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How to cook dolma from grape leaves. Dolma from fresh grape leaves Armenian recipe

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 tender leaves white grapes 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 over the leaves 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 washing 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 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 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.

preparations meat filling

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 a common container, add rice grits, chopped greens, egg and frying. 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 practical advice for cooking dolma. Try all of the above recipes and find out for yourself perfect option. Vary the amount of spices to your taste, combine varieties of meat.

Video: Turkish dolma recipe

Calories: Not specified
Time for preparing: Not specified

Dolma - Moldovan cabbage rolls wrapped in grape leaves. In late spring and summer they are made from soft young leaves, and in winter canned or frozen leaves are used. Like cabbage rolls, dolma is prepared with different fillings: minced meat, with meat and rice, with (lean version) or mixed with rice, mushrooms and fried vegetables. The preparation is simple, but quite painstaking, since the grape leaves are small and only one cabbage roll will come out of one. Usually dolma is cooked in a large cauldron for several days. Serve as an independent dish with sour cream or tomato sauce. We offer you a very successful recipe for dolma from fresh grape leaves, according to which you will get a delicious and beautiful dish.

Ingredients:

- grape leaves - 60-70 pieces;
- pork or beef (minced meat) - 400 gr;
- boiled rice - 1 cup;
- carrots - 1 pc;
- onions - 1-2 pcs;
- parsley, celery, dill;
- black or red pepper - 0.5 tsp;
- salt - to taste;
- champignons - 150 gr;
- vegetable oil - 4 tbsp. l.;
- water or broth for pouring.

Recipe with photo step by step:

Wash half a glass of dry rice under cold water, pour the same amount pure water and simmer over low heat until the liquid is absorbed.

Finely chop the onion, chop or grate the carrots. We cut the mushrooms into small cubes. Fry the vegetables in oil until soft, add the mushrooms and fry for another five minutes, evaporating the mushroom juice.

Mix boiled rice, vegetables with mushrooms and minced meat. Minced meat can take any fat content.

Finely chop the greens, take any to taste. Season with salt, pepper. Mix thoroughly again.

Pour the leaves with boiling water, leave under the lid for one to two minutes. Then we take out with a slotted spoon, transfer to a colander, cool under cold water. The water in which the leaves were boiled can be used for pouring, do not pour it out.

Lay the leaves on a table or board with the smooth side down. Put some stuffing on one end. Close the edges and roll like a roll. Then we turn the remaining edge so that the filling is closed.

We lay the cabbage rolls in layers in a cauldron close to one another. Fill with water, in which the leaves were boiled, covering the cabbage rolls almost completely. Instead of water, you can use meat broth or mix water with tomato juice. Press down on top with a flat plate and put on a quiet fire. Cook covered for 40-45 minutes.

Serve the dolma hot, laying it in a slide on a large plate or immediately in portions. You can add thick sour cream or make a sauce of yogurt with herbs. Bon appetit!
This recipe is for the stovetop but can be cooked

There are a lot of dishes of different national culinary traditions that have taken root in our country. Quite popular Caucasian kitchen, for example, adjika and, of course, dolma. This is tasty dish, is a filling of meat, vegetables and rice, wrapped in grape leaves. They give a light dish piquant sourness, which makes the dish taste no less interesting than cabbage rolls. We will tell you how to cook dolma from fresh grape leaves.

Dolma summer

Of course, to cook delicious dolma, you will have to spend time and effort, but believe me, the result is worth it! The main thing is to properly prepare the leaves. They can be taken from both table and wine grapes, the main thing is not from the wild, they are too hard. Choose small leaves - the size of a palm, bright green, without holes and spots. We tear off the petiole so that the leaf is not damaged, you can cut it with scissors. So, dolma from fresh grape leaves, the recipe is basic.

Ingredients:

grape leaves - 50-80 pieces;
yellow long grain rice - 1 cup;
veal or lamb - 0.6 kg;
white salad onion - 2 pcs.;
ripe not too watery dense tomatoes - 5 pcs.;
large carrots - 1 pc.;
parsley, cilantro, basil - 3-4 branches each;
freshly ground pepper (mixture) - ¼ teaspoon;
ordinary rock salt - 1 teaspoon;
vegetable oil that does not have a pronounced odor - 50 ml.

Cooking

First you need to make the filling. Wash the meat and dry it with a napkin, pass through a meat grinder with a large nozzle. Please note - the meat should not be completely fat-free, otherwise the dolma will turn out dry and tasteless. Therefore, it is good to include a little chicken fat in the minced meat if the piece of veal is completely lean. We clean the onions and carrots, cut into small cubes and simmer in hot oil in a cauldron or in a frying pan until soft - that is, about 10-12 minutes. In the meantime, we sort and wash the rice with warm water, wash the tomatoes and grate them or puree them (use a blender, food processor, chopper, meat grinder). Add tomato puree to vegetables, salt, pepper, simmer for another 3 minutes. Mix the filling: meat, rice, roast. Add finely chopped herbs and stir. While the filling is cooling, we are engaged in leaves. They need to be put in a basin, pour cold water and wait about a quarter of an hour, rinse the leaves and change the water - now pour the leaves with boiling water. We wait 7 minutes and take them out carefully. The leaves become darker in color, much more elastic, but they also tear more easily, so we work with them carefully. Put some filling on the edge of each leaf and fold it into an envelope. We cook dolma in a saucepan or cauldron - we line the bottom with leaves, we put envelopes tightly on them. Pour them with lightly salted boiling water and cook for about 10 minutes after boiling. We serve dolma with sauces: garlic, tomato or simply with sour cream - it is also very tasty.

