How to prepare dolma from grape leaves. Dolma recipe from fresh grape leaves recipe

Preparation

1. Rinse the grape leaves well (it is better to rinse not in running water, but in a large bowl or sink, changing the water several times to maintain the integrity of the leaves. It is better to take grape leaves when they are young, about the size of your palm. The darker the leaves, the older they are - young leaves are light green (yellowish) in color. Dolma from old grape leaves may be harsh. Place fresh leaves in boiling water and leave for 3-5 minutes. Drain the water, shake off excess water from the leaves. Cut off the petioles from each leaf along with the thickening from veins at the very base of the leaf.
2. Prepare minced meat: mince the meat. Peel the onion and finely chop (if desired, the onion can be fried a little). Wash the greens, dry and finely chop. Wash the tomato, remove the skin and cut into small cubes. Pour boiling water over the rice and leave for 10-15 minutes or boil until half cooked. Peel the garlic and chop finely. Combine the meat with onions, garlic (optional), rice, herbs, tomatoes, add salt, pepper, nutmeg, pour in 1-2 tablespoons cold water and mix well.
3. Place a small amount (~1 dessert spoon or 1 tablespoon) of filling on the wide part of the prepared grape leaf (place on the smooth side of the leaf). Fold the edges of the sheet towards the center and roll it into a neat tube (roll it the same way as wrapping cabbage rolls).
4. Cover the bottom of a saucepan or other thick-walled dish with grape leaves (this will prevent the dolma from burning and add even more flavor). Place the “dollars” tightly on top. Stuffed cabbage rolls can be laid in several rows. Each row can be covered with a layer of grape leaves.
5. Prepare one of the following fillings or, instead of filling, fill the dolma with salted meat broth. For tomato-sour cream filling: combine sour cream with tomato paste and mix. Add broth or water, salt, pepper, pour in oil and stir again. For filling with onions and tomatoes: peel the onion and finely chop. Wash the tomatoes, dry and cut into cubes (you can remove the skin from the tomatoes). Pour 1 tablespoon of vegetable oil into the frying pan and add the onion. Fry ~1 minute. Add tomatoes and simmer, stirring, for ~8-15 minutes. Salt and pepper. Spread the tomato mixture over the cabbage rolls. Pour in the salted meat broth (the pouring should almost completely cover the house).
6. Cover the cabbage rolls with a smaller diameter saucepan with an inverted flat plate (so that the cabbage rolls do not float) and cover with a lid. Bring to a boil, reduce heat and simmer for ~40-60 minutes.
7. Turn off the heat and leave the cabbage rolls to brew for another ~10-15 minutes. Place the finished dolma on a plate, pour over the sauce and sprinkle with chopped herbs.
8. For the sauce: peel the garlic and chop finely or pass through a garlic press. Wash the greens, dry and finely chop. IN spoiled milk, yogurt, kefir, natural yogurt or sour cream, add garlic, herbs, a little salt and pepper. Stir the sauce well.

The peoples of Asia Minor have long been famous for the diversity of their cuisine. One of the most bright dishes is dolma, which is classical technology is a grape leaves stuffed with rice and minced meat.

In our understanding, these are cabbage rolls, in which grape leaves are used instead of cabbage. The dish is extremely tasty and, rest assured, is worth the effort spent on preparing it.

History of the dish

Dolma is extremely common in the cuisines of the peoples of Transcaucasia, Central and Western Asia, the Balkan Peninsula and even North Africa. All national cuisines have their own special technology for preparing dishes and each of them is special in its own way.

The dish belongs armenian cuisine, which has long been famous for its best recipes.

The Armenian people claim that they were the discoverers of dolma, and only later, the dish became popular in other national cuisines.

According to the Armenians, this food was extremely common in the court cuisine of the Ottoman Empire; this is not strange, because the recipe is distinguished by its taste and originality.

The benefits and harms of dolma

Grape leaves are widely used in medicine; they are rich in great amount vitamins, microelements, nutrients, so their benefits are undeniable. At regular use dishes based on grape leaves, you can get rid of many ailments, such as migraines, varicose veins.

They are also useful for diseases gastrointestinal tract And genitourinary system. Grape leaves strengthen the immune system and are natural elixir youth.

