How to cook dolma from grape leaves. How to prepare dolma from grape leaves

One of the most popular dishes that many try for the first time in the south or in a Caucasian restaurant is dolma. It is a hot dish of rice and minced meat, cooked in grape leaves or vegetables. Different nations They argue about where dolma came from and who its founder is. There is information that it appeared back in the days Ottoman Empire. Now it can be found in traditional Turkish, Greek, Armenian, Azerbaijani, Uzbek, Georgian and many other cuisines. The cooking features may differ depending on the people to whom the dish belongs: some add a lot of spices, while others don’t use them at all, somewhere they only take minced lamb, and somewhere variations are acceptable. But no matter what country the dish is prepared, its essence is always the same - minced meat mixed with rice is wrapped mainly in grape leaves and simmered over low heat using steam, this is how real dolma is made from grape leaves.

Dolma is quite simple to prepare, so it won’t be difficult to please your loved ones with it. But don’t forget to follow some rules to make the dish really delicious. This article will talk about how to properly prepare dolma in grape leaves.

Give preference to young leaves white grapes. They are the ones who best option for preparing delicious dolma. Make sure that they are whole: otherwise all the filling may fall out. For the same reason, it is better to choose a medium leaf size.
Traditionally, when preparing minced meat for dolma, lamb meat is used with the addition of tail fat. It is not forbidden to take beef. But if for some reason you want to cook a dish with any other type of meat, this is allowed.
Rice is most often added to minced meat. Usually it is taken raw. This is due to the fact that the dish takes quite a long time to prepare, and if the rice is boiled in advance, it will become too soft. In addition, raw rice mixed into minced meat absorbs the meat aroma and turns out unusually tasty. You can replace the rice with lentils or pakhla - they need to be lightly boiled before adding.
Most recipes recommend adding greens, and this is done in large quantities. As they say, you can’t spoil a meal with greens. You can use any herbs, but it is better to give preference to cilantro and dill.
When preparing dolma, it is recommended to line the bottom of the pan with grape leaves to prevent it from burning. Instead of leaves, you can use any other vegetables of your choice. For example, you can cut onions or carrots into rings.
Dolma, unlike the usual cabbage rolls, is not stewed in water. A little liquid is poured: it should not reach the top layer of grape envelopes by at least 2 centimeters.

We should also talk about grape leaves and how to properly prepare them. If you are using fresh leaves, take the cuttings first. Then pour boiling water over them for a few minutes, and then place them in ice water for a few seconds. After this, place the leaves in a colander to drain the water.

You can also freeze fresh leaves for the winter. To do this, stack them, roll them into a tube and wrap them in cling film. Freeze the leaves in portions, as re-freezing is not possible. If necessary, you can use pickled or salted grape leaves, which are sold in almost all modern supermarkets. This option is most suitable when preparing dishes in winter.

It’s not for nothing that grape leaves are used to prepare dolma. First of all, they are quite thin, but at the same time very durable - if you take a whole sheet, then you don’t need to worry that it will break through. Minced meat is very easy to pack into it, and the slight sourness that the leaf adds to the filling makes the taste of the dish especially interesting. It is recommended to serve dolma with a sauce made from fermented milk products with the addition of garlic and herbs.

Many people who tried dolma from grape leaves for the first time want to try cooking it at home. But not everyone dares - they think it’s something incredibly difficult. It's actually simple: read the recipe and see for yourself. Wrapping minced meat is no more difficult (and some even argue that it is much easier) than when preparing cabbage rolls.

Please note that when preparing dolma, the rice is taken raw - this is very important. Because if you take at least half-cooked minced lamb, it will simply turn into porridge while it’s cooking. Yes, in classic recipe In dolma, minced lamb is taken and mixed with fat tail fat. And most importantly - do not violate the cooking technology - a little water, cover with a plate and then a lid - otherwise it will no longer be a dolma.

As you can see, practically no spices are added to this recipe in order to preserve the natural taste of the meat with the slight sourness of the grape leaves. In principle, you can add anything at your discretion, but many lovers of this dish claim that salt and pepper are more than enough. According to the recipe, dolma is placed in a pan on grape leaves, but you can replace it with any vegetables: for example, place the rolls on onion or carrot rings.

