Dolma in grape leaves recipe with photos. Dolma with pork without rice Egg-lemon sauce and dolma cream
The peoples of Asia Minor have long been famous for the diversity of their cuisine. One of the most striking dishes is dolma, which in classical technology is grape leaves stuffed with rice and minced meat.
In our understanding, these are cabbage rolls, in which grape leaves are used instead of cabbage. The dish is extremely tasty and, rest assured, is worth the effort spent on preparing it.
History of the dish
Dolma is extremely common in the cuisines of the peoples of Transcaucasia, Central and Western Asia, the Balkan Peninsula and even North Africa. All national cuisines have their own special technology for preparing dishes and each of them is special in its own way.
The dish belongs to Armenian cuisine, which has long been famous for its best recipes. 
The Armenian people claim that they were the discoverers of dolma, and only later, the dish became popular in other national cuisines.
According to the Armenians, this food was extremely common in the court cuisine of the Ottoman Empire; this is not strange, because the recipe is distinguished by its taste and originality.
The benefits and harms of dolma
Grape leaves are widely used in medicine; they are rich in a huge amount of vitamins, microelements, and nutrients, so their benefits are undeniable. With regular consumption of dishes based on grape leaves, you can get rid of many ailments, such as migraines, varicose veins.
They are also useful for diseases of the gastrointestinal tract and genitourinary system. Grape leaves strengthen the immune system and are a natural elixir of youth.
However, people who are overweight, have ulcers, or diabetics are not recommended to consume dishes made from grape leaves. Because, in this case, dolma will harm the body. In any case, you should consult your doctor.
Difficulty and cooking time
Dolma is a rather complex dish, because it involves 4 stages of preparation: preparing the leaves, preparing the filling, wrapping the filling in the leaves and directly stewing.
Taking this into account, we can say that it takes at least two hours to prepare dolma. But the housewife can be sure that the time and labor spent is worth it. The taste of the dish is spicy and refined at the same time.
Food preparation
The most important step in preparing food is finding the right grape leaves. It is best to buy them salted, but since the leaves are folded, the housewife cannot be sure of their integrity. Before use, such envelopes need to be doused with boiling water to soften the leaves a little.
If fresh leaves are purchased, they must be soaked in salt water for at least 20 minutes and be sure to cut the cuttings from each leaf so that they curl more easily.
How to cook dolma
A classic and simple recipe for cabbage rolls in grape leaves.
Ingredients:
- grape leaves - approximately 100 pcs;
- pork – 1 kg;
- optional bones for broth;
- round rice - ½ cup;
- onion – 4 heads;
- Sunflower oil – 50 g;
- a pinch of salt;
- ground black pepper – 1 tsp;
- coriander – ½ teaspoon;
- cilantro - a bunch;
- parsley - a bunch;
- tarragon - smaller than a bunch.
This quantity of products is designed for approximately 20 servings.
Preparation:
The bones need to be fried until an appetizing golden brown crust appears. Fill with water and cook the aromatic broth for about 1 hour. 
Meanwhile, prepare the filling. In classical technology, pork should be minced. Cut two onions into large cubes and fry in sunflower oil. Mix with meat, add rice, chopped herbs, seasonings and mix thoroughly. 
The most aesthetically important part of preparing a dish is wrapping the envelopes. The filling should be applied to the dull part of the grape leaves. Then, we fold the leaves on the sides and roll them into a tube. 
Now you need to fold the dolma into the pan with the seams down. Pour broth around the edge of the pan and simmer for about an hour. 
Approximately, one serving of dolma – 150 grams, contains 60 kcal, which is calculated as 55% fat, 30% protein and 15% carbohydrates. However, the dish is healthy and incredibly tasty.
Cooking options
Since several nations are fighting for the right to be called the discoverers of this dish, there are also several options for preparing the dish: using Armenian technology, Azerbaijani and Moldavian.
Dolma can also be prepared from pickled grape leaves in a slow cooker. Each of the recipes is unique and has its own unique taste.
Dolma in pickled grape leaves
Ingredients:
- 50 pickled grape leaves;
- 5 kg minced lamb;
- 5 liters of meat broth;
- 6 tablespoons of coarse grain rice;
- 5 onions;
- 50 grams of butter;
- 50 ml vegetable oil;
- aromatic herbs: dill, parsley, cumin;
- spices: salt, ground pepper.
