Dolma at home. How to make dolma in grape leaves according to a step by step recipe with a photo. Kitchen appliances and tools

Since the days 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.

There is also the possibility that it 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 different techniques cooking, requires certain cooking skills and the ability to harmoniously combine various ingredients in one dish.

Dolma is a dish that consists of grape leaves or vegetables stuffed with minced meat. The filling must include meat and rice. Dolma is considered an integral part of the cuisine of Asia, North Africa, and the Balkan Peninsula.

The exact origin of this dish remains a mystery, but the Turks and Greeks believe that it was they who first came up with this recipe. Today dolma is considered the most prominent representative of the Caucasian cuisine.

How to make grape leaf dolma - delicious recipes

Dolma in grape leaves - classic recipe

Ingredients:

30 grape leaves
300 g lamb
2 onions
150 g rice
dill
pepper

Preparation:

Pass the meat and onions through a meat grinder, salt, pepper and simmer for 50 minutes with 250 ml of water. Boil rice separately, combine with meat and onions. Pour boiling water over the grape leaves for 15 minutes. Put minced meat stuffing with rice in the center of each leaf, roll up like stuffed cabbage rolls. Place in a heavy-bottomed saucepan, cover with water and simmer for 40 minutes. Sprinkle with dill.

Dolma with dried apricots

Ingredients:

500 g lamb meat
3 onions
300 g grape leaves
200 g dried apricots
3 tbsp. tablespoons of vegetable oil
Spices

Preparation:

Soak dried apricots for 30 minutes in hot water. Make minced meat and onions. Salt, divide into portions and wrap in grape leaves scalded with boiling water. Put the resulting tubes from leaves with minced meat tightly to each other in a pan, add oil and spices. Put dried apricots on top and simmer for about 40–45 minutes.

Dolma with meat and dried fruit sauce

A dish that comes from oriental cuisine. Now that grapes are grown in almost every garden plot, dolma is becoming more and more popular. Grape leaves can be harvested for future use before flowering - for this they are salted or frozen.

The slight acidity of the leaves, together with dried barberry berries and a pronounced taste of cumin, gives the meat an unusual taste.

Ingredients:

400 g of beef (cutlet meat!
50 g rice
50 g dried apricots
50 g pitted prunes
8 pickled grape leaves
50 ml water
1 tsp cumin
1 tsp dried barberry
pomegranate seeds
salt, pepper - to taste

Preparation

Peel the meat from the films, cut into pieces. Grind the meat in a blender or chop finely. Peel the onion, cut into large pieces and chop in a blender.
Rinse the rice in several waters and boil until half cooked.
Add onion and boiled rice to the meat, mix.
Pour cumin, pounded between your fingers, dried barberry berries, add salt, pepper (to taste).
Arrange the grape leaves on a cutting board, cut off the tough stems. If salted leaves are used, they must first be soaked in cold water for 30 minutes.
Put the minced meat on the grape leaves.
Fold each sheet into a neat envelope.
Cut prunes and dried apricots, put into cubes in a bowl for cooking rice, add 50 ml of water. You can add a little salt.
Put dolma on the steamer grate, put a container with dried fruits on the second tier. Boil for 40 minutes. Before serving, decorate the dish with pomegranate seeds and steamed dried fruits.

Dolma with veal in white cabbage leaves

Ingredients

400 g veal,
50 g rice
1 head of cabbage white cabbage(small),
50 g fermented baked milk (low fat),
10 g of dill, salt.

Cooking method

Cook rice. Pass the meat through a meat grinder, combine with rice, add a little salt, mix. Dip the head of cabbage in boiling water for 1 minute, then carefully separate the leaves. Put minced meat in the center of each of them, roll up and close the edges. Place the dolma in one row in the basket of the steamer. Cook for 15–20 minutes. Sprinkle the dish with chopped herbs.

Vegan Dolma

You will need:

2 large potatoes;
1 bunch of green onions;
2 carrots;
2 heads of onions;
24 pickled grape leaves;
2 sprigs of fresh mint;
1/2 lemon;
3 tbsp. tablespoons of olive oil;
salt to taste.