You will need:

minced lamb – 500-700 gr.;
Short grain rice – 110 gr.;
tail fat – 100 g;
onions – 2 pcs.;
cilantro – 1 bunch;
dill – 0.5 bunch;
fresh mint – 0.5 bunch;
salt to taste;
pepper to taste;
grape leaves.

Cooking stages.

1. Remove the peel from the onion, wash it, wipe it with a napkin and finely chop it.

2. Wash the greens in ice water, dry lightly and chop in the same way as the onion.

3. Mix all ingredients, except grape leaves, in a fairly deep bowl until smooth. Add salt and pepper and mix everything thoroughly with your hands again.

4. Rinse the grape leaves with warm water. Lightly press and smooth. Remove cuttings if any remain.

5. Now you can start doing it yourself important stage: rolling rolls. Place the grape leaf with the glossy side on the table. Squeeze some minced meat in your fist, forming it into a cylinder. Lay it horizontally on the leaf in the place where the stem grows from the leaf, and start rolling from the middle to the edges. First, fold the side parts inward, and then wrap the dolma into a roll.

6. Place the rolled raw dolma in a prepared pan lined with grape leaves. To prevent the rolls from unwinding, you need to place them with the seams down.

7. Pour water into the pan - it should not cover the dolma. Rather, on the contrary - do not reach the top row by two centimeters. Add a couple of spoons if necessary olive oil. Cover tightly with a plate, then with a lid. Simmer over low heat until done.

Serve with homemade yoghurt.

Another fairly standard option for filling dolma in grape leaves is minced beef. To make it juicy and not dry, it is better to mix it with pork. Many connoisseurs of this dish often say that you cannot cook dolma with minced pork, but if you love this meat, then anything is possible - believe me, it will be very tasty.

There are much more spices in this recipe than in the previous one, but they all combine so favorably with the meat, emphasizing its taste, that they definitely won’t be superfluous. And, of course, a lot of greens - they add a special piquancy to the dish, making the taste more pronounced and bright. And to make the minced meat even more juicy, don’t skimp on onions.

You will need:

meat (pork and beef) – 3 kg;
onions – 1 kg;
rice - 1 tbsp.;
boiled water – 250 ml;
paprika – 1 tsp;
ground bitter red pepper – 1 tsp;
ground cumin – 1 tsp;
ground black pepper;
salt to taste;
nutmeg;1
fresh cilantro;
fresh tarragon;
fresh mint;
grape leaves.

Cooking stages.

1. Rinse the meat in ice water, wipe with napkins or paper towel and cut into pieces. Pass it all through a meat grinder to make minced meat. Also pass pre-peeled onions through a meat grinder.

2. Wash and lightly dry the greens, chop finely.

3. Rinse the rice in the same way. Combine minced meat, onion, herbs and rice in a deep bowl. Add all the spices, salt and boiled water, mix everything thoroughly until a homogeneous substance is obtained.

4. Take the prepared grape leaf. In your hands, crush a small piece of meat into a cylinder. Place the cylinder horizontally on a grape leaf and roll it up, tucking in the sides so that the stuffing doesn’t fall out.

5. To prevent dolma from burning, cover the bottom of the pan in which you will cook with grape leaves and place twisted tubes in it. Fill with boiled water so that the top row of dolma remains above the water. Cover tightly with a plate and press down with a jar of water. Simmer over low heat for about an hour.

Serve with sour cream or kefir and garlic.

This original recipe Dolma in grape leaves is somewhat different from the classic one, but this does not make the dish less tasty. All spices are selected with taste - each of them emphasizes the taste of meat, making it brighter and richer. A onions, fried in butter, gives the dish a special piquancy.

Another highlight of this recipe is the sauce. The basis is an Armenian fermented milk product, which in its own way taste qualities reminds natural yogurt, is added hot garlic and some greenery. It is better to first mash the latter in a mortar so that it releases the juice, and then add it to the sauce along with this juice.

You will need for dolma:

minced lamb – 700 gr.;
onions – 350 gr.;
grape leaves – 250 gr.;
rice – 100 gr.;
tail fat – 100 g;
butter – 50 gr.;
garlic – 4 cloves;
dill – 20 gr.;
parsley – 20 gr.;
dried mint – 1 tsp;
salt – 1 tsp;
hops-suneli – 0.5 tsp;
red pepper – 0.5 tsp;
ground black pepper – 0.5 tsp.