However, people suffering from excess weight Those with ulcers or diabetics are not recommended to eat dishes made from grape leaves. Because, in in this case, dolma will harm the body. In any case, you should consult your doctor.

Difficulty and cooking time

Dolma is a rather complex dish, because it involves 4 stages of preparation: preparing the leaves, preparing the filling, wrapping the filling in the leaves and directly stewing.

Taking this into account, we can say that it takes at least two hours to prepare dolma. But the housewife can be sure that the time and labor spent is worth it. The taste of the dish is spicy and refined at the same time.

Food preparation

The most important step in preparing food is finding the right grape leaves. It is best to buy them salted, but since the leaves are folded, the housewife cannot be sure of their integrity. Before use, such envelopes need to be doused with boiling water to soften the leaves a little.

If purchased fresh leaves, they must be soaked in salt water for at least 20 minutes and be sure to cut the cuttings from each leaf so that they curl easier.

How to cook dolma

Classic and simple recipe for cabbage rolls grape leaves.

Ingredients:

grape leaves - approximately 100 pcs;
pork – 1 kg;
optional bones for broth;
round rice - ½ cup;
onion – 4 heads;
Sunflower oil – 50 g;
a pinch of salt;
ground black pepper – 1 tsp;
coriander – ½ teaspoon;
cilantro - a bunch;
parsley - a bunch;
tarragon - smaller than a bunch.

This quantity of products is designed for approximately 20 servings.

Preparation:

The bones need to be fried until appetizing golden brown crust. Fill with water and cook aromatic broth approximately 1 hour.

Meanwhile, prepare the filling. In classical technology, pork should be minced. Cut two onions into large cubes and fry on sunflower oil. Mix with meat, add rice, chopped herbs, seasonings and mix thoroughly.

The most aesthetically important part of preparing a dish is wrapping the envelopes. The filling should be applied to the dull part of the grape leaves. Then, we fold the leaves on the sides and roll them into a tube.

Now you need to fold the dolma into the pan with the seams down. Pour broth around the edge of the pan and simmer for about an hour.

Approximately, one serving of dolma – 150 grams, contains 60 kcal, which is calculated as 55% fat, 30% protein and 15% carbohydrates. However, the dish is healthy and incredibly tasty.

Cooking options

Since several nations are fighting for the right to be called the discoverers of this dish, there are also several options for preparing the dish: using Armenian technology, Azerbaijani and Moldavian.

Dolma can also be prepared from pickled grape leaves in a slow cooker. Each of the recipes is unique and has its own unique taste.

Dolma in pickled grape leaves

Ingredients:

50 pickled grape leaves;
5 kg minced lamb;
5 liters of meat broth;
6 tablespoons of coarse grain rice;
5 onions;
50 grams of butter;
50 ml vegetable oil;
aromatic herbs: dill, parsley, cumin;
spices: salt, ground pepper.

Preparation:

If the meat is on the bones, then you need to separate the pulp from the bones, cook the broth on them, and grind the meat using a meat grinder or blender. Otherwise, you can use any meat broth.

Pour boiling water over the rice and cover with a lid to steam a little. After 10-15 minutes, strain and add to the meat.

Peel the onion, wash it to remove any remaining dirt and cut it into cubes. Heat a frying pan over medium heat and fry the onion in a mixture of oils until golden brown. Add to the filling.

Fresh greens must be washed under running water and finely chopped. Pour into the filling along with the spices and mix thoroughly.

Place the grape leaves on the work surface so that the smooth side is down. Place the filling in the center of the sheet and wrap it in an envelope.

Place the dolma in a thick-bottomed pan, seam side down, add broth, cover with a lid and simmer for about an hour. Then the filling will be tender, and the taste of the dish will amaze your guests.

Delicious Armenian dolma with beef

Ingredients:

1 kg beef;
½ cup rice;
tomato;
bell pepper;
50 grape leaves;
2 onions;
a bunch of parsley;
spices: basil, ground pepper, paprika, salt.

Preparation:

Scald the grape leaves with boiling water, wash them, cut off the veins. Wash the rice thoroughly too.

We wash the vegetables and parsley, remove the skin from the tomato. We chop the parsley, and pass all the vegetables, rice and meat through a meat grinder, add spices and mix.

