan with hot oil. Also in the container should be added finely chopped onions and grated carrots. Fry foods until golden brown.
3. Rinse the tomatoes and cut into small cubes. Add the tomatoes in a common container, add rice cereal, chopped greens, chicken egg and frying to them.Add some seasoning to taste. Mix the ingredients thoroughly until smooth.
4. Canned grape leaves can also be purchased on supermarket shelves. Remove the product from the can, rinse it under the tap. If necessary, cut the twigs on the leaves with scissors.
5. Spread the pickled product on a suitable plane, place the prepared vegetable mixture in the center of the leaves. Wrap the dolma into rolls. Put in a saucepan in a thick layer.
6. Pour in boiling water so that the liquid covers the dish completely. Send the container to the burner with a minimum power, stew the product 40-50 minutes. As soon as the composition boils, it is necessary to pour salt and pepper.
7. After time, serve the dish hot. Remember that dolma should be taken out of the pan with care. The dish is served with tomato sauce or homemade sour cream. Upon request, you can submit fresh pita bread.

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

Video: Turkish Dolma Recipe