The peoples of Asia Minor have long been famous for the variety of their cuisine. One of the most colorful dishes is dolma that in classical technology is stuffed on the basis of rice and minced meat grape leaves.

In our understanding, these are cabbage rolls, in which grape leaves are used instead of cabbage. The dish is extremely tasty and, rest assured, it is worth the effort spent on its preparation.

The 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 cooking technology, 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 then, 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, and 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 great amount vitamins, microelements, nutrients so their usefulness is undeniable. At regular use dishes based on grape leaves, you can get rid of many ailments, such as migraine, varicose veins.

They are also useful in diseases gastrointestinal tract and genitourinary system. Grape leaves strengthen the immune system and are natural elixir youth.

However, people suffering from excess weight those who have an ulcer or diabetics are not recommended to eat dishes 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 - enough complex dish, because it involves 4 stages of preparation: preparing the leaves, preparing the filling, wrapping the filling in leaves and directly stewing.

Given this, we can say that it takes at least two hours to cook dolma. But the hostess can be sure that the time and work spent is worth it. The taste of the dish is spicy and refined at the same time.

Food preparation

The most important step in the preparation of products is to find the right grape leaves. It is best to buy them salted, but since the leaves are folded, the hostess cannot be sure of their integrity. Before use, such envelopes must be poured over with boiling water to soften the leaves a little.

If purchased fresh leaves, 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 twist more easily.

How to cook dolma

Classic and easy cabbage roll recipe grape leaves.

Ingredients:

• grape leaves - about 100 pieces;
• pork - 1 kg;
• optional bones for broth;
• round rice - ½ cup;
• onions - 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 - less than a bunch.

This amount of products is designed for approximately 20 servings.

Cooking:

The bones must be fried until appetizing. golden brown. Fill with water and boil fragrant broth approximately 1 hour.

In the meantime, prepare the filling. In classical technology, pork must 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 responsible part of preparing a dish is twisting the envelopes. Apply the filling to the dull part of the grape leaves. Then, on the sides, the leaves are folded and twisted into a tube.

Now you need to fold the dolma into the pan with the seams down. Pour the broth around the edge of the pan and simmer for about an hour.

Approximately, for one serving of dolma - 150 grams, there are 60 kcal, which is 55% fat, 30% protein and 15% carbohydrates. Nevertheless, the dish is healthy and incredibly tasty.

Cooking options

Since several peoples are fighting for the right to be called the discoverers of this dish, there are also several options for preparing the dish: for Armenian technology, Azerbaijani and Moldovan.

Also, dolma can be prepared from pickled grape leaves and 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 l of meat broth;
• 6 tablespoons coarse-grained rice;
• 5 bulbs;
• 50 grams of butter;
• 50 ml vegetable oil;
• fragrant herbs: dill, parsley, cumin;
• spices: salt, ground pepper.

Cooking:

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 with a meat grinder or blender. Otherwise, any meat broth can be used.

Pour boiling water over the rice and cover with a lid so that it steams a little. After 10-15 minutes, strain and add to the meat.

We clean the onion from the lusok, wash it from the remnants of dirt and cut into cubes. Heat a frying pan over medium heat and fry the onion in a mixture of oils until a golden hue appears. Add to stuffing.

Fresh herbs must be washed under running water and finely chopped. Pour into the filling along with spices and mix thoroughly.

Place vine leaves on work surface so that the smooth side is on the bottom. We put the filling in the center of the sheet and wrap it with an envelope.

In a saucepan with a thick bottom, put the dolma seam down, pour in the 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 of beef;
• ½ cup of rice;
• tomato;
• bell pepper;
• 50 grape leaves;
• 2 onions;
• bunch of parsley;
• spices: basil, ground pepper, paprika, salt.

Cooking:

Grape leaves are scalded with boiling water, washed, cut off the veins. Rice is also thoroughly washed.

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.

We spread the filling on the leaves, wrap the envelopes and simmer over low heat for at least 50 minutes.

Dolma with vegetables and spices will surprise you with its taste.

Azerbaijani dolma with lamb

Ingredients:

• lamb - 0.5 kg;
• grape leaves - 20-30 pieces;
• round rice - 5 tbsp. spoons;
• eggs - 2 pcs;
• onions - 2 pcs;
• greens: cilantro, mint;
• spices: salt, ground pepper.

Cooking:

We clean the meat from veins and grind. Grind the greens and onions, add to the meat, beat the eggs, pour in the pre-washed rice and spices, mix.

We wrap the filling in leaves, forming envelopes, put the dolma in a saucepan and simmer for at least an hour.

This technology for making dolma is that the filling with the help of an egg is more tender and does not crumble. The dish will certainly surprise the relatives of the hostess.