Cooking method:

Peel and boil the potatoes until tender. Rinse the grape leaves and put in hot water for 5 minutes, then dry. Peel and chop the onions and carrots. Cut the green onions into thin rings, disassemble the mint into leaves and chop. Remove the zest from the lemon with a grater, squeeze the juice from the pulp.

Heat 2 tbsp in a skillet. tablespoons of olive oil, fry the onions and carrots. Add green onions and mint, stir and remove immediately from heat. Mash the potatoes in mashed potatoes, add the remaining oil, salt, pepper. Combine fried vegetables and herbs with mashed potatoes. Add lemon juice, salt.

Put 4 grape leaves in a low saucepan so that the bottom is completely covered. Place the remaining leaves on a cutting board, shiny side up. Distribute the prepared filling between them.

Roll up the leaves with an envelope and place tightly in a saucepan. Add 1 cup boiling water, sprinkle with lemon zest. Press down with a lid slightly smaller than the diameter of the pan, or with a plate and simmer over low heat for 10-15 minutes.

How to cook dolma in Georgian

To prepare the Georgian version of dolma, you need to take:

60 grape leaves;
500 g minced pork and beef;
120 g of rice;
Red pepper;
coriander;
salt;
garlic;
2 onions.

Preparation

Rinse the leaves thoroughly, place in boiling water and cook for 3 minutes. Then add ice water.

For the filling, you need to mix the minced meat, rice, pre-cooked until half cooked. Then add chopped onion, garlic and spices. Stir to get the most homogeneous mass.

Wrap a little filling in the leaves. Place the rolls in a saucepan, cover with a plate and press down with a load.

Add boiling water and cook over low heat for 40 minutes.

Turkish dolma with beef

Composition:

Ground beef- 0.4 kg;
fat tail or lard- 100 g;
rice groats - 0.22 kg;
ground red pepper (hot) - 5 g;
ground coriander - 5 g;
onion- 0.2 kg;
garlic - 4 cloves;
tomatoes - 0.2 kg;
salt to taste;
grape leaves - how much will it take.

Recipe:

Peel the onion, cut into small pieces and mix with the minced meat.
Scroll through a meat grinder or grind a fat tail or lard with a blender, put in a bowl with minced meat, mix.
Add spices and salt to the minced meat, stir.
Crush the garlic and add to the minced meat.
Pour boiling water over the tomatoes, peel, cut into small cubes and combine with minced meat, stir gently.
Wash and steam the grape leaves, remove the petioles.
Stuff the leaves with prepared minced meat.
Place a layer of grape leaves on the bottom of the pot. Fill a saucepan with dolma. Pour in a glass of water. Place a plate on top.
Simmer dolma covered over low heat for an hour. If the water evaporates earlier, you can add it.

Dolma with beef is served with the same sauce as the traditional one, made from lamb, that is, with unsweetened yogurt.

Dolma from eggplant

Ingredients:

400 g minced meat (lamb + beef);
1-2 onions;
a glass of rice, already boiled (but not boiled);
pieces of 8-9 medium-sized eggplants;
ground black pepper;
salt;
dry spices;
greens.

Preparation:

We prepare the filling in the same way as in the recipes above. Boil the eggplants in salted water for 5–8 minutes and give the leaves to drip into the water. Now lightly fry the eggplants evenly on all sides - it will be tastier this way. We make an incision on each eggplant and stuff with minced rice and meat. Put the stuffed eggplants in a large large frying pan, fill with water half the height, cover and place in the oven for 30-40 minutes.

Dolma will be even tastier if you add crushed wheat to the filling along with rice, as is done in Crete. Then, the dish will acquire a special, unique Cretan taste.

If you want the dish to turn out bright and colorful, add a few vegetables stuffed with the same filling to the dolma: tomatoes, eggplants, potatoes, zucchini. They will pick up the aroma from the grape leaves, which will make them especially tasty. Such stuffed vegetables you can offer your children, I am sure that they will eat them with great pleasure.

