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 (look at the image in the gallery).
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.
In addition, before cooking, each sheet will need to be thoroughly washed.
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.
First of all, we wash the rice thoroughly and fill it with hot water.
At this time, grind meat and onions in a meat grinder, add chopped herbs and spices to taste.
Drain the rice and add it to the minced meat. We mix everything.
The filling for dolma in grape leaves is ready.
Turn as shown in the photo.
Thus, twist the dolma (tolma) until the leaves or filling are over. It rarely happens when they end at the same time.
For cooking dolma, it is advisable to choose a pan with a thick bottom.
The bottom is completely covered with a layer of grape leaves, and then densely lay together in layers dolma - minced meat twisted with grape leaves.
We cover the dolma with a layer of grape leaves on top so that the dolma does not emerge and unfold during cooking.
Next, put on top a plate of a suitable size. Pour the contents of the pan with water so that the water reaches the level of the top leaves of the grapes.
If fresh leaves were used, then a little salt should be added.
We put dolma to simmer over low heat for 50-60 minutes.
Serve the cooked dolma on a hot table with yogurt and garlic sauce. Yogurt can be replaced with sour cream.
Ingredients
Directions
First of all, we wash the rice thoroughly and fill it with hot water.
At this time, grind meat and onions in a meat grinder, add chopped herbs and spices to taste.
Drain the rice and add it to the minced meat. We mix everything.
The filling for dolma in grape leaves is ready.
Turn as shown in the photo.
Thus, twist the dolma (tolma) until the leaves or filling are over. It rarely happens when they end at the same time.
For cooking dolma, it is advisable to choose a pan with a thick bottom.
The bottom is completely covered with a layer of grape leaves, and then densely lay together in layers dolma - minced meat twisted with grape leaves.
We cover the dolma with a layer of grape leaves on top so that the dolma does not emerge and unfold during cooking.
Next, put on top a plate of a suitable size. Pour the contents of the pan with water so that the water reaches the level of the top leaves of the grapes.
If fresh leaves were used, then a little salt should be added.
We put dolma to simmer over low heat for 50-60 minutes.
Serve the cooked dolma on a hot table with yogurt and garlic sauce. Yogurt can be replaced with sour cream.
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