Moldovan dolma

Ingredients:

• 30 leaves of grapes;
• 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

Cooking:

We grind the meat, cut the onions and carrots into cubes and stew all this in sunflower oil until a ruddy hue appears.

We 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.

Lay the leaves smooth side down fragrant stuffing, wrap with envelopes and simmer for about 40 minutes. Incredible Moldovan dolma surprise with spicy taste.

Recipe in a slow cooker

Ingredients:

• 5 kg minced meat;
• 20 leaves of grapes;
• 1 onion;
• 4 tbsp. spoons of rice;
• 50 gr butter;
• 50 grams of sunflower oil;
• 1 bunch of greens;
• salt and spices to taste.

Cooking:

Rice is washed. We turn on the slow cooker, pour vegetable oil and, in the “frying” mode, fry the chopped onion until golden brown.

In a small bowl, mix the minced meat, fried onions, rice, spices, chopped herbs and butter.

We spread the filling on previously prepared leaves, form envelopes and carefully fold them into the slow cooker with the seam down. We fill hot water to cover the envelopes and turn on the “extinguishing” 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:

1. In order for the dish not to burn, put grape leaves on the bottom of the pot or multicooker.
2. We fold the envelopes with the seams down so that they do not turn around during the extinguishing process.
3. When all the envelopes are folded into the pan, it is best to fix 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 simple and delicious recipes in the world, only young leaves are good for a dish. Then the dolma is tender and melts in your mouth. This dish is suitable for every day and for the festive table.

Greeks, Armenians, Azerbaijanis, Uzbeks and many other nations believe that the idea of ​​wrapping minced meat in grape leaves and cooking from them tasty dish belongs to them. In fact, it is impossible today to say for sure who invented dolma. The main thing is that this dish has become the property of many national cuisines and popular all over the world. Dolma is in many ways reminiscent of cabbage rolls, but the basis for it is grape leaves, fresh or pickled. They are much more tender than cabbage ones, and it is much easier to wrap the filling in them. At the same time, the dish turns out tasty and satisfying, with unique taste and aroma. However, in order for dolma in grape leaves to turn out just like that, you need to know and take into account several important points.

Cooking features

Dolma in grape leaves will turn out tender and tasty if you follow the recommendations of experienced chefs when preparing it.

• For dolma, you can use both fresh and pickled grape leaves. Both of them, before wrapping minced meat in them, must be rinsed well with boiled water.
• You can cook dolma from any type of meat, but it is most delicious from mixed minced meat.
• Dolma will turn out tastier if you cook the minced meat for it with your own hands, since purchased product can be made from meat Low quality, contain meat products low category.
• Dolma usually contains rice. Usually used round grain and in moderation. In this case, the rice must first be boiled until half cooked. Otherwise, it will not have time to boil to the right degree and remain solid, which will negatively affect the taste of the finished dish.
• A pleasant aroma of dolma will be given by spices and fragrant herbs. Usually, fresh cilantro and parsley, fresh or dried mint, and ground pepper are used for this purpose.
• If the minced meat for dolma is not dense enough, you can beat a raw egg into it.
• Dolma is folded into square or cylindrical shape, stew in a cauldron or other thick-bottomed dish in sauce or a small amount of water.

Dolma is served in grape leaves, usually with katyk mixed with garlic. This fermented milk product can be replaced with low-fat sour cream.

Classic recipe for dolma in grape leaves

• lamb - 0.5 kg;
• grape leaves - 0.35 kg;
• rice groats - 80 g;
• onion- 100 g;
• green onion- 100 g;
• flour - 40 g;
• tomato paste- 70 g;
• sour cream - 150 ml;
• water - 0.2 l;

Cooking method:

• Wash the lamb, remove the film and veins, excess fat. Discuss paper napkins and cut into small pieces. Scroll them through a meat grinder.
• Peel the onion and cut it very small pieces, add to minced meat.
• Pour salt and pepper into the minced meat, mix it well.
• Boil the sorted and washed rice in salted water until half cooked. Put it in minced meat, stir.
• Finely chop the green onion with a knife. Add to it tomato paste and sour cream, a little salt and pepper, mix.
• Dilute the sauce with water.
• Place large grape leaves on the bottom of a cauldron or thick-bottomed pot, after washing and drying them.
• Wash and dry the rest of the leaves.
• Put on cutting board grape leaf. Cut off rough elements. Put a spoonful of minced meat on the top of the sheet. Wrap the top of the sheet to the bottom, tuck its left and right edges to the center. Roll the sheet from top to bottom to make a roll stuffed with minced meat and rice.
• Put the rolls in a cauldron, pour the sauce.
• Put the cauldron on slow fire. Stew dolma in grape leaves under the lid for an hour and a half.
• Divide the dolma on plates.
• Toast the flour in a dry frying pan. When it acquires a caramel hue, pour it with the sauce remaining after stewing the dolma and stir so that no lumps form. Simmer the sauce a little, stirring until it thickens.

