Garlic, paprika, coriander and cinnamon are used as spices for minced meat. A couple of pinches of cinnamon and 1 tsp each will be enough. paprika and coriander.

Not only beef will do, but also lamb.

1. Rinse the grape leaves. Boil water in a saucepan, add 50 g of salt. Immerse the leaves there, cook for 3 minutes. Remove with a slotted spoon, transfer to a container with cold water.
2. Soak well-washed rice for 10 minutes in boiling water, then drain the water.
3. Cut the meat into pieces, mince it along with the onions. Add spices and 4 cloves of garlic, passed through a press, to the minced meat. Mix with rice.
4. Line the grape leaves with the veins up, straighten. Put the filling on each leaf and carefully wrap it in an envelope.
5. Put the finished dolma on the bottom of a thick-walled dish. Can be laid out in several layers. Pour with salted boiling water so that the water covers the dolma. Put the load on top.
6. Cover, cook over medium heat for about half an hour.
7. Add cinnamon and a couple of crushed garlic cloves to the matsoni, mix.

In the photo, dolma in Armenian was served in a common plate. The dish is eaten hot, poured over with sauce.

How to cook dolma properly

In this recipe, some vegetables and herbs are added to the meat filling.

Required Ingredients:

• 800 g of beef;
• 120 g of rice;
• 1 tomato,
• 1 bell pepper;
• 2 onions;
• Greens;
• 0.5 kg of grape leaves;
• 0.5 l. kefir;
• 3-4 cloves of garlic;
• Salt and pepper to taste.

Chopped parsley and dill are used as herbs.

1. Pour boiling water over the leaves and leave for 10 minutes. Select especially large leaves, set aside. These are useful for lining the bottom of the pot.
2. Pour boiling water over the washed rice.
3. Cut the meat, onion and pepper into pieces, mince. Add chopped tomato. Salt and pepper the minced meat, mix with rice and chopped herbs, mix well.
4. Pass the garlic through a garlic press, mix with kefir.
5. Put minced meat on each grape leaf, wrap in an envelope.
6. Put grape leaves on the bottom of the pan, put dolma. Cover with a flat plate, put a load on it. Pour boiling water over, so that the dolma is covered with water. Simmer over low heat for about half an hour.

Pour garlic sauce over the finished dish and serve.

Dolma is a delicious, hearty and very healthy lunch dish similar to stuffed cabbage rolls. It came to us from the Caucasus and was loved by many housewives. Interesting recipes for dolma in grape leaves are offered in our selection.

You will need:

• 40 fresh grape leaves;
• water - 0.5 l;
• minced meat:
• round rice - 125 gr;
• salt - 10 gr;
• a piece of butter - 50 gr;
• four onions;
• vegetable oil - 50 ml;
• minced beef and lamb - 0.6 kg;
• a pinch of black pepper;
• sauce:
• sour cream - 200 gr;
• greens;
• a pinch of salt;
• four cloves of garlic.

Cooking method:

1. Rinse the leaves under the tap, put in boiling water and remove after 5 minutes.
2. Chop the peeled onions with a knife.
3. Saute in a preheated pan in two types of oil, add salt.
4. Turn off the stove as soon as the onion pieces are soft.
5. Put the washed rice in a saucepan with water and bring to a boil. Cook for 3 minutes from the moment it boils.
6. Finely chop the greens.
7. Combine ready-made minced meat, herbs, onions and rice in one bowl. Season with salt and a pinch of ground pepper.
8. Put the grape leaves on a cutting board.
9. We form lumps from the mass of minced meat and put them in the middle of the leaves, wrap them in a tube on all sides.
10. We take out a pan with a thick bottom, put the remaining leaves in two layers on it.
11. We put dolmas on top. Their seams should be at the bottom.
12. Fill the dish with water, its layer should be flush with the last roll of the sheet.
13. When the broth boils, reduce heat and cook for 1.5 hours.
14. For the sauce, put chopped garlic and herbs into sour cream, add salt.
15. We put it in the refrigerator for 2 hours.
16. Serve the dish with sour cream sauce. Enjoy your meal!

How to cook in a multicooker?

With a multicooker, the difficult process of making dolma is greatly simplified.

Recipe composition:

• one onion;
• one lemon;
• ground beef - 0.7 kg;
• 40 young leaves of grapes;
• salt to taste;
• butter - 150 gr;
• parsley, cilantro and dill;
• rice - 90 gr;
• vegetable oil - 20 ml;
• black pepper to taste;
• one clove of garlic;
• sour cream - 150 gr.

