And I didn’t cook dolma the way I describe below.

But first, about mistakes.

As usual, I tried dolma for the first time a million years ago in an oriental restaurant. Well, it was just some kind of holiday. I was pissed off and decided that I could do it too.

Found the recipe and let's cook. Cooked. Well, okay, but not as gentle as in a restaurant. Minced wood, leaves like grass, no taste. And in this recipe it was ordered to fry dolma, so I fried it.

Then there was another attempt - first put out with a small amount of water, and then, as the water leaves, fry. Well, that's what I did. Again, complete crap. No, well, I ate, but the pleasure is not very.

Killed this one. Well, to hell with it, I think.

And then I came across a new reading for me - not to fry, but to cook! So remember - do not fry dolma, it must be boiled! And cook for a long time - an hour and a half, or even two on low heat, so that it languishes. Then it will be tender, juicy and fragrant, in general, everything is as it should be.

So we take:
Grape leaves (not dried, but fresh, salted, so as not to cook them for a long time).
Lamb thigh. I only make lamb, although you can take any other meat, but with lamb - this is the most juice! The pulp comes out about 1 kg. The bones are needed for the broth.
Rice is round-grain, starchy - well, decide on your taste, 150-250 grams.
Fat tail fat - 200 grams.
Melted butter - 100 grams.
Onion - about 1 kg. That's how much meat, how much onion I take, well, maybe 100 grams less.
Turmeric.
Oregano.
Black freshly ground pepper.
Salt.
Zira.
Mint.

Zira and mint are required. Without them, the desired aroma and taste will not be!

Grape leaves (I have exactly left an 800 gram jar of canned leaves, you can buy salted ones on the market, also 800 grams) soak in cold water. Let them swim in it while you bother with the rest of the troubles.

For sauce:
matsoni (or yogurt)
cilantro
parsley
dill
freshly ground pepper
salt
garlic.

Cut the meat from the leg, pour the bones with cold water and go to cook. We need the broth. Instead of it, in principle, you can take water, but broth is better. We remove the first foam, cover the lid and let it cook for itself.

Rice is washed and boiled for 5-10 minutes. Remove from heat, drain water, cool.

Now we take fat tail fat, wash it.

And we cut into such cubes, which we send to the pan to melt.

If your lamb is lean, then leave some for minced meat.

As the fat has melted, and the cracklings have become ruddy, we catch them, and add melted butter to this fat. Do not be afraid, it will not be fat - you have products to the fig, so what is there to be afraid of?

And in this zhit we throw finely chopped onions. We simmer it over low heat until it turns pink. Intermittently interfere. This process will be long, because there are a lot of onions.

While the onion is languishing, move on to the meat.

The most chic will be if you do not put it in a meat grinder, but chop the minced meat yourself with meat hatchets. Well, you can in a meat grinder, but I tried with axes. It turned out great, even though I was tired.

First, I cut the meat into cubes, so as not to chop until the evening, but to speed up the process. If you have lean meat, then run fat tail fat into the cabin in the same place. If you're using pork, add lard.

Well, let's start cutting. Two axes in hand and work only with a brush without swinging with all the dope. With light blows - bang-bang. So that the fat does not stick to the hatchets, they can be periodically thrust under a stream of hot water. Well, somehow they chopped it up. Although tired, but the game "feel like a meat grinder" was a pleasure.

When the onion has reached, season it right in the pan - with turmeric, oregano, pepper, finely chopped mint, or dry mint, crushed cumin.

Turn off the fire and throw the meat into the hot onion, immediately stirring quickly.

Mixed? Rice there. And don't forget to salt.

If it seems to you that the minced meat turned out to be dry, add the broth, it is already ready and mix.

Now let's start stuffing.
Place the grape leaf smooth side down, rough side up. We cut off the tail. And we put a little stuffing like this.
Well, then, like a dove, we wrap it. Understand, right? If you need to teach someone - specify.

And we start putting it in the pan. Bottom layer.

And this is the top layer. Try to put the wrapped edge to the bottom so that they do not turn around.

Put a plate on top.

