Dolma is one of the most popular dishes of the national cuisine of Armenia. It is based on a filling wrapped in pickled or fresh grape leaves. This ancient dish is brewed under pressure in water with the addition of matsun and tomato paste. The Armenians also use eggplants, bell peppers, tomatoes, figs, beetroot and cabbage leaves as a "wrapper". This dish has no less filling options - dolma is stuffed not only with meat, but also with lentils, vegetables and even fish.
It is necessary
-
- 20 grape leaves;
- 150 g lamb;
- 150 g of beef;
- bulb;
- a tomato;
- 50 g of rice;
- 10 g of vegetable oil;
- a clove of garlic;
- a bunch of parsley and cilantro;
- salt
- zira
- ground black pepper.
- To fill:
- 30 g tomato paste;
- 200 g matsuna;
- 500 g of meat broth or water;
- 20 g of vegetable oil.
Instructions
Step 1
Prepare minced meat: rinse and boil rice until half cooked. It shouldn't be sticky. For dolma, you should take fine-grained rice.
Step 2
Prepare grape leaves. If you are using fresh leaves, then carefully sort and rinse them in a bowl of water, and then put them in boiling water and keep them for no more than 5 minutes. Drain the water, carefully cut off the nubs near the leaves and dry them. You should choose the youngest leaves, the size of a palm, no more, since large ones are cruel. If you will cook this dish from pickled leaves, then soak them in cold water for 5 hours in advance, during which time excess salt will come out of them. Taste them before cooking; if they are too salty, soak them in water for a little longer.
Step 3
Scroll the lamb and beef through the meat grinder. Cut the onion into small cubes and sauté in hot vegetable oil until a light cream color appears. Add it to the minced meat.
Step 4
Chop the herbs and garlic. Remove the skin from the tomato and cut into small cubes. Combine all prepared ingredients with minced meat, pepper, add salt and a pinch of ground cumin. To make the filling juicy, pour in 2 tablespoons of boiled water and mix the minced meat thoroughly.
Step 5
Place the filling in the middle of the prepared grape leaf and carefully wrap it in a tube. In a similar way, you should wrap the filling in other leaves.
Step 6
Fold the dolma into a cast iron pot or pot. The bottom of the dish must first be covered with grape leaves. Dolma should be laid in dense rows, between which there should be no gaps, otherwise the leaves may unfold during the cooking process.
Step 7
Prepare the filling: mix matsun with tomato paste, pour in water or broth, add vegetable oil and mix everything. Fill the dolma with the finished fill so that it is completely covered. Place a few grape leaves on top and cover with a heavy plate. She will not let the dolma float. Simmer the dish over low heat for an hour.
Step 8
Pour over the dolma juice from stewing and serve hot. Matsun with crushed garlic is always served with it.