How dolma is cooked in a slow cooker:

1. As soon as we rinse the rice, pour boiling water over it and leave it for 15 minutes.
2. Remove the petioles from the leaves and put them in boiling water for 5 minutes, transfer them to a colander.
3. We heat the multicooker with vegetable oil in the "Fry" program.
4. Chop the onion finely and fry in a slow cooker for 5 minutes.
5. Melt the butter and add it to the minced meat.
6. Add salt and pepper, add rice, chopped herbs, onions.
7. We knead the mass with our hands.
8. We spread the grape leaf on the table top with the back side up.
9. Put a little minced meat on it, wrap the sheet with an envelope.
10. We put them in a slow cooker, cut the lemon into rings and put them between the layers of dolma.
11. To prevent the leaves from opening, we press them down with a plate.
12. Cooking food for 1.5 hours in the "Stew" mode.
13. Separately mix sour cream and garlic pressed under pressure.
14. Put the dish on a plate and pour with sour cream sauce.

In armenian

Required Ingredients:

• fresh parsley - 100 gr;
• one tomato;
• rice - 100 gr;
• minced meat - 800 gr;
• dried basil - 40 gr;
• onions - 2 pcs.;
• 50 pcs. grape leaves;
• salt and pepper to taste;
• one bell pepper.

How dolma is prepared in Armenian:

1. Process vegetables and leaves in the above way.
2. Cut the onions into wedges.
3. Pour boiling water over the tomato, remove the peel from it, finely chop the herbs and bell peppers.
4. Leave the leaves in boiling water for 10 minutes.
5. Pass vegetables with herbs through a meat grinder, add to the minced meat.
6. Put rice, spices, salt there and knead everything with your hands.
7. Remove petioles from leaves.
8. Wrap portions of minced meat in them.
9. Do not fold them too tightly - the minced meat will swell when cooking.
10. Put a dozen unused leaves in a saucepan.
11. Place dolma on them.
12. Pour boiling water over, set a plate on top.
13. Cook for 40 minutes over low heat.
14. For the sauce, chop finely chopped garlic into sour cream.
15. When serving, pour the sauce over the food.

Dolma from pickled grape leaves

Pickled leaves add a slightly sour taste to the dish.

Recipe composition:

• one carrot;
• round rice - 60 gr;
• one onion;
• minced meat - 0.4 kg;
• three tomatoes;
• four garlic cloves;
• a piece of butter - 80 gr;
• jar of leaves.

Step-by-step instruction:

1. You can buy ready-made pickled leaves. We take them out of the can and straighten them.
2. Grind the peeled onion on a grater.
3. Rice grits are thoroughly washed with water. Pour it into the minced meat.
4. Add spices, chopped clove of garlic, salt there. We mix everything.
5. Rub the carrots and whole garlic cloves into another container.
6. We spread a leaf of grapes on the board, fill it in the middle with minced meat.
7. We fold in the form of a roll.
8. We spread all the leaves with the filling in a deep bowl, pour carrots, garlic and pieces of tomatoes on top.
9. The topmost layer is small pieces of butter.
10. We close the dish with clean leaves.

You will need:

• minced mutton - 1/2 kg;
• three cloves of garlic;
• mint - 12 gr;
• yogurt - 0.4 kg;
• dill - 50 gr;
• one onion;
• a jar of pickled leaves;
• a mixture of red and black peppers - 10 g;
• cilantro - 50 gr;
• thyme - 3 gr;
• basil - 4 gr.

How to cook dolma:

1. Soak the leaves in boiling water for a couple of hours.
2. Transfer the yogurt into a deep bowl. Add 30 grams of dill, chopped garlic and cilantro to it. We put the mixture in the refrigerator.
3. At this time, we throw finely chopped onions, salt, a mixture of peppers, herbs and other spices into the minced meat.
4. We unfold the grape leaves internally with the side up, stuff it with a mass of minced meat, wrap it in an envelope.
5. We put the meatballs in the pan so that they fit snugly together.
6. Fill with boiled water, press down with a plate.
7. Cook for about two hours.
8. Serve with cold yogurt sauce.

Since the existence of the Ottoman Empire, dolma in grape leaves has been part of the Sultan's cuisine and one of its brightest representatives. The cooking recipe has survived to this day almost unchanged.