On it is a jar of water in the form of a load. This is also necessary so that the dolma does not turn around when the water is squirting. With this method, if dolma unfolded, then God forbid, one for the whole pan, and more often not one. And we send it to a small fire to languish. I remember one and a half - two hours.

While we prepare the sauce.

Put matsoni into a bowl.

Salt, pepper, add finely chopped greens, crushed garlic. We mix.

And here is the finished dolma. Then I subtracted another chip from a smart person - remove the plate and let the dolma stand so that it absorbs the broth and is especially juicy.

Voila, she stood for 10 minutes and, however, absorbed everything.

Well, we eat with sauce.
If you make exactly according to this recipe, then you will get the most delicious, juicy and fragrant dolma! I promise!

Recipes for cabbage rolls and dolma

dolma in grape leaves recipe

1 hour

155 kcal

5 /5 (3 )

“What would be so delicious to please my family this weekend?” - I thought and decided to cook dolma. I will share with you my grandmother's favorite recipe. It's so simple that every novice housewife can easily add this delicious, nutritious dish to her menu. And so that you can be sure of this, I will give here a step-by-step recipe for making dolma in grape leaves.

Kitchen appliances and inventory

• a saucepan with a thick bottom with a capacity of 4-5 liters;
• frying pan with high sides with a capacity of up to 3 liters;
• meat grinder;
• sharp knife;
• cutting board;
• spatula for mixing minced meat;
• gravy boat;

• skimmer;
• a bowl with a capacity of 2 l;
• a bowl with a capacity of 1 l;
• tablespoon;
• tea spoon;
• glass 200 ml;
• flat plate;
• a decanter or bottle with a capacity of 2 liters with ordinary water - as a load.

List of ingredients

Product name	Quantity
Grape leaves	60 pcs.
Water	1 l
For minced meat:
Beef	0.7 kg
Rice	0.5 stack. (about 80 g)
Bulb medium	1 PC.
oregano	1.5 tsp
Dried mint	1 tsp
Zira	1 tsp
Salt	taste
Parsley	5 branches
Black pepper	taste
Vegetable oil for frying onions	0.5 stack.
For the vegetable pillow:
medium sized carrot	1 PC.
Celery (or large onion)	3 stalks (or 1 pc.)
Vegetable oil	2 tbsp. l.
Butter	30 g
For sauce:
Yogurt without flavor	200 ml
Garlic	2 cloves
Parsley	2 branches
Black pepper	taste

Choosing the main ingredients

The first thing to prepare is grape leaves. You can use fresh grape leaves for our recipe, from which to make dolma. But today I will tell you a recipe for making dolma from canned grape leaves. you need to make in advance or purchase ready-made leaves on the market.

Try to choose pleasant-smelling, not very sour, otherwise they will need to be soaked additionally. Take small, medium-sized leaves.

Beef should be taken from the part where there is more fat: it can be a neck or beef edge, or another part of your choice. Rice is usually taken round.

Did you know? The Great Wall of China in some places has retained its integrity thanks to the solution, which included boiled rice.

It is better to use yogurt of medium fat content without fillers - 2-2.5%.

Now - about the process itself. It can be divided into 6 stages. So, let's begin.

Dolma in Armenian at home, recipe with photo

Stage 1. Rice preparation

Stage 2. Stuffing for dolma

1. Wash the beef well, cut off the veins, separate the meat from the bones and pass the pulp through a meat grinder into a large bowl.
   
   
2. Peel the onion and chop finely.
   
   
3. Pour a little vegetable oil into the pan and, when it heats up, put the onion in it and fry until light golden brown.
   
   
4. Put the ground meat into the pan and mix well, as if warming up the future minced meat a little. Rinse the bowl well with hot water and wipe with a towel.
   
   
5. Remove the pan from the heat and transfer its contents to a large bowl, add the rice prepared in the first stage. Mix all ingredients well.
   
