Dolma classic

Dolma is a dish that came to us from the East and is an analogue of the cabbage rolls that are familiar to us. The main difference between these dishes is the replacement of cabbage leaves with grape leaves. The filling remains the same: minced meat, white rice and some other additives that you can adjust to your taste. You can cook dolma both on the stove and in the oven, because small meat “envelopes” are stewed in the sauce until fully cooked. Serve dolma with your favorite sauces and your family will thank you!

Classic dolma in grape leaves at home

Classic dolma in grape leaves at home is an incredibly tasty hot dish that flies off the plate in the blink of an eye, thanks to its original appearance and unsurpassed aroma. Treat yourself and your loved ones!

1. 
   Classic dolma in grape leaves is easy to prepare at home. Prepare the filling: put the minced meat in a plate with high sides, season with salt and seasonings, add water and finely chopped onion - knead until a viscous and homogeneous consistency.
2. 
   Wash and dry fresh grape leaves; if you are using a frozen product, allow time to thaw.
3. 
   We take a little minced meat in our palms, form a “cutlet” and place it on the base of the leaf.
4. 
   We bend the edges towards the center and roll up the workpiece.
5. 
   Similarly, roll up the dolma from the remaining ingredients.
6. 
   Line the bottom of the saucepan with grape leaves and distribute the semi-finished products. Pour in the broth and place on the burner: simmer over low heat for about 40 minutes.
7. 
   If necessary, add a little water, and 5-7 minutes before readiness, add a few tablespoons of sour cream (optional) to the broth.
8. 
   Classic dolma in grape leaves is ready! Place the dish on plates and serve. Bon appetit!

Azerbaijani Dolma in grape leaves

Azerbaijani-style dolma in grape leaves is an amazing dish that will amaze your taste buds! The secret to the incredible taste lies in the juicy minced meat made from a mixture of lamb and beef, and the finger-licking aroma of cilantro and mint!

Cooking time – 1 hour 40 minutes

Cooking time – 50 min.

Portions – 10.

Ingredients:

• Lamb – 100 gr.
• Beef – 400 gr.
• Rice – 150 gr.
• Grape leaves – 350 gr.
• Butter – 100 gr.
• Onion – 100 gr.
• Cilantro – 30 gr.
• Mint – 10 gr.
• Dill – 15 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting the process, soak the leaves in boiling water for 10 minutes.Rinse and finely chop the greens. Pass the meat, peeled onion and a piece of butter through the grill of a meat grinder.

Step 2. Pour rice and herbs into the minced meat, add salt and season - mix well.

Step 3. Place the leaf with the veins up, lay out a little filling and, tucking the edges, form a tight roll.

Step 4. Place several leaves on the bottom of the pan, place dolma on top and fill with water. Press down with a lid and bring to a boil, then reduce the heat slightly and cook for an hour. After finishing the heat treatment, leave it covered for 10-15 minutes.

Step 5. Serve the dish and add sour cream. Bon appetit!

Classic dolma in pickled grape leaves

Classic dolma in pickled grape leaves is an exquisite dish of Georgian cuisine that will make you fall in love with it from the first tasting. Based on the above, only once, having tried dolma, you will return to this recipe again and again, because the combination of components is very successful.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Pickled grape leaves – 400 gr.
• Minced meat – 500 gr.
• Onion – 2 pcs.
• Rice – ½ tbsp.
• Spices - to taste.
• Salt - to taste.

Cooking process:

Step 1. We wash and dry the meat, peel the onions and grind the components using a meat grinder.

Step 2. Boil the cereal until half cooked and place in a sieve, allowing excess liquid to drain.

Step 3. Place the rolled meat, rice and onion in a bowl.

Step 4. Sprinkle with seasonings and salt and stir until evenly distributed.

Step 5. Soak the pickled leaves in cool water until the excess vinegar evaporates.Dry the leaves and place a little delicious minced meat on the base of each one - roll it up like an envelope.

Step 6. Having lined the bottom of the pan with grape leaves, lay the dolmas tightly together.

Step 7. Fill the semi-finished products with water and press a saucer on top - bring to a boil, cover with a lid and boil for 50 minutes.

Step 8. Serve the fragrant dolma to the table without waiting for it to cool. Bon appetit!

Beef dolma in grape leaves

Beef dolma in grape leaves is a dish ideal for a hearty and nutritious lunch for the whole family. The meat harmonizes perfectly with boiled round rice, aromatic herbs and slightly sour young grape leaves.

Cooking time – 2 hours

Cooking time – 50 min.

Portions – 12.