Many peoples are still hotly debating who the idea of \u200b\u200bstuffing grape leaves, cabbage and vegetables such as peppers, tomatoes, and eggplants belongs to. The Greeks insist on its Greek origin, calling the dish "dolmas", the Armenians and Georgians assign the appearance of this dish to themselves, calling it "tolma", the Uzbeks called it "dulma". There is also the possibility that dolma originated in the vastness of Turkish cuisine, thanks to its rich culinary traditions. The presence of this dish is typical for many countries that succumbed to the Turkic influence. During the times of the conquests, the Turks significantly enriched and diversified the cuisines of many countries with original culinary innovations.

In any case, according to many sources, the recipe for dolma in grape leaves was developed for an elite cuisine, since it contains a number of different cooking techniques, requires certain cooking skills and the ability to harmoniously combine various ingredients in one dish.

Armenian grape leaf dolma recipe

To make dolma you will need:

• 0.5 kg of minced meat;
• 100 g of round rice;
• 2 onions;
• 1 bell pepper;
• 0.5 chili peppers;
• 2 large tomatoes;
• 30-35 large grape leaves;
• 5 sprigs of cilantro, parsley;
• a pinch of dried basil, tarragon;
• 0.5 tsp. coriander and cumin seeds;
• 30 g butter;
• salt pepper.

Traditionally, dolma in Armenian is served with a creamy garlic sauce or a thick fermented milk product - matsun, which can be replaced with homemade yogurt or low-fat sour cream.

To make the sauce you will need:

• 200 ml of cream;
• 3 cloves of garlic;
• 50 g butter;
• 3-4 sprigs of mint, parsley, cilantro.

Sauce preparation:

1. Fry chopped in melted butter for 3 minutes over low heat.
2. Pour in small portions of cream and bring them to the state of "first bubbles". Turn off the stove.
3. Chop the herbs finely and mix with the cream.
4. Season with salt to taste.

In traditional Armenian cuisine, in the process of making dolma from grape leaves, 3 types of meat are used for minced meat - mutton, beef, pork in equal parts. Also, a serious point is the fact that the meat is not chopped in a meat grinder, but chopped into small pieces using sharp knives.

Food preparation:

Dolma in grape leaves

Step by step recipe with photo:

For the filling of lean dolma (“pasuts tolma”), it is worth trying to use not only traditional rice, but also such products as lentils, chickpeas, red small beans, and wheat groats.

Dolma formation:

You can more clearly see how to make dolma from grape leaves and form it correctly by watching the video.

For stuffing, it is best to take young grape leaves harvested in spring, then the finished dolma will be tender and rough veins will not spoil the impression of the dish.

The formed cubes should be laid tightly, one to one, in a deep, thick-bottomed saucepan lined with the remaining grape leaves (or put a plate upside down on the bottom of an ordinary saucepan) so that the dolma does not burn during the cooking process.

Next, pour salted boiling water to the level of the top layer of grape rolls (you can also use meat broth), add a piece of butter and cover with a heavy thick plate or put the load in the form of a jar of water. Bring the dish to a boil, turn the heat to low and continue simmering for about 1 hour. You can check for readiness by breaking one bar: the sheet should easily peel off, and the rice should be soft and boiled.

Ready dolma should be given time to rest and brew. To do this, it is best to wrap the pan with a blanket and leave for 20 minutes.

Dolma in grape leaves can be easily cooked in a multicooker, given the fact that it initially contains a non-stick bowl and is a thick-walled container.

The recipe for dolma from fresh grape leaves is almost the same as the recipe for pickled ones. The only difference will be the process of soaking the canned leaves to get rid of excess acid. They do not need to be boiled further. One has only to pour boiling water over and let it stand for 5 minutes.

Despite the fact that in Armenia, in honor of dolma, annual festivals are held with a demonstration of various culinary experiments (for example, serving a popular dish with mushroom, cherry, pomegranate sauces or nut and pea fillings), it is no less famous in Azerbaijan, where dolma is also considered a part of national cuisine.

Cooking dolma from grape leaves in Azerbaijani style differs in that it is more traditional to use salted fish (stellate sturgeon, etc.) for the filling than meat. If minced meat is used, then lamb is used for its preparation. In summer, with an abundance of vegetables, mainly fruits and vegetables are stuffed - peppers, tomatoes, eggplants, quince, apples, as well as cabbage, sorrel and fig leaves. Azerbaijani dolma is seasoned with lemon or apple juices, nuts, various vegetable oils with many spices. About a dozen dishes in Azerbaijan contain the word "dolma" in their names.

