Dolma in grape leaves. Dolma from fresh grape leaves

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

Dolma according to classical technology

onion - 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.
assorted fresh 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.

Meat filling preparation

Take a piece of meat, rinse it under the tap and chop it into small pieces. Pass the product through a meat grinder. Next chop the tomatoes. Combine the ingredients, stir until smooth.
Next, peel 1 onion and chop finely, rinse the greens and chop. Add these ingredients to the minced meat, mix in the spices and rice. Bring the composition to homogeneity. Fragrant stuffing is ready.

Preparation of grape leaves

Rinse fresh leaves with lukewarm water. Take liquid into a bowl. Leave the greens to soak for half an hour.
Then take out the leaves and put them in a deep container, pour in boiling water. Wait 4-6 minutes, drain the product in a colander.

Giving dolma the correct shape

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

Filling for dolma

Remove the skin from the onion, chop. Next, grate the carrots on a fine grater. Put the ingredients in a saucepan, pour in the oil, add spices to taste.
Warm the mixture a little, transfer to the pan. Fry the dressing until transparent, do not forget to stir.

sauce preparation

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

Cooking dolma

Fold the rolls tightly in a saucepan, pour in the liquid tomato sauce, add a little water if necessary. Cover with the rest of the vine leaves.
Cover the pot with a lid with a valve to release steam. Send the dolma to the stove, turn on the minimum fire. Boil the dish for about an hour.
After the specified time, put the dressing in the pan on top of the leaves. Remove the container from the stove, wrap it in a warm towel, while the lid should be closed. Insist half an hour.

Serving to the table

After insisting, put the rolls in portions on plates, add to them the sauce in which the dolma was cooked.
To please the household with a unique dish, it is recommended to serve sour cream, pita bread or black bread with dolma.

Dolma in Armenian in grape leaves

minced pork and beef - 1 kg.
rice not steamed - 110 gr.
onion - 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.

Place fresh minced meat in a deep suitable bowl, sprinkle raw rice, spices on it, pour in the broth. Stir the ingredients thoroughly, wait 35-40 minutes.
Remove the pickled leaves from the jar, put them in a colander, then dry them. Next, proceed to the preparation of dolma, lay out the prepared grape leaves.
Place in the center of each copy about 25-30 gr. meat filling. Wrap the product, send the finished rolls to a ceramic container of a suitable size.
It is important that each copy fits snugly against each other. Pour in enough water so that the liquid covers the rolls.
Send the pan to the stove, set the minimum fire. 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.
onion - 2 pcs.
mint - 12 gr.
cilantro - 20 gr.
grape leaves - 90 pcs.
table salt - 15 gr.
ground pepper - 6 gr.
filtered water - 100 ml.

Rinse and cut the lamb, peel the onion, then chop. Pass the ingredients through a meat grinder. Stir in rice groats and fresh chopped herbs, pour in slightly warm water.
Take out the canned grape leaves, rinse under running water, dry them. Lay the specimens on a plane, fill them with a homogeneous meat mass.
Place a heat-resistant plate on the bottom of the pot. Lay the rolls on top of it in dense layers. After that, cover the dolma with the same plate.
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.
assorted fresh herbs - 65 gr.
pickled grape leaves - 55-65 pcs.
not steamed rice - 220 gr.
carrots - 1 pc.
onion - 2 pcs.
fresh tomatoes - 2 pcs.

Pour rice cereal into a pot of water, rinse the composition. Pour in a new liquid, send the container to the stove. Cook until half cooked. Next, put the rice on a sieve, let the excess water drain.
Rinse the mushrooms thoroughly, dry them and chop finely. Then send the product to a frying pan with hot oil. Also, finely chopped onions and grated carrots should be added to the container. Fry food until golden brown.
Wash the tomatoes and cut into small cubes. Add tomatoes to the common container, add rice grits, chopped greens, chicken egg and frying to them. Add various seasonings to taste. Thoroughly mix the ingredients until smooth.
You can also buy canned grape leaves on supermarket shelves. Remove the product from the jar, rinse under the tap. If necessary, trim the twigs on the leaves with scissors.
Lay out the pickled product on a suitable plane, place the cooked vegetable mixture in the center of the leaves. Wrap the dolma in rolls. Pour into a saucepan in a thick layer.
Pour boiling water in such a way that the liquid covers the dish completely. Send the container to the burner with a minimum power, simmer the product for 40-50 minutes. As soon as the composition boils, it is necessary to add salt and pepper to it.
After the time has elapsed, serve the dish hot. Remember that dolma should be taken out of the pan with care. The dish is served with tomato sauce or homemade sour cream. You can serve fresh lavash if you wish.

