Dolma classic

Classic dolma is a delicious oriental dish, reminiscent of our cabbage rolls. Only in this case, the various fillings are wrapped in grape leaves. With these simple 10 recipes you can prepare dolma at home.

Classic recipe for making dolma in grape leaves

Dolma – delicious cabbage rolls made from meat and grape leaves. The dish turns out very rich and aromatic. It can be served with sauces based on yogurt, mayonnaise and sour cream.

1. 
   To prepare dolma according to the classic recipe, wash the grape leaves and pour boiling water for 5-7 minutes.Then place the leaves in a colander to drain. Remove the petioles from the leaves.
2. 
   Peel the onion, finely chop and fry in butter until soft. Boil the rice for 2-3 minutes and drain the water. Wash the greens and chop finely. Mix minced meat, herbs, fried onions and rice in a bowl, add cumin, ground pepper and salt. Mix the minced meat well with your hands.
3. 
   Place grape leaves smooth side down. Form small cutlets from the minced meat and place them on the leaves.
4. 
   Wrap the minced meat in leaves, first fold the top edges towards the center, then the sides of the leaf and cover with the bottom.
5. 
   Make small cabbage rolls from all the leaves and minced meat.
6. 
   Place 1-2 layers of grape leaves on the bottom of a thick-bottomed pan.
7. 
   Place dolma on top of the leaves in a dense layer. You can lay out the blanks in several layers.
8. 
   Pour the broth over the dolma and add a little salt to the dish.
9. 
   Cover the dolma with a plate and place a weight on it; this is necessary so that the dolma does not unfold during cooking.
10. 
    Place the pan on the stove, bring the broth to a boil, then reduce the heat and cook the dolma for 1-1.5 hours. Remove the finished dolma from the heat and let it brew for 10-15 minutes. Serve hot with sauce of your choice.

Bon appetit!

Fragrant and very tasty Armenian pasuts dolma

We invite you to try a hearty and healthy Armenian dish. Pasuts dolma or otherwise Lenten dolma is suitable for proper nutrition. Grape leaves make the dish incredibly aromatic and tasty.

Cooking time: 1 hour 20 minutes.

Cooking time: 90 min.

Servings: 10.

Ingredients:

• Grape leaves – 25 pcs.
• For filling:
• Red beans – 0.5 tbsp.
• Chickpeas - 0.5 tbsp.
• Peas - 0.5 tbsp.
• Lentils – 0.5 tbsp.
• Wheat cereal – 0.5 tbsp.
• Walnuts – 0.5 tbsp.
• Onions – 4 pcs.
• Vegetable oil – 3 tsp.
• Garlic – 4 teeth.
• Lemon juice – 2 tbsp.
• Mixture of herbs - to taste.
• Greens – 50 gr.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• For filling:
• Tomato paste – 2 tbsp.
• Vegetable oil – 0.5 tbsp.
• Water – 4 tbsp.
• Lemon juice – 2 tbsp.

Cooking process:

1. Cover lentils, peas, chickpeas, red beans and wheat cereals with cold water for 6-8 hours. Then put them in a colander, fill them with clean water and let them cook separately. Cook until half cooked, add salt 5 minutes before removing from heat.

2. Mix the boiled ingredients in a bowl.

3. Peel the onion, finely chop and fry in vegetable oil until golden brown.

4. Add fried onions, chopped herbs and seasonings to the beans, stir.

5. Also add chopped nuts, garlic and lemon juice to the filling. Mix well and the filling is ready.

6. Rinse the grape leaves with running water, pour boiling water over them and leave for 10-15 minutes. Then cut the stems off the leaves.

7. Place some filling on the grape leaf and wrap it up. If the grape leaves are very small, take two leaves and overlap them.

8. Pour a little vegetable oil into a thick-bottomed pan and place the dolma in it in a thick layer.

9. Prepare the dressing. Mix a couple of tablespoons of tomato paste with water and lemon juice. If desired, you can add a little salt to the filling. Pour it into the pan.

10. Place a flat plate on the dolma and place a small weight. Bring the dish to a boil, then reduce the heat and simmer on low for about an hour.

11. They eat cold pasuts dolma.Therefore, before using it, you should keep it in the refrigerator for some time.

Bon appetit!

How to cook dolma in grape leaves in a slow cooker?

Dolma in a slow cooker is a delicious and quick way to prepare dinner for the whole family. The hardest part about making this dish is wrapping the meat filling in small grape leaves.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Minced pork – 500 gr.
• Steamed rice – 150 gr.
• Carrot – 1 pc.
• Onions – 1 pc.
• Pickled grape leaves – 30-40 pcs.
• Tomato paste – 2 tbsp.
• Salt – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Vegetable oil – 50 ml.

