Recipe: Dolma (stuffed grape leaves)

Recipe: Dolma (stuffed grape leaves)

When we previously talked about the cabbage rolls, and then was referred to the famous dolma among other relatives. The dish for the right to be called the birthplace of that, many competing countries, deserves a separate chapter in the Culinary ABC. All of the Caucasus, including Armenia, Azerbaijan, Greece, Turkey and Iran could tell a lot about how to properly prepare dolma, claiming that their version is the only correct. Therefore, in order not to upset anyone, and do not quarrel, let us assume that the birthplace of dolma where there are vine leaves!


According to various versions of dolma can be stuffed with meat, vegetables and cereals, wrapped in grape, quince, and even: Peach leaves and also placed in the eggplant and bell peppers. Bouquet of spices also vary the region to region. But, once we have decided to listen to the authoritative opinion, then we will consider this “the only correct option”, or rather one of the ten “most correct”, because even if we consider only the Armenian dolma, and here there are not only “differences” between the hostesses but also seasonal variations.

So, first – dolma (dolma), autumn and winter, it definitely serves a special sauce – matsun, sour cream, garlic and melted butter. No mincing, the meat must be cut into thin and very small, just the size of a risinku! By stuffing added a bouquet of fragrant herbs – Regan, basil, cilantro and tarragon, dry mint, nuts and tomatoes.

Secondly, there is still a lean dolma – pasuts, it stuffed with a mixture of red kidney beans, lentils, wheat grits and fried onions. Pasuts eat without matsun and garlic, and sometimes cooked with dried fruits.

Third, there is also a summer dolma “in echmidzinski” without grape leaves. Beef in this case, stuffed bell peppers, eggplants (azerb.badamdzhan-dolmasy) and large tomatoes.

You can try at the same time all these three kinds of dolma and in many variations, if you visit the Festival name of this dish in Armenia.

Consider the classic and familiar to us option dolma, wrapped in grape leaves. Where to get them? The residents of the southern regions of the question does not arise if the grapes do not grow in the yard, the leaves can be bought in any market. Northerners harder, they have to wait for the summer and go to visit the south – on the dolma, or buy canned leaves! There is another option – to use salty leaves, harvest them for future use in the winter (salted and frozen). Salted leaves before cooking it is necessary to soak in warm a few hours and rinse before you wrap them in the stuffing. Fresh leaves just to soak in warm water, changing it several times and rinse thoroughly with cold water, and then remove the cuttings. If you are not confused all these difficulties and dolma you still want to try, start to cook!



It should be simple for the stuffing:

500 g mutton,
1 large onion,
cilantro, basil, parsley (2 tablespoons)
100 g rice
salt, black pepper, red hot pepper and sweet
for matsun (or katyk)

150-200 grams of sour milk or yogurt (white), or sour cream 15%
3-4 cloves of garlic

Rice rinse well and pour hot water. The meat and onions finely cut with a sharp knife (if not, then grind), add the finely chopped herbs, spices and stir. Drain the rice, drain and add to the stuffing. In each leaf grapes put 1 tbsp mince the inner side and gently roll “dice” or “tube”.


You can select another option for dolma stuffing,

It is necessary for complex minced

500 g of minced beef and lamb (or beef only)
dill, cilantro, parsley
100 g lentils
200 g rice
1 tsp mint
2 large onions
Black pepper (pinch)
salt to taste
1-2 tablespoons ghee
150 ml water


Cook the lentils until tender, wash rice, greens and onions chopped, mixed with minced meat and spices. Add to beef melted butter and a little water for juiciness. Wrapped in grape leaves 25-30 g meat.

Now actually cooking dolma: at the bottom of the pan put a layer of grape leaves (not burnt), dolma lay flat layers, the top cover with another layer of leaves. Dolma Pour water so that (attention!), It was lower than the top layer of dolma to finger thickness. Put the pan on the fire, bring to a boil and reduce heat to low and cook for 35 to 40 minutes.

While dolma fired, cook matsun (katyk) – rub garlic on a small grater and mix with sour cream (yogurt, sour milk).

Put dolma on a dish, pour the sauce and garnish with greens. Bon appetit!

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