   
6. Wash the parsley thoroughly and chop finely.
   
   
7. Add the chopped parsley to the minced meat bowl.
   
   
8. Mint, oregano and cumin are thoroughly ground in a mortar.
   
   
9. Add ground spices to minced meat.
   
   
10. Add salt and pepper to the filling to your liking.
    
    

Stage 3. Rolling dolma rolls

Stage 4. Preparing a vegetable pillow

Stage 5. Cooking dolma

1. Lay the dolma rolls tightly in several layers on the vegetable pillow. The pot at this time is on low heat. Be careful.
   
   
2. We put the remaining grape leaves on the top layer of rolls.
   
   
3. Put a flat plate (slightly smaller in diameter than the saucepan) upside down on top.
   
   
4. Pour the broth left over from the rice into the pot. It should cover the contents with a top of 2-3 cm. During the boil, add a little water if it starts to boil away.
   
   
5. We put the load on the plate.
   
   
6. Bring the liquid to a boil and reduce the heat so that the broth gurgles slightly.
   
   

   How long to cook dolma? You need to keep it on fire for 40 minutes.

7. We remove the load, remove the plate and the top leaves. We do not remove the pan from the heat so that the rolls are well saturated with vegetable broth.
   
   

On the table, this magnificent dish is necessarily served with some kind of sauce. For dolma, you can prepare a sauce of sour cream, kefir or yogurt. We will cook with yogurt. Cool knives here http://www.samura.ru. Discount on the promo code "Pokshevarim" (relevant at the time of the release of the video)

Ingredients:
Beef - 700 grams
Grape leaves - 60 pieces
Rice - 60 grams
Carrot -1 piece
Celery - 3 stalks
Onion - 1 piece
Butter - 30 grams
Vegetable oil
Zira -1 teaspoon
Oregano 1.5 tsp
Dried mint - 1 teaspoon
Yogurt - 200 ml
Garlic -2 cloves
Parsley - 1/2 bunch
Black pepper
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2016-02-11T12:55:11.000Z

Similarly, you can cook.

Vegetarians are also found among dolma lovers. In this case, the filling is prepared without meat. You can add grated carrots to rice and slightly overcook along with onions.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Cabbage rolls are popular in our national cuisine, however, traditional recipes of southern countries involve the preparation of a very similar dish not from cabbage, but based on young tender grape leaves. Dolma is served as a cold or hot appetizer and is popular in Armenia, Georgia and Greece. Any housewife will be able to master the recipe.

How to cook dolma from grape leaves

To learn how to cook dolma from grape leaves, you need to choose the appropriate minced meat for the filling. Traditionally, it is made from lamb with the addition of rice and national spices, but you can try recipes based on pork or beef. In addition, it is recommended to add onions to minced meat. The specifics of further cooking depends on the characteristics of the national cuisine: someone cooks dolma, someone stews, and someone fries. You can serve this dish with white sauce or dressing of fried vegetables.

Grape leaves for dolma

Experienced housewives from southern countries know that the best time to cook real dolma is the beginning of June, when the greenery on the trees is just blooming, and the young grape leaves still retain a delicate light green color. It is recommended to choose small ones (approximately the size of a woman's palm), and before cooking, lower them for two to three minutes in boiling and salted water, and then pour them over with ice water.

If you are interested in learning how to cook dolma from grape leaves, regardless of the time of year, you can master the traditional Armenian recipe, according to which the leaves should be rolled into tubes, tied with threads beforehand, poured with saturated salt broth (a tablespoon of salt in a glass of water) and rolled into sterilized jars. Such a canned blank can be stored for a very long time.

Dolma recipe with grape leaves

Any housewife will be able to cook this dish deliciously, if you remember exactly what components minced meat includes and how much to cook dolma from grape leaves. It is difficult to immediately determine which recipe is the tastiest - it is better to try cooking according to Greek, Armenian, Azerbaijani and Georgian canons, and then choose something of your own. Gourmets are more likely to appreciate the classic homemade recipes of national cuisine.

Dolma in grape leaves in Armenian style

In order to master the Armenian version of food, it will take quite a bit of time. The recipe for dolma from grape leaves in Armenian involves the following components:

• minced fat from a mixture of beef and pork - 1 kg;
• onions - 2-3 pcs.;
• dried basil and rosemary;
• red and black peppers;
• salt;
• pickled and salted leaves.