Place the filling on the leaves, wrap the envelopes and simmer over low heat for at least 50 minutes.

Dolma with vegetables and seasonings will surprise you with its taste.

Azerbaijani dolma with lamb

Ingredients:

lamb – 0.5 kg;
grape leaves – 20-30 pcs;
round rice – 5 tbsp. spoon;
eggs – 2 pcs;
onion – 2 pcs;
greens: cilantro, mint;
spices: salt, ground pepper.

Preparation:

We clean the meat from the veins and grind it. Chop the greens and onions, add to the meat, beat the eggs, add pre-washed rice and spices, mix.

We wrap the filling in leaves, forming envelopes, put the dolma in a pan and simmer for at least an hour.

This technology for preparing dolma is that the filling using an egg is more tender and does not crumble. The dish will certainly surprise the hostess's family.

Moldavian dolma

Ingredients:

30 grape leaves;
½ kg of meat (lamb, pork, beef);
3 onions;
50 ml sunflower oil;
1/3 cup rice;
2 tablespoons of tomato paste;
1 carrot root;
salt and pepper to taste

Preparation:

Grind the meat, cut the onions and carrots into cubes and simmer it all in sunflower oil until golden brown.

Wash the rice, add it to the meat and simmer for another 10 minutes. tomato paste. When the filling has cooled, add chopped herbs, spices and mix.

Lay out the leaves, smooth surface down, and apply aromatic filling, wrap in envelopes and simmer for about 40 minutes. Incredible Moldovan dolma will surprise you with its spicy taste.

Recipe in a slow cooker

Ingredients:

5 kg minced meat;
20 grape leaves;
1 onion;
4 tbsp. spoons of rice;
50 g butter;
50 grams of sunflower oil;
1 bunch of greens;
salt and spices to taste.

Preparation:

We wash the rice. Turn on the multicooker, pour in vegetable oil and, using the “frying” mode, fry the chopped onion until golden brown.

In a small bowl, mix minced meat, fried onions, rice, spices, chopped herbs and butter.

Place the filling on pre-prepared leaves, form envelopes and carefully place them in the slow cooker, seam side down. Fill in hot water to cover the envelopes and turn on the “quenching” mode for 1 hour.

Cooking dolma in a slow cooker is easy and simple, and most importantly, delicious.

Video recipe

There are several main secrets:

To prevent the dish from burning, place grape leaves on the bottom of the pan or multicooker.
We fold the envelopes with the seams down so that they do not unfold during the stewing process.
When all the envelopes are placed in the pan, it is best to secure them by pressing them with a plate. In this case, during the boiling process the filling will not come out of the envelopes.

Dolma is considered one of the simplest and delicious recipes In the world, only young leaves are good for cooking. Then the dolma turns out tender and melts in your mouth. This dish is suitable for every day and for the holiday table.

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

Summer dolma

Of course to cook delicious dolma, you will have to spend time and put in 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 wild grapes, they are too hard. Choose small leaves - the size of your palm, bright green, without holes or spots. We tear off the petiole so as not to damage the leaf; you can cut it with scissors. So, dolma from fresh grape leaves, a basic recipe.

Ingredients:

grape leaves – 50-80 pcs.;
yellow long grain rice– 1 glass;
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 sprigs each;
freshly ground pepper (mixture) – ¼ teaspoon;
regular rock salt – 1 teaspoon;
vegetable oil that does not have a distinct odor - 50 ml.

Preparation

First you need to make the filling. Wash the meat and dry it with a napkin, pass it through a meat grinder with a large nozzle. Please note that the meat should not be completely free of fat, otherwise the dolma will turn out dry and tasteless. Therefore, it’s good to include a little in the minced meat chicken fat, if the piece of veal is completely lean. Peel 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. Meanwhile, sort and rinse warm water rice, wash the tomatoes and grate them or puree them (use a blender, food processor, chopper, meat grinder). Add tomato puree to the vegetables, add salt and pepper, simmer for another 3 minutes. Mix the filling: meat, rice, frying. Add finely chopped greens and mix. While the filling cools, we work on the leaves. They need to be put in a basin, poured cold water and wait about a quarter of an hour, rinse the leaves and change the water - now pour boiling water over the leaves. We wait about 7 minutes and take them out carefully. The leaves become darker in color and much more elastic, but they also tear more easily, so we work with them carefully. Place a little filling on the edge of each leaf and roll it up into an envelope. Cook dolma in a saucepan or cauldron - line the bottom with leaves, and place envelopes tightly on them. Pour lightly salted boiling water over them and cook for about 10 minutes after boiling. We serve dolma with sauces: garlic, tomato or just sour cream - it’s also very tasty.

