Dolma is tasty, satisfying and very healthy dish for lunch, similar to stuffed cabbage. It came to us from the Caucasus and was loved by many housewives. Interesting recipes dolma 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;
• piece butter- 50 gr;
• four onions;
• 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 preheated pan in two types of oil, add salt.
4. Turn off the stove as soon as the onion pieces are soft.
5. Put the washed rice in a saucepan with water and bring to a boil. Cook for 3 minutes from the moment it boils.
6. Chop the greens finely.
7. Combine in one dish ready-made minced meat, greens, onions and rice. Season with salt and a pinch of ground pepper to taste.
8. Put the grape leaves on a cutting board.
9. We form lumps from the mass of minced meat and put them in the middle of the leaves, wrap them in a tube on all sides.
10. We take out a saucepan with a thick bottom, on it it is necessary to put the remaining leaves in two layers.
11. We put dolma 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, reduce heat and cook for 1.5 hours.
14. For the sauce, put chopped garlic and herbs into sour cream, add salt.
15. We put it in the refrigerator for 2 hours.
16. Serving the food with sour cream sauce... Bon Appetit!

How to cook in a multicooker?

With a multicooker, the difficult process of making dolma is greatly simplified.

Recipe composition:

• one onion;
• one lemon;
• ground beef - 0.7 kg;
• 40 young leaves of grapes;
• 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 dolma is cooked in a multicooker:

1. As soon as we rinse the rice, pour boiling water over it and leave it for 15 minutes.
2. Remove the petioles from the leaves and put them in boiling water for 5 minutes, transfer them to a colander.
3. We heat the multicooker with vegetable oil in the "Fry" program.
4. Chop the onion finely and fry in a slow cooker for 5 minutes.
5. Melt the butter and add it to the minced meat.
6. Add salt and pepper, add rice, chopped herbs, onions.
7. We knead the mass with our hands.
8. We spread the grape leaf on the table top with the back side up.
9. Put some minced meat on it, wrap the sheet with an envelope.
10. We put them in a multicooker, cut the lemon into rings and put it between the layers of dolma.
11. To prevent the leaves from opening, we press them down with a plate.
12. Cooking food for 1.5 hours in the "Stew" mode.
13. Separately mix sour cream and garlic pressed under the press.
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 dolma is prepared in Armenian:

1. Process vegetables and leaves in the above way.
2. Cut the onions into wedges.
3. Pour boiling water over the tomato, remove the peel from it, finely chop the herbs and bell peppers.
4. Leave the leaves in boiling water for 10 minutes.
5. Pass vegetables with herbs through a meat grinder, add to the 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 tightly - the minced meat will swell when cooking.
10. Put a dozen unused leaves in a saucepan.
11. Place dolma on them.
12. Pour boiling water over, set a plate on top.
13. Cook for 40 minutes over low heat.
14. For the sauce, chop finely chopped garlic into sour cream.
15. When serving, pour the sauce over the food.

Dolma from pickled grape leaves

Pickled leaves add a slightly sour taste to the dish.

Recipe composition:

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

Step-by-step instruction:

1. You can buy ready-made pickled leaves. We take them out of the jar and straighten them.
2. Grind the peeled onion on a grater.
3. Rice grits are thoroughly washed with water. Pour it into the minced meat.
4. Add spices, chopped clove of garlic, salt there. We mix everything.
5. Rub carrots and whole garlic cloves into another container.
6. We spread a leaf of grapes on the board, fill it in the middle with minced meat.
7. We fold in the form of a roll.
8. We spread all the leaves with the filling in a deep bowl, pour carrots, garlic and pieces of tomatoes on top.
9. The topmost layer is small pieces of butter.
10. We close the dish with clean leaves.

You will need:

• minced mutton - 1/2 kg;
• three cloves of garlic;
• mint - 12 gr;
• yogurt - 0.4 kg;
• dill - 50 gr;
• one onion;
• a jar of pickled leaves;
• a mixture of red and black peppers - 10 g;
• cilantro - 50 gr;
• thyme - 3 gr;
• basil - 4 gr.

How to cook dolma:

1. Soak the leaves in boiling water for a couple of hours.
2. Transfer the yogurt into a deep bowl. Add 30 grams of dill, chopped garlic and cilantro to it. We put 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 internally side up, fill it with minced meat, wrap it in an envelope.
5. We put the meatballs in a saucepan so that they fit snugly together.
6. Fill with boiled water, press down with a plate.
7. Cook for about two hours.
8. Serve with cold yogurt sauce.

Description

Dolma in Armenian often prepared only from fresh young grape leaves. Although, even in their absence, enterprising housewives manage to cook delicious Armenian dolma for their households. This is because they close the harvesting of such leaves in advance for the next year. You can also do this and make your own blanks for dolma, because on our website you will find a simple and affordable way to pickle grape leaves for winter.

Step by step classic recipe with the photo below, it will tell you how to cook delicious dolma in Armenian. We will use lamb and pine nuts as the filling, as well as a wide variety of spices.: these ingredients are very often used in Armenian cuisine... Sour cream, on the other hand, will relieve the filling of dryness and make the overall taste much deeper. Did you know that even dolma can be made lean and vegetarian? Instead of meat, such dolma is filled with a wide variety of ingredients, from lentils to mushrooms. Let's start cooking delicious Armenian dolma according to the traditional recipe.