Follow a simple algorithm:

1. Mix minced meat with raw rice, spices and herbs, add a couple of tablespoons of meat broth (or pure water). Leave for 30 minutes.
2. Free the leaves from the brine, dry.
3. Put a couple of teaspoons of minced meat in the center of each leaf, wrap the stuffed cabbage.
4. Place the rolls in a ceramic pan very tightly to each other. Fill with water so that it covers the entire dolma.
5. Put on a slow fire and leave for 40 minutes. Before serving, you can add butter or white yoghurt sauce.

Dolma in grape leaves azerbaijani style

It is known that the Azerbaijani recipe is not too different from the previous one, but mutton is preferable here - this meat corresponds to the canons of the national oriental cuisine. You will need:

• lamb (back of the leg) - 1 kg;
• tail fat - 50 g;
• rice (can be long-grain) - 100 g;
• onions - 2 pcs.;
• fresh mint;
• fresh cilantro;
• leaves;
• salt pepper.

Step by step preparation is very simple:

1. Pass the lamb and onion through a meat grinder (a large nozzle would be better to use), add rice and herbs. Pour in half a glass of warm water.
2. Rinse the leaves from the brine, dry.
3. Place a reliable plate (for example, made of tempered glass) on the bottom of the pan.
4. Close the rolls. Place in a saucepan so that the cabbage rolls fit snugly together.
5. Top with another plate. The dish will cook for about 40 minutes.
6. While the cabbage rolls are cooking, you can make the yoghurt sauce.

Greek dolma from fresh grape leaves

A dish served in Greece will also be called dolmadakya or dolmades, a name that comes from Turkish culture and means "to wrap food one into another." Keep in mind that the greens must be fresh, and meat is not provided in this recipe. Dolmades is usually served among cold appetizers along with traditional Greek tzatziki sauce made from cucumbers and yogurt. For cooking you will need:

• fresh leaves - 20-30 pieces;
• rice - 200 g;
• bulb;
• fresh herbs: cilantro, basil, mint;
• eggplant - 1 pc.;
• olive oil.

Follow the step by step instructions:

1. Young grape leaves should be boiled in salted water for two to three minutes in advance.
2. Grate the eggplant on a coarse grater, coarsely chop the herbs and mix with rice and olive oil.
3. Lightly simmer the filling in the pan.
4. Close the doves.
5. Line the bottom of the pan with torn leaves, then lay the rolls closer to each other.
6. Add lemon juice, a spoonful of olive oil, salt and spices.
7. Fill with water and boil for 40 minutes.

Dolma is cooked - minutes.
In a double boiler, dolma is cooked for hours, in a slow cooker on the "Extinguishing" mode.

How to cook dolma

How to cook dolma in a saucepan
1. Put grape leaves tightly in a saucepan with a thick bottom, put dolma, pour water (water should cover the dolma with a margin of 1 centimeter).
2. Top with grape leaves.
3. To prevent the rolls from unfolding, cover with an inverted plate, smaller in diameter than the pan. Close the pot with a lid.
4. Put on the smallest fire and cook for 45 minutes.

How to cook dolma in a slow cooker
1. Pour water into the bowl of the multicooker, and put dolma into the container intended for cooking.
2. Set the "Extinguishing" mode and cook for one hour.
3. If the leaves are tough.

How to cook dolma in a double boiler
1. Pour water into the double boiler, put the dolma into the bowl of the double boiler.
2. Boil dolma for 1.5 hours.

How to cook dolma in the microwave
1. In a deep dish suitable for a microwave, lay the dolma in a dense layer.
2. Salt a little, pour melted butter (50 grams) on top and a glass of water or broth.
3. Close the top with a microwave lid or another plate.
4. Turn on the microwave at 800 watts for 15 minutes.
How to cook semi-finished dolma
in a saucepan
1. Put dolma in a saucepan in 1 layer, pour in water or broth so as to cover the frozen semi-finished product.
2. Put on a quiet fire and cook for 20 minutes.

in the microwave
1. Put the dolma on a plate, pour in 1 glass of broth, cook for 10 minutes at a power of 600 watts.

