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.

Classic dolma in grape leaves

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. Chop the greens finely.
7. Combine ready-made minced meat, herbs, onions and rice in one bowl. Season with salt and a pinch of ground pepper to taste.
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, on it you need to put the remaining leaves in two layers.
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 some 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 the press.
14. Put the dish on a plate and pour over the 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 the petioles from the 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 jar 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 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.
11. a mixture of red and black peppers - 10 g;
12. cilantro - 50 gr;
13. thyme - 3 gr;
14. basil - 4 gr.

How to cook dolma:

1. Soak the leaves in boiling water for a couple of hours.
2. We 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.

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 stuffed cabbage 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 put 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. Stir 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 stuffing for minced dolma.

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, 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 will 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 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. We turn off the rest of the dolma 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 a minimum 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!

Dolma: recipes

How to cook dolma in grape leaves according to a step by step recipe! Here you will learn all the subtleties of making dolma and sauce for it with photo instructions and video.

55 pcs.

1 h 30 min

195 kcal

5/5 (2)

Dolma. For many, this name may seem unfamiliar. Indeed, dolma is not a traditional dish in our cuisine. So what is this dish? The name comes from the Turkish verb "to stuff" - dolma, or "to wrap" - sarma. If we draw an analogy, then we can say that these are cabbage rolls, only wrapped in grape leaves. Unlike cabbage leaves, grape leaves give the dish a pleasant sourness and unique aroma. The exact origin of this dish is unknown. There is still debate about where her "homeland" is.

Dolma is widespread among the peoples of Transcaucasia, Central and Central Asia, and the Balkan Peninsula. Each nation has its own traditions and methods of cooking. Today I want to present to you one of the best, in my opinion, recipe for dolma from fresh grape leaves at home. Do not be alarmed by the apparent complexity of cooking! In fact, as you will see for yourself, it is not difficult to prepare it, but the look and taste of this dish is truly royal!

Did you know?The Greeks adore dolma and call it an affectionate word - "dolmadakia", using the diminutive-affectionate suffix - "akiya", which is applied to beloved objects.

Kitchen appliances

Ingredients for dolma recipe:

How to choose the right ingredients:

• For dolma, it is better to choose fresh grape leaves, but in big cities this can be problematic. In that case, they will do just fine.
• When choosing leaves, pay attention to their size as well - the smaller the dolma, the tastier it is.
• We will make minced meat for dolma from beef. It is better to take the meat as fat as possible.

So, we already know what and how to cook better. Let's go directly to the preparation itself! We will learn how to prepare the filling, how to wrap and how much to cook dolma.

Step by step cooking

1. Boil the rice for 2-3 minutes, drain in a colander and drain.
   
   
2. Pass the meat through a meat grinder.
   
   
3. Chop the onion very thinly and fry in oil. Add the minced meat to the onion, stir and heat.
   
   
4. Remove from heat, add minced meat to rice and stir. Add spices, chopped in a mortar. Salt and pepper our filling.
   
   
5. Before starting dolma, we must cut off the stems and rinse the leaves, then pour boiling water for 10 minutes.
   
   
6. Put 1-2 teaspoons of minced meat on the leaves.
   
   
7. Wrap the leaves in an envelope.
   
   
8. Peel and finely chop the carrots and celery (you can substitute celery for onions).
   
   
9. Put a saucepan on the fire, pour a little vegetable oil and butter into the bottom, add celery with carrots and fry for 3 minutes.
   
   
10. Put dolma on the vegetable "pillow". You need to lay in dense layers.
    
    
11. Cover the dish with an inverted plate and fill it with broth or water (you can use the water in which the rice was cooked). Water should cover the plate a little.
    
    
12. We put the load, bring it to a slight boil and simmer for 40 minutes.
    
    

Recipe preparation video

In this video, you can clearly see all the stages of cooking. Pay attention to how to correctly and quickly make "envelopes" from grape leaves.

Dolma made from fresh grape leaves, the recipe for which I offer you, may seem difficult for someone to prepare. In fact, everything is simple. Dolma - miniature stuffed cabbage rolls made from minced meat, rice and vegetables, wrapped in grape leaves. Prepare in much the same way as. In Moldova, not a single holiday, not a single feast is complete without this national dish. The plate with cabbage rolls empties very quickly, even despite the abundance of hot and cold appetizers, salads, therefore they are always prepared with a solid supply, in a large cauldron. Each housewife knows how to cook dolma, and each housewife has her own recipe for filling, but usually there are only three: rice, minced meat and vegetables. They also put a lot of greens, black pepper, sometimes tomato sauce, and stuffed cabbage rolls with salted water. During cooking, grape leaves give their unique sour taste to the gravy, so nothing is added to the water except salt. And so that cabbage rolls do not stick together during cooking, each layer is sprinkled with vegetable oil.
For dolma, grape leaves of the same size are selected, about the size of the palm and not very carved. The grape variety is not important, the main thing is that there are no pimples on the back side, and the leaves themselves are not damaged.

How to make Moldavian dolma from fresh grape leaves

Ingredients:

- fresh grape leaves - 80-90 pcs;
- minced meat - 400 gr;
- rice (dry cereal) - 1 glass;
- carrots - 1 large;
- onions - 2-3 onions;
- greens of cilantro, celery, parsley - on a bunch;
- salt - to taste;
- ground black pepper - 1-1.5 tsp (to taste);
- vegetable oil - 0.5 cups.

How to cook from a photo step by step

Pour rice washed in several waters into a cauldron and pour cold water in a 1: 1 ratio (as much rice and water). You need to cook it until half cooked so that the rice remains dense inside.

Sort the grape leaves, cut off the stems. Rinse each side under running water on both sides.

Fold 15-20 leaves into a bowl, pour boiling water over for a minute. Remove the leaves with a slotted spoon. Lay out the next batch and so on until all the leaves are scalded. The color will change from bright green to olive, the leaves will become soft. Now they are ready for stuffing, let them cool down, and we will prepare the filling. We do not pour out the water in which the leaves were located, it will be needed to fill the cabbage rolls.

Cut the onion into small cubes, grate the carrots on a fine or coarse grater. Pour half of the required amount of oil into a deep frying pan (the rest will be used to lubricate cabbage rolls). Fry the vegetables in oil until soft, first the onion, and when it is slightly browned, add the carrots.

The rice is steamed, put it in a bowl, knead it so that it becomes crumbly.

Moldovan dolma is made from any minced meat. It can be mixed pork and beef, lamb, only pork (not lean), or only beef. This is in contrast to other dolma recipes that do not use pork.

Add minced meat and fried vegetables to the rice along with butter. We mix.

Finely chop any greens to your liking, add salt and ground pepper to the filling. Mix everything again and leave for a few minutes.




Lay the prepared leaves on a table or board with the ribbed side up. We put a teaspoon of the filling.

We wrap the edge, then one side (the one that will be below) so that the filling is closed on both sides.

We roll it up with a tube, push the free edge of the sheet with a finger inward, closing the filling. The stuffed cabbage rolls are small, no more than a matchbox.

We put cabbage leaves at the bottom of the cauldron or pour a little vegetable oil. We spread a layer of cabbage rolls, pour with oil, again a layer of cabbage rolls and so on until the cauldron is full.

Salt the water left over from the steamed leaves to taste. Fill the cabbage rolls, closing them completely.

Put an inverted plate on top. We put on low heat, wait until they begin to boil, make the minimum heat and cover with a lid. Dolma will be ready in 35-40 minutes.

Unlike cabbage rolls in cabbage leaves, there is no gravy in dolma, it is all absorbed during cooking. Instead of gravy to dolma, they serve thick homemade sour cream or with

Not all housewives know how to cook dolma at home. It seems like a rather complicated dish, although in reality you will need a little: rice, a little minced meat, leaves, special spices and a special sauce. In this article, you will find a selection of the best recipes and learn the tricks for making dolma from different nations of the world.

Classic grape leaf dolma

In the Caucasus, no solemn feast is complete without dolma made from grape or fresh leaves. Are they waiting for a dear guest, celebrating a wedding, celebrating a birthday - the hostess turns a whole pan of fragrant "tubes" with meat filling. Dolma is delicious hot and even cold, and it seems that it is completely impossible to get enough of it! Especially if you dip it in a spicy white sauce and eat it with warm pita bread.

The right to invent dolma is disputed by Armenia, Azerbaijan and even Uzbekistan. But varieties of dolma (or, as it is called in another way, tolma) are found in Turkey and the Balkan countries. Culinary historians suggest that the dish was "inherited" from the Ottoman Empire, where it was constantly cooked at receptions for entire palaces. It is clear that since the time of Sultan Suleiman, the recipe has gone through a lot of changes. But the essence has not changed.

To prepare classic dolma, we need:

• a kilogram of minced meat (any, but not chicken!);
• grape leaves (it is difficult to guess the number, it all depends on the number of eaters, at least 50 pieces);
• large onion;
• egg;
• a handful of white rice;
• a large bunch of greens - parsley, dill, and (this is a must!) cilantro;
• salt and pepper to taste.

First of all, boil rice until half cooked and mix it with minced meat. Cut the onion, herbs into small cubes, add one raw chicken egg, salt and pepper to taste. We knead the minced meat so that it turns out to be dense, monotonous, well away from the hands.

Pour boiling water over fresh grape leaves, and then let them cool. It remains to skillfully twist the dolmins. To do this, spread the meat filling on a sheet (on the rough side) and pack it, bending the edges to the center.

Finished dolminks resemble straws or cigars - who likes which association. We put them on the bottom of a large saucepan, pressing them tightly to each other. It remains to pour meat broth or water (to the height of one thumb), squeeze everything with a plate of slightly smaller diameter, let the water boil and simmer until the leaves and minced meat are ready. The total cooking time from the moment of boiling is 40-60 minutes.

Serve ready-made dolma on a large platter, and next to it we put a white sauce made of yogurt, garlic and herbs. We spread large bundles of greens, warm lavash cakes on the table, and watch how our dolma is eaten in a matter of minutes!

In a multicooker

The multicooker makes life easier for any housewife, significantly reducing the cooking time. Dolma is no exception. Prepare dolma according to any recipe, lay it in dense layers on the bottom of the multi-bowl, fill it with water, start the cooking mode.

Why press dolma? So our dolminki will not fall apart during cooking, and it will not yet be necessary to remove the foam from the broth.

If you do not want the leaves to "untie" in the process, and the dolma loses its shape, do simply - cook it with the lid open, placing a light oppression plate on top with a diameter slightly smaller than the bowl. Usually, it takes 30 minutes to cook in a multicooker, and, what's nice, you can safely get down to business - a smart device itself will notify you of the end of the cooking process.

Cooking according to the Azerbaijani recipe

Remember the legendary dialogue from the film "Mimino" between an Armenian and an Azerbaijani. “Do you like dolma? Not. It’s because you don’t know how to cook it. ” For hundreds of years, these two countries have disputed the right to call dolma their national dish. It is curious that the Ministry of Culture of Azerbaijan has already applied to UNESCO with a request to recognize the dolma as an intangible heritage of the country. In the meantime, Unesco makes decisions, we will learn the tricks of making a branded Azerbaijani dolma.

The ideal size of the leaves is from the palm of a young woman, and the dolma's "fingers" should be small and neat. Big dolma is a sign of a lazy craftswoman.

We cook in this way:

1. For a proprietary recipe, you need a kilogram of veal, rice and tender grape casts. They should be thin, young, or even better, plucked from a tree in their own sap. In winter, dolma from pickled grape leaves will go with a bang, but still its taste will be completely different. In Azerbaijan, they prefer fresh pickled leaves.
2. Scroll the veal with fat tail fat through a meat grinder, add onions, herbs, pour warm boiled water (about a glass). The consistency should be slightly liquid, otherwise, Azerbaijanis are sure, dolma comes out dry.
3. Fill in the minced meat with half a glass of round rice.
4. We twist the dolma, as in the classic recipe, forming neat "fingers".
5. We put them in a saucepan in dense layers.
6. Fill with water.
7. We press with a plate.
8. Let the pan come to a boil.
9. We bring to readiness for about an hour.
10. Turn it off, let it cool.
11. Put it on a flat dish.

Serve dolma with natural yogurt and garlic sauce (you can add a bunch of any chopped herbs there), invite guests and enjoy!

Dolma in Armenian - step by step

Classic dolma with grape leaves in Armenia is always prepared with three types of meat - beef, pork and lamb, which are mixed in equal quantities.

Cilantro, basil, parsley and dill must be put in Armenian dolma. the rest of the spices are at the discretion of the hostess.

A step-by-step recipe looks like this:

1. Scroll 500 g of beef, pork and beef through a meat grinder.
2. Add finely chopped onion.
3. We cut a bunch of greens.
4. We add.
5. Add black pepper.
6. Rinse the rice and pour it into the minced meat. The amount of rice should be 2-3 times less than meat. You need to understand that during the cooking process it will boil down.
7. Knead the minced meat thoroughly.
8. Pour boiling water over fresh grape leaves. In winter in Armenia pickled, salted leaves, thoroughly washed from salt, are used. Fresh is also preferred in summer.
9. Turn the leaves over with the rough side up.
10. Put a little minced meat on each in the middle (about one and a half teaspoons).
11. From the leaves we form dolmushki resembling thin cigars. Do not twist them tightly, because the rice should be boiled.
12. Lay out the bottom of a large saucepan with large grape leaves.
13. Distribute the dolmins on top, pressing them firmly to each other.
14. Fill dolma with water a couple of centimeters above the tubes - it should cover our grape "cigars" by about a thumb.
15. We put a small cover-weight on top.

We let the water boil, and then reduce the fire to a minimum and simmer until the grape leaf is soft for 40-50 minutes. While the dolma is boiling, prepare a delicious sauce of yogurt, garlic and herbs. The modern recipe for the sauce allows you to use ready-made mayonnaise (high-quality!), Mixed with fresh sour cream, as a base. But yogurt or yogurt, of course, remain a priority.

Interestingly, in Armenia any stuffed vegetables are called dolma. Stuffed with minced meat zucchini, eggplant, tomatoes, quince, small cabbage, in a word, all vegetables that can be stuffed with meat and stewed. The special feature of the dish is that only the freshest and most fragrant fruits are used. On big holidays, tsar's dolma is prepared: several types of stuffed vegetables are stewed in one large saucepan at the same time. They give each other flavors and are delicious!

With lamb and mint

In the Caucasus, there are families who cook dolma exclusively from lamb, and as a seasoning they always add mint leaves, without stems. Mint and lamb are amazingly combined! Such dolma turns out to be spicy, tender and very fragrant. The main thing is not to overdo it with mint, because, as an active spice, it can overpower the taste of lamb.

Dolma will taste even better the next day when grape leaves and meat juices share the flavors with each other.

For cooking, you can take any recipe you like above. Twist the lamb through a meat grinder, add onions, herbs, a bunch of mint leaves, season with salt, pepper and add a little rice. Knead the minced meat and sculpt dolminki. Cook, according to the instructions of the classic recipe, pressing with light oppression.

Serve with white sauce, warm tortillas and aromatic herbal tea.

With yogurt sauce

Dolma from a semi-finished product is a very convenient preparation for any celebrations. It is quite possible to make it a few days before the proposed holiday, freeze it in the refrigerator and cook it without defrosting. The taste will not be lost. And the favorite fermented milk product of all mountain peoples - yogurt - will help to emphasize the dish.

Matsoni is a kind of curdled milk, but slightly less acidic. It is thick by itself and it is enough just to salt it, add garlic and herbs to make the taste rich. This white sauce is also low in calories, so eat it without worrying about extra pounds.

Dolma seems like a troublesome dish. But only at first sight. In the Caucasus, it is played by whole families, like dumplings in Russia, and the cooking process turns into an interesting event. Dolma is cooked with joy, young wine is drunk, and then everyone eats it together, enjoying the taste of dolma and communication. Try to cook dolma - you will discover a new hobby and a wonderful companionable dish.