I walked around the market and noticed grape leaves for sale. I decided that I can pamper my loved ones and relatives with dolma. These are the so-called small cabbage rolls in grape leaves, the progenitors of the well-known cabbage rolls in cabbage leaves. Taste the dolma and then compare it with the recipe for delicious cabbage rolls. Like cabbage rolls, dolma can be stored in the freezer as a semi-finished product for several months. Therefore, you can always prepare another batch for the future.

Dolma is a wonderful oriental dish that will be an excellent decoration for both a festive and everyday table. And what can we say about the usefulness of this delicious dish! Grape leaves contain a lot of dietary fiber, which improves digestion and stimulates metabolic processes in the body. Frequent use of grape leaves improves vision, potency and slows down the aging process. Perhaps that is why dolma is so valued among Eastern centenarians.

Dolma has many different cooking options, but I will tell you the recipe as close as possible to the traditional one.

Ingredients:

• 50 pieces of salted grape leaves (you can use fresh);
• 500 ml of water or meat broth for cooking dolma;

For filling:

• 0.5 kg of minced meat (lamb + beef or pork + beef);
• 0.5 st. rice
• 2 large onions;
• a small amount of vegetable oil for frying;
• small bunches of greens: mint, basil, parsley;
• zira — a pinch;
• salt;
• ground black pepper;

Recipe for a delicious classic dolma

Description

Dolma from pickled leaves- oriental dish traditional cuisine. The closest relatives of dolma are the familiar stuffed cabbage. Unlike them, dolma is prepared from pickled leaves and most often grape leaves. You can find the recipe for pickling such leaves at home on our website. You can also find already pickled grape leaves in jars that are sold in stores. For pickling, only the best large and young grape leaves are used.

A step-by-step recipe for making dolma from pickled grape leaves is presented with a photo below and it describes in detail each stage of the process of creating this unique oriental dish. As a filling, we will use juicy and hearty minced turkey, which is best cooked by yourself. We also bake our dish in microwave oven with a special vegetable layer. During baking, the juice of tomatoes and carrots will soak the vine leaves and meatloaf well, making them even tastier. Let's start cooking dolma with minced marinated grape leaves for dinner.

Ingredients

• 
  (400 g)
• 
  (1/3 cup)
• 
  (1 PC.)
• 
  (4 cloves)
• 
  (1 PC.)
• 
  (3-4 small pieces)
• 
  (80 g)
• 
  canned grape leaves
  (1 bank)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

Let's prepare all the necessary ingredients for making dolma from pickled grape leaves.



You can buy grape leaves ready-made or pickle them yourself according to our recipe, which is also presented on the website. We remove the pickled leaves from the jar, straighten them and set aside.



We pass the turkey fillet through a meat grinder and put it in a deep bowl. We also send onion grated on the smallest grater. We thoroughly wash the indicated amount of rice, dry it and pour it over the meat. Add spices to the bowl as desired, salt and pepper to taste and squeeze one clove of garlic through a press. Thoroughly knead the minced meat for dolma.



In a separate deep bowl, we rub the washed carrots on a coarse grater, add coarsely chopped cloves of the remaining garlic there. Wash the tomatoes, cut into rings and add to the carrots. Mix the ingredients thoroughly.



Place the first grape leaf on a cutting board.



Put a tablespoon of minced meat on top of the sheet.



We wrap the edges of the sheet, and then turn it into a roll.



We put all the cooked rolls tightly in a deep bowl.



We spread all the previously prepared vegetable dressing from tomatoes, carrots and garlic on top of the rolls.



Cut the butter into pieces and put on top of the vegetables.



The remaining grape leaves are laid in a dense layer on top of all the rolls and chopped vegetables, cover with a lid. We send our dish to the microwave and cook in a combined mode for 20 minutes. Then add some water and cook the same amount more.



The finished dish is served hot with sour cream. Dolma from pickled grape leaves is ready.



Bon Appetit!