You will need for the sauce:

matsoni – 300 ml;
garlic – 4 cloves;
cilantro – 5 gr.;
parsley – 5 gr.

Cooking stages.

1. Bring water to a boil and pour pre-washed rice into it, cook for literally 5 minutes, then drain in a colander.

2. Peel the onion and chop finely.

3. Melt 25 grams in a frying pan butter, add the chopped onion there and mix everything well. Reduce heat to low, cover and cook for 5 minutes.

4. Peel the garlic and pass it through a press. Wash the greens, dry with a towel or napkin and chop finely.

5. In a separate bowl, combine minced meat, cooled rice, fat tail fat, onion, garlic and herbs, add all the spices and stir thoroughly until smooth. Pour in a little boiled water, but cool water and mix everything again.

6. To prevent the dolma from burning, place a plate on the bottom of the pan in which you will cook. Now take the previously prepared grape leaves and smooth them out. Take one and place the matte side up. Place some minced meat in the middle and roll the sheet into a roll. Repeat with all the minced meat.

7. Place the entire dolma in a pan, seams down, put another 25 grams of butter on top - divide it into several pieces. Then cover the entire area with grape leaves. Place a plate on top again and fill everything with water - it should reach the top layer of dolma. Cook over low heat for about an hour.

8. Meanwhile, you can make the sauce. Peel and press the garlic. Wash the greens, dry and finely chop. Mix and mash it in a mortar. Add garlic and herbs to the matsoni. Stir. Place the sauce in the refrigerator.

But what to do if you don't like red meat? There is a solution - cook dolma with chicken. Yes, perhaps it will not be dolma in the classical sense, but the dish will still turn out very tasty, because the main ingredient - grape leaves - will be available. In this case, it is necessary to pre-boil the rice for 5 minutes, because minced chicken cooks quite quickly.

To give the dish more richness, dolma is prepared in chicken broth but it's not prerequisite. The same goes for adding mayonnaise and butter. But keep in mind that everything together makes the taste of the final dish more juicy, bright and rich, so it’s better to follow the recipe completely. For a leaner version, the broth can be replaced with plain water.

You will need:

chicken fillet– 500 gr.;
rice – 100 gr.;
onions – 70 rubles;
butter – 50 gr.;
chopped walnuts– 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
chicken broth – 1 l.;
salt – 2/3 tsp;
grape leaves.

Cooking stages.

1. Boil water on the stove. Place grape leaves directly into boiling water for 30 seconds. They will change color and become softer. After half a minute, place them in a colander to drain.

2. Cook the pre-washed rice in boiling water for literally 5 minutes.

3. Wash the chicken fillet in ice water and dry with a paper towel or napkins. Cut into small pieces and place in a blender. Using a chopper, turn it into minced meat. Add the nuts, salt and pepper and turn the blender on again.

4. When the rice has cooked for 5 minutes, drain the water and add 20 grams of butter. Stir until it melts.

5. In a separate bowl, combine the minced meat and rice, mix everything thoroughly.

6. Take a grape leaf, place it with the glossy side on the table and straighten it. Place a little minced meat in the place where the cutting is attached. Roll into tubes. Repeat with all the minced meat.

7. Place the dolma close to each other in the pan where you will cook it.

8. Place mayonnaise in a separate cup, add a little broth and the remaining softened butter. Stir. Then add the resulting mixture to the remaining broth and mix thoroughly again.

9. Pour the broth over the dolma. Bring to a boil, reduce heat and cook for about half an hour. Serve hot.

If you are a fan of kitchen gadgets, you should know that delicious dolma can be prepared in a slow cooker. This recipe can be considered classic, except for the addition of minced pork. But it is necessary so that the dish does not turn out too dry when using only beef. Also, for juiciness, be sure to add onions.

Basil is suggested as a spice. Its bright taste and indescribable aroma can replace several varieties of spices at once: a slight bitterness and, at the same time, freshness make the dish incredibly tasty.

You will need for dolma:

minced meat (pork and beef) – 600 gr.;
butter – 50 gr.;
grape leaves – 40-50 pcs.;
onion – 1 pc.;
rice – 0.5 tbsp;
dried basil – 1 tbsp. l.;
ground black pepper to taste;
salt to taste.