It remains to pour the dolma with the prepared sauce and serve. Instead of this sauce, you can pour dolma with sour cream or any fermented milk product, mixing it first with garlic passed through a press.

Dolma in grape leaves lamb with vegetables

• lamb - 0.5 kg;
• tail fat - 100 g;
• fresh grape castings - 0.4 kg;
• onions - 0.2 kg;
• tomatoes - 0.3 kg;
• eggplant - 0.4 kg;
• sweet pepper - 0.4 kg;
• spicy capsicum- 1 PC.;
• butter - 60 g;
• water - how much will go;
• salt, black ground pepper - to taste.

Cooking method:

• Wash the lamb. Cut it into pieces and scroll through a meat grinder, alternating with pieces of tail fat. Salt and pepper the minced meat.
• Finely chop the peeled onion and mix it with minced meat.
• Melt the butter in a frying pan, put the minced meat in it. Fry it over low heat, stirring constantly, for 20 minutes.
• Wash and peel the eggplant, cut in half lengthwise and dip in salted water for half an hour. This must be done in order to rid the eggplants of harmful corned beef, which gives them a bitter taste.
• Wash the peppers (sweet and hot), cut the stems and remove the seeds. Cut into small square pieces.
• Wash the tomatoes. Make criss-cross cuts on them. Dip the tomatoes in boiling water for 2 minutes. Take them out with a slotted spoon and place them in a container with cold water so they can cool down faster. Remove and clean, cut off the seal in the stalk area. tomato pulp cut into cubes and mix with pepper pieces.
• Remove eggplant from salt water, rinse and pat dry with paper towels. Cut the eggplant into small cubes, mix with the rest of the vegetables.
• Put the vegetables in a clean skillet or saucepan, put it on a slow fire. Simmer vegetables over low heat own juice within 20 minutes.
• Combine minced meat with vegetables, mix well.
• Wash grape leaves. Dry them, cut off the rough areas.
• Start the grape leaves with minced meat with vegetables, folding them into envelopes.
• Lay the remaining grape leaves on the bottom of the cauldron.
• Put the dolma into the cauldron.
• Fill with water so that it barely reaches the middle of the top layer.
• Cover the pot with a lid and place on the stove. Stew dolma in grape leaves for an hour.

Lamb dolma with vegetables can be served with sour cream or other thick fermented milk product. This dish is not only tasty, but also very healthy.

Dolma in beef grape leaves

• beef - 0.5 kg;
• rice groats - 80 g;
• fresh grape leaves - 0.35–0.4 kg;
• carrots - 150 g;
• onions - 100 g;
• petiole celery - 100 g;
• butter - 80 g;
• water - 0.25 l;
• vegetable oil - how much will go;
• salt, pepper - to taste;
• fresh parsley - to taste.

Cooking method:

• Wash the beef. Cut off the veins, remove the film. Cut the meat into pieces and turn them through a meat grinder.
• Peel and grate carrots on a fine grater.
• Remove the husk from the onion. Cut it into small pieces. Mix with minced meat.
• Wash the celery, cut it into small cubes.
• Mix celery with carrots. Put them in a frying pan with heated vegetable oil and fry for 10-15 minutes, stirring constantly. Combine with minced meat.
• Boil the rice until half cooked, drain the water, mix the rice with minced meat.
• Add coarsely chopped parsley to the minced meat. Salt it and pepper it.
• Wash grape leaves, remove coarse elements. Pour boiling water over the leaves to soften them.
• Stuff the leaves with minced meat, folding them into envelopes.
• Fold envelopes of grape leaves in a cauldron, fill with water. At the bottom of the cauldron it is good to lay grape leaves.
• Stew beef dolma over low heat under a lid for an hour and a half.

Serve dolma with beef under sour cream or white yogurt (unsweetened).

Vegetarian dolma with pine nuts

• fresh or canned grape leaves - 0.5 kg;
• rice groats - 0.32 kg;
• onions - 1 kg;
• fresh parsley - 50 g;
• pine nuts (peeled) - 50 g;
• dried blackcurrant berries - 50 g;
• dried mint - 10 g;
• lemon juice - 20 ml;
• cinnamon - a pinch;
• sugar - a pinch;
• olive oil- 100 ml;
• salt - to taste.

Cooking method:

• Peel the onion and cut into small cubes. Fry it until soft in vegetable oil.
• Add pine nuts and currants, fry the onions with them for 5 minutes.
• Add rice. Saute it with onion for 5 minutes.
• Adding a little water and waiting until it is completely absorbed into the rice or evaporates, bring the rice almost to full readiness.
• Add seasonings and sugar, finely chopped parsley to the resulting mixture, mix.
• Cool the minced rice and onions, stuff them with grape leaves.
• Mix the remaining olive oil with lemon juice, pour into the bottom of the saucepan.
• Put dolma in a saucepan, pour in some water.
• Stew the vegetarian dolma for 30-40 minutes.