Ready-made dolma should be served hot with sauce as a separate dish or cold as an appetizer with herbs. In any of the options, it will be a bright decoration of the table and its main extraordinary dish. Do not be afraid of the large number of cooking processes. Indeed, dolma is much inferior in complexity to the usual stuffed cabbage - the preparation of cabbage leaves is much more laborious work than simply soaking grape leaves in water.

Dolma in Armenian is often prepared only from fresh young grape leaves. Although, even in their absence, enterprising housewives manage to cook delicious Armenian dolma for their households. This is because they close the harvesting of such leaves in advance for the next year. You can do this too and make your own blanks for dolma, because on our website you will find a simple and affordable way to pickle grape leaves for winter.

The step-by-step classic recipe with a photo, which is presented below, will tell you how to cook delicious dolma in Armenian. We will use lamb and pine nuts as the filling, as well as a wide variety of spices: these ingredients are very often used in Armenian cuisine. Sour cream will relieve the filling of dryness and make the overall taste much deeper. Did you know that even dolma can be made lean and vegetarian? Instead of meat, such dolma is filled with a wide variety of ingredients, from lentils to mushrooms. Let's start cooking delicious Armenian dolma according to the traditional recipe.

Ingredients

(unsweetened yogurt, 1-2 tbsp. l.)

Ground black pepper

Cooking steps

Despite the fact that the filling is practically the main flavoring component of this dish, the grape leaves are almost equal to it. Therefore, pay attention to the leaves you choose: they should be fresh, bright and young grape leaves. If you do not have the opportunity to purchase such leaves, then take pickled ones, but the lightest in your opinion.

Now let's start preparing the filling for the Armenian summer dolma. Lamb is ideal for making dolma, so get a fresh bite, rinse it, and mince it. In a deep bowl, combine the finely chopped meat with the pine nuts, which must also be finely chopped. This can be done with a blender or even in a regular mortar. Peel the onion and garlic, chop and add to a bowl. Prepare greens in advance: it can be dill, parsley or basil. Rinse and chop the leaves to match the rest of the ingredients. Do not forget about all the spices and add them to the minced meat as well. Sour cream or unsweetened yogurt will make dolma very tender and juicy. Mix all the filling components thoroughly so that they are a homogeneous dense mass.

Let's start forming rolls. Put a spoonful of the prepared filling on the grape leaf. First we wrap the side edges, and then we fold the sheet into a roll starting from the top.

Make sure to mold the dolma tightly, otherwise it may lose its shape during cooking.

Gently place the dolma in a deep saucepan as shown in the photo. Unused grape leaves can be covered at the bottom of the pan. Fill the dolma with water so that it barely covers all the rolls, add a little vegetable oil, cover them with a flat plate, put oppression on top and cook the dolma over low heat for 2 hours. We serve the finished dish both hot and cold. Real dolma in grape leaves is ready in Armenian.

I went to the market and noticed grape leaves for sale. I decided that you can pamper your loved ones and relatives with dolma. These are the so-called little cabbage rolls in grape leaves, the progenitors of the well-known cabbage rolls in cabbage leaves. Try dolma and then compare it to a delicious cabbage roll recipe. 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 that improves digestion and stimulates metabolic processes in the body. Frequent consumption of grape leaves improves vision, potency and slows down the aging process. This is probably why dolma is so prized among oriental 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 (fresh can be used);
• 500 ml of water or meat broth for cooking dolma;

for filling:

• 0.5 kg minced meat (lamb + beef or pork + beef);
• 0.5 tbsp. 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;

Tasty classic dolma recipe

1. Rice should be thoroughly washed 5-6 times until the water becomes clear. Next, pour boiling water over our rice so that the water slightly covers it and leave it to swell. Thus, the rice will absorb water and will not take the juice from the minced meat, which will make the dish more juicy.

Or, you can boil the 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. Chop the onion very finely and set the pan to warm up.

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

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

5. Cut the parsley very finely and put it in a deep bowl, in which we will prepare the minced dolma filling.

6. Add minced meat to parsley.

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

8. Put onion and 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 harvest them in the spring. Such leaves are preserved for a year in advance in slightly salted water. Jars with blanks can be found on the market from private traders with pickles.

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

If you are using fresh young leaves, then pour boiling water over them before cooking and hold them in this form for about 10 minutes.

10. Lay out the grape leaves with the smooth side down, the veins should be directed up.

11. Put some minced meat closer to the middle of the sheet.

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

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

15. The rest of the dolma is rolled up using the same technology.

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

18. Cover the dolma laid in the 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 unfold during the cooking process.

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

The most delicious dolma is ready. Serve it with sour cream or sour cream and garlic sauce. Enjoy your meal!