Preparation:
If the meat is on the bones, then you need to separate the pulp from the bones, cook the broth on them, and grind the meat using a meat grinder or blender. Otherwise, you can use any meat broth.
Pour boiling water over the rice and cover with a lid to steam a little. After 10-15 minutes, strain and add to the meat.
Peel the onion, wash it to remove any remaining dirt and cut it into cubes. Heat a frying pan over medium heat and fry the onion in a mixture of oils until golden brown. Add to the filling.
Fresh greens must be washed under running water and finely chopped. Pour into the filling along with the spices and mix thoroughly.
Place the grape leaves on the work surface so that the smooth side is down. Place the filling in the center of the sheet and wrap it in an envelope.
Place the dolma in a thick-bottomed pan, seam side down, add broth, cover with a lid and simmer for about an hour. Then the filling will be tender, and the taste of the dish will amaze your guests.
Delicious Armenian dolma with beef
Ingredients:
- 1 kg beef;
- ½ cup rice;
- tomato;
- bell pepper;
- 50 grape leaves;
- 2 onions;
- a bunch of parsley;
- spices: basil, ground pepper, paprika, salt.
Preparation:
Scald the grape leaves with boiling water, wash them, cut off the veins. Wash the rice thoroughly too.
We wash the vegetables and parsley, remove the skin from the tomato. We chop the parsley, and pass all the vegetables, rice and meat through a meat grinder, add spices and mix.
Place the filling on the leaves, wrap the envelopes and simmer over low heat for at least 50 minutes.
Dolma with vegetables and seasonings will surprise you with its taste.
Azerbaijani dolma with lamb
Ingredients:
- lamb – 0.5 kg;
- grape leaves – 20-30 pcs;
- round rice – 5 tbsp. spoon;
- eggs – 2 pcs;
- onion – 2 pcs;
- greens: cilantro, mint;
- spices: salt, ground pepper.
Preparation:
We clean the meat from the veins and grind it. Chop the greens and onions, add to the meat, beat the eggs, add pre-washed rice and spices, mix.
We wrap the filling in leaves, forming envelopes, put the dolma in a pan and simmer for at least an hour.
This technology for preparing dolma is that the filling using an egg is more tender and does not crumble. The dish will certainly surprise the hostess's family.
Moldavian dolma
Ingredients:
- 30 grape leaves;
- ½ kg of meat (lamb, pork, beef);
- 3 onions;
- 50 ml sunflower oil;
- 1/3 cup rice;
- 2 tablespoons of tomato paste;
- 1 carrot root;
- salt and pepper to taste
Preparation:
Grind the meat, cut the onions and carrots into cubes and simmer it all in sunflower oil until golden brown.
Wash the rice, add it to the meat and simmer for another 10 minutes in tomato paste. When the filling has cooled, add chopped herbs, spices and mix.
Place the leaves with their smooth surface down, add the aromatic filling, wrap them in envelopes and simmer for about 40 minutes. Incredible Moldavian dolma will surprise you with its spicy taste.
Recipe in a slow cooker
Ingredients:
- 5 kg minced meat;
- 20 grape leaves;
- 1 onion;
- 4 tbsp. spoons of rice;
- 50 g butter;
- 50 grams of sunflower oil;
- 1 bunch of greens;
- salt and spices to taste.
Preparation:
We wash the rice. Turn on the multicooker, pour in vegetable oil and, using the “frying” mode, fry the chopped onion until golden brown.
In a small bowl, mix minced meat, fried onions, rice, spices, chopped herbs and butter.
Place the filling on pre-prepared leaves, form envelopes and carefully place them in the slow cooker, seam side down. Fill with hot water to cover the envelopes and turn on the “quenching” mode for 1 hour.
Cooking dolma in a slow cooker is easy and simple, and most importantly, delicious.
Video recipe
There are several main secrets:
- To prevent the dish from burning, place grape leaves on the bottom of the pan or multicooker.
- We fold the envelopes with the seams down so that they do not unfold during the stewing process.
- When all the envelopes are placed in the pan, it is best to secure them by pressing them with a plate. In this case, during the boiling process the filling will not come out of the envelopes.
Dolma is considered one of the simplest and most delicious recipes in the world; only young leaves are suitable for the dish. Then the dolma turns out tender and melts in your mouth. This dish is suitable for every day and for the holiday table.