How to cook dolma at home
Products
Grape leaves salted - 7-8 sheets
Lamb - 300 grams
Onion - 1 large head or 2 small ones
Rice - 70 grams
Sour cream - 150 grams
Garlic - 4 cloves
Parsley, dill, cilantro, celery, black pepper, red pepper, salt - to taste

Cooking dolma
1. Pour salted grape leaves in boiling water and soak for 12 hours to remove excess salt.
2. For each of the sheets, you need to cut off the stalk.
3. Rinse the rice, pour hot water over it, pass the lamb and onion through a meat grinder a couple of times, cut and add greens, spices to taste.
4. Add the rice soaked for 10 minutes to the minced meat, mix well.
5. We put a grape leaf on the table, on top of it - half a tablespoon of minced meat and gently twist it to make small sausages.
6. Put the dolma into a thick-walled pan, cover with grape leaves, put a plate on top so that the dolma does not open during cooking.
7. Gently pour in cold water so that the top grape leaves are slightly covered.
8. You need to cook dolma on a quiet fire for 45 minutes.
Serve boiled dolma hot with sauce and herbs.

Variants of sauces for dolma

Classic sauce for dolma
Peel and rub the garlic, mix with sour cream / yogurt, mix well.

Sauce for dolma with dried apricots
Onions, dried apricots, tomato paste, a tablespoon of salt, 2 tablespoons of sugar, half a teaspoon of pepper and the same amount of cinnamon, mix. In a frying pan, fry the onion in oil, add water, chopped dried apricots, simmer under the lid for 10 minutes, then add tomato paste, salt, sugar and spices.

Mint sauce for dolma
Mix 100 grams of sour cream and 100 grams of kefir, add pine nuts and 5 sprigs of dried mint. Mix, insist in the refrigerator for 1 hour.

Kefir sauce for dolma
In a glass of 100 ml of kefir, add garlic and your favorite herbs.

Fkusnofakty
- If the dolma does not float when poured with water, it can not be covered with a plate.

Armenia is considered the birthplace of dolma, and the name "tolma" comes from the word "toli", which means "grape leaves".

To prepare dolma, you can use fresh or salted grape leaves. Fresh leaves are better to choose light tones from white grape varieties: the lighter the leaf, the younger it is, which means that the dolma will turn out to be more tender. Large fleshy grape leaves are not suitable for dolma: they will make the dish too hard.
Large and dark leaves are not recommended. You can buy fresh leaves only in the markets, unlike salted ones, which are sold both in the markets and in supermarkets. The price of salted leaves in Moscow is from 200 rubles / half a liter (on average in Moscow as of June 2019).

The traditional minced meat for cooking Yerevan dolma is minced lamb, onion, herbs and pepper. You can cook dolma from mixed minced meat (lamb + beef + pork) or only from beef. Also, minced turkey dolma is no less tasty. To give a refined taste to minced meat, you can add a little pumpkin and carrots. Instead of minced meat, you can use rice with vegetables (tomatoes, onions, herbs).

Instead of grape leaves, cabbage or eggplant leaves can be used. The closest "relative" of dolma is cabbage rolls, where minced meat is wrapped in cabbage leaves. There are also recipes for tomatoes, onions, peppers, sorrel leaves, apples, eggplant, and even beet leaves. Depending on the shell, the shape and taste of dolma changes.

To make the leaves softer and more elastic, before wrapping the minced meat, it is better to scald them with boiling water. If the leaves are large and old - boil for five minutes.

So that during cooking the dolma is steamed and not fried, it is better to lay several layers of grape leaves on the bottom of the pan. So, the rolls will turn out juicier.

When cooking dolma, instead of water, you can use broth cooked on the bones or from meat (lamb, beef or chicken). You can also use the bouillon cube "Bouillon on the bone", which must be diluted in water before cooking.

Depending on the proportions and the meat used, the calorie content of dolma varies from 140 to 190 kcal / 100 grams. The calorie content of dolma made from minced lamb is 180 kcal / 100 grams.

The cost of products for making dolma at home is 450 rubles / kilogram (as of June 2019, on average in Moscow).