Dolma can be either a main course or a snack. If you are making dolmadakia for a snack, try to keep them very small. In this form, they look more beautiful on the table and turn out to be very piquant in taste. If the grape leaves are very large, cut them in two.

If you are using salted grape leaves, rinse them especially thoroughly in cold water, and carefully salt the water where the dolma will be boiled so as not to oversalt the dish.

Dolma is a delicious hot snack. Its main components are chopped meat and grape leaves. Representatives different nations to this day, they argue about who invented the excellent dish. After all, the dolma recipe can be found in Azerbaijani, Armenian and Uzbek cuisine.

What is dolma?

This is one of those dishes that even a beginner can cook. Dolma was "born" in the East. This explains the original combination of ingredients in the recipe. The grape leaf is durable, which allows it to withstand without problems high fever... The sourness inherent in the leaf improves the taste of the meat. Rice absorbs excess liquid. Many of you have already noticed that dolma is very similar to our cabbage rolls.

Turkish chefs prepare dolma as meat, serving it hot, and lean, which is eaten cold. Armenians believe that the dish should have a delicate taste, so they add a minimum of hot spices to it. In Georgia, housewives think differently and generously put paprika in dolma.

Dolma leaves

What is dolma without grape leaves? Greens are a key ingredient in a dish. For harvesting for the winter, leaves of red grape varieties are less often taken, more often white varieties. They should be young and as even as possible.

Storage

In order to enjoy fresh leaves in dolma even in winter, they should be properly stored. We twist them 10 pieces into rolls and place each of them in a glass jar. Cover with a lid and sterilize in the oven for 30 minutes. We roll up the cans and put them in storage in a dark place.

Pickled leaves

For pickling, only whole ones should be selected. Rinse the herbs under running water and put them in a saucepan. Fill with water and bring to a boil.

Put the cooled leaves on top of each other and roll them up in tubes. We fill the jars with green rolls rather tightly.

To prepare the marinade, you need 1.5 liters of water and 2 tablespoons of table salt. Put salt and a few peas of allspice into boiling water. We carefully fill the jars with leaves with the obtained brine, filling all the voids with them. We leave the leaves overnight.

In the morning, close the pickled greens with plastic lids and put the jars in the refrigerator. You can also roll up the jars while the brine is hot.

Leaf preservation

Canned green grapes will keep everything beneficial features... To prepare it, you must perform the following steps:

Wash the selected young sheets under running water. Roll them up with a straw - 15-20 pieces each. Secure the rolls with thread.
Place them in a slotted spoon and first immerse them in boiled water for a few seconds, then in cold water.
Take half-liter glass jars and place the green straws tightly in them. Fill with cold brine. To prepare brine for 1 liter of water, you need to take 40 g of salt.
Leave the leaves prepared in this way for 3 days.
After the indicated time, add 1 tsp to each jar. apple cider vinegar 9%. If necessary, add brine to the containers.
We sterilize the jars in the oven for 20 minutes. Then we roll them up.

Salting leaves

Not every housewife knows how to pickle grape leaves for dolma. There are many recipes, consider one of the simplest.

Prepare a 10% salt solution. For 100 g of salt, take 900 ml of water. Pour the previously washed leaves with the resulting solution. For salting, it is convenient to use half-liter containers. Store greens in a cool place. Before cooking dolma, it should be soaked in water for 1-2 hours.

Freezer storage

Before freezing grape leaves, they must be thoroughly rinsed and dried. Then arrange the greens in small stacks and roll them up. Place in a regular plastic bag and then in the freezer. Leaves become brittle when exposed to low temperatures. Therefore, they should be defrosting very carefully, lowering in cold water... Thawed greens must be placed in hot water for a while.

Dolma recipe in grape leaves

To prepare the dish, you will need the following products:

minced meat - 1 kg;
grape leaves - 300 g;
onions - 2 pcs.;
white rice - 100 g;
chicken egg - 1 pc .;
tomatoes - 3 pcs.;
carrots - 1 pc.;
meat broth;
greens;
salt and pepper to taste.