Since the time of the Ottoman Empire, dolma in grape leaves has been part of the Sultan’s cuisine and one of its most prominent representatives. The recipe has survived to this day almost unchanged.
Many peoples still have heated debates about who came up with the idea of stuffing grape leaves, cabbage and vegetables such as peppers, tomatoes, and eggplants. The Greeks insist on its Greek origin, calling the dish “dolmas”; the Armenians and Georgians take credit for the appearance of this dish, calling it “dolma”; the Uzbeks called it “dulma”. There is also a possibility that dolma originated in the vastness of Turkish cuisine, thanks to its rich culinary traditions. The presence of this dish is typical for many countries that succumbed to Turkic influence. During the conquests, the Turks significantly enriched and diversified the cuisines of many countries with original culinary innovations.
In any case, the recipe for dolma in grape leaves, according to many sources, was developed for elite cuisine, since it contains a number of different cooking techniques, requires certain cooking skills and the ability to harmoniously combine various ingredients in one dish.
Recipe for dolma from grape leaves in Armenian
To prepare dolma you will need:
- 0.5 kg minced meat;
- 100 g round rice;
- 2 onions;
- 1 bell pepper;
- 0.5 chili pepper;
- 2 large tomatoes;
- 30-35 large grape leaves;
- 5 sprigs of cilantro, parsley;
- a pinch of dried basil, tarragon;
- 0.5 tsp each coriander and cumin seeds;
- 30 g butter;
- salt pepper.
Traditionally, Armenian dolma is served with creamy garlic sauce or a thick fermented milk product - matsun, which can be replaced with homemade yogurt or low-fat sour cream. 
To prepare the sauce you will need:
- 200 ml cream;
- 3 cloves of garlic;
- 50 g butter;
- 3-4 sprigs of mint, parsley, cilantro.
Preparing the sauce:
- Fry the chopped ones in melted butter for 3 minutes over low heat.
- Pour in the cream in small portions and bring it to the state of the first bubbles. Turn off the stove.
- Finely chop the greens and mix them with cream.
- Add salt to the sauce to taste.
In traditional Armenian cuisine, in the process of preparing dolma from grape leaves, 3 types of meat are used for minced meat - lamb, beef, pork in equal parts. Another serious point is the fact that the meat is not minced in a meat grinder, but chopped into small pieces using sharp knives.
Product preparation:
Dolma in grape leaves
Step-by-step recipe with photos:
To fill Lenten dolma (“pasuts tolma”), it is worth trying to use not only traditional rice, but also products such as lentils, chickpeas, small red beans, and wheat cereals.
Formation of dolma:
You can learn more clearly how to prepare dolma from grape leaves and form it correctly by watching the video.
For stuffing, it is best to take young grape leaves collected in the spring, then the finished dolma will be tender and the rough veins will not spoil the impression of the dish.
The formed blocks should be placed tightly one to one in a deep pan with a thick bottom, lined with the remaining grape leaves (or place a plate upside down on the bottom of a regular pan) so that the dolma does not burn during the cooking process. 
Next, pour salted boiling water up to the level of the top layer of grape rolls (you can also use meat broth), add a piece of butter and cover with a heavy thick plate or place a load in the form of a jar of water. Bring the dish to a boil, turn down the heat to low and continue to simmer for about 1 hour. You can check for readiness by breaking one block: the leaf should come off easily, and the rice should be soft and cooked.
The finished dolma needs to be given time to rest and brew. To do this, it is best to wrap the pan in a blanket and leave for 20 minutes.
Dolma in grape leaves can easily be prepared in a slow cooker, given the fact that it initially contains a non-stick bowl and is a thick-walled container.
The recipe for dolma made from fresh grape leaves is almost no different from the recipe made from pickled ones. The only process that makes the difference is soaking the canned leaves to get rid of excess acid. They do not need to be boiled further. Just add boiling water and let stand for 5 minutes.
Despite the fact that in Armenia, annual festivals are held in honor of dolma with demonstrations of various culinary experiments (for example, serving a popular dish with mushroom, cherry, pomegranate sauces or nut and pea fillings), it is no less famous in Azerbaijan, where dolma is also considered part of national cuisine.