You will need for the sauce:

matsoni – 120-200 gr.;
garlic – 2-3 cloves.

Cooking stages.

1. Rinse the rice in ice water and pour boiling water for a quarter of an hour.

2. Place grape leaves in boiling water and cook for about 5 minutes. You can also pour boiling water over them and hold for about 15 minutes. Place in a colander to allow the water to drain.

3. Remove the skins from the onion and chop.

4. In a deep bowl, combine minced meat, onion, butter, rice, basil, pepper and salt. Mix with your hands until a homogeneous mass is formed.

5. On a flat surface, place the grape leaf, matte side up. Put a little minced meat in the middle and start wrapping: first the bottom part, then the sides and lastly the top. Repeat with all the minced meat.

6. Place grape leaves on the bottom of the multicooker bowl. Place the dolma with the seams down, close to each other. Fill with water - it should not cover the dolma, but only reach it. Cover with a plate and turn on the “stew” program for 1.5 hours.

Recipes for making cabbage rolls and dolma

1 hour

155 kcal

5/5 (3)

“What delicious treat can I give my family this weekend?” - I thought and decided to cook dolma. I will share with you my grandmother’s favorite recipe. It is so simple that every novice housewife can easily add this delicious, nutritious dish to her menu. And so that you can be sure of this, I will give here a step-by-step recipe for preparing dolma in grape leaves.

Kitchen appliances and supplies

a thick-bottomed pan with a capacity of 4-5 liters;
frying pan with high sides with a capacity of up to 3 liters;
meat grinder;
sharp knife;
cutting board;
spatula for mixing minced meat;
gravy boat;

skimmer;
bowl with a capacity of 2 liters;
bowl with a capacity of 1 liter;
tablespoon;
teaspoon;
glass 200 ml;
flat plate;
a decanter or bottle with a capacity of 2 liters with ordinary water - as a load.

List of ingredients

Product name	Quantity
grape leaves	60 pcs.
Water	1 l
For minced meat:
Beef	0.7 kg
Rice	0.5 stack. (about 80 g)
Medium bulb	1 piece
Oregano	1.5 tsp.
Dried mint	1 tsp.
Zira	1 tsp.
Salt	to taste
Parsley	5 branches
Black pepper	to taste
Vegetable oil for frying onions	0.5 stack.
For the vegetable pillow:
Medium sized carrots	1 piece
Celery (or large onion)	3 stems (or 1 piece)
Vegetable oil	2 tbsp. l.
Butter	30 g
For the sauce:
Unflavored yogurt	200 ml
Garlic	2 cloves
Parsley	2 branches
Black pepper	to taste

Choosing the main ingredients

The first thing you need to prepare is the grape leaves. You can use fresh grape leaves for our recipe, from which you can make dolma. But today I will tell you a recipe for making dolma from canned grape leaves. you need to make it in advance or purchase ready-made leaves at the market.

Try to choose pleasant-smelling ones that are not too sour, otherwise they will need to be soaked additionally. Take small, medium-sized leaves.

Beef should be taken from the part where there is more fat: it can be the neck or the edge of the beef, or another part of your choice. Rice is usually taken round.

Did you know? The Great Wall of China in some places retained its integrity thanks to a solution that included boiled rice.

It is better to use yogurt of medium fat content without fillers - 2-2.5%.

Now - about the process itself. It can be divided into 6 stages. So let's begin.

Armenian Dolma at home, recipe with photo

Step 1: Preparing the Rice

Stage 2. Minced meat for dolma

Wash the beef well, cut off the veins, separate the meat from the bones and pass the pulp through a meat grinder into a large bowl.
Peel the onion and finely chop it.
Pour some into the pan vegetable oil and when it warms up, put the onion in it and fry until light golden brown.
Place the ground meat in the frying pan and mix well, as if warming up the future minced meat a little. Wash the bowl well hot water and wipe with a towel.
Remove the frying pan from the heat and transfer its contents to a large bowl, add the rice prepared in the first stage. Mix all ingredients well.
Wash the parsley thoroughly and chop finely.
Add chopped parsley to the bowl with minced meat.
Grind mint, oregano and cumin thoroughly in a mortar.
Add ground spices to the minced meat.
Add salt and pepper to the filling to your taste.