Vegetarian dolma can be served with sweet and sour sauce from tomatoes.

Dolma in grape leaves - delicious and hearty meal. It is usually prepared with minced meat, but you can also choose a vegetarian recipe.

Dolma - savory dish, there are many recipes in cooking. The product is famous for its unforgettable taste. It is known that dolma belongs to the Caucasian cuisine. Many nations do not agree with this statement, there is an explanation for this. To please the household, consider the following recipes for making dolma.

Dolma according to classical technology

• onion - 2 pcs.
• carrots - 1 pc.
• ripe tomatoes - 4 pcs.
• beef tenderloin - 700 gr.
• round rice - 100 gr.
• nutmeg - 3 gr.
• fresh grape leaves - 60 pcs.
• assorted fresh herbs - 50 gr.
• natural tomato juice- 350 ml.
• sour cream - 220 gr.
• vegetable oil - 85 ml.
• salt - 12 gr.
• allspice - 5 gr.
• seasonings - 4 gr.

preparations meat filling

1. Take a piece of meat, rinse it under the tap and chop it into small pieces. Pass the product through a meat grinder. Next chop the tomatoes. Combine the ingredients, stir until smooth.
2. Next, peel 1 onion and chop finely, rinse the greens and chop. Add these ingredients to the minced meat, mix in the spices and rice. Bring the composition to homogeneity. Fragrant minced meat ready.

Preparation of grape leaves

1. Rinse fresh leaves lightly warm water. Take liquid into a bowl. Leave the greens to soak for half an hour.
2. Then take out the leaves and put them in a deep container, pour in boiling water. Wait 4-6 minutes, drain the product in a colander.

Giving dolma the correct shape

• Fold the sheets in half, cut the twig with scissors.
• Expand copies, place in the center 30 gr. minced meat.
• Next, wrap the edges in an envelope, roll up the roll.

Filling for dolma

1. Remove the skin from the onion, chop. Next, grate the carrots fine grater. Put the ingredients in a saucepan, pour in the oil, add spices to taste.
2. Warm the mixture a little, transfer to the pan. Fry the dressing until transparent, do not forget to stir.

sauce preparation

1. Combine in a common container fat sour cream and natural tomato juice.
2. Pour the necessary seasonings to your taste, mix thoroughly.

Cooking dolma

1. Fold the rolls tightly in a saucepan, pour in the liquid tomato sauce, add a little water if necessary. Cover with the rest of the vine leaves.
2. Cover the pot with a lid with a valve to release steam. Send the dolma to the stove, turn on the minimum fire. Boil the dish for about an hour.
3. After the specified time, put the dressing in the pan on top of the leaves. Remove the container from the stove, wrap it in a warm towel, while the lid should be closed. Insist half an hour.

Serving to the table

1. After insisting, put the rolls in portions on plates, add to them the sauce in which the dolma was cooked.
2. To please the household with a unique dish, it is recommended to serve sour cream, pita bread or black bread with dolma.

Dolma in Armenian in grape leaves

• minced pork and beef - 1 kg.
• rice not steamed - 110 gr.
• onion - 3 pcs.
• dried basil - 10 gr.
• a mixture of ground peppers - 5 gr.
• salt - 10 gr.
• dried rosemary - 8 gr.
• pickled grape leaves - 65-85 pcs.
• meat broth - 60 ml.

1. Place in a deep suitable bowl fresh minced meat, sprinkle on it raw rice, spices, pour in the broth. Stir the ingredients thoroughly, wait 35-40 minutes.
2. Remove the pickled leaves from the jar, put them in a colander, then dry them. Next, proceed to the preparation of dolma, lay out the prepared grape leaves.
3. Place in the center of each copy about 25-30 gr. meat filling. Wrap the product, send ready-made rolls in a ceramic container of a suitable size.
4. It is important that each copy fits snugly against each other. Pour in enough water so that the liquid covers the rolls.
5. Send the pan to the stove, set the minimum fire. Simmer the dish for 40-50 minutes, serve hot with sour cream or white sauce.

Dolma with lamb

• fresh lamb (fillet) - 1 kg.
• fat tail fat - 55 gr.
• long rice - 110 gr.
• onion - 2 pcs.
• mint - 12 gr.
• cilantro - 20 gr.
• grape leaves - 90 pcs.
• table salt - 15 gr.
• ground pepper - 6 gr.
• filtered water - 100 ml.