The Azerbaijani way of preparing dolma from grape leaves is different in that it is more traditional to use salted fish (stellate sturgeon, sturgeon, etc.) for the filling rather than meat. If minced meat is used, then lamb is used to prepare it. In the summer, when there is an abundance of vegetables, mainly fruits and vegetables are stuffed - peppers, tomatoes, eggplants, quinces, apples, as well as leaves of cabbage, sorrel, and figs. Azerbaijani dolma is seasoned with lemon or apple juice, nuts, various vegetable oils and many spices. About a dozen dishes in Azerbaijan contain the word “dolma” in their names.
The finished dolma should be served hot with sauce as an independent dish or cold as a snack with herbs. In any of the options, it will be a bright decoration of the table and its main extraordinary dish. Do not be afraid of the large number of processes involved in its preparation. Indeed, in terms of complexity, dolma is significantly inferior to the usual cabbage rolls - preparing cabbage leaves is much more labor-intensive work than simply soaking grape leaves in water.
There are dishes with a centuries-old history, and dolma is one of them. This dish is widespread in the east and is nothing more than cabbage rolls stuffed with meat and rice, wrapped not in cabbage leaves, but in grape leaves.
Since dolma has a wide distribution area - from Transcaucasia to the Balkan Peninsula and North Africa, this contributed not only to the emergence of a large number of recipes, but also different names.
Different peoples call it differently - tolma, dalma, sarma, durma, dulma, dolmekh. For example, sarma is considered the national dish of Turkish cuisine. Unlike Armenian dolma, it is prepared completely without meat. The rice filling is generously seasoned with spices, onions, garlic, tomato sauce and mint. Many people still argue about what cuisine dolma belongs to.
Step-by-step video recipe
There is still no clear answer to this question, but this does not prevent it from being prepared in Egypt, Greece, Armenia, Georgia, Azerbaijan, Dagestan, Turkey, and Iran. Each nation has its own dolma recipes. Almost everywhere dolma is prepared in grape leaves, and each region has its own filling. There are recipes for vegetarian dolma, without meat. If we talk about dolma with meat, then pork, beef, lamb or mixed minced meat is used as the meat base.
The authentic name of the dish “dolma” comes from the Turkic language and is translated as “fill” or stuff. From Armenian the word “tolma” is translated as grape leaves. Let's look at how to prepare dolma in grape leaves step by step.
- Grape leaves - 30-40 pcs.,
- Minced meat (pork or beef) - 400 gr.,
- Short grain rice - one and a half cups,
- Carrots - 1 pc.,
- Spices: cumin, black pepper, paprika, ground coriander, dried basil,
- Onions - 1 pc.
Cooking dolma in Armenian style begins with preparing grape leaves. To make dolma tasty, you need to use young grape leaves no larger than the palm of your hand. Old leaves are coarser in texture and less juicy, so they are used much less often for this dish. Traditionally, leaves of white grape varieties are used, although leaves of other varieties are also suitable. Wash the grape leaves. Cut off the stems with a knife.
Place them in a bowl and fill with hot water. Leave the leaves to steam for 5 minutes. As soon as the leaves change color from green to brown, they can be considered ready for dolma.
Rinse the rice in two or three waters. Place it in boiling water and cook until half cooked. After this, drain in a colander. Rinse with water. Place on a plate.
Prepare the vegetables. Peel the carrots and onions. Grind the carrots on a medium or fine grater.
Cut the onion into cubes.
Place minced pork or beef in a bowl with rice. Add chopped carrots and onions. Sprinkle spices and salt over the filling.
Mix all filling ingredients.
The filling and grape leaves for the Armenian dolma are ready and you can begin the actual preparation. Place the grape leaf face down. Roll the minced meat into a cutlet and place it in the center of the leaf, closer to the base of its stem.
Wrap the leaf in a tube.
Using your fingers, fold the edges of the resulting roll inward.
Grape leaves are very flexible, and therefore preparing dolma should not cause difficulties. You can wrap dolma like cabbage rolls in another way, namely, with an envelope. Also arrange the filling as in the first method. Fold the top of the sheet over the filling. Fold the sides of the leaf towards the center.
Roll the resulting workpiece into a tube. Using any of the described methods, form a dolma. Wash the remaining grape leaves. Line the bottom of the pan with them. Place dolma in it in layers and be sure to seam down.
Fill the dolma with cold water or meat broth until it covers it. If you use ordinary water to extinguish it, then it should be slightly salted; the broth does not need to be salted additionally.
Cover the top of the pan with a flat plate. Be sure to place a weight on it. This is necessary so that during cooking the dolma does not fall apart and lose its appearance. Cook the dolma over low heat for 40 minutes, avoiding a strong boil. While it is extinguishing, you can add a little water if you see that it is not enough.
