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Dolma in grape leaves – classic recipe
Dolma in grape leaves – a national dish of the peoples of the Caucasus, Moldova, Turkey, and many other countries. In recent years, it has become incredibly popular among other nations as well. The classic recipe for dolma is made from minced meat, rice, greens, and spices, wrapped in grape leaves. This is what makes the dish recognizable, tasty, and healthy, as the leaves contain many vitamins. Dolma is not difficult to prepare from available products. In the end, you get incredibly delicious dolma in grape leaves, which can be served for a family dinner and for a festive table.
Ingredients
Show ingredients
- grape leaves;
- minced meat (beef) – 700 g;
- rice – 100 g;
- onion – 1 large or 2 medium (350 g);
- salt – 2 tsp;
- black pepper – ½ tsp;
- hmel-suneli – ½ tsp;
- dried mint – 1 tsp;
- dried basil – 1 tsp;
- water for the filling – 300 ml. (approximately);
- water for the pot – 1 liter.
Sauce:
- homemade yogurt (or matsoni) – 300 g;
- cilantro – to taste;
- mint leaves (fresh) – to taste;
- garlic – optional.
Preparation
- For the filling, meat from beef and lamb (50/50) works well, or only lamb, or only beef (veal). Chop the meat using a grinder with a coarse mesh.
- Boil the rice until partially cooked, after boiling for three to four minutes. Immediately transfer the rice to a colander and let it cool.
Any rice will do for dolma – round or long, it doesn't matter.
- Finely chop a large onion or two medium ones. The onion can be sautéed in a frying pan over medium heat until translucent. This will also be tasty.
- Of course, this dish should have plenty of aromatic spices that will make it fragrant and delicious. Use finely ground spices, and you can simply crush the dried mint and basil in your palm. Add salt and pepper to taste.
- Transfer all the ingredients to a deep bowl and mix very well. You need to knead for about five minutes for all the spices, pepper, and salt to blend well with the filling. You need to add a little water or any broth so that the filling is not dry. The minced meat should end up fragrant and juicy.
- Young grape leaves that appear in June are perfect for the dish. These are the third or fourth leaves that grow on the vine; they are soft and of the right size at this time. Of course, dolma can also be prepared at other times of the year, but the leaves should also be harvested in June. Grape leaves can be frozen or canned in jars. In winter, you can prepare the same delicious dish – dolma – from the canned leaves. Choose grape leaves of the same size, trimming the stem and washing them well. Let the leaves drain.
- Blanch the leaves in boiling water for one to two minutes.
- If the leaves are very soft, you can skip blanching and start wrapping the dolma right away. Place each leaf shiny side down, and put one teaspoon of filling. Roll them into small, neat rolls.
- In the blanched leaves, also wrap the filling tightly.
- Pour half a glass of water into the pot, and place three to four grape leaves on the bottom.
- Only then start placing all the rolls tightly on top. Add fragrant pepper, bay leaf, and pour in the broth. Cut a couple of garlic cloves in half and also add them to the pot.
- Be sure to place a flat plate on top and put a weight on it so that during boiling the rolls do not rise, stay in the liquid, and do not unravel. Cook the dolma for one hour after boiling.
- Dolma should be served with matsoni (thick kefir or yogurt), add garlic and cilantro greens to it. You can also add a few fresh mint leaves. Mix everything well.
- Dolma in grape leaves should be served on a large plate with sauce.
At the beginning of summer, I recommend making dolma in grape leaves following the classic recipe. You and your family will be pleased.
Bon appétit!