1. Rinse and cut the lamb, peel the onion, then chop. Pass the ingredients through a meat grinder. Mix rice groats and fresh chopped herbs, pour in slightly warm water.
2. Take out the canned grape leaves, rinse under running water, dry them. Lay the specimens on a plane, fill them with a homogeneous meat mass.
3. Place a heat-resistant plate on the bottom of the pot. Lay the rolls on top of it in dense layers. After that, cover the dolma with the same plate.
4. Simmer the dish over low heat for 35-45 minutes. Serve hot, preferably with white sauce and fresh Armenian lavash.

• various spices - 5 gr.
• ground pepper - 4 gr.
• salt - 10 gr.
• sunflower oil - 90 gr.
• sour cream - 120 gr.
• egg - 1 pc.
• fresh mushrooms - 180 gr.
• assorted fresh herbs - 65 gr.
• pickled grape leaves - 55-65 pcs.
• not steamed rice - 220 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• fresh tomatoes - 2 pcs.

1. Pour rice cereal into a pot of water, rinse the composition. Pour in a new liquid, send the container to the stove. Cook until half cooked. Next, put the rice on a sieve, let the excess water drain.
2. Rinse the mushrooms thoroughly, dry them and chop finely. Then send the product to a frying pan with hot oil. Also, finely chopped onions and grated carrots should be added to the container. Fry food until golden brown.
3. Wash the tomatoes and cut into small cubes. Add tomatoes to a common container, add rice grits, chopped greens, egg and frying. Pour in to taste various seasonings. Thoroughly mix the ingredients until smooth.
4. You can also buy canned grape leaves on supermarket shelves. Remove the product from the jar, rinse under the tap. If necessary, trim the twigs on the leaves with scissors.
5. Lay out the pickled product on a suitable plane, place the cooked product in the center of the leaves. vegetable mix. Wrap the dolma in rolls. Pour into a saucepan in a thick layer.
6. Pour boiling water in such a way that the liquid covers the dish completely. Send the container to the burner with a minimum power, simmer the product for 40-50 minutes. As soon as the composition boils, it is necessary to add salt and pepper to it.
7. After the time has elapsed, serve the dish hot. Remember that dolma should be taken out of the pan with care. The dish is served with tomato sauce or homemade sour cream. You can serve fresh lavash if you wish.

Easy to create unique dish from vine leaves, if adhered to practical advice for cooking dolma. Try all of the above recipes and find out for yourself perfect option. Vary the amount of spices to your taste, combine varieties of meat.

Video: Turkish dolma recipe

The name of the dish "Dolma" comes from the Turkic "dalmag", which means to wrap. This dish is considered national among Uzbeks, Tatars, Armenians, Turks, Azerbaijanis and the peoples of the Caucasus. Sometimes dolma is compared with Slavic cabbage rolls, but rice for minced meat in these dishes is used in different proportions to meat. For stuffed cabbage they take rice 1:2, for dolma 1:10 and always put raw, washed round cereals in minced meat.

Leaves for cooking are taken from blue grape varieties. They are more elastic and do not break during heat treatment. At home, grape leaves are prepared for the winter - pickled and frozen.

Dolma festivals are held annually in the Caucasus, where each region and country presents its own traditional dish.

Azerbaijani fish dolma

In Azerbaijan, dolma is prepared, wrapped not only in grape leaves, but also in cabbage, figs and nuts, stuffed with chopped vegetables - peppers, onions and tomatoes. The fruits of sweet pepper, eggplant, quince are stuffed. There are about 300 types of this dish in the country.

Fish dolma is widespread. For it, you can use not only fillet sea ​​fish but also carcasses. After cutting, the fillet is added to the minced meat, and the broth with spices is cooked from the heads, in which the dolma is stewed.

Serve the dish with fresh vegetables, cream cheese or bryndza. Suitable for any fermented milk drinks: national Azerbaijani katyk or Slavic - yogurt and kefir.

Ingredients:

• pikeperch fillet or sea ​​bass- 300 gr;
• grape leaves - 20 pcs for dolma + 10 pcs for the bottom of the brazier;
• rice groats - 30 gr;
• onions - 1 pc;
• dill greens - 4 sprigs;
• salt - 0.5 tsp;
• dry adjika - 1 tsp;
• lemon juice - 1 tbsp;
• vinegar 9% - 30 ml;
• melted butter - 100 gr.

Cooking method:

1. Rinse the fish fillet, chop finely, add chopped green dill, washed rice groats, salt, lemon juice, dry adjika, 50 gr. ghee and at the end put the chopped onion. Stir the minced meat thoroughly, if its consistency is rare - add 1-2 tbsp. wheat crackers.
2. Rinse the grape leaves, put in hot water with 30 ml. vinegar, soak in the solution for 5-10 minutes.
3. Stuff the dolma, placing a tablespoon of minced meat on each sheet, fold tightly into envelopes.
4. Cover the bottom of the brazier with the remaining grape leaves, lay a layer of dolma, spread 50 gr on top. melted butter.
5. Fill the envelopes 2/3 with hot water, bring to a boil, lower the heat a little and cook for 30-40 minutes.