Remove the pan with the finished dolma from the stove. Take the weight and plate. Cover it with a lid and leave for another ten minutes. This will allow it to additionally steam in its own juice and become even tastier.
Dolma in grape leaves. Photo
What to serve dolma with, I think many people are interested in this? Dolma in Armenian is an independent dish that does not require an additional side dish. Traditionally, ready-made dolma is served with milk sauce made from matsoni, sour cream or yogurt. Making this sauce at home is very easy.
Dolma is a tasty, satisfying and very healthy lunch dish, similar to cabbage rolls. It came to us from the Caucasus and was loved by many housewives. Interesting recipes for dolma in grape leaves are offered in our selection.
You will need:
- 40 fresh grape leaves;
- water - 0.5 l;
- ground meat:
- round rice - 125 g;
- salt - 10 g;
- a piece of butter - 50 g;
- four onions;
- vegetable oil - 50 ml;
- minced beef and lamb - 0.6 kg;
- a pinch of black pepper;
- sauce:
- sour cream - 200 gr;
- greenery;
- a pinch of salt;
- four cloves of garlic.
Cooking method:
- Rinse the leaves under the tap, put them in boiling water and remove them after 5 minutes.
- Chop the peeled onions with a knife.
- Sauté in a heated frying pan in two types of oil, add salt.
- Turn off the stove as soon as the onion pieces become soft.
- Place the washed rice in a pan of water and bring to a boil. Cook for 3 minutes from the moment it boils.
- Finely chop the greens.
- Combine the prepared minced meat, herbs, onions and rice in one bowl. Add salt and a pinch of ground pepper to taste.
- Place grape leaves on a cutting board.
- We form lumps from the minced meat and place them in the middle of the leaves, wrap them on all sides in a tube.
- Let's get a pan with a thick bottom, put the remaining leaves on it in two layers.
- Place dolmas on top. Their seams should be at the bottom.
- Fill the dish with water, its layer should be flush with the last roll of the sheet.
- When the broth boils, reduce the heat and cook for 1.5 hours.
- For the sauce, add chopped garlic and herbs to the sour cream, add salt.
- Place it in the refrigerator for 2 hours.
- Serve the dish with sour cream sauce. Bon appetit!
How to cook in a slow cooker?
With a multicooker, the difficult process of preparing dolma is greatly simplified.
Recipe Ingredients:
- one onion;
- one lemon;
- minced beef - 0.7 kg;
- 40 young grape leaves;
- salt to taste;
- butter - 150 g;
- parsley, cilantro and dill;
- rice - 90 g;
- vegetable oil - 20 ml;
- black pepper to taste;
- one clove of garlic;
- sour cream - 150 gr.
How to prepare dolma in a slow cooker:
- As soon as we wash the rice, pour boiling water over it and leave for 15 minutes.
- Remove the petioles from the leaves and put them in boiling water for 5 minutes, transfer them to a colander.
- Heat the multicooker with vegetable oil in the “Frying” program.
- Finely chop the onion and fry in a slow cooker for 5 minutes.
- Melt the butter and add it to the minced meat.
- Pour salt and pepper, add rice, chopped herbs, and onions.
- Mix the mixture with your hands.
- Place the grape leaf on the countertop, back side up.
- Place some minced meat on it and wrap the sheet in an envelope.
- Place them in a slow cooker, cut the lemon into rings and place between layers of dolma.
- To prevent the leaves from opening, we press them down with a plate.
- Cook the dish for 1.5 hours in the “Stew” mode.
- Separately mix sour cream and pressed garlic.
- Place the dish on a plate and pour over sour cream sauce.
In Armenian
Required ingredients:
- fresh parsley - 100 g;
- one tomato;
- rice - 100 g;
- minced meat - 800 g;
- dried basil - 40 g;
- onion - 2 pcs.;
- 50 pcs. grape leaves;
- salt and pepper to taste;
- one bell pepper.
How to prepare dolma in Armenian:
- Process vegetables and leaves in the above manner.
- Cut the onions into slices.
- Pour boiling water over the tomato, peel it, finely chop the herbs and bell pepper.
- Leave the leaves in boiling water for 10 minutes.
- Pass the vegetables and herbs through a meat grinder and add to the minced meat.
