Dolma is a dish consisting of rice-based filling, which is wrapped in leaves (grape, beetroot) or laid in vegetables (bell peppers, eggplants, tomatoes). The most famous and common variant of this dish is dolma made from grape leaves stuffed with rice and minced meat.
It is necessary
-
- fresh or canned grape leaves
- 0.5 kg minced lamb
- 100 grams of rice
- 2 large onions
- fresh dill and cilantro
- salt
- black pepper
- 200 grams of sour cream
- 4 cloves of garlic
Instructions
Step 1
During the summer season, fresh grape leaves are sold at the market. During the rest of the year, dolma can be prepared from pickled or salted leaves, which are available not only in the markets, but also in some supermarkets.
Step 2
If you decide to make dolma from fresh leaves, try to choose the youngest and most delicate leaves. It is enough to rinse such grape leaves in water and cut off the tails. If the leaves for dolma are not very young, be sure to pour boiling water over them for a couple of minutes. If using pickled or salted grape leaves, be sure to soak them in hot water for at least 15 minutes.
Step 3
Rinse the rice, mix it with the minced meat. In eastern countries, where dolma is very common, minced mutton is usually used. But you can also use minced meat, consisting of equal parts lamb and beef. Add onion minced or chopped in a blender, finely chopped greens and freshly ground black pepper to the minced meat. Stir the filling thoroughly.
Step 4
Take a grape leaf and place a tablespoon of minced meat on the seamy side. Then swaddle the filling tightly. This is done as follows: first, the lower part of the sheet is folded, then its sides. It turns out an "envelope", which is "sealed" with the remaining upper part of the sheet.
Step 5
Place grape leaves on the bottom of a saucepan and carefully place dolma on top of them. You should have multiple layers. Now pour the hot salted water over the dolma so that it completely covers the contents of the pot. Place the pot over low heat. Dolma will take about 45-50 minutes to cook.
Step 6
While the dish is cooking, make the dolma sauce. To do this, add garlic passed through a press to sour cream. Instead of sour cream, you can use unsweetened natural yogurt.