Dolma is tasty, satisfying and very healthy dish for lunch, similar to cabbage rolls. It came to us from the Caucasus and fell in love with 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 gr;
• salt - 10 gr;
• a piece of butter - 50 gr;
• four bulbs;
• vegetable oil - 50 ml;
• minced beef and lamb - 0.6 kg;
• a pinch of black pepper;
• sauce:
• sour cream - 200 gr;
• greenery;
• a pinch of salt;
• four cloves of garlic.

Cooking method:

1. Rinse the leaves under the tap, put in boiling water and remove after 5 minutes.
2. Chop the peeled onions with a knife.
3. Saute in a heated frying pan in two types of oil, add salt.
4. Turn off the stove as soon as the onion pieces become soft.
5. Put the washed rice into a pot of water and bring to a boil. Cook for 3 minutes from the moment it boils.
6. Finely chop the greens.
7. Combine prepared minced meat, herbs, onions and rice in one bowl. Add salt and a pinch of ground pepper to taste.
8. Lay the grape leaves on a cutting board.
9. From the mass of minced meat we form lumps and put them in the middle of the leaves, wrap them in a tube on all sides.
10. We get a pan with a thick bottom, it is necessary to put the remaining leaves in two layers on it.
11. Lay dolmas on top. Their seams should be at the bottom.
12. Fill the dish with water, its layer should be flush with the last roll of the sheet.
13. When the broth boils, turn down the heat and cook for 1.5 hours.
14. For the sauce in sour cream, we shift the chopped garlic and herbs, pour salt.
15. We put it in the refrigerator for 2 hours.
16. Serve with sour cream sauce. Bon Appetit!

How to cook in a slow cooker?

With a slow cooker, the difficult process of preparing dolma is simplified at times.

Recipe Ingredients:

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

How to cook dolma in a slow cooker:

1. As soon as we wash the rice, fill it with boiling water and leave for 15 minutes.
2. We remove the petioles from the leaves and dip in boiling water for 5 minutes, transfer to a colander.
3. Heat up the multicooker vegetable oil in the program "Frying".
4. Finely chop the onion and fry in a slow cooker for 5 minutes.
5. Melt the butter and add it to the minced meat.
6. Pour salt and pepper, add rice, chopped greens, onions.
7. We knead the mass with our hands.
8. Lay a grape leaf on the countertop with the back side up.
9. We put a little minced meat on it, wrap the sheet with an envelope.
10. We spread them in a slow cooker, cut the lemon into rings and put between the layers of dolma.
11. So that the leaves do not open, we press them down with a plate.
12. We cook the dish for 1.5 hours in the "Extinguishing" mode.
13. Separately, mix sour cream and crushed garlic under pressure.
14. Put the dish on a plate and pour over the sour cream sauce.

in Armenian

Required Ingredients:

• fresh parsley - 100 gr;
• one tomato;
• rice - 100 gr;
• minced meat - 800 gr;
• dried basil - 40 gr;
• onions - 2 pcs.;
• 50 pcs. grape leaves;
• salt and pepper to taste;
• one bell pepper.

How to prepare dolma in Armenian:

1. Process vegetables and leaves in the above way.
2. Cut the onions into slices.
3. Pour boiling water over the tomato, remove the peel from it, finely chop the greens and sweet pepper.
4. Leave the leaves in boiling water for 10 minutes.
5. Pass vegetables with herbs through a meat grinder, add to minced meat.
6. Put rice, spices, salt there and knead everything with your hands.
7. Remove petioles from leaves.
8. Wrap portions of minced meat in them.
9. Do not fold them too tight - the minced meat will swell during cooking.
10. Put a dozen unused leaves in a saucepan.
11. Place dolma on them.
12. Pour boiling water, place a plate on top.
13. Cook for 40 minutes over low heat.
14. For sauce in sour cream, crumble finely chopped garlic.
15. When serving, pour the sauce over the dish.

Dolma from pickled grape leaves

Pickled leaves give the dish a slightly noticeable sourness.

Recipe Ingredients:

• one carrot;
• round rice - 60 gr;
• one bulb;
• minced meat - 0.4 kg;
• three tomatoes;
• four garlic cloves;
• a piece of butter - 80 gr;
• bank of leaves.