Juicy dolma (tolma) in Armenian

Tolma in Armenia is prepared with the addition of oregano, basil and tarragon. Traditionally, in classic recipe dishes include 3 types of meat - lamb, pork and beef. Minced meat may include legumes or Wheat groats, crayfish and chicken meat. To prevent the dish from burning, the bottom of the dishes is covered with grape leaves or lamb ribs are laid.

The recipe below has been adapted to Slavic cuisine, but the dish is juicy and tasty. Serve to the table on a wide dish, put Armenian sheet pita bread on a separate plate, pour matsun or salted curdled milk with garlic and herbs into a gravy boat.

Ingredients:

• beef pulp - 300 gr;
• medium fat pork - 300 gr;
• grape leaves - 40 pcs;
• onion - 1 pc;
• round rice groats - 60 gr;
• cilantro and mint greens - 3 sprigs each;
• adjika - 2 tbsp;
• fat tail fat - 1 tbsp;
• butter - 75 gr;
• salt - 1 tsp;
• zira - 0.5 tsp;
• coriander - 0.5 tsp;
• ground black pepper -0.5 tsp
• vinegar 9% - 40 ml;

Cooking method:

1. Cut the meat into thin strips and chop with a knife until minced. Finely chop the onion, mix with minced meat, add raw rice washed with cold water, fat tail fat, chopped greens and adjika. Salt minced meat, sprinkle with spices and mix.
2. Rinse the grape leaves in running water, remove the petioles, put in a deep bowl, add vinegar and pour boiling water for 5 minutes.
3. On the rough side of the grape leaves, lay out 1 tablespoon of minced meat, forming it in the form of a cigar, 4 cm long. Fold the sheet from two sides and roll it into a tube. Start all the leaves in this way.
4. Prepare a deep saucepan with thick walls, place a plate on the bottom, right side in. Lay the dolma in an even layer, fill with hot water, but not to the top. Spread pieces of butter over the surface, cover with another plate, put on it liter jar with water as a press.
5. Bring the dish to a boil and simmer over medium heat for about an hour.

Rice dolma in Turkish grape leaves (sarma)

In Turkey, at home, dolma (sarma) is served hot, and with rice filling consumed cold, especially in summer season. In different provinces of Turkey, traditional herbs and vegetables are added to minced meat, fresh or dried mint is used.

Give sarma to big platter, garnish with lemon and tomato slices. Prepare the sauce from salted curdled milk, garlic and herbs.

Ingredients:

• rice groats - 1 tbsp;
• grape leaves - 30-40 pcs.
• onion - 2-3 pieces;
• a mixture of olive and sunflower oil - 75-100 gr;
• tomato paste -2-3 tbsp;
• dried mint - 1 tbsp;
• salt - 2 tsp;
• green onion -1 bunch;
• garlic - 1-2 cloves;
• cilantro or green parsley - 1 bunch;
• spices to taste -1 tsp;
• vinegar 9% - 20 ml.
• lemon and tomato for decoration - 1 pc each;

Cooking method:

1. Mixture vegetable oils Heat in a frying pan and sauté the diced onion until translucent. Add tomato paste, mint, garlic, salt and spices, stir, simmer for 5 minutes.
2. Rinse the rice with cold water, add to the onion, stir constantly. Simmer until half cooked, at the end sprinkle with chopped cilantro and green onions. Cover with a lid, let the minced meat brew and cool to room temperature.
3. Prepare grape leaves. Rinse and pour hot water with the addition of vinegar, soak for 10 minutes. You can salt the leaves to taste.
4. Lay out minced rice onto a sheet, fold from the sides and then roll up. Sarma should be about the size of your little finger.
5. Bottom thick-walled saucepan cover with the remaining grape leaves, lay the tubes with minced meat on them.
6. Fill the dolma with water by 2/3, put a press on top and simmer over low heat for 30 minutes from the moment of boiling.

Good appetite!

Good day and night, dear blog readers. Today I have prepared a recipe for you. amazing dish caucasian cuisine. Many culinary specialists for centuries considered and continue to consider this dish the crown of the Caucasian culinary arts. I won't intrigue you any further. So, our object of preparation in this article is dolma.

My friend often jokes: “If the Caucasian pilaf is the “check” of all dishes, then dolma is the first and most beautiful wife of the Shah!”. By the way, the fame of this dish has led to the fact that disputes about who first invented it still do not subside. Below I will tell you the story of the origin of dolma and show you the entire cooking process. Be sure that after reading this article, there will not be a person who will not be able to cook dolma.