Cooking step by step

Use a step-by-step recipe - and you will immediately understand what dolma is.

Boil rice. Add minced meat to it. Stir and sprinkle with finely chopped dill and parsley. Add chopped onions, salt, pepper, one egg. Mix the resulting dolma filling well.
Blanch the grape leaves in boiling water for several minutes. We spread the meat filling on each sheet. We bend the edges towards the center, and then fold the workpiece. We put dolma in a saucepan.
Cooking the sauce. Chop the onion and grate the carrots on a coarse grater. Chop the tomatoes finely. Fry all vegetables for a few minutes in a pan with the addition of not a large number oils. Take ½ cup of broth and pour into the mixture. Stir and bring the roast to a boil. Add suneli hops.
Fill dolma with cooked fry. Cover with a lid and set on low heat for 40 minutes. An oriental dish - dolma in grape leaves, the recipe for which we reviewed with you - is ready! Bon Appetit!

Azerbaijani dolma recipe in a slow cooker

With the help of a multicooker, you can cook dolma not only tasty, but also quite quickly. For the dish you need the following ingredients:

ground beef - 700 g;
long parboiled rice - ½ multi-glass;
grape leaves (fresh, dried or canned);
fat sour cream - 1 multi-glass;
greens;
salt;
pepper.

Cooking process in stages

If fresh grape leaves are used for the dish, then they should be made as soft as possible. Pour boiling water over and leave for 30 minutes.
Rinse the rice and stir in the minced meat. Season the meat filling with pepper and salt. Add a little water to it to keep it dry.
Carefully cut off the base of the leaves with a knife. Then put a portion in each sheet. meat filling... Roll them up into an envelope and place them in the multicooker bowl. Season with salt and water.
Cook the dolma in the "Sauté" mode. The cooking time will be about 1.5 hours.
What is dolma without sauce? Don't forget this important component. Combine sour cream and finely chopped herbs. Serve the dish with the resulting sauce.

In Georgian

To prepare Georgian dolma (a dish that is very popular) you will need:

mixed mince (pork and lamb) - 0.5 kg;
pickled grape leaves - 300 g;
head white onion- 1 PC.;
cilantro;
garlic;
salt;
black and red peppers.

We cut off a twig from each grape leaf. Soak the herbs in water for a while so that it gives off excess salt and sourness. Finely chop the onion, garlic and cilantro. We mix the prepared ingredients with minced meat. Stir the filling and add salt and pepper to taste.

Put the minced meat on the top of the sheet. We wrap the filling with an envelope or roll it into a tube. Put dolma in a saucepan, fill it with sauce and simmer until tender.

In armenian

To make Armenian dolma, you need the following ingredients:

veal - 0.5 kg;
round rice - ½ cup;
onions - 2 pcs.;
tomato paste - 3 tbsp. l .;
grape leaves;
salt pepper;
basil, parsley, cilantro.

For this recipe, you should use fatty meats. If the veal is lean, then it is recommended to add fatty pork to it.

Remove the tendons from the meat and mince it with a meat grinder.
Rinse the rice several times and cook until half cooked.
Chop the onion.
Combine minced meat, rice and onion.
Add to the meat mixture tomato paste, spices and chopped herbs.
Knead the minced meat with your hands until smooth.
Put the filling on the leaves of the grapes, forming tight envelopes.
Take a heavy-bottomed saucepan. Place dolma tightly in it.
Fill the blanks with water and simmer for an hour over low heat.
Serve hot with garlic sauce. Bon Appetit!