Cooking process:

1. Rinse the rice and cook for 10 minutes after boiling, then leave covered for 5 minutes.

2. Peel the onions and carrots, wash and cut into cubes. Fry vegetables in vegetable oil for 10-15 minutes.

3. In a bowl, mix minced meat, rice and fried vegetables, salt and season the filling to taste.

4. Place the grape leaf on a flat surface, add some filling and fold the edges of the leaf towards the center.

5. Do this with all the leaves and filling.

6. Place the dolma in a thick layer on a steaming tray, place a plate on top that will press the dolma and prevent the leaves from unfurling. Pour 500 milliliters of water into the multicooker bowl. Place the tray in the multicooker and activate the “Stew” mode for 20-25 minutes.

7. 5 minutes before readiness, grease the dolma with tomato paste. Serve the dish hot with sour cream and herbs.

Bon appetit!

How to cook dolma in Azerbaijani style at home?

Dolma in Azerbaijani is an interesting and tasty dish that can be served not only on weekdays, but also on a festive table.Lamb pulp and a large amount of spicy herbs are used for the filling, so the dish is juicy and aromatic.

Cooking time: 2.5 hours.

Cooking time: 50 min.

Servings: 5.

Ingredients:

• Minced lamb – 500 gr.
• Grape leaves – 600 gr.
• Mint – 1 bunch.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Butter – 100 gr.
• Rice – 1 tbsp.
• Onions – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the greens and chop finely.

2. Add the greens to the minced lamb and stir.

3. Cook the rice until half cooked, drain the water and rinse it. Peel the onion and chop finely. Add rice and onion to the minced meat, mix well again.

4. Also add diced butter, salt and pepper to taste to the minced meat, stir. The dolma filling is ready.

5. Wash the grape leaves. If they are very hard, then pour boiling water over them for 10-15 minutes.

6. Wrap the minced meat and herbs filling in grape leaves.

7. Place the dolma in a saucepan with a thick bottom, pressing the bundles tightly against each other. Place a plate on the dolma; it will prevent the leaves from unfurling. Pour in hot water in such an amount that it does not completely cover the dolma.

8. Cook dolma until the water evaporates. Serve the dish with natural yoghurt or sour cream.

Bon appetit!

A simple and tasty recipe for dolma in pickled grape leaves

Dolma is similar to cabbage rolls. The meat is also wrapped, but not in a cabbage leaf, but in a grape leaf. When there are no fresh grape leaves, they can be replaced with pickled ones. Dolma in pickled grape leaves has a pleasant sourness.

Cooking time: 90 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Minced meat – 400 gr.
• Rice – 1/3 tbsp.
• Onions – 1 pc.
• Garlic – 4 teeth.
• Carrots – 1 pc.
• Tomatoes – 3-4 pcs.
• Butter – 80 gr.
• Pickled grape leaves – 500 gr.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. Prepare all the necessary ingredients according to the list.

2. Peel the onions and grind through a meat grinder. Mix minced meat, rice and onions, add salt and spices to taste.

3. Separately mix grated carrots, chopped garlic cloves and tomatoes.

4. Place the pickled grape leaves on a cutting board and place a small amount of minced meat on them.

5. Wrap the leaves around the minced meat into tight rolls.

6. Place the dolma in the mold, pressing it tightly together.

7. Place vegetable dressing on top of the dolma, salt and season to taste. Place pieces of butter on top.

8. Cover the dish with the remaining grape leaves and microwave for 20 minutes. Then add a little water and cook for another 20 minutes.

9. Serve hot dolma in pickled grape leaves with sour cream or other additives.

Bon appetit!

Step-by-step recipe for making homemade beef dolma

Lovers of Caucasian cuisine will definitely appreciate this dolma recipe. Minced beef wrapped in grape leaves becomes juicy and acquires a wonderful aroma.

Cooking time: 3 hours.

Cooking time: 50 min.

Servings: 8-10.

Ingredients:

• Beef – 1 kg.
• Rice – 150 gr.
• Onions – 1 pc.
• Cilantro - 5-6 branches.
• Dried basil – 1 tsp.
• Dried savory – 1 tsp.
• Salt – 1 tbsp.
• Ground black pepper – 1 tsp.
• Pickled grape leaves – 35-45 pcs.

Cooking process:

1. Rinse the pickled leaves under running water.

2.Grind the meat, onions and some of the greens through a meat grinder.

3. Wash the remaining greens and chop with a knife. Mix the minced meat with herbs and rice, salt and season to taste.

4. Knead the minced meat with your hands for 3-4 minutes.

5. Place the minced meat on the grape leaves and roll into tight rolls.

6. Place the dolma in a pan with a thick bottom, seams down.

7. Pour water into the pan 1-1.5 centimeters above the dolma, set the pressure. First cook the dolma over medium heat until it boils, then reduce the temperature and continue cooking for 1.5-2 hours.

8. Serve dolma hot with sour cream or natural yogurt.

Bon appetit!

Classic recipe for lamb dolma in pickled grape leaves

Traditionally, dolma is prepared from minced lamb. The dish goes well with sour cream and garlic sauce, ayran, hot lavash or dry red wine. From the listed products you can prepare a wonderful oriental-style dinner.

Cooking time: 2.5 hours.

Cooking time: 60 min.

Servings: 2.