Ingredients:

• Beef – 1 kg.
• Round rice – 180 gr.
• Pork lard – 200 gr.
• Parsley – 20 gr.
• Onion – 500 gr.
• Garlic – 1 head.
• Grape leaves – 350 gr.
• Oregano – 1 tsp.
• Adjika – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Butter – 100 gr.
• Sunflower oil – ½ tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Grind the meat pulp and lard through a meat grinder, steam the grape leaves and cereal in boiling water, and wash the greens.

Step 2. Finely chop the onion and sauté until light brown in a mixture of vegetable and butter - add to the minced meat. Next add rice, spices, chopped garlic, salt and herbs.

Step 3. Place the sheet with the glossy side to the tabletop and roll the dolma as shown in the photo.

Step 4. Place the semi-finished products in a saucepan of a suitable size and fill with water, simmer under the lid for 60 minutes.

Step 5. Serve and serve. Bon appetit!

Lamb dolma in grape leaves

Lamb dolma in grape leaves is an appetizing dish that is perfect for serving on a holiday table, as it comes in portioned “tubes” with a juicy and satisfying filling. Be sure to try the taste of Georgia and you will be satisfied!

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 10.

Ingredients:

• Minced lamb – 700 gr.
• Rice – 120 gr.
• Tomatoes – 3 pcs.
• Grape leaves – 60 pcs.
• Carrots – 2 pcs.
• Bulbs – 2 pcs.
• Dill – 1 bunch.
• Salt - to taste.
• Cumin - to taste.
• Ground coriander - to taste.
• Ground pepper mixture - to taste.

Cooking process:

Step 1. We “free” the onions from the husks and grind them in a blender bowl to a puree consistency.

Step 2. Place minced meat, grated carrots, washed rice, onions and tomatoes in a blender, as well as chopped herbs and seasonings with salt in a deep container.

Step 3. With clean hands, knead the mixture until smooth.

Step 4. Cut off the tails of the washed leaves, pour boiling water over them and leave for 5 minutes.

Step 5. Then we place a small “cutlet” on the edge of the leaf, place the side parts of the leaf on top of the filling and roll it into a roll.

Step 6. Place the pieces in a thick-walled pan.

Step 7. And fill with water so that the liquid completely covers the “rolls”. Cover with a plate and cook for 40 minutes.

Step 8. Before serving, add sour cream sauce and start the meal. Bon appetit!

Dolma baked in the oven

Dolma baked in the oven with cheese and sour cream sauce will pleasantly surprise you with its delicate and creamy taste, which gives off spicy notes. Diversify your usual diet and introduce something completely new and incredibly tasty.You will like it - guaranteed!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 6.

Ingredients:

• Grape leaves (salted) – 30 pcs.
• Minced meat – 600 gr.
• Onion – 200 gr.
• Garlic – 3 teeth.
• Processed cheese – 200 gr.
• Sour cream – 200 ml.
• Milk – 200 ml.
• Water – 200 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, defrost the minced meat, peel the onion and open the jar with grape leaves.

Step 2. For the sauce in a bowl, combine 1-2 cloves of garlic, passed through a press, milk, cheese, sour cream and water. Don't forget to add salt and pepper to taste.

Step 3. Add the remaining garlic, chopped onion, salt and pepper to the twisted meat - knead until smooth.

Step 4. Place 1-1.5 tablespoons of filling on the sheet and roll the dolma in the same way as cabbage rolls.

Step 5. Transfer the preparations into a baking dish and pour in the prepared sauce, bake for about 40 minutes at a temperature of 180 degrees.

Step 6. Place the hot dolma on a serving dish and serve. Bon appetit!

How to cook dolma in a slow cooker

How to cook dolma in a slow cooker? You will find the answer to this simple question by reading the detailed recipe. For cooking we need only simple ingredients, with the exception of grape leaves. Surprise your family with a classic Georgian dish, prepared in just one hour!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 5.

Ingredients:

• Minced meat – 500 gr.
• Rice – 150 gr.
• Pickled grape leaves – 30-40 pcs.
• Onion – 1 pc.
• Tomato paste – 2 tbsp.
• Carrot – 1 pc.
• Vegetable oil - for frying.
• Salt – ½ tsp.
• Ground black pepper – ½ tsp.

Cooking process:

Step 1. Prepare the food set: peel and rinse the vegetables.

Step 2. Fill the washed rice with water in a ratio of one to three and cook for 10 minutes, then keep covered for another 10-15 minutes.

Step 3. Cut the vegetables into small cubes and saute in heated vegetable oil until soft, about 10 minutes.

Step 4. In a deep bowl, mix the cereal, minced meat, roast, black pepper and salt.