Stage 3. Rolling dolma rolls

Stage 4. Preparing the vegetable bed

Stage 5. Cooking dolma

This magnificent dish must be served with some kind of sauce. For dolma, you can prepare a sauce from sour cream, kefir or yogurt. We will cook with yogurt.

Dolma is a savory dish; there are many culinary recipes. The product became famous for its unforgettable taste. It is known that dolma belongs to Caucasian cuisine. Many peoples do not agree with this statement, there is an explanation for this. To please your household, consider the recipes for making dolma below.

Dolma using classical technology

onions - 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 greens - 50 gr.
natural tomato juice- 350 ml.
sour cream - 220 gr.
vegetable oil - 85 ml.
salt - 12 gr.
allspice - 5 gr.
seasonings - 4 gr.

Preparing the 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 and stir until smooth.
Next, peel 1 onion and finely chop, rinse the greens and chop. Add these components to the resulting minced meat, mix in the spices and rice. Bring the composition to homogeneity. The aromatic minced meat is ready.

Preparing grape leaves

Rinse fresh leaves lightly warm water. Pour liquid into a bowl. Leave the greens to soak for half an hour.
Then take out the leaves and place 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 and cut the branch with scissors.
Unfold the copies, place 30 g in the center. minced meat.
Next, wrap the edges in an envelope and roll it into a roll.

Dressing for dolma

Remove the skins from the onion and chop. Next, grate the carrots on a fine grater. Place the ingredients in a saucepan, pour in the oil, and add spices to taste.
Heat the mixture a little and transfer it to the frying pan. Fry the dressing until translucent, but do not forget to stir.

Preparing the sauce

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

Cooking dolma

Place the rolls tightly in a pan, pour in the liquid tomato sauce, and add a little water if necessary. Cover with remaining grape leaves.
Cover the pan with a lid with a valve to release steam. Place the dolma on the stove and turn on low heat. Cook the dish for about an hour.
After the specified time, pour the dressing into the pan on top of the leaves. Remove the container from the stove, wrap it in a warm towel, and keep the lid closed. Leave for half an hour.

Serving

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

Armenian Dolma in grape leaves

minced pork and beef - 1 kg.
unparboiled rice - 110 gr.
onions - 3 pcs.
dried basil - 10 gr.
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 and spices on it, and pour in the broth. Mix the ingredients thoroughly and wait 35-40 minutes.
Remove the pickled leaves from the jar, place them in a colander, and then dry. Next, start preparing dolma, lay out the prepared grape leaves.
Place approximately 25-30 grams in the center of each specimen. meat filling. Wrap the product and place the finished rolls in a ceramic container of a suitable size.
It is important that each copy fits tightly against each other. Pour in enough water to cover the rolls.
Place the pan on the stove and set the heat to low. 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.
onions - 2 pcs.
mint - 12 gr.
cilantro - 20 gr.
grape leaves - 90 pcs.
table salt - 15 gr.
ground pepper - 6 gr.
filtered water - 100 ml.

Wash and chop the lamb, peel the onions, then chop. Pass the ingredients through a meat grinder. Stir in rice cereal and fresh chopped herbs, pour in slightly warm water.
Remove the canned grape leaves, rinse under running water, and dry them. Lay the specimens out on a flat surface and fill them with a homogeneous meat mass.
Place a heat-resistant plate on the bottom of the pan. Place the rolls on top of it in dense layers. After this, 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 greens - 65 gr.
pickled grape leaves - 55-65 pcs.
unparboiled rice - 220 gr.
carrots - 1 pc.
onions - 2 pcs.
fresh tomatoes - 2 pcs.

Pour the rice cereal into a pan of water and rinse the mixture. Pour in new liquid and place the container on the stove. Cook until half cooked. Next, place the rice in a sieve and allow excess water to drain.
Rinse the mushrooms thoroughly, dry them and chop them finely. Then place the product in a frying pan with hot oil. You should also add finely chopped onions and grated carrots to the container. Fry foods until golden brown.
Wash the tomatoes and cut into small cubes. Add tomatoes to a common container, mix in rice cereal, chopped herbs, chicken egg and frying. Add various seasonings to taste. Mix the ingredients thoroughly until smooth.
You can also buy canned grape leaves on supermarket shelves. Remove the product from the jar and rinse under the tap. If necessary, trim off the branches on the leaves using scissors.
Place the pickled product on a suitable surface and place the prepared vegetable mixture in the center of the leaves. Wrap the dolma into rolls. Place in a thick layer in the pan.
Pour boiling water so that the liquid completely covers the dish. Place the container on the burner at minimum power and simmer the product for 40-50 minutes. As soon as the composition boils, add salt and pepper to it.
After the time has passed, serve the dish hot. Remember that dolma should be removed from the pan with caution. The dish is presented with tomato sauce or homemade sour cream. If you wish, you can serve fresh pita bread.