- Put rice, spices, salt there and knead everything with your hands.
- Remove petioles from leaves.
- Wrap portions of minced meat in them.
- Do not fold them too tightly - the minced meat will swell during cooking.
- Place a dozen unused leaves into the pan.
- Place dolma on them.
- Pour boiling water over it and place a plate on top.
- Cook for 40 minutes over low heat.
- For the sauce, chop finely chopped garlic into the sour cream.
- When serving, pour the sauce over the dish.
Dolma from pickled grape leaves
Pickled leaves add a slightly noticeable sourness to the dish.
Recipe Ingredients:
- one carrot;
- round rice - 60 g;
- one onion;
- minced meat - 0.4 kg;
- three tomatoes;
- four garlic cloves;
- a piece of butter - 80 g;
- jar of leaves.
Step-by-step instruction:
- You can buy ready-made pickled leaves. We take them out of the jar and straighten them.
- Grind the peeled onion on a grater.
- Wash the rice grains thoroughly with water. Add it to the minced meat.
- Add spices, chopped garlic clove, and salt. Mix everything.
- Grate carrots and whole garlic cloves into another container.
- Place a grape leaf on the board and fill the middle with minced meat.
- Roll it into a roll shape.
- Place all the leaves with the filling in a deep bowl, sprinkle carrots, garlic and tomato slices on top.
- The topmost layer contains small pieces of butter.
- Cover the dish with clean leaves.
You will need:
- minced lamb – 1/2 kg;
- three cloves of garlic;
- mint - 12 g;
- matsoni - 0.4 kg;
- dill - 50 gr;
- one onion;
- a jar of pickled leaves;
- mixture of red and black peppers - 10 g;
- cilantro - 50 gr;
- thyme - 3 g;
- basil - 4 gr.
How to prepare dolma:
- Soak the leaves in boiling water for a couple of hours.
- Transfer the matsoni into a deep bowl. Add 30 grams of dill, chopped garlic and cilantro to it. Place the mixture in the refrigerator.
- At this time, add finely chopped onions, salt, a mixture of peppers, herbs and other spices into the minced meat.
- We unfold the grape leaves internally side up, fill it with a mass of minced meat, and wrap it in an envelope.
- Place the meatballs in the pan so that they fit snugly against each other.
- Fill with boiled water and press down with a plate.
- Cook for about two hours.
- Serve with cold matsoni sauce.
Half of the world is fighting to appropriate the recipe for this dish as the traditional one of their people. The most ardent fighters in this competition are Armenians and Azerbaijan. They cannot divide among themselves which side the original dolma recipe belongs to and cannot calm down to this day. In 2017, Azerbaijan even recognized this delicacy as the intangible cultural heritage of this people. As for history, the path goes back to the Ottoman Empire. It is believed that this dish was served at court, to high-ranking people, as a kind of delicacy.
Of course, there are a great many recipes for this dish and the varieties are becoming more and more every day. Only in Azerbaijan during the festival there are about 300 types, but I will tell you in detail and show you the most key, tasty, practical and simply heartfelt recipes, and most importantly, I will tell you the subtleties in preparation that will make your dish truly the best. And people, having tried it, will consider you a professional and will begin to visit your home more often.
So, in today’s article we will analyze the best, classic recipes for dolma in grape leaves. I also recommend preparing a very tasty
Dolma in grape leaves in Armenian - Recipe with step-by-step preparation
Ingredients:
- Grape leaves – 500 gr.
- Minced meat – 500 gr. (pork with beef)
- Onion – 1 pc.
- Rice – 200 gr.
- Butter
- Spices and herbs to taste.
Cooking method:
Place the greens and onions in a blender and chop. Add this to the minced meat, also rice, spices, mix thoroughly, you can add a little water (for better taste, use chicken broth).
The grape leaves need to be washed, the tails cut off and steamed in hot water for 2 - 3 minutes.
We take a pan on its bottom in one layer, lay out the leaves, set aside. Take a plate, place a sheet, glossy side down.
We put in a little bit of minced meat, stretched out like a sausage, wrap it and put it in the pan.
After one layer has been laid out, add butter, spread the second layer and also a little butter on top, and leaves on top of it in one layer.
Cover everything with a saucer so that they don’t fall apart during cooking.
Pour water into the pan (I remind you that chicken broth is needed for a better taste) and set on fire for 1.5 - 2 hours. When everything is ready to serve the dish, you can prepare a sauce from sour cream or matsoni with seasonings to taste. Bon appetit.