By the way, it should be noted that dolma is widespread in Transcaucasia and in the south. To be more precise, it is only in the south, in Azerbaijan and Armenia. Although, similar dishes are prepared in Greece, Iran and Turkey. But why do we need to go so far, if even in Russian families, housewives often cook cabbage rolls. And this is a kind of dolma.

Now let's take a closer look at our today's menu...

Dolma - origin story

I don’t know why, but at every step they are trying to prove their superiority over each other. It's not about who came up with it first. Now there are fierce disputes about which people invented this or that dish. I do not want to join all these disputes and debates, therefore I will express the opinions of all parties. So, the first and biggest difference of opinion has developed around the name of the dish. Let's take a look at the two most common opinions:

• Azerbaijanis claim that “dolma” is of Turkic origin and comes from the word “DOLDURMAK”, which means “to fill, fill with something”. As proof of this, the fact is given that this word is spelled and pronounced the same for almost all Turkic peoples - dolma.

Do you know that in some Central Asia dolma is called "sarma". This is also evidence that the word is of Turkic origin. After all, translated from the Turkic “sarma” means “to wrap”. And how do you know dolma- This is minced meat wrapped in grape leaves.

• The Armenians prove that the origin of the dish “tolma” (this is what dolma is called in Armenia) is connected with the word “toli”, which means “grape leaves” in Armenian. As proof of this, the words of the historian V. Pokhlebkin are often cited:

“...Armenians have contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks as alleged dishes of Turkish cuisine"

I don't think I should take one side or the other here. And we don't need it. I think that those who have nothing to do argue. Smart people just cook this dish and enjoy. great taste and aroma. But, look what Vladimir Dal writes in his famous explanatory dictionary (the authority of this person is simply unshakable): “A similar name dolma dish has among the peoples who were in direct contact with the Turkic-speaking.

Dahl's words will give you food for thought. And while you're thinking, we're moving on. According to the script and the harmonious construction of the text, now you need to write about the necessary products and ingredients for making dolma, but first I suggest you watch a very interesting and mouth-watering video:

Yes, that one dolma recipe, which is shown in the video above is not quite correct, since several important ingredients were not used and, on the contrary, a lot of rice was used, which does not work very well for palatability dishes. So…

Dolma recipe - necessary products and ingredients

How many peoples - so many recipes for cooking dolma. Although, in the same Azerbaijan, more than 10 of the most various kinds and how to prepare this dish. Here are the most common:

• Classic dolma from grape leaves. By the way, the leaves of two grape varieties are most often used - kara shany and ag shany.

• Application of fig and quince leaves. This method is not so common, but in some regions and Azerbaijan, where grapes do not germinate, the leaves of these trees are used.

• Dolma from cabbage leaves. We used to call this dish - cabbage rolls, and in the Caucasus - kalyam-dolmasy. Yes, there are two cooking options for this dish - sweet and regular. I confess that I do not really like sweet cabbage rolls. And be sure to use fresh cabbage leaves in the preparation of this dish.

• Dolma from bell pepper. It turns out just wonderful taste, I love this dish. My wife and I will definitely cook this and the next type of dolma in the future and tell about it on the blog pages. Become a regular blog reader so you don't miss it all ().

• Badamjan-dolmasy is another amazing and juicy dish, which is very often considered almost a delicacy. Prepare this type of eggplant dolma. Learn more about this and other dishes Azerbaijani cuisine reader Alekper told us in his interview -.

• Dolmas tomato. Well, everything is clear without words. Tomato (tomato) - very versatile vegetable, therefore it is simply stuffed with it. Even several types of barbecue are made from tomatoes.

Do you think this is the whole list? It wasn't there. In some regions, this dish is prepared from onions, zucchini, and so on. There is even an interesting Ishmiazi dolma (at the end of the article, the video shows how to cook it). Now write down the products needed to make Azerbaijani dolma from grape leaves:

• Minced meat - 1 kg. We used beef, but you can use lamb separately or mix both. But, you should not take pork, since I have never eaten pork dolma yet. It is understandable, since it prohibits the use of pork.
• Dill and cilantro - 1-2 bunches, depending on size. Greens add flavor, so this item is required.
• Smell - 70-80 grams. Honestly, I don't know what it's called in Russian. Below in the photo I specially showed in detail so that you understand what it is. A request to you, if you know what pakhla is called in Russian, be sure to write in the comments. Yes, if there is no bakhla, then you can use lentils.
• Rice - 200 grams. Basically, it doesn't matter which rice you use. But, it will be better if round grain.
• Adava - on the tip of a knife, below the picture will be shown. By the way, in the article I talked about what adava is.
• Mint - 1 teaspoon with a slide.
• Vine leaves - required quantities. You can use fresh grape leaves, but you always want to eat dolma - especially in winter, and at this time of the year the grapes do not germinate, therefore the leaves are rolled up for the winter. So we used winter stocks. By the way, do not forget to rinse the leaves with water, if the leaves are fresh, then you need to rinse with boiled water.
• Onions - two heads.
• Salt and 150 ml of water.
• Ground black pepper on the tip of a knife.

