Dolma recipe from grape leaves

Dolma (Dalma, Dulma, Dorma, Tolma, Sarma) is a dish filled with minced meat and rice vegetables or leaves (usually grape), that is, blueberries in grape leaves.



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It is not known who first came up with the idea of wrapping chopped meat in grape leaves, but Turks, Greeks, Armenians, and Azerbaijanis do not like this dish and claim to call it their national dish.



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If you don’t like dolma yet, you probably don’t know how to cook it. Correcting this unfortunate omission will help "Site". Especially for you, we have prepared a detailed recipe for juicy, fragrant, appetizing and delightful dolma.

How to make dolma from grape leaves Ingredients

• 40-50 grape leaves
• 500 ml of meat broth for cooking dolma

Farm ingredients

• 500–600 g of meat (lamb or lamb with pork)
• 4-6 tbsp rice
• 4-5 bulbs
• 50-70g butter
• 50–70 ml of vegetable oil
• 1/4 tsp turmeric
• 1/2 tsp ground curing
• 1/2 tsp ground black pepper
• peppermint
• salt

Sauce ingredients

• 1 cup of natural yogurt
• 4-6 cloves of garlic
• greens cilantro, dill or parsley
• salt

Preparation

1. Start. dolma minced. Put the meat through the grinder. The knives of the meat grinder should be very sharp so that the minced sap in the dolma, not in the meat grinder. Meat for dolma is better to choose fatty, so the dish will be more juicy.
2. But onions through the meat grinder is better not to pass. Cut it in small cubes so that it retains its juice as much as possible.
   
   
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3. Rice is boiled to half-ready.
4. Now the leaves. Grape leaves should be thin, tender. If the leaves are fresh, just rinse them with water. You do not need to fill them with boiling water, as many do. Wrap in this case will be more convenient, only the smell of this will no longer be.
   
   
   
5. If you use salted grape leaves, wash them thoroughly in cold water to wash all the salt, and be careful of salt water, where dolma will be cooked, so as not to oversalt the dish.
6. Heat the butter and vegetable oil in the pan, lay out the onions and roast it over a slow heat until it starts to gold. After that, add turmeric, cumin, pepper, salt and finely sliced greens.
   
   
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7. Stir everything several times so that the greens are soaked in oil. Then add the mince. It is not necessary to fry it for a long time, the meat should barely turn white.
8. Now it's time for pre-boiled rice. Mixed with minced meat, it will begin to secrete starch and bind juices that will stand out from meat, onions and greens.
9. Grape leaves spread on the table smooth side down, and distinct veins up. In the middle of each sheet put a little mince.
   
   
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10. First close the mince, bending the upper edges of the sheet, then wrap
    stuffing the sides of the leaf and finally roll a tight tube like blueberries.
    
    
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11. Put several layers of grape leaves at the bottom of the pan. You can use too large or torn leaves. After that, as tightly as possible lay the roulettes seam down (you can lay out in several layers).
    
    
    
12. When you have laid the whole dolma, cover it with a plate and pour broth so as to completely cover, but not to the brim of the pan. Place the load on top, so that during the boiling, the dolma does not unfold.
    
    
    
13. Put a pan with dolma on the fire, bring to a boil and cook for 1-1.5 hours on a minimum heat.
14. Turn off the fire and remove the load, let the dish brew for about 10 minutes. During this time, the broth will be absorbed into the dolma, and it will become even juicier and tastier.
15. Dolma sauce gives the dish freshness and allows you to best reveal its taste. To make the sauce, squeeze garlic into a glass of yogurt, add crushed greens and mix everything.
16. Put the finished dolma on the dish and pour the remaining broth. Don't forget the sauce. Bon appetit!
    
    
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For dolma it is better to take young fresh grape leaves the size of the palm. The darker the leaves, the older they are. It is preferable to use the leaves of light, white grape varieties.



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