Dolma with grape leaves
Recipe Recommendations "Dolma with grape leaves"
A dish of minced meat in grape leaves has a different name in different countries - dolma, tolma, cabbage rolls.
Today we will introduce you to the Armenian version of cooking dolma from ground beef in grape leaves.
Where to get grape leaves for dolma?
Housewives, when preparing dolma, first of all, they care about the question: where to get grape leaves? It is unlikely that a vine grows under your window and you can always pick fresh young leaves.
Therefore, in the summer, try to find in the market grandmothers who sell these very young leaves. If you cook dolma from fresh leaves of grapes, then you need to rinse them first, and then pour boiling water and leave for 3-4 minutes.
If a fresh version of the leaves is not available, then salty leaves can be purchased.
If you bought a salty version for your dolma, then before using the leaves, fill them with plenty of warm water and leave overnight. So excess salt will come out of them.
Do not forget that the leaves are already salted, so at the final stage of preparation of dolma (when cooking), it is worth considering this fact so that dolma does not turn out to be salted.
If you could not find either fresh or salted leaves, then in the supermarket you can buy canned leaves. In any version of grape leaves (fresh, salted or canned) before preparing dolma, you need to cut the cuttings from each leaf.