Dolma is a dish that has received a widepopularity in Azerbaijan, Armenia, Turkey, Syria, Algeria, as well as in many other states located on the former territory of the Ottoman Empire. What is Dolma? It is wrapped in grape leaves chopped lamb, beef or pork. The dish contains more quantity of various fragrant seasonings, spices, grasses. Dolma recipe is quite simple, so even an inexperienced cook, can cook this dish.
Dolma from grape leaves
Ingredients:
- 500 gr. lamb
- 50 young grape leaves
- 2 onions
- 1 bunch of cilantro
- 5 tbsp. spoons of rice
- 200 mg. sour cream
- 1 liter of water
- coriander (seeds)
- zira
- salt
How to cook dolma? For this, mutton must be washed, dried, and then chopped into small pieces. Do not grind meat with a blender or pass through a meat grinder, because this will lose all the flavor of this dish. Cilantro and onion chop. Rinse the rice under cold water several times, until the water is completely clear, and then pour it with boiling water for 20 minutes. At the grape leaves cut off the tails, rinse well and dip into boiling water for 3 minutes. Then gently remove the leaves and put them on the dish to cool. With rice, drain the remaining water, add to it meat, onions and greens. In the mortar, combine all the seasonings, and then add to the resulting mass. To stir thoroughly. Then put a little stuffing on the leaves of the grapes for dolma and wrap it in the same way as the cabbage rolls. After that, put the dolma in a cast-iron or just a very thick frying pan and pour water with the sour cream dissolved in it. Top with a ceramic plate, cover and put on fire. Dolma of grape leaves - ready! Bon Appetit!