It is not difficult to create a unique dish from grape leaves if you follow practical advice for preparing dolma. Try all the above recipes and find out for yourself ideal option. Vary the amount of spices to your taste, combine types of meat.

Video: Turkish dolma recipe

Dolma is tasty, satisfying and very healthy dish for lunch, similar to cabbage rolls. It came to us from the Caucasus and was loved by many housewives. Interesting recipes Dolmas in grape leaves are offered in our selection.

You will need:

40 fresh grape leaves;
water - 0.5 l;
ground meat:
round rice - 125 g;
salt - 10 g;
a piece of butter - 50 g;
four onions;
vegetable oil - 50 ml;
minced beef and lamb - 0.6 kg;
a pinch of black pepper;
sauce:
sour cream - 200 gr;
green;
a pinch of salt;
four cloves of garlic.

Cooking method:

Rinse the leaves under the tap, put them in boiling water and remove them after 5 minutes.
Chop the peeled onions with a knife.
Sauté in a heated frying pan in two types of oil, add salt.
Turn off the stove as soon as the onion pieces become soft.
Place the washed rice in a pan of water and bring to a boil. Cook for 3 minutes from the moment it boils.
Finely chop the greens.
Combine the prepared minced meat, herbs, onions and rice in one bowl. Add salt and a pinch of ground pepper to taste.
Place grape leaves on a cutting board.
We form lumps from the minced meat and place them in the middle of the leaves, wrap them on all sides in a tube.
Let's get a pan with a thick bottom, put the remaining leaves on it in two layers.
Place 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, reduce the heat and cook for 1.5 hours.
For the sauce, add chopped garlic and herbs to the sour cream, add salt.
Place it in the refrigerator for 2 hours.
Serve the dish with sour cream sauce. Bon appetit!

How to cook in a slow cooker?

With a multicooker, the difficult process of preparing dolma is greatly simplified.

Recipe Ingredients:

one onion;
one lemon;
minced beef - 0.7 kg;
40 young grape leaves;
salt to taste;
butter - 150 g;
parsley, cilantro and dill;
rice - 90 g;
vegetable oil - 20 ml;
black pepper to taste;
one clove of garlic;
sour cream - 150 gr.

How to prepare dolma in a slow cooker:

As soon as we wash the rice, pour boiling water over it and leave for 15 minutes.
Remove the petioles from the leaves and put them in boiling water for 5 minutes, transfer them to a colander.
Heat the multicooker 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 herbs, and onions.
Mix the mixture with your hands.
Place the grape leaf on the countertop, back side up.
Place some minced meat on it and wrap the sheet in an envelope.
Place them in a slow cooker, cut the lemon into rings and place between layers of dolma.
To prevent the leaves from opening, we press them down with a plate.
Cook the dish for 1.5 hours in the “Stew” mode.
Separately mix sour cream and pressed garlic.
Place the dish on a plate and pour over sour cream sauce.

In Armenian

Required ingredients:

fresh parsley - 100 g;
one tomato;
rice - 100 g;
minced meat - 800 g;
dried basil - 40 g;
onion - 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 manner.
Cut the onions into slices.
Pour boiling water over the tomato, peel it, finely chop the herbs and bell pepper.
Leave the leaves in boiling water for 10 minutes.
Grind vegetables and herbs through a meat grinder and add to the 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 tightly - the minced meat will swell during cooking.
Place a dozen unused leaves into the pan.
Place dolma on them.
Pour boiling water over it and place a plate on top.
Cook for 40 minutes over low heat.
For the sauce, chop finely chopped garlic into the sour cream.
When serving, pour the sauce over the dish.

Dolma from pickled grape leaves

Pickled leaves add a slightly noticeable sourness to the dish.