It is easy to create a unique dish from grape leaves if you follow the practical tips for cooking dolma. Try all of the above recipes and find the perfect one for you. Vary the amount of spices to your taste, combine varieties of meat.

Video: Turkish dolma recipe

How to cook dolma at home? This question is asked by those who love culinary delicacies. The dish is of oriental origin. The word "dolma" came to us from the Turkic languages. Its direct meaning is "to fill". In Armenian, grapes are “tol”. Literal translation: "filling the leaves of the vine."

The principle of preparing dolma is to stuff minced meat (mainly lamb) with grape leaves or leaves of other edible crops. Dolma recipes are available from Asian and Caucasian peoples. Greece also has its own recipe for this dish. Russia has its own dolma - our favorite cabbage rolls. You can cook a dish in both Azerbaijani and Armenian. Consider the preparation of real dolma.

This recipe has 3 ingredients.

Regardless of what kind of dolma we will cook, you need to follow 3 steps:

Shell preparation.
Filling preparation.
Sauce.

Any leaves will do, from sorrel to cabbage. However, classic dolma is made from fresh grape leaves, although pickled and frozen ones are also used. The filling is made from lamb, adding cereals or vegetables. There is a lean variety of Armenian dolma and fish dolma.

After cooking the dish itself with broth, a sauce with spices is made. A special chic is a chilled treat with salted yogurt. Cooking oriental food is a whole art. The secret is that the bottom of the pan is laid out with a layer of leaves, then the dolmushki are tightly laid, again a layer of leaves on top; they press it with a plate so that the dish does not float, but remains in the broth and steamed better; pour water and cook. Cooking dolma at home is easy. Next, we give a recipe on how to cook dolma from grape leaves.

Dolma recipe

This dish is a decoration of any table, a delicacy that will satisfy the most refined taste.

For real dolma, you will need the following products:

fresh lamb - 1.5 kg;
grape leaves - up to 130 pieces;
rice - 2 tablespoons;
coriander, seeds - 0.5 tsp;
zira - 0.5 tsp;
onions - 4 onions;
salt - to taste;
parsley, mint, cilantro - 1 bunch each;
vegetable oil for frying - 2-3 tbsp. l.;
ground black pepper - 1 tsp;
tarragon - 0.5 bunch.

How to prepare the sauce correctly:

1 glass of kefir;
1 head of garlic;
mint - half a bunch;
cinnamon - a pinch (for gourmets);
salt - to taste.

We choose meat. Ideally, this is a leg of lamb with ribs. Lamb is cut from the bones that are needed to make the broth. It is advisable to fry the ribs to a crust, then pour a small amount of water and boil, you get an excellent broth.

Meat for minced meat can be prepared in 2 ways: grind in a meat grinder or chop finely with an ax or knives. In this case, one condition must be observed: the entire tool must be sharply sharpened for a quick cutting procedure and preserving the juiciness of the meat.

In a large bowl, we combine everything for minced meat: meat, two fresh, finely chopped onions, salt, 2 onions fried in oil (two types of onions give the dish a special taste), tarragon, parsley, cilantro, mint. Add half a teaspoon of coriander, 1 teaspoon of black pepper, half a teaspoon of zira (ideally grind seasonings with a coffee grinder).

At the end, add 2 tablespoons of uncooked rice - in the process of languishing dolma, the rice will boil.

Stir the minced meat, for ease of mixing, you can add 1/3 cup of carbonated mineral water. The mixture of aromas in this case will be unpredictable.

Preparation of grape leaves

If the leaves are frozen, they must be put in the refrigerator in advance to defrost. In the morning we wash them in the pelvis. Pickled leaves are prepared as follows: pour boiling water and hold for about 15 minutes. Fresh leaves are also immersed in hot water to reduce acidity. The leaves are laid out in a colander and allowed to flow. The cuttings are inedible, so they need to be cut.

The sheet is laid on a flat surface with veins up, a portion of minced meat is placed on it (the amount is adjusted depending on the size of the selected sheet). Large leaves - larger than a man's palm - are best not to use, as they are rough and inelastic. Rolling small leaves requires special skill.

There are several ways to wrap minced meat in leaves, the three main ones are a roller, a bag, an envelope. Press the stuffing on the sheet and start wrapping in any way. Do not be afraid that the sheet will not wrap. It is quite elastic, sticks well to minced meat and will not unfold.

In an empty pan we put the dolmushki tightly to each other, without gaps, not forgetting to lay a layer of leaves on the bottom. When everything is laid (100-120 pieces), carefully pour the previously prepared broth, you can use plain water.