Step-by-step instruction:

1. You can buy ready-made pickled leaves. We take them out of the can and straighten them.
2. Grind the peeled onion on a grater.
3. Rice groats are thoroughly washed with water. We pour it to minced meat.
4. There we add spices, chopped clove of garlic, salt. We mix everything.
5. In another bowl, grate carrots and whole garlic cloves.
6. We spread a leaf of grapes on the board, fill its middle with minced meat.
7. Roll up into a roll shape.
8. We spread all the leaves with the filling in a deep bowl, pour carrots, garlic and slices of tomatoes on top.
9. The topmost layer are small pieces of butter.
10. We close the dish with clean leaves.
11. We cook dolma in the microwave for 20 minutes, then pour water and cook for another 20 minutes.

How to cook dolma:

1. Soak the leaves in boiling water for a couple of hours.
2. Transfer the matsoni to a deep bowl. To it we add 30 g of dill, chopped garlic and cilantro. We remove the mixture in the refrigerator.
3. At this time, we throw finely chopped onions, salt, a mixture of peppers, herbs and other spices into the minced meat.
4. We unfold the grape leaves inside side up, stuff it with a mass of minced meat, wrap it with an envelope.
5. We put the meatballs in the pan so that they fit snugly against each other.
6. Fill with boiled water, press down with a plate.
7. We cook for about two hours.
8. Serve with cold yoghurt sauce.

How to cook dolma from grape leaves correctly and tasty? Dolma is a delicious oriental delicacy, in other words, stuffed grape leaves. This dish can serve as a main dish or as an appetizer. The serving form and cooking method resembles our equally delicious well-known cabbage rolls, with the exception of a smaller size. The exact origin of the dish different sources hard to find. But most of them still mention Armenia - the birthplace of Caucasian cabbage rolls. Then dolma began to be prepared in other countries - Turkey, Egypt, Azerbaijan, Transcaucasia and Asia. In each of them, the basic principle of cooking is preserved, and the name, filling and sauce options can be completely different, corresponding directly to the place where it is served. Cooking dolma is not at all difficult if you are familiar with the technology for making cabbage rolls and are ready to follow the recommendations below.

For cooking, not only grapes are used, but also leaves.

Choosing a filling for dolma

IN classic recipe necessarily meat: pork, beef, or both in half. You can use lamb, as well as poultry meat (chicken or turkey). The peculiarity of the preparation of meat is that it is desirable to finely chop it in a trough or with a knife. Rice is also part of the filling. It is boiled until half cooked. The remaining ingredients are to the taste of the cook: herbs (dill, parsley), spices (salt, pepper), vegetables (onions, carrots, tomatoes). Piquant and unique taste has a filling from minced fish with the addition of a large amount of greens and chopped nuts, lemon juice and mint. There are even dolma recipes for vegetarians, stuffed with various fried vegetables. There are a lot of options, it is quite easy to choose a recipe in accordance with your preferences.

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Choosing grape leaves

The main filling for dolma is minced meat.

Dolma is usually made from fresh grape leaves no larger than the palm of your hand. They are distinguished by a delicate and aromatic taste, and large leaves are usually hard and dark. When choosing leaves for a dish, set aside any large and rough to the touch. Then gently wash them alternately in a deep bowl, changing the water. Be careful not to damage fragile leaves. After washing all the leaves, it is necessary to dip them in boiling water for 5 minutes, so they will be plastic and it will be convenient to wrap the filling in them. We leave the leaves to dry after boiled water, excess moisture nothing, let it cool down. Then we slightly cut out the leg at the base of the sheet and thick veins. The preparatory work has been completed.

Another way to prepare dolma is from canned (pickled) grape leaves. For their preparation, it is similarly necessary to select fresh leaves. Rinse and dip in a pot of hot water for a few minutes. Then let it cool down a little and put it in small piles. Roll the stacks into rolls and place vertically in a glass jar. Separately, prepare the brine: for 600 ml of boiled water, 1 tablespoon of salt. Fill them with grape leaves.

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Bouillon or filling

Worthy of special attention and this ingredient of the dish. Dolma can be made in ordinary water - the easiest way. Or use a specially cooked broth, vegetable or meat. Filling is prepared at will: sour cream, tomato paste to taste are added to the broth.