At first glance, it seems like a simple task. In fact, this is a very small and laborious process that requires endurance from a person. Imagine, you need to carefully wrap each "dolmishka". This is not for you - one or two!

So, dolma recipe you already have, it remains to talk about the stages of preparation, and then you can already proceed to direct cooking. There are three main stages in the preparation of dolma:

1. Cooking minced meat and what we will wrap minced meat in. In our case, these are grape leaves.
2. Filling grape leaves with minced meat and direct cooking.
3. Katyk preparation ( fermented milk product with garlic, although it is possible without garlic).

That's all, I tried to describe everything in sufficient detail. Go ahead…

How to cook dolma? Pleasant details

It all starts with the fact that you first need to boil the pakhla. It is cooked for about 10 minutes. After you see that the smell is cooked (you can try, it should be soft), you need to peel it:

Thoroughly clean and wash the herbs. After that, you can start cutting. I draw your attention to the fact that it is desirable not to cut very finely:

By this time, you should have minced meat ready. Next, we clean the rice prepared in advance from any debris, wash it and mix it with minced meat. In the resulting mass of meat and rice, add chopped greens:

Oh yeah, forgot about the bow. We also cut it (you can grind it together with meat) into small cubes and send it to minced meat:

To make the minced meat fragrant and reach the necessary conditions, we resort to the use of seasonings. In our case, these are adava, pepper (remember, I wrote above that we take them with the tip of a knife), mint and salt:

It remains for us to mix it all thoroughly:

Important point! I didn't write this in the recipe. If you see that the stuffing turned out to be not greasy, you can add a little ghee and water, and mix everything:

It remains for us to add boiled pakhla to this minced meat, which we do. Yes, mix thoroughly again:

We have already answered thirty percent of the question "how to cook dolma?". Now we move on to the second stage of preparation. This step is probably the most labor intensive. In the Caucasus, it is customary to invite, so you have to cook a lot. If the hosts decide to treat guests with dolma, then the cooking process begins in the morning and most of the time is spent wrapping the minced meat with grape leaves.

I want to say that not everyone manages to wrap it the first time so that it does not fall apart during the cooking process. But, there is no need to be upset, as we are now learning how to cook dolma. You will definitely succeed! Look, while we were preparing minced meat, grape leaves were wetted in water:

Before we start wrapping the dolma, we need to lay the bottom of the pan, in which our dish will be cooked, with grape leaves. I think you guessed that this is necessary so that the lower layers do not burn:

Everything, now you can proceed to the most crucial moment. There are two ways to wrap dolma: in a tube and in cubes. We will show you both options, and you can choose which one is more to your liking. One caveat: we put the minced meat on the inside of the grape leaf, it is usually rough.

Let's figure out how to properly wrap dolma in a tube. I will not explain anything, I will show everything in the pictures, it should be clear. If you have any questions - ask in the comments, I will answer:

And now it's time to learn how to wrap in cubes (or pillows):

We put each wrapped dolma in a pan in an even layer:

When everything is done, lay another layer of grape leaves on top and pour water into the pan. Moreover, the water should be 1.5-2 cm below the top layer of dolma in the pan:

It is coming to an end, it becomes somehow sad even, but a real holiday is felt in the stomach. Okay, it's too early to rejoice, we still need to cook our dish correctly. So, put the pot with dolma and water on gas (at maximum heat) and wait for the water to boil. As soon as the water boils, immediately cover the pan with a lid, reduce the heat and cook over medium heat for 35-45 minutes.

Till dolma boiled, proceed to the preparation of katyk. Well, it's not here certain rules, it all depends on your desire and imagination. I know that some people make gravy from tomatoes and other vegetables, but I like ordinary sour milk (you can also use sour cream) with garlic. You don’t need to invent anything, pour sour milk into a bowl and mix garlic in the same place. Although, this time we did without garlic, we had to run away to work, I didn’t want me to scare everyone with the garlic aroma:

After 45 minutes, our dish will be completely ready. To verify this, you can taste whether the meat and rice are cooked. Most likely, everything will be already welded. The main thing is not to digest. We spread the dolma on a plate, pour katyk on top or sour milk(sour cream) and bon appetit:

Friends, I really hope that you enjoyed our today's dolma recipe. Be sure to try to cook this dish, you will not regret it, you will be satisfied. Yes, I will be glad if you leave your cooking recipes in the comments. I'm sure they cook differently everywhere. And the option that we described here is not a dogma. Perhaps some of you know an even more delicious recipe.

At the end of this recipe article, I want to show you the promised video recipe for making Ishmiazi dolma: