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. 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.
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. 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.

Dolma is a spicy dish; there are many recipes in cooking. The product has become famous for its unforgettable taste. It is known that dolma belongs to the Caucasian cuisine. Many peoples do not agree with this statement, there is an explanation for this. To please the household, consider the recipes for making dolma below.

Dolma using classical technology

• onions - 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.
• fresh assorted 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.

Cooking 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. Chop the tomatoes next. Combine the components, stir until smooth.
2. Next, peel 1 onion and chop finely, rinse the herbs and chop. Add these ingredients to the resulting minced meat, stir in spices and rice. Bring the composition to homogeneity. Fragrant minced meat is ready.

Preparation of grape leaves

1. Rinse fresh leaves with lukewarm water. Fill the bowl with liquid. Leave the herbs to soak for half an hour.
2. Then take out the leaves and transfer them to a deep container, pour in boiling water. Wait 4-6 minutes, discard the product in a colander.

Shaping the dolma

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

Dolma dressing

1. Remove the husk from the onion and chop. Then grate the carrots on a fine grater. Place the ingredients in a saucepan, pour in the oil, add spices to taste.
2. Heat the mixture a little, transfer to the pan. Fry the dressing until transparent, and do not forget to stir.

Making the sauce

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

Dolma cooking

1. Fold the rolls tightly into a saucepan, pour in the liquid tomato sauce, add a little water if necessary. Cover with leftover grape leaves.
2. Cover the pot with a lid with a steam escape valve. Send dolma to the stove, turn on low heat. Cook the dish for about an hour.
3. After the set time, place the dressing in a saucepan on top of the leaves. Remove the container from the stove, wrap it in a warm towel, with the lid 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, lavash or black bread with dolma.

Dolma in Armenian in grape leaves

• minced pork and beef - 1 kg.
• not parboiled rice - 110 gr.
• onions - 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 fresh minced meat in a deep suitable bowl, sprinkle with raw rice, spices, pour in broth. Stir the ingredients thoroughly, wait 35-40 minutes.
2. Remove the pickled leaves from the jar, discard them in a colander, then dry. Next, start cooking dolma, lay out the prepared grape leaves.
3. Place about 25-30 grams in the center of each instance. meat filling. Wrap the product, send the finished rolls in a ceramic container of a suitable size.
4. It is important that each piece fits snugly against each other. Pour in enough water so that the liquid covers the rolls.
5. Send the pot to the stove, set the heat to minimum. 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.
• onions - 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 chop the lamb, peel the onions, then chop. Pass the ingredients through a meat grinder. Stir in rice grits and fresh chopped herbs, pour in lukewarm water.
2. Take out the canned grape leaves, rinse with running water, dry them. Spread the specimens on a plane, fill them with a homogeneous mass of meat.
3. Place a heat-resistant plate at the bottom of the pot. Lay the rolls on top of it in dense layers. Then 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.
• fresh assorted herbs - 65 gr.
• pickled grape leaves - 55-65 pcs.
• not parboiled rice - 220 gr.
• carrots - 1 pc.
• onions - 2 pcs.
• fresh tomatoes - 2 pcs.

1. Pour the rice grits into a saucepan with water, rinse the composition. Pour in new liquid and send the container to the stove. Cook until half cooked. Next, fold the rice onto a sieve, allow excess water to drain.
2. Rinse the mushrooms thoroughly, dry and chop finely. Then send the product to the hot oil pan. Also, finely chopped onions and grated carrots should be added to the container. Fry food until golden brown.
3. Rinse the tomatoes and cut into small cubes. Add the tomatoes to the bowl, stir in the rice grits, chopped herbs, chicken egg and frying. Add a variety of seasonings to taste. Mix the ingredients thoroughly until smooth.
4. You can also find canned grape leaves on supermarket shelves. Remove the product from the jar, rinse under the tap. Use scissors to trim the twigs on the leaves if necessary.
5. Spread the marinated product on a suitable surface, place the prepared vegetable mixture in the center of the leaves. Roll the dolma into rolls. Place in a saucepan in a thick layer.
6. Pour in boiling water so that the liquid completely covers the dish. Send the container to the burner with a minimum power, simmer the product for 40-50 minutes. As soon as the composition boils, add salt and pepper to it.
7. Serve hot when the time has passed. Remember to take dolma out of the pot with care. The dish is served with tomato sauce or homemade sour cream. If you wish, you can serve fresh pita bread.

It's not hard to create a unique grape leaf dish if you follow the practical tips for making dolma. Try all of the above recipes and find the perfect one for you. Vary the amount of spices to your taste, combine meats.

Video: Turkish dolma recipe

When you come up with dishes for a summer festive feast, you are probably wondering what hot dish to serve to your guests. They are already difficult to surprise, and in hot weather, when there is no appetite, it seems like an insoluble task. Cook dolma, everyone will like this dish. More than one country can be called the homeland of dolma. The name of the dish comes from the word "fill", that is, it is a dish made from stuffed vegetables or leaves. Dolma is adored in the countries of the Caucasus, Georgia, Central Asia, and also in Greece and Turkey. Gourmets of each country have their own recipe for making dolma. The dolma festival is held annually in Armenia, they like meat and vegetable dolma. But in Iran, fruits are put into minced meat.
Let's cook meat dolma with raisins from fresh grape leaves. It will take you about an hour to cook it; in terms of calorie content, this dish will amount to 100 grams - 210 kcal.
To prepare dolma in grape leaves, we need young and fresh grape leaves of light grape varieties, Isabella grapes. It is better not to use black grape leaves for dolma.

Taste Info Second courses of meat

Ingredients for making dolma from fresh grape leaves:

• meat (lamb, beef) - 500 grams,
• grape leaves,
• garlic - 3-4 cloves,
• onions - 3-4 pcs.
• carrots - 1 pc.
• raisins - 2 tbsp. l.
• round rice - 4 tbsp. l.
• salt - 1.5-2 tbsp. l.
• pepper to taste
• spices for pilaf,
• parsley, cilantro,
• chili to taste
• oil for frying.

How to cook dolma in grape leaves

For dolma, take young, medium-sized fresh grape leaves, because if you take large leaves, they will be harsh in the finished dish. In general, the younger the leaves, the better, and choose the size of the leaves no larger than your palm.
Wash the leaves well, then put them in a bowl and scald them with boiling water.


Usually dolma is made from lamb, today I have the meat of a young goat, in principle it is the same thing. Chop the meat and roll it through a meat grinder. We will make minced meat according to the principle of stuffed cabbage, just do not put a lot of rice, this can ruin the dolma.


Chop the garlic, add it to the minced meat. Add spices, salt, ground black pepper, and also throw in the raisins, it will fit well into this dish.


Add the parsley and cilantro, or chili if desired.


For dolma, it is good to take round rice, it will bind minced meat well. Boil it until half cooked.

Finely chop the onion and grate the carrots. Fry vegetables in a skillet.


When the onions and carrots acquire a light golden hue, turn off the heat and immediately put the minced meat in the pan and stir thoroughly. The minced meat will melt a little and let the juice out.


Transfer the minced meat and rice to a bowl, stir and taste with salt, add salt if necessary.


Spread the leaves on a work surface, cut off the branches.


Put some minced meat on a sheet and start rolling the dolma.


The main thing is to carefully twist the dolma so that the minced meat does not come out during the cooking process.

Teaser network

You have to work hard, but it's worth it, the dolma will turn out delicious and beautiful.


Place your dolma blanks in a deep container that can be placed in the oven. Dolma can also be cooked on the stove in a saucepan.


Pour broth or tomato juice into a container with dolma. Put a flat plate on top of the dolma, and then put a load on it (a can of water), this is an option for the stove so that the dolma does not open up during cooking. If dolma is cooked in the oven, no load is needed, just cover with a lid. Simmer dolma in a preheated oven at 160-180 degrees.


Dolma with grape leaves and minced meat is ready in 30-40 minutes, but you can't eat it right away, let it brew for 40 minutes.


Serve dolma with sour cream, you can add chopped herbs to it.


If you have not used all the minced meat, then you can cook soup from it, just boil the broth, add the potatoes, and then the remaining minced meat.


It's time to invite everyone to taste delicious dolma with minced lamb and raisins.

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: recipes

How to cook dolma in grape leaves according to a step by step recipe! Here you will learn all the intricacies 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 are still disputes 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

Dolma recipe ingredients:

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, add a little vegetable oil and butter to 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 preparation. Pay attention to how to correctly and quickly make "envelopes" from grape leaves.