Top up so as to hide the stacked half. When cooking, the volume of the broth will increase due to the juices from the minced meat, the dish will languish in this mixture. Do not salt, do not pepper, do not put seasonings, press down with a dish, cook over low heat.

From the aromas in the kitchen, you will understand that the broth is starting to boil. Reduce the heat and leave the dish to simmer for about an hour. To give tenderness to the grape leaves, cook for another 30 minutes.

sauce preparation

While the dish is cooking, we will prepare the sauce, without which dolma cannot be imagined. Mint leaves, garlic, salt are ground in a mortar until we get a thick mass; dilute it with 1 glass of kefir. Be careful with salt, as the dish is salted in advance.

Ideally, the sauce is best made before preparing the main dish, it will become vigorous and give the dish an unforgettable taste.

After the end of cooking, the volume of broth in the pan will increase. If the dish is left to cool, each dolmushka will be saturated with it and will be even juicier and piquant.

Before serving, pour the dish with broth, adding garlic sauce to the plate. It is good to dip fresh bread into the resulting mixture and enjoy the wonderful taste of freshly prepared oriental delicacy.

You can cook dolma in a slow cooker using several modes. Roasting the bones is done in the “frying” mode, and the “baking” mode is suitable for languishing the dish. It should be remembered that the number of dolmushki depends on the size of the bowl.

Choice of Meat: Lean meat is not a very good dish. Meat should not be fatty, but lean meat is also not suitable.
Dolma is not cutlets, you should not mix different types of meat if you want to enjoy the true taste.
Grape leaves are best harvested in spring, they should be the size of the palm of your hand or a little smaller, in color - light shades. The dark leaves are old and tough in taste. Suitable leaves can be purchased at the market or in a store, canned in jars.
Do not forget to lay the bottom of the pan with grape leaves before cooking - this will save the dolmushki from burning and sticking to the bottom during cooking.
Not only vegetables are suitable for minced meat shells. Often they use blackcurrant (leaf), fruits: quince, pears, apples, the inside of which is scraped and filled with minced meat.

Dolma can not only be boiled, but also baked.

Dolma from fresh grape leaves is a wonderful dish of Caucasian cuisine. Compared to our cabbage rolls, dolma is more tender (grape leaves are more delicate than cabbage leaves) and with a slight appetizing sourness (taste of grape leaves). Dolma is served with sauce on matzona, a Caucasian analogue of Greek yogurt, mixed with garlic, spices and fresh herbs.

Correct, real dolma is made from lamb, but you can also cook it with beef or combined minced meat, replacing lamb with pork or beef. The dish will turn out to be more familiar, close to Slavic cabbage rolls. Instead of spicy sauce, it is permissible to serve sour cream with herbs for dolma, it will still be very tasty. Spicy cabbage rolls in delicate white grape leaves will please even the most fastidious guests and will be the highlight of your feast. Take the dolma recipe in the cookbook and be sure to cook it!

Ingredients

grape leaves 25-30 pcs.
lamb 100 g
pork 100 g
beef 100 g
long grain rice 2 tbsp. l.
onion 30 g
greens (dill, parsley) 3 tsp.
ground black pepper to taste
salt to taste

How to cook dolma from fresh grape leaves

Collect small young leaves from white grapes. Soak them in boiling water for 3 minutes. Pour the leaves with cold water and dry a little. You can use salted or frozen leaves that do not require pre-steaming.
Chop greens and onions. Chop the ingredients into small cubes.
Boil long-grain rice for 7 minutes in boiling water, after rinsing the cereal in cold water to remove excess starch. Twist the meat with a meat grinder and mix the ingredients into a combined minced meat. This minced meat can be prepared in advance and stored in the freezer for up to several months, defrosting a portion before use at room temperature. Combine the prepared ingredients in a deep bowl, season with pepper and salt.
Stir the minced meat until smooth, lightly kneading, and put it in the refrigerator or freezer for 10 minutes. Chilled minced meat is more elastic and easier to work with.
Remove the hard part at the base of the grape leaf. Put a teaspoon of minced meat in the center of the workpiece.
Close the filling with two opposite sides of the leaf and form cabbage rolls. Take two very small leaves, overlapping each other.
Place a layer of leaves left from the formation of dolma in a fireproof pan or cauldron. Lay the cooked cabbage rolls in layers. Fill the dolma with water 2 cm above the contents of the pan. Cover the cabbage rolls with a saucer and put a load on it. Stew the dish for 1.5-2 hours on minimum heat until the desired softness of the leaves. Add water as needed while simmering.
Serve hot with natural yogurt-based spicy sauce or sour cream.

