Dolma is an oriental dish that can be found in the national cuisines of those southern countries where grapes grow. It is made in Central Asia, and in the Transcaucasus, and in Turkey. The basis of dolma is grape leaves, in which minced meat or vegetable is wrapped. If properly preserved, dolma can be enjoyed all year round.
What leaves can be used for dolma
Young grape leaves are used in the culinary delights of many nations due to their unusual taste, which is especially fully revealed in combination with fatty lamb and smoked meats. In addition, during heat treatment, they, like a sponge, absorb the aromas and flavors of other ingredients, so they are most often used for stuffing. Raw grape leaves are added only to pickles, as an independent greens they are not used even in salads.
For dolma, young grape leaves are also used, which are usually light green in color. Some sources claim that it is necessary to use only the leaves of light, white grape varieties for this dish, but in fact you will not feel any taste difference, and they also differ little in terms of hardness. The most important thing is that the leaves are still young, then they will be soft.
Since grapes can throw out new twigs with leaves throughout the summer, dolma with fresh leaves can be made throughout the summer.
How to properly prepare fresh leaves for dolma
If you use fresh, freshly plucked grape leaves, the way they are prepared will depend on the condition of the leaves. If they are collected during flowering, it will be enough to put them in a deep bowl and pour boiling water over them for 5-7 minutes. After that, drain the water, sprinkle the leaves with salt and fill them again, but with cold water for an hour. If the leaves are harvested later, they will be tougher, so they should first be soaked in cold water for a day.
A half-liter glass jar will fit about 50 leaves, respectively, in a liter jar it will be possible to preserve them in the amount of 100 pieces.
How to prepare grape leaves for dolma for the winter
If you want to preserve grape leaves, you can preserve them for future use to cook dolma in winter. Rinse the leaves in cold water, the stalks do not need to be cut off. Take a large saucepan, pour the water and put it on the fire, when the water boils, season with salt to taste and then toss in some more salt to oversalt a little.
Put the grape leaves in boiling water; during the boil, their color should change from green to dark olive. As soon as this happens, remove the leaves from the pan, let cool slightly, and then stack in 10 piles, roll into rolls and place in glass jars. Cover the leaves with the prepared brine left in the saucepan and close the jars with the canning lids.