Ingredients:

• Lamb – 300 gr.
• Rice – 1 tbsp.
• Mint – 2 gr.
• Basil – 2 pcs.
• Salt - to taste.
• Water – 2 l.
• Pickled grape leaves – 300 gr.

Cooking process:

1. Rinse the leaves with water and place in a colander to drain the liquid.

2. Place the leaves on the board, smooth side down.

3. Boil the rice until half cooked, then rinse and drain in a colander. Pass the lamb through a meat grinder. Finely chop the onion and greens. Mix all the ingredients, add salt and season the resulting minced meat to taste.

4. Place small portions of minced meat on grape leaves and wrap tightly.

5. Place a few grape leaves on the bottom of the pan.

6.Place the dolma in dense rows in a pan and place pressure on top. Pour water into the pan and bring the dolma to a boil, then reduce the heat to low and continue cooking for 40-50 minutes.

7. Serve dolma with sour cream and garlic sauce and fresh herbs.

Bon appetit!

Juicy and delicious dolma baked in the oven

Another way to prepare tasty and juicy dolma is to bake it in the oven. The dish is simmered at high temperature, soaking in the aromas of spices and grape leaves. The minced meat for dolma can be whatever you like: lamb, beef, chicken or a mixture of them.

Cooking time: 3 hours.

Cooking time: 30 min.

Servings: 2-3.

Ingredients:

• Minced meat – 300 gr.
• Grape leaves – 100 gr.
• Salt - to taste.
• Garlic – 2 teeth.
• Spices - to taste.
• Sour cream – 100 ml.
• Kefir – 100 ml.
• Water – 100 ml.
• Rice – 70 gr.
• Bay leaf – 1 pc.

Cooking process:

1. Mix the minced meat with rice, add salt and spices to taste.

2. Place a small amount of minced meat on a grape leaf.

3. Fold the side edges of the sheet, then the top and bottom, you will get a tight roll.

4. Place the dolma in a thick layer in a heat-resistant form.

5. Prepare the sauce for dolma. In a bowl, mix sour cream, kefir, water, spices and a little salt.

6. Peel the garlic cloves and cut into thin slices. Place the garlic on top of the dolma.

7. Then pour in the sauce and add the bay leaf.

8. Cover the pan with a lid and place in the oven preheated to 220 degrees for 2.5 hours.

9. Dolma turns out incredible, serve it straight from the oven.

Bon appetit!

Lenten dolma in grape leaves without meat

Dolma is a healthy, balanced dish that can be served for lunch or dinner.During Lent, instead of meat, you can prepare the filling from vegetables, legumes, nuts or mushrooms, the result is no less tasty and satisfying.

Cooking time: 2.5 hours.

Cooking time: 80 min.

Servings: 6.

Ingredients:

• Grape leaves – 50-60 pcs.
• Rice – 250 gr.
• Tomatoes – 2 pcs.
• Mushrooms – 200 gr.
• Walnuts – 100 gr.
• Dried savory – 1 tsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Water – 400-500 ml.
• Vegetable oil – 50 ml.

Cooking process:

1. Wash the grape leaves, pour boiling water over them for 10 minutes, then drain in a colander.

2. Cut onions and mushrooms into small cubes.

3. Scald the tomatoes with boiling water, remove the skin and finely chop.

4. Chop the walnuts with a knife.

5. Rinse the rice and boil until half cooked.

6. Pour vegetable oil into a frying pan, first fry the onions until transparent. Then add the mushrooms and continue to fry for 2-3 minutes. Next, add nuts and tomatoes to the pan and simmer for a couple of minutes. Add the rice last and cook until all the moisture has been absorbed. At the end, add salt and spices and stir. Transfer the filling to a bowl and let it cool.

7. Place small portions of the filling on the grape leaves and roll into tight rolls.

8. Pour a little vegetable oil into a thick-bottomed pan and lay out the dolma in a thick layer.

9. Pour water into the pan and press the dolma with a plate so that the grape leaves do not unfurl during the process.

10. Bring water to a boil, then reduce heat to low and cook for 60 minutes. After this time, turn off the heat and let the dish brew. Lenten dolma can be served hot or chilled.

Bon appetit!

How to cook dolma stewed in sour cream at home?

Dolma is prepared from young grape leaves. It can be baked, stewed or steamed. In this recipe, dolma will be stewed in sour cream and will turn out very tender.

Cooking time: 100 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Minced meat – 0.5 kg.
• Onion – 1 pc.
• Salt - to taste.
• Spices for meat - to taste.
• Pickled grape leaves – 200 gr.
• Butter – 3-4 tbsp.
• Sour cream – 3 tbsp.

Cooking process:

1. Grape leaves must be washed with water.

2. Mix the minced meat with chopped onion, add salt and season the filling to taste.

3. Place the grape leaves on a flat surface.

4. Place filling on each sheet.

5. Roll into tight rolls.

6. Grease the pan with butter and place in a dolma. Pour water into the pan, add salt and season to taste, cover the dolma with a plate so that it does not float.

7. When the water boils, reduce the heat, simmer for half an hour, then add sour cream and cook for another 30 minutes. Serve dolma hot.

Bon appetit!