Spicy dolma

Azerbaijani dolma tastes more interesting: the recipe includes spices, Pine nuts, but we don’t put vegetables.

Ingredients:

unparboiled rice – 120-150 g;
medium fat lamb – 0.5 kg;
round white onion – 2 pcs.;
steamed grape leaves – 400 g;
vegetable oil refined – 30-40 ml;
dried herbs (mint, savory, oregano, basil) - 1 tbsp. heaped spoon;
parsley – 1 small bunch;
peeled - 1 handful;
garlic – 4 medium-sized cloves;
iodized salt – 1 teaspoon;
freshly squeezed lemon juice – 50 ml;
freshly ground pepper (mixture) - on the tip of a spoon;
meat broth - approximately 1 liter.

Preparation

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

Many people are interested in how to preserve fresh grape leaves for dolma for the winter. Cooking empty plastic bottles. We use only dark plastic. We wash and dry them thoroughly. Then we roll up the dry leaves, 10 at a time, into tubes, put them in bottles, screw the caps on tightly and store them in the basement. You can use the leaves until summer - they remain fresh and fragrant. Simply cut the bottle and remove the leaves for dolma.

Not all housewives know how to prepare dolma at home. She seems pretty complex dish, although in reality you will need little: rice, some minced meat, leaves, special spices and special sauce. In this article you will find a selection best recipes and learn the tricks of preparing dolma from different nations peace.

Classic dolma made from grape leaves

In the Caucasus, not a single festive feast is complete without dolma made from grapes or fresh leaves. Whether they are expecting a dear guest, celebrating a wedding, or celebrating a birthday, the hostess spins a whole pan of fragrant “tubes” with meat filling. Dolma is delicious hot or even cold, and it seems absolutely impossible to get enough of it! Especially if dipped in spicy white sauce while eating warm pita bread.

The right to invent dolma is disputed by Armenia, Azerbaijan and even Uzbekistan. But varieties of dolma (or, as it is otherwise called, tolma) are found in Turkey and the Balkan countries. Culinary historians suggest that the dish was “inherited” from the Ottoman Empire, where it was constantly prepared at receptions for entire palaces. It is clear that since the time of Sultan Suleiman the recipe has gone through a lot of changes. But the essence has not changed.

To prepare classic dolma we will need:

a kilogram of minced meat (any kind, but not chicken!);
grape leaves (it is difficult to guess the quantity, it all depends on the number of eaters, at least 50 pieces);
large onion;
egg;
a handful of white rice;
a large bunch of greens - parsley, dill, and (this is a must!) cilantro;
salt and pepper to taste.

First of all, boil the rice until half cooked and mix it with minced meat. Cut the onion, greens into small cubes, add one chicken a raw egg, salt and pepper to taste. Knead the minced meat so that it turns out dense, uniform, and comes off well from your hands.

Pour boiling water over fresh grape leaves and then let them cool. All that remains is to skillfully twist the dolminki. To do this, place it on a sheet of paper (on the rough side) meat filling and pack, folding the edges towards the center.

Ready-made dolminki resemble straws or cigars - depending on which association you like. We place them on the bottom of a large pan, pressing them tightly together. All that remains is to pour in meat broth or water (to the height of one thumb), press everything down with a plate of slightly smaller diameter, let the water boil and cook over low heat until the leaves and minced meat are ready. Total time Cooking from the moment of boiling is 40-60 minutes.

We serve the finished dolma to large dish, and next to it we put a white sauce made from yogurt, garlic and herbs. We put large bunches of greens and warm lavash flatbreads on the table, and watch how our dolma is eaten in a matter of minutes!

In a slow cooker

A multicooker makes life easier for any housewife, reducing cooking time significantly. Dolma is no exception. Prepare dolma according to any recipe, place it in dense layers on the bottom of the multibowl, fill it with water, and start the “cooking” mode.

Why press the dolma? This way, our dolminki will not fall apart during cooking, and there will be no need to skim the foam from the broth.

If you don’t want the leaves to “unravel” in the process and the dolma to lose its shape, do it simply - cook it with the lid open, placing a light pressure plate on top with a diameter slightly smaller than the bowl. Usually it takes 30 minutes to cook in a multicooker, and what’s nice is that you can safely go about your business - the smart device itself will notify you about the end of the cooking process.

Cooking according to Azerbaijani recipe

Remember the legendary dialogue from the film “Mimino” between an Armenian and an Azerbaijani. “Do you like dolma? No. This is because you don’t know how to cook it.” In these two countries, the right to call dolma one’s own has been disputed for hundreds of years. national dish. It is curious that the Ministry of Culture of Azerbaijan has already appealed to UNESCO with a request to recognize dolma as an intangible heritage of the country. In the meantime, Unesco makes decisions, let's learn the tricks of preparing signature Azerbaijani dolma.

The ideal size of the leaves is the size of a young woman’s palm, and the “fingers” of dolma should be small and neat. A large dolma is a sign of a lazy craftswoman.

Prepare this way:

For signature recipe You will need a kilogram of veal, rice and tender grape castings. They should be thin, young, and even better, picked from a tree in own juice. In winter, dolma made from pickled grape leaves will go great, but its taste will still be completely different. In Azerbaijan, they prefer fresh leaves to pickled ones.
Scroll the veal with fat tail fat through a meat grinder, add onions, herbs, pour warm boiled water(about a glass). The consistency should be slightly liquid, otherwise, Azerbaijanis are sure, the dolma will come out dry.
Cover the minced meat with half a glass of round rice.
We twist the dolma, as in the classic recipe, forming neat “fingers”.
Place them in a pan in dense layers.
Fill with water.
Press down with a plate.
Let the pan boil.
Let it cook for about an hour.
Turn off and let cool.
Place on a flat dish.

Serve dolma with sauce from natural yogurt with garlic (you can add a bunch of any chopped herbs there), invite guests and enjoy!

Dolma in Armenian - step by step

Classic dolma with grape leaves in Armenia is always prepared with three types of meat - beef, pork and lamb, which are mixed in equal quantities.

Armenian dolma always includes cilantro, basil, parsley and dill. other spices are at the discretion of the hostess.

The step-by-step recipe looks like this:

Grind 500 g of beef, pork and beef through a meat grinder.
Add finely chopped onion.
We cut a bunch of greens.
Add some salt.
Add black pepper.
We wash the rice and pour it into the minced meat. The amount of rice should be 2-3 times less meat. You have to understand that it will boil over during the cooking process.
Mix the minced meat thoroughly.
Pour boiling water over fresh grape leaves. In winter, in Armenia they use pickled, salted leaves, thoroughly washed to remove salt. In summer they also prefer fresh ones.
Turn the leaves over with the rough side up.
Place a little minced meat in the middle of each (about one and a half teaspoons).
From the leaves we form dolmushki, reminiscent of thin cigars. There is no need to twist them tightly, because the rice should be boiled.
Line the bottom of a large pan with large grape leaves.
We distribute the dolminks on top, pressing them tightly against each other.
Fill the dolma with water a couple of centimeters above the tubes - it should cover our grape “cigars” by about the thumb.
Place a small weight lid on top.

Let the water boil, and then reduce the heat to low and simmer until the grape leaves are soft for 40-50 minutes. While the dolma is cooking, prepare delicious sauce from yogurt, garlic and herbs. Modern recipe sauce allows you to use ready-made mayonnaise (high-quality!) mixed with fresh sour cream as a base. But yogurt or yogurt, of course, remains a priority.

Interestingly, in Armenia any stuffed vegetables are called dolma. Minced meat is used to stuff zucchini, eggplant, tomatoes, quince, small cabbage rolls, in short, all vegetables that can be stuffed with meat and stewed. The “trick” of the dish is that only the freshest and most aromatic fruits are used. On major holidays, royal dolma is prepared: several types are stewed in one large pan. stuffed vegetables simultaneously. They give each other flavors and turn out delicious!