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General cooking procedure

We start by preparing all the constituent components. Their number depends on the number of people who will eat the dish. Recipe for a family of 3-4 people:

For the preparation of dolma, you can use both canned and fresh leaves.

• grape leaves (fresh or canned) - 20-30 pieces;
• minced meat - 500 - 600 grams (pork + beef);
• 2 onions;
• 2 medium carrots;
• boiled rice - 5-6 tablespoons;
• 2 cloves of garlic;
• dill, parsley, cilantro;
• salt, ground black pepper and a pot;
• butter - 50 grams;
• meat broth - 1.5 liters (approximately);
• tomato paste - 2 - 3 tablespoons;
• sour cream - 2 - 3 tablespoons;
• vegetable oil for frying.

So let's get started. We prepare the filling: finely chop the meat with a knife, salt, pepper. Add chopped herbs and onion, garlic. Mix thoroughly. Then add pre-grated and fried on butter carrots and rice (by the way, it is not necessary to boil it). Mix again until smooth. Minced meat should not turn out tight, be sure to dilute it with water or broth (several tablespoons). Add your favorite spices if you like.

Dolma is one of the most popular dishes with grape leaves.

1. We wash the grape leaves, dip them in boiling water. Now we need to wrap them. To do this, take one sheet, straighten it and lay out a teaspoon of prepared minced meat at its base. We close the sides to the center, forming a small bundle. Fold the rest of the leaves in the same way. Try to make the envelopes dense, without shifting the excess stuffing, so that they do not deform during heat treatment.
2. Next, lay out all the wrapped envelopes on the bottom of a cauldron or other wide container (preferably made of cast iron). Try to stack them as tightly as possible to each other in several layers. Then we fill it all with broth with the addition tomato paste and sour cream. The liquid should cover the products by about 1 cm. Then we cover them with a flat plate with light pressure to fix their immobility until fully cooked. We close the cauldron with a lid and leave until boiling, then reduce the heat to a minimum and simmer for another hour, about an hour. Some housewives put grape leaves on the bottom of the pot, in which they will cook dolma. They will help stuffed envelopes not burn during the cooking process. In the same way, from above, if free leaves remain, they fill the pan with them, and then they put a plate on them.

The dish can be stewed not only on the stove, but also in the oven and on an open fire. IN Lately The most popular way to cook various dishes is a slow cooker. In a miracle pot, tightly packed envelopes are cooked in the “Extinguishing” mode for about one hour, too. As an option for a dietary meal, dolma from fresh leaves can be cooked in an additional multicooker device - a steaming container. The finished dish is usually served with sour cream, matsoni or other sauce.

An alternative to our usual stuffed cabbage is a product of oriental traditional cuisine - dolma. Distinctive feature of this product is the use of pickled grape leaves instead of cabbage.

Preparation description:

Ingredients:

• Pickled grape leaves - 25-30 Pieces
• Beef - 600 Grams
• Rice - 50 Grams
• Onion - 1 Piece
• Parsley, cilantro - 1 bunch
• Salt - to taste
• ground black pepper - to taste
• Zira ground - 1 Pinch
• Vegetable oil - 2 tbsp. spoons

Servings: 25

How to cook "Dolma from pickled leaves"

1
Scroll the beef through a meat grinder.

2
Remove the pickled leaves from the jar and soak them in water for 30 minutes. Then change the water.

3
Wash the rice under running water and boil it until half cooked.

4
Chop the onion and fry in vegetable oil.

5
Mix minced meat, fried onions, rice and chopped herbs.

6
Salt, pepper, add cumin and mix.

7
Drain the pickled leaves in a colander.

8
Lay the leaves on a flat surface with the glossy side down.

9
Put some filling on the sheet. Wrap the upper ends of the leaves first, and then the side ones.

10
Put the rejected grape leaves on the bottom of the pan, and put the wrapped dolmas on top.

11
Cover with a saucer and fill with water so that it completely covers the entire dolma.

12
Cook over low heat for 45-50 minutes.

13
After turning off the heat, let it brew for another 10 minutes.

14
Bon Appetit!