On a note:

A spicy sauce for dolma from fresh grape leaves (and canned ones) can be prepared from 100 g of natural yogurt, 1 clove of garlic, cilantro - 1 tsp, ground black pepper to taste, salt to taste. The ingredients are ground with an immersion blender. Yogurt is optionally replaced with sour cream, cilantro-dill, parsley.

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

How to cook Moldovan-style dolma from fresh grape leaves

Ingredients:

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

How to cook with a photo step by step

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

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

Put 15-20 leaves in a bowl, pour boiling water for a minute. Take out 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, 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 go to lubricate the cabbage rolls). Fry the vegetables in oil until soft, first the onion, and when it is a little browned, add the carrots.

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

Dolma in Moldavian is prepared from any minced meat. It can be mixed pork and beef, lamb, only pork (not lean), or only beef. This is different from other dolma recipes that do not use pork.

Add minced meat and fried vegetables along with oil to the rice. 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. Put in a teaspoon of filling.

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

We turn it into a tube, push the free edge of the sheet with a finger inside, closing the filling. Cabbage rolls are small, no bigger than a matchbox.

At the bottom of the cauldron we lay cabbage leaves or pour a little vegetable oil. We spread a layer of cabbage rolls, pour oil, again a layer of cabbage rolls and so on until the cauldron is filled.

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

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

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

Dolma is a tasty, satisfying and very healthy lunch dish similar to cabbage rolls. It came to us from the Caucasus and fell in love with 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;
ground meat:
round rice - 125 gr;
salt - 10 gr;
a piece of butter - 50 gr;
four bulbs;
vegetable oil - 50 ml;
minced beef and lamb - 0.6 kg;
a pinch of black pepper;
sauce:
sour cream - 200 gr;
greenery;
a pinch of salt;
four cloves of garlic.

Cooking method:

Rinse the leaves under the tap, put in boiling water and remove after 5 minutes.
Chop the peeled onions with a knife.
Saute in a heated frying pan in two types of oil, add salt.
Turn off the stove as soon as the onion pieces become soft.
Put the washed rice into a pot of water and bring to a boil. Cook for 3 minutes from the moment it boils.
Finely chop the greens.
Combine prepared minced meat, herbs, onions and rice in one bowl. Add salt and a pinch of ground pepper to taste.
Lay the grape leaves on a cutting board.
From the mass of minced meat we form lumps and put them in the middle of the leaves, wrap them in a tube on all sides.
We get a pan with a thick bottom, it is necessary to put the remaining leaves in two layers on it.
Lay dolmas on top. Their seams should be at the bottom.
Fill the dish with water, its layer should be flush with the last roll of the sheet.
When the broth boils, turn down the heat and cook for 1.5 hours.
For the sauce in sour cream, we shift the chopped garlic and herbs, pour salt.
We put it in the refrigerator for 2 hours.
Serve with sour cream sauce. Bon appetit!

How to cook in a slow cooker?

With a slow cooker, the difficult process of preparing dolma is simplified at times.

Recipe Ingredients:

one bulb;
one lemon;
ground beef - 0.7 kg;
40 young grape leaves;
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 to cook dolma in a slow cooker:

As soon as we wash the rice, fill it with boiling water and leave for 15 minutes.
We remove the petioles from the leaves and dip in boiling water for 5 minutes, transfer to a colander.
We heat the slow cooker with vegetable oil in the "Frying" program.
Finely chop the onion and fry in a slow cooker for 5 minutes.
Melt the butter and add it to the minced meat.
Pour salt and pepper, add rice, chopped greens, onions.
We knead the mass with our hands.
Lay a grape leaf on the countertop with the back side up.
We put a little minced meat on it, wrap the sheet with an envelope.
We spread them in a slow cooker, cut the lemon into rings and put between the layers of dolma.
So that the leaves do not open, we press them down with a plate.
We cook the dish for 1.5 hours in the "Extinguishing" mode.
Separately, mix sour cream and crushed garlic under pressure.
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 to prepare dolma in Armenian:

Process vegetables and leaves in the above way.
Cut the onions into slices.
Pour boiling water over the tomato, remove the peel from it, finely chop the greens and sweet pepper.
Leave the leaves in boiling water for 10 minutes.
Pass vegetables with herbs through a meat grinder, add to minced meat.
Put rice, spices, salt there and knead everything with your hands.
Remove petioles from leaves.
Wrap portions of minced meat in them.
Do not fold them too tight - the minced meat will swell during cooking.
Put a dozen unused leaves in a saucepan.
Place dolma on them.
Pour boiling water, place a plate on top.
Cook for 40 minutes over low heat.
For sauce in sour cream, crumble finely chopped garlic.
When serving, pour the sauce over the dish.

Dolma from pickled grape leaves

Pickled leaves give the dish a slightly noticeable sourness.