With lamb and mint

In the Caucasus, there are families who prepare dolma exclusively from lamb, and mint leaves, without stems, are always added as a seasoning. Mint and lamb go together amazingly! This dolma turns out spicy, tender and very aromatic. The main thing is not to overdo it with mint, because, as an active spice, it can overwhelm the taste of lamb.

Dolma will become even tastier the next day, when the grape leaves and meat juices share aromas with each other.

To prepare, you can take any recipe you like above. Grind the lamb through a meat grinder, add onions, herbs, a bunch of mint leaves, season with salt, pepper and add a little rice. Knead the minced meat and make dolminki. Cook according to instructions classic recipe, pressing with light pressure.

Serve with white sauce, warm tortillas and aromatic tea with herbs.

With matsoni sauce

Semi-finished dolma is a very convenient preparation for any celebration. It is quite possible to make it a few days before the expected holiday, freeze it in the refrigerator and cook it without defrosting. The taste will not be lost. And your favorite one will help highlight the dish fermented milk product of all mountain peoples - Matsoni.

Matsoni is a type of yogurt, but slightly less sour. It is thick in itself and you just need to add some salt, garlic and herbs to make the taste rich. This white sauce is also low in calories, so eat it without fear of extra pounds.

Dolma seems like a troublesome dish. But only at first glance. In the Caucasus, whole families enjoy it, just like dumplings in Russia, and the cooking process turns into an interesting event. They prepare dolma with joy, drink new wine, and then everyone eats it together, enjoying the taste of dolma and communication. Try cooking dolma - you will discover a new hobby and a wonderful sociable dish.

Dolma from grape leaves, the recipe for which we will consider below, is an oriental dish that is very similar to ordinary cabbage rolls. It is worth noting that such a lunch turns out to be quite tasty, filling and aromatic. In addition, it is done within small quantity time, which will certainly seem attractive to many housewives.

Dolma from grape leaves: a recipe for preparing a fragrant oriental dish

Required ingredients:

fresh lamb pulp (thigh) - 550 g;
large fresh onions - 2 pcs.;
fresh greens - optional;
long grain rice - 1/3 cup;
fine table salt - to taste;
black pepper - 3 pinches;
freshly cut grape leaves - 10-15 pieces (depending on the number of guests).

Meat product processing process

Dolma from grape leaves, the recipe of which is similar to the preparation of traditional cabbage rolls, is most often made from lamb. To do this, you need to purchase a lean piece of pulp, which should be thoroughly washed, cleaned of all kinds of wreaths and veins, and then chopped into medium pieces and minced in a meat grinder.

Filling preparation process

To make dolma from fresh grape leaves fragrant and tasty, minced meat it is recommended to add additional ingredients. To do this, you need to peel 2 large onions and chop them finely. Next, pour into a sieve, sort it well if necessary, and then rinse, place in boiling water salt water and boil for 10-13 minutes. After this, the cereal needs to be deprived of liquid and added along with the chopped onion to the previously prepared minced lamb.

All laid out products should be seasoned required quantity salt, fresh herbs and pepper, and then mix with your hands until smooth.

Process of preparing green grape leaves

Dolma from grape leaves, the recipe for which we present in this article, involves the use of only freshly cut leaves. After all, they are the ones that have the ideal softness and juiciness for the dish. Thus, the grape leaves must be washed well, and then scalded with boiling water and kept in it for no more than 3 minutes. This will make them tender, which will make further stuffing much easier.

Shaping the dish

Stuffing grape leaves with minced lamb and rice should be done in the amount of 1 or 2 large spoons (depending on the size of the leaf). They are wrapped in exactly the same way as cabbage during the preparation of cabbage rolls.

Heat treatment

Dolma from grape leaves, the photo of which can be seen above, is cooked on the stove for about 35-47 minutes. However, before this, the semi-finished products must be placed tightly in a pan, and then pour about 1-2 glasses into it ordinary water.

Correct delivery to the table

Dolma is served hot (possibly with broth). Also to this delicious oriental dish You can present sour cream or spicy ketchup.