Step 5. Place a little filling on the base of the sheet, fold the sides and wrap it into a roll.

Step 6. Place the dolmas tightly together on the tray of the multicooker for steaming, pour water into the bowl and start the “stew” program for 25 minutes.

Step 7. 5 minutes before the end of the regime, coat the dolma with paste from grated tomatoes. Bon appetit!

Lenten dolma without meat

Lenten dolma without meat, of course, is not as filling as the classic one, but no less tasty and aromatic. Grape leaves go well with boiled rice, aromatic mint, onions and hot garlic. It is recommended to serve with sauce.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Grape leaves – 40 pcs.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Sunflower oil – 4 tbsp.
• Rice – 1.5 tbsp.
• Lemon juice – 6 tbsp.
• Salt – 1 tsp.
• Mint - to taste.

Cooking process:

Step 1. Remove the skins from the onion and garlic, heat the vegetable oil in a frying pan, and finely chop the vegetables. Sauté the onion for 4-5 minutes and add the garlic.

Step 2. After the specified time, turn off the heat and transfer the frying to the raw washed rice, then add lemon juice, chopped mint and salt.

Step 3. Lay out the leaves on the work surface, matte side up.

Step 4.We roll the dolma as shown in the photo.

Step 5. Place the blanks in a pan, seam side down, season with vegetable oil and fill completely with water.

Step 6. Press down with a saucer and close with a lid, cook for 30-40 minutes after boiling.

Step 7. Place dolma on a plate and taste immediately. Bon appetit!

Stewed dolma in sour cream

Stewed dolma in sour cream, cooked with the addition of a large amount of vegetables, is a nutritious and aromatic dish that will give you true gastronomic pleasure. The whole highlight of the dish lies in natural and fresh ingredients, as well as their competent combination.

Cooking time – 90 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Beef – 600 gr.
• Onion – 1 pc.
• Tomatoes – 4 pcs.
• Carrot – 1 pc.
• Rice – 3 tbsp.
• Grape leaves – 50 pcs.
• Ground nutmeg – 2 pinches.
• Greens – 60 gr.
• Tomato juice – 400 ml.
• Sour cream – 200 gr.
• Sunflower oil – 3 tbsp.
• Salt – 1 tsp.
• Ground black pepper – 4-5 pinches.

Cooking process:

Step 1. Punch pieces of beef and two tomatoes in a blender.

Step 2. Transfer the homogeneous mass into a deep bowl.

Step 3. Rinse and dry the greens, finely chop.

Step 4. Cut half the onion into small pieces.

Step 5. Add onions, herbs, cereal, salt, pepper and nutmeg to the ground beef.

Step 6. Mix thoroughly.

Step 7. Rinse the grape leaves and pour boiling water for 4-5 minutes.

Step 8. After cutting the stalk, add a little filling.

Step 9. Folding the edges towards the middle, fold it like an envelope.

Step 10. In a frying pan in sunflower oil, prepare the frying: sauté tomato slices without skin, carrot strips and small onion segments.

Step 11In a separate bowl, combine tomato juice with sour cream, ground pepper and salt.

Step 12. Place the dolma on the grill and pour it with delicious sauce.

Step 13. Place a few leaves on top and bring the food to a boil. Reduce the flame and simmer for 60-70 minutes under the lid.

Step 14. After heat treatment, do not touch the lid and let the dish “rest” for another half hour. Next, serve and enjoy. Bon appetit!

Homemade dolma in tomato sauce

Homemade dolma in tomato sauce can be on your table in just one hour! Prepare an original and hot lunch for your family, which includes minced meat, white rice and spices, and all these components are wrapped in grape leaves and - voila, dolma is ready.

Cooking time – 1 hour

Cooking time – 15-20 min.

Portions – 3.

Ingredients:

• Grape leaves – 25 pcs.
• Minced meat – 400 gr.
• Rice – 5 tbsp.
• Garlic – 3-4 teeth.
• Vegetable oil – 2 tbsp.
• Tomato sauce – 400 gr.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Defrost the minced meat and, if desired, add diced carrots and onions, measure out the required amount of cereal.

Step 2. Mix rice with minced meat, adding seasonings and salt.

Step 3. Place some meat filling on the light side of the grape leaf.

Step 4. Fold in the edges.

Step 5. And roll it up into a tight roll.

Step 6. Add a little oil to a deep frying pan and lay out the semi-finished products, pour boiling water and simmer under the lid for 25-30 minutes.

Step 7. After the time has passed, add chopped garlic and tomato sauce to the frying pan and cook for another 10-15 minutes.

Step 8. Place on a plate and take a sample. Cook and have fun!