Features of cooking delicious dolma

The eastern "relative" of our cabbage rolls, dolma, is minced meat wrapped in grape leaves. To enjoy delicious dolma, check out the features of its preparation:

The taste of the dish will be exquisite, delicate and juicy if you choose young grape leaves for its preparation. According to experts, the leaves of light grape varieties harvested in spring are considered the best.
In the absence of fresh leaves, you can use salted ones.
For minced meat, it is better to choose young lamb. It should be scrolled in a meat grinder or finely chopped with a knife. Meanwhile, the use of any kind of minced meat is allowed. Dolma made from beef, pork and poultry is also very tasty.
If the minced meat is very dry, then you can add a few tablespoons of warm water to it.
Some recipes include adding cereals to the minced meat. Many housewives recommend using coarse rice. But it can remain firm even after long extinguishing. To prevent this from happening, boil it until half cooked before adding to the minced meat.
You can also add vegetables to the filling. Then the dish will turn out not only more juicy, but also as healthy as possible.
Spices give dolma the desired flavor. However, when adding spices, you need to know when to stop.
If you have a few extra sheets left, "spread" them in a saucepan on top of the dolma.
The dish is best served in a deep plate, sprinkled with meat broth. Dolma is also traditionally served with a sauce based on sour cream or other fermented milk product.

Many peoples are still hotly debating who came up with the idea of stuffing grape leaves, cabbage and vegetables such as peppers, tomatoes, eggplant. 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:

Fry chopped in melted butter for 3 minutes over low heat.
Pour in small portions of cream and bring them to the state of "first bubbles". Turn off the stove.
Chop the herbs finely and mix with the cream.
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 mince - 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 products such 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 a regular 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, reduce 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.

The finished 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 prepared 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 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 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 the national cuisine.

The Azerbaijani way of making dolma from grape leaves differs in that for the filling it is more traditional to use salted fish (stellate sturgeon, sturgeon, etc.) rather 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. Season Azerbaijani dolma 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 a snack 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, in terms of complexity, dolma is significantly inferior to the usual stuffed cabbage - preparation cabbage leaves much more laborious work than simply soaking grape leaves in water.

Wrap pork, lamb, beef, fish, chickpeas, bulgur and more in grape leaves.

Dolma is a classic oriental dish. Their versions of envelopes made of grape leaves are not only in different countries, but also many housewives. We have collected interesting options for lovers of meat, fish and even lean dishes.

One of the main ingredients in dolma is grape leaves. If you are using fresh, go for young ones. First, pour boiling water over them for 10-15 minutes. Soak pickled or salted water for 50-60 minutes in water, change it a couple of times during this time. And be sure to remove the petioles. Do not discard torn leaves; place them on the bottom of the pot and on top of the blanks.

Serve dolma with sauces. One of the classic options is yogurt with garlic and herbs like cilantro and parsley. Also, the dish goes well with sauces based on yogurt and kefir, or just with.

greekgoesketo.com

Ingredients

1 onion;
1 stalk of celery
7-8 sprigs of dill;
7-8 sprigs of parsley;
3-5 mint leaves;
3-5 basil leaves;
100 g of rice;
600 g ground beef;
salt and pepper to taste;
coriander to taste;
40-50 grape leaves;
800 ml or more (water can be used).

Preparation

Chop the onion, celery and herbs.

Rinse the rice and pour boiling water over for 25-30 minutes, then discard in a colander.

Heat oil in a skillet over medium heat. Fry the onion and celery for 2-3 minutes. Throw in the cereal and cook for another minute or two. Cool slightly.

Mix the minced meat with rice, onion and celery. Add herbs, salt, pepper and coriander. Stir.

Form a dolma: put some meat filling on the grape leaves and fold into envelopes. Place the blanks in a saucepan with a few leaves at the bottom, cover the top with the rest. Pour in broth to cover the dolma completely. Press down with a plate to prevent the envelopes from opening. Cook over low heat for 80–85 minutes.

balance.bistromd.com

Ingredients

100 g of rice;
3 onions;
100 g fat tail fat;
1 bunch of greens (cilantro, parsley and dill);
700 g minced lamb;
2 teaspoons of salt
½ teaspoon ground black pepper;
½ teaspoon ground red pepper;
1 teaspoon dry mint
½ teaspoon of suneli hops;
1 300 ml or more water;
220-250 g of grape leaves.

Preparation

Boil the rice for 5–6 minutes, discard in a colander and rinse under running water. Chop the onion and fat finely. Chop the greens.