Dolma can be served as an independent hot dish with sauce, or cold as an appetizer. In any case, it is recommended to serve lemon and greens with dolma.

Reading time - 6 min.

I walked around the market and noticed grape leaves for sale. I decided that I can pamper my loved ones and relatives with dolma. These are the so-called small cabbage rolls in grape leaves, the progenitors of the well-known cabbage rolls in cabbage leaves. Taste the dolma and then compare it with the recipe for delicious cabbage rolls. Like cabbage rolls, dolma can be stored in the freezer as a semi-finished product for several months. Therefore, you can always prepare another batch for the future.

Dolma is a wonderful oriental dish that will be an excellent decoration for both a festive and everyday table. And what can we say about the usefulness of this delicious dish! Grape leaves contain a lot of dietary fiber, which improves digestion and stimulates metabolic processes in the body. Frequent use of grape leaves improves vision, potency and slows down the aging process. Perhaps that is why dolma is so valued among Eastern centenarians.

Dolma has many different cooking options, but I will tell you the recipe as close as possible to the traditional one.

Ingredients:

• 50 pieces of salted grape leaves (you can use fresh);
• 500 ml of water or meat broth for cooking dolma;

For filling:

• 0.5 kg of minced meat (lamb + beef or pork + beef);
• 0.5 st. rice
• 2 large onions;
• a small amount of vegetable oil for frying;
• small bunches of greens: mint, basil, parsley;
• zira — a pinch;
• salt;
• ground black pepper;

Recipe for a delicious classic dolma

1. Rice must be thoroughly washed 5-6 times until the water becomes clear. Next, pour our rice with boiling water so that the water slightly covers it and leave to swell. This way, the rice absorbs water and won't take away the juice from the minced meat, which will make the dish more juicy.

Or, you can boil rice until half cooked. To do this, rinse the rice well, add water, bring the water to a boil and boil for about a minute over medium heat.

2. Cut the onion very finely and set the pan to heat up.

3. Add vegetable oil to a preheated pan and spread the onion. Saute the onion, stirring evenly, until translucent.

4. When the onion has become transparent, pour our slightly swollen rice into the pan. Stir evenly so that the rice absorbs the onion juice. After that, the filling for dolma will become even tastier. Remove the pan from the heat and leave to cool.

5. We cut the parsley very finely and put it in a deep bowl, in which we will prepare the stuffing for minced dolma.

6. Add minced meat to parsley.

7. Add spices, salt and pepper. We mix.

8. Put the onion with rice to the minced meat. Mix thoroughly again.

9. While the minced meat is infused, we will prepare the grape leaves. For dolma, you need to use young green leaves, and they should be collected in the spring. Such leaves are preserved for a year in advance in lightly salted water. Jars of blanks can be found on the market with pickles from private traders.

Carefully straighten the finished grape leaves and remove the petioles. We sort through each sheet, putting aside the damaged ones. We will also need them, but not for wrapping dolma, but for a substrate in cauldrons.

If you use fresh young leaves, then before cooking they need to be poured with boiling water and held in this form for about 10 minutes.

10. We lay out the grape leaves with the smooth side down, the veins should be directed upwards.

11. Spread a little stuffing closer to the middle of the sheet.

12. Close the filling with the bottom edge of the leaf.

14. We roll up our first dolma with a tight tube.

15. We fold the rest of the dolma using the same technology.

16. We lay part of the prepared grape leaves on the bottom of the cauldron in 1-2 layers.

18. We cover the dolma laid in a cauldron with the remaining grape leaves.

19. Fill with meat broth or water so that the liquid slightly covers the dolma. We put a plate on top, and, if necessary, put a load on top. The latter is necessary so that the dolma does not turn around during cooking.

20. Put the cauldron on the fire and bring to a boil. When the water boils, reduce the heat to a minimum and continue to cook for 1-1.5 hours on a slightly noticeable boil. Then remove the cauldron from the fire and leave for 10-20 minutes to brew.

The most delicious dolma is ready. Serve with sour cream or sour cream and garlic sauce. Bon appetit!