Classic recipe in a slow cooker
Ingredients:
- Onions – 2 pcs.
- Rice – 200 gr.
- Minced meat – 500 gr.
- Grape leaves – 700 gr.
- Spices to taste.
Cooking method:
Chop the onion into small pieces and mix it with washed rice and minced meat, add spices.
The grape leaves need to be washed, the tails cut off and steamed in warm water for 2 minutes. We put the unfolded sheet with the gloss on the bottom, take a little minced meat, put it in the sheet and wrap it (the sheet has 5 limbs, like the fingers on the hand, so the method of wrapping is like clenching a fist, first we pinch the thumb, then the little finger, and then the index, ring and average).
When all the dolmushki are ready, put them in the slow cooker and cover with a plate so that they do not fall apart. Fill with water so that only the ends stick out, set the simmer mode to 100 degrees for 1 hour.
When everything is ready to serve the dish, you can prepare a sauce from sour cream or matsoni with seasonings to taste.
Dolma baked in the oven
Ingredients:
- Onions – 700 gr.
- Vegetable oil – 100 ml.
- Top oil
- Meat (minced lamb) – 1.5 kg.
- Turmeric, salt, black pepper, ground cumin, mint and arigana
- Grape leaves – 800 gr.
- Rice – 200 gr.
- Chicken leg – 2 pcs.
Cooking method:
1. Take a small saucepan and cook the chicken. The main thing is to get more broth, we will need it.
2. Boil the rice for 5 minutes, then remove from the stove and drain the water.
3. Cut the onion into squares and place in a frying pan. Add vegetable and melted butter there in full, since lamb is lean meat.
4. Bring the onion to a golden color and add turmeric, salt, black pepper, ground cumin, mint, arigana and minced lamb.
6. Add lightly boiled rice. Stir, cool and our minced meat for dolma is ready.
7. Take the leaves and steam them in hot water for 3 minutes. And lay it out on the table with the glossy side down. Take exactly one teaspoon of our filling and arrange them on the leaves. Wrap and place on a baking sheet.
8. Before putting them in the oven, pour in the remaining chicken broth and place at 100 degrees for 2 hours.
If you follow all the instructions, you will get simply divine dolma. Bon appetit.
Delicious recipe in Azerbaijani
Ingredients:
- Lamb meat – 600 gr.
- Onions – 1 pc.
- Round rice – 150 gr.
- Dry mint – 1 tsp.
- Dill – 1 bunch
- Water (hot) – 50 ml.
- Grape leaves – 300 gr.
- Salt and pepper to taste.
Cooking method:
1. Wash the grape leaves and steam in hot water for 2 - 3 minutes.
2. Mix our ingredients minced meat, finely chopped dill, onion and mint.
3. Add water, spices and mix thoroughly.
4. The filling is ready, take the leaves, remove the stems and wrap the minced meat in them a little at a time (the leaves should lie glossy down).
5. If you want to make a smaller dolma, then you need to take larger leaves in advance and divide them into 3 equal parts diagonally.
6. Take a pan, lay out the leaves in one layer, and then arrange our preparations on them, cover them with leaves in one layer and press them down with a plate. So that when boiling they do not open up and our dish does not fall apart.
7. Fill with water and simmer until cooked for 2 hours. Bon appetit.
Recipe for dolma with nuts
Ingredients:
- Garlic – 2 cloves
- Carrot – 1 pc.
- Grape leaves – 200 gr.
- Onions – 1 pc.
- Mint – 3 stems
- Rice – 100 gr.
- Walnut – 100 gr.
- Matsoni and zira.
Cooking method:
1. Rinse the leaves with cold water to remove excess salt.
2. Cut the onion into cubes, grate the carrots and sauté in vegetable oil.
3. Separate the mint leaves from the stem. Finely chop the leaves, and put the stems in a blender along with some matsoni, cumin, walnuts, salt, pepper and beat. Add the resulting mixture to the frying pan, add the raw rice and mix.
4. Add the shredded leaves to the rest of the matsoni and mix.
5. Before eating, add finely chopped garlic.
5. We begin to wrap the minced meat in grape leaves (they should lie with the glossy side down).
6. Place the resulting mixture in a saucepan, cover with a plate, fill with water and cook for 40 minutes. Fragrant and tasty dietary dolma is ready.