Add rice, onion, fat, herbs, salt, both types of pepper, mint and suneli hops to the minced meat. Gradually pour in 300 ml of water and mix well.

Form a dolma: put a little meat filling on the grape leaves and fold into envelopes. Put a few grape leaves on the bottom of the pan, on top - blanks and again leaves. Pour the rest of the water over to cover the dolma completely and press down with a plate. Simmer over medium heat for about an hour or a little longer.

Let it brew under the lid for 10-15 minutes before serving.

jocooks.com

Ingredients

100 g of rice;
2 onions;
2-3 carrots;
1 bell pepper;
3-5 tablespoons of vegetable oil;
2 tablespoons of tomato paste;
500 g minced pork and beef;
600-700 ml of water;
salt and pepper to taste;
1 teaspoon dried garlic
2-3 teaspoons of paprika;
30-40 grape leaves.

Preparation

Pour boiling water over the rice and leave for 20-25 minutes. Then fold in a colander and rinse.

Chop the onions, carrots and bell peppers.

Heat oil in a skillet over medium heat. For a couple of minutes, fry the onions, add the carrots and cook for 5-7 minutes, and then another 2-3 minutes with bell pepper... Add tomato paste and simmer for a minute or two.

Mix half of the frying with the minced meat and rice. Season with salt and pepper, add half the garlic and paprika.

Add 500 ml of water, salt, pepper, remaining garlic and paprika to the remaining frying. Stir, boil and remove from heat.

Form a dolma: put a little meat filling on the grape leaves and fold into envelopes. Put a few spoons of frying on the bottom of the pan, and on top - blanks, pour the remaining sauce and water. Press down with a plate. Cook over low heat for 35–45 minutes.

dianekochilas.com

Ingredients

70-80 g of rice;
1 tomato;
2 onions;
4-5 cloves of garlic;
1 bunch of greens (cilantro, dill, parsley);
800 g minced pork and beef;
salt and pepper to taste;
250 g plain yogurt;
100 g tomato sauce;
500 ml of any broth;
50-60 grape leaves;
1-2 apples.

Preparation

Boil the rice until half cooked in about 10 minutes. Cool it down.

Pour boiling water over the tomato and peel it, then chop it together with onion, garlic and herbs. Mix with minced meat and rice. Season with salt and pepper.

Yogurt combine with tomato sauce and broth. Salt.

Form a dolma: put some meat filling on the grape leaves and fold into envelopes. Transfer to a saucepan with a few grape leaves on the bottom. Place thin apple slices between the pieces. Pour over the yogurt sauce and press down with a plate on top.

Bring to a boil and cook over low heat for an hour and a half.

talesofakitchen.com

Ingredients

100 g of rice;
2 tomatoes;
1 onion;
1 carrot;
30 g walnuts;
1 clove of garlic;
3-4 sprigs of parsley;
3-4 sprigs of dill;
1 lemon;
2-3 tablespoons of vegetable oil;
200 g minced chicken;
salt and pepper to taste;
600-700 ml or more water;
1 egg;
30-40 grape leaves.

Preparation

Fill the rice with boiling water for 10-15 minutes, then rinse and cool.

Pour boiling water over the tomatoes, peel and cut into small cubes. Chop the onions, carrots, nuts and garlic. Chop the greens. Squeeze the juice from half of the lemon, cut the second into thin slices.

Heat oil in a skillet over medium heat. Fry the minced meat for 5-6 minutes. Add onions, carrots and garlic with lemon juice and cook as much. Salt, pepper, add cereals. Pour in 100 ml of water and simmer until it evaporates, stirring occasionally.

Cool chicken and rice slightly. Add tomatoes, herbs, egg and nuts. Stir.