Dolma spicy

Azerbaijani dolma is more interesting in taste: the recipe includes spices, pine nuts, but do not put vegetables.

Ingredients:

rice not steamed - 120-150 g;
lamb of medium fat content - 0.5 kg;
round white onion - 2 pcs.;
leaves, steamed grape - 400 g;
refined vegetable oil - 30-40 ml;
dried herbs (mint, savory, oregano, basil) - 1 tbsp. spoon with a slide;
parsley - 1 small bunch;
peeled - 1 handful;
garlic - 4 medium cloves;
iodized salt - 1 teaspoon;
freshly squeezed lemon juice - 50 ml;
freshly ground pepper (mixture) - at the tip of a spoon;
meat broth - about 1 liter.

Cooking

We wash the rice, prepare minced lamb, clean and fry finely chopped onions in vegetable oil until brownish. Put the roast, minced meat, rice, chopped garlic (can be grated), roasted nuts in a dry frying pan, salt, pepper, pour lemon juice, season with dry herbs and chopped parsley in a bowl. We mix. We wrap the filling from the edge where the petiole was. Carefully form envelopes. Dolma is cooked from fresh grape leaves in a cauldron, saucepan or slow cooker - pour broth and wait.

Many are interested in how to keep fresh grape leaves for dolma for the winter. Cooking empty plastic bottles. We use only dark plastic. Rinse and dry them thoroughly. Then we roll the dry leaves of 10 pieces into a tube, lower them into bottles, tightly twist the lids and store in the basement. You can use the leaves until the summer - they remain fresh and fragrant. Just cut the bottle and remove the leaves for dolma.

When you come up with dishes for a summer holiday feast, you probably think about what kind of hot dish to serve to your guests. It is already difficult to surprise them, and in hot weather, when there is no appetite, it seems like an impossible task. Cook dolma, everyone will like this dish. More than one country can be called the homeland of dolma. The name of the dish comes from the word "fill", that is, these are dishes from stuffed vegetables or leaves. Dolma is adored in the countries of the Caucasus, Georgia, Central Asia and also in Greece and Turkey. Gourmets of each country have their own recipe for making dolma. Dolma festival is held annually in Armenia, they love meat and vegetable dolma. But in Iran, they put fruit in minced meat.
Let's cook meat dolma with the addition of raisins from fresh grape leaves. It will take you about an hour to prepare it, in terms of calories, this dish will be 210 kcal per 100 grams.
To prepare dolma in grape leaves, we need young and fresh grape leaves of light grape varieties, Isabella grapes. It is better not to use black grape leaves for dolma.

Taste Info Meat second courses

Ingredients for making dolma from fresh grape leaves:

meat (lamb, beef) - 500 grams,
vine leaves,
garlic - 3-4 cloves,
onions - 3-4 pcs.
carrots - 1 pc.
raisins - 2 tbsp. l.
round rice - 4 tbsp. l.
salt - 1.5-2 tbsp. l.
pepper to taste
spices for pilaf,
parsley, cilantro,
chili pepper to taste
frying oil.

How to cook dolma in grape leaves

For dolma, take young, fresh, medium-sized grape leaves, because if you take large leaves, then in ready dish they will be tough. In general, the younger the leaves, the better, and in size, choose sheets no larger than your palm.
Wash the leaves well, and then put them in a bowl and scald them with boiling water.

Usually dolma is prepared from lamb, today I had the meat of a young goat, in principle, this is the same thing. Cut the meat and scroll it through a meat grinder. We will make minced meat according to the principle of cabbage rolls, just do not put a lot of rice, it can ruin the dolma.

Chop the garlic, add it to the minced meat. Put spices, salt, ground black pepper, and also throw raisins, it will fit well into this dish.

Add parsley and cilantro, optionally add chili peppers.

For dolma, it is good to take round rice, it will bind the minced meat well. Boil it until half cooked.

Finely chop the onion and grate the carrots. Roast vegetables in a skillet.

When the onions and carrots acquire a light golden hue, turn off the heat and immediately put the minced meat in the pan and mix thoroughly. The stuffing will melt a little and release the juice.

Transfer the minced meat and rice to a bowl, stir and taste for salt, adding salt if necessary.

Spread the leaves on the work surface, cut off the branches.

Put some minced meat on a sheet and start wrapping the dolma.

The main thing is to carefully twist the dolma so that the minced meat does not come out during the cooking process.

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You have to work hard, but it's worth it, the dolma will turn out tasty and beautiful.

Fold your dolma blanks into a deep container that can be put in the oven. Dolma can also be cooked on the stove in a saucepan.

Pour broth or tomato juice into a container with dolma. Put a flat plate on top of the dolma, and then put a load on it (a jar of water), this is an option for the stove so that the dolma does not open during cooking. If dolma is cooked in the oven, no weight is needed, just cover with a lid. Stew dolma in a preheated oven at a temperature of 160-180 degrees.