Recipe Ingredients:

one carrot;
round rice - 60 g;
one onion;
minced meat - 0.4 kg;
three tomatoes;
four garlic cloves;
a piece of butter - 80 g;
jar of leaves.

Step by step instructions:

You can buy ready-made pickled leaves. We take them out of the jar and straighten them.
Grind the peeled onion on a grater.
Wash the rice grains thoroughly with water. Add it to the minced meat.
Add spices, chopped garlic clove, and salt. Mix everything.
Grate carrots and whole garlic cloves into another container.
Place a grape leaf on the board and fill the middle with minced meat.
Roll it into a roll shape.
Place all the leaves with the filling in a deep bowl, sprinkle carrots, garlic and tomato slices on top.
The most top layer there are small pieces of butter.
Cover the dish with clean leaves.
Cook dolma in the microwave for 20 minutes, then add water and cook for another 20 minutes.

mixture of red and black peppers - 10 g;

cilantro - 50 gr;

thyme - 3 g;

basil - 4 gr.

How to prepare dolma:

Soak the leaves in boiling water for a couple of hours.
Transfer the matsoni into a deep bowl. Add 30 grams of dill, chopped garlic and cilantro to it. Place the mixture in the refrigerator.
At this time, add finely chopped onions, salt, a mixture of peppers, herbs and other spices into the minced meat.
We unfold the grape leaves internally side up, fill it with a mass of minced meat, and wrap it in an envelope.
Place the meatballs in the pan so that they fit snugly against each other.
Fill with boiled water and press down with a plate.
Cook for about two hours.
Serve with cold matsoni sauce.

Dolma: recipes

How to cook dolma in grape leaves according to step by step recipe! Here you will learn all the intricacies of preparing dolma and its sauce with photo instructions and videos.

55 pcs.

1 hour 30 minutes

195 kcal

5/5 (2)

Dolma. For many, this name may seem unfamiliar. And indeed, dolma is not traditional dish for our kitchen. So what is this dish? The name comes from the Turkish verb “to stuff” - dolma, or “to wrap” - sarma. If we draw an analogy, we can say that these are cabbage rolls, only wrapped in grape leaves. Unlike cabbage leaves, grapes give the dish a pleasant sourness and unique aroma. The exact origin of this dish is unknown. There is still debate about where her “homeland” is.

Dolma is widespread among the peoples of Transcaucasia, Middle and Central Asia, Balkan Peninsula. Each nation has its own traditions and methods of preparation. Today I want to present to you one of the best, in my opinion, recipe for dolma from fresh grape leaves at home. Don't be put off by the apparent complexity of the preparation! In fact, as you will see for yourself, it is not difficult to prepare, but the look and taste of this dish is truly royal!

Did you know? The Greeks adore dolma and call it by the affectionate word “dolmadakia”, using the diminutive suffix “akia”, which is applied to beloved objects.

Kitchen appliances

Ingredients for dolma recipe:

How to choose the right ingredients:

For dolma, it is better to choose fresh grape leaves, but in big cities this can be problematic. In this case, they will be perfect.
When choosing leaves, also pay attention to their size - after all, the smaller the dolma, the tastier it is.
We will make minced meat for dolma from beef. It is better to take meat that is as fat as possible.

So, we already know what and how best to cook. Let's move on to the preparation itself! We will learn how to prepare the filling, how to wrap it and how long to cook dolma.

Step-by-step preparation

Boil the rice for 2-3 minutes. Drain in a colander and drain.
Pass the meat through a meat grinder.
Chop the onion very thinly and fry in oil. Add the minced meat to the onion, stir and heat.
Remove from heat, add the minced meat to the rice and mix. Add spices crushed in a mortar. Salt and pepper our filling.
Before filling the dolma, we must cut the stems and wash the leaves, then pour boiling water for 10 minutes.
Place 1-2 teaspoons of minced meat on the leaves.
Wrap the leaves in an envelope.
Peel and finely chop the carrots and celery (celery can be replaced with onion).
Place a saucepan on the fire, pour a little vegetable oil and butter into the bottom. Add celery and carrots and fry for 3 minutes.
Place dolma on a vegetable “pillow”. It must be laid in dense layers.
Cover the dish with an inverted plate and fill it with broth or water (you can use the water in which the rice was cooked). The water should slightly cover the plate.
Place the load, bring to a low boil and simmer for 40 minutes.