Form a dolma: put a little of the resulting filling on the grape leaves and roll up in envelopes. Place them in a saucepan lined with grape leaves. Arrange the lemon slices on top. Fill with water to cover the dolma completely. Cook over low heat for 45-50 minutes.

americangarden.us

Ingredients

½ lemon;
3-4 cloves of garlic;
700-800 g of minced fish;
salt and pepper to taste;
1 pinch of tarragon;
1 tablespoon pomegranate sauce
2-3 tablespoons of pomegranate seeds;
250 g grape leaves;
3-5 tablespoons of vegetable oil;
500-700 ml or more hot water;
1 tablespoon lemon juice is optional.

Preparation

Cut the lemon into thin slices. Chop the garlic.

First mix the minced fish with salt, pepper, tarragon, pomegranate sauce, and then with the pomegranate seeds.

Form a dolma by spreading some fish filling on the grape leaves and folding into envelopes. Place in a saucepan, top and bottom, add a few grape leaves, garlic and lemon. Add oil and fill with water to completely cover the pieces. Press down with a plate. Cook over medium heat for 7-10 minutes or a little longer.

Serve with lemon juice.

foodnetwork.com

Ingredients

1 onion;
1 large bunch of dill and parsley
½ lemon;
150-200 g of rice;
salt and pepper to taste;
1 teaspoon dried mint
thyme - to taste;
600-800 ml or more water;
100-120 ml of vegetable oil;
150-200 g of grape leaves.

Preparation

Chop the onion and herbs. Squeeze the juice out of the lemon.

In a skillet, combine the rice with herbs, salt, pepper, mint and thyme. Pour 100 ml of boiling water and add 2 tablespoons of oil. Simmer for 10-12 minutes over low heat. Remove from heat, add lemon juice and cool slightly.

Wrap the filling in grape leaves.

Put a few leaves on the bottom of the pan, and dolma on them. Drizzle with the remaining oil and warm water so that the dish is almost completely covered. Press down on top with a plate and cook for 30 minutes over low heat.

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Ingredients

200 g chickpeas;
1 onion;
2 cloves of garlic;
1 bunch of greens (dill, cilantro and mint);
3 tablespoons of rice;
salt and pepper to taste;
1 pinch of turmeric
100-150 ml of vegetable oil;
200 g of grape leaves;
500-700 ml or more water.

Preparation

Soak the chickpeas in warm water for 12 hours. Throw in a colander and then twist twice in a meat grinder.

Dolma is a dish of the Transcaucasian and Middle Eastern cuisine, which is similar in type to stuffed cabbage rolls. It is prepared from minced meat - a mixture of meat and rice, wrapped in leaves, usually grape leaves. Often leaves for dolma are salted, pickled or frozen for the winter. Today we will prepare dolma from purchased pickled grape leaves. The dish turns out to be very tasty, with a slight sourness.

To make dolma from pickled grape leaves, take the foods listed. I have minced meat - from beef neck, it was prepared in my presence in a butcher's shop.

I have pickled leaves - with a lot of acid, they need to be taken out of the jar, divided, put in a deep bowl and filled with water. After 30 minutes, change the water so that the acid disappears a little.

At this time, rinse the rice, pour in some water and boil it until half cooked. Chop a large onion, fry on vegetable oil... Cool the onion and rice.

In a convenient deep bowl, combine the ground beef, onion, rice and chopped herbs. Season with salt and pepper, add cumin, mix well the minced meat until smooth.

Throw the pickled grape leaves in a colander to drain the excess water. Lay the sheet out on a comfortable surface with the glossy side down. Put some minced meat on the sheet.

First, the top edges of the grape leaf are wrapped.

Then we wrap the minced meat with the side edges of the sheet.

Do the same with the remaining grape leaves and minced meat. Line the bottom of a saucepan or cauldron with several defective grape leaves, put dolma on them.

From this number of products, I got 25 medium pieces.

Cover the dolma with a saucer, add water (or broth previously cooked on beef ribs) so that it covers the dolma well. Cook over low heat for 45-50 minutes. While cooking, try the water in which the dolma is boiled - it may need to be salted to taste. Remove the ready-made dolma from the heat and let it brew for about 10 minutes. During this time, half of the broth will be absorbed into the dolma, it will become even tastier.