Ingredients

• 
  (500 g)
• 
  (2-3 cloves)
• 
  (chopped, 1/4 cup)
• 
  (1 PC.)
• 
  (taste)
• 
  (unsweetened yogurt, 1-2 tablespoons)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (fresh, 20 pcs.)

Cooking steps

Despite the fact that the filling is practically the main flavoring component of this dish, the grape leaves have almost equal importance to it. Therefore, pay attention to the leaves you have chosen: it should be fresh, bright and young grape leaves... If you do not have the opportunity to purchase such leaves, then take pickled ones, but the lightest in your opinion.



Now let's start preparing the filling for the Armenian summer dolma. Lamb is ideal for making dolma, so get a fresh bite, rinse it, and mince it. In a deep bowl, combine the finely chopped meat with the pine nuts, which also need to be very finely chopped. This can be done using a blender or even in a regular mortar. Peel the onion and garlic, chop and add to a bowl. Prepare greens in advance: it can be dill, parsley or basil. Rinse and chop the leaves to match the rest of the ingredients. Do not forget about all the spices and add them to the minced meat as well. Sour cream or unsweetened yogurt will make dolma very tender and juicy. Mix all the filling components thoroughly so that they are a homogeneous dense mass.



Let's start forming rolls. Put a spoonful of the prepared filling on the grape leaf. We wrap the side edges first, and then fold the sheet into a roll starting from the top.



Make sure to mold the dolma tightly, otherwise it may lose its shape during cooking.



Gently place the dolma in a deep saucepan as shown in the photo. You can cover the bottom of the pot with unused grape leaves. Fill the dolma with water so that it barely covers all the rolls, add a little vegetable oil, cover them with a flat plate, put oppression on top and cook the dolma over low heat for 2 hours. Ready dish serve both hot and cold. Real dolma in grape leaves is ready in Armenian.



Bon Appetit!

Everyone in Armenia loves him, young and old, and, probably, there is no such Armenian hostess who does not know how to cook dolma. Moreover, all household members believe that no one in the world knows how to cook this dish so deliciously than their mother or grandmother. Remember the episode from the film “Mimino”, in which Khachikyan (Frunzik) says to Mimino (Kikabidze): “Valik dzhan, let's go to me in Dilijan, my mother will cook dolma. Real jam!"? from grape leaves according to a recipe that has been passed on by word of mouth in Armenia for thousands of years? In principle, there is nothing complicated here. The most important thing is that the meat is fresh and fat, and the grape leaves are thin and silky. Only in this case will the dish turn out to be truly tender and tasty.

Cooking grape leaves for dolma

In Armenia, "dolma" is also called a dish, which we call "cabbage rolls", and together with them vegetables are placed in the pan: eggplants, peppers and tomatoes. It all gets poured tomato sauce and simmered over low heat. However, the most iconic dolma is the one made with grape leaves. Of course, the most convenient time for such a dish is early June. It is then that the grape leaves bloom. You need to choose the lightest (dark greens will be a little hard) the size of a woman's palm. Before cooking dolma, the leaves are dipped in boiling water for 2-3 minutes, carefully removed and kept under cold water... It is customary to eat this dish in Armenia. all year round... You will probably be surprised and think: "How to make dolma from grape leaves in winter, if they fall off in autumn, like everyone else?" Armenian mistresses found a way out of this situation. They stock up large quantity grape leaves and preserve them for the winter as follows:

1. You need to take a half-liter jar, wash it thoroughly and dry it.

2. Wash the grape leaves, place them on a paper towel to absorb moisture.

3. Fold them in stacks of 10-15 pieces and wrap them in a tube, each of which can be tied with threads so as not to unwind.

4. Place them in an upright position in a jar and pour salted boiled water (for 1 liter of water 1 tbsp. L. Salt).

5. Sterilize for 8-10 minutes.

Cooking dolma in Armenian

Required products:

• Fatty ground beef (you can also use pork) - 1 kg.
• Round rice - 100 g.
• Onions - 3 pcs.
• Dried or fresh basil and rosemary.
• Black and red peppers, salt.
• Butter - 50 g.
• leaves - 1 half-liter jar.

For the sauce:

• Matsoni (curdled milk) - 200 g.
• Garlic - 1 clove.

Cooking method

After watching the film “Mimino” many viewers were probably interested in the question of how to make dolma from grape leaves, which “Rubik Jan” talks about. Nevertheless, it seems to many that this is very complex dish, and this requires special skills. There is nothing difficult in creating this dish, but if you still decide to cook it, you need to be patient.

Step-by-step instructions:

1. Add rice and a little water to the minced meat, or meat broth, ground onion, fresh or dried herbs, spices, salt, stir well and let sit in a cool place for 30 minutes.

2. Prepare the grape leaves. If you are using canned ones, then you need to drain the water, remove the threads from the tubes and disassemble them.

3. Take one piece of paper, place on a plate with its wide part up. You need to wrap dolma like pancakes. Put 1 spoonful of minced meat in the center of the sheet, cover on both sides, and then fold it into a tight tube. We put the dolma on the bottom of the pan in a circle, very tightly to each other. Put an inverted plate on top as a press. Fill with boiling water so that the water level is 1 finger higher than dolma.

4. Set the pan to simmer over low heat for 40-50 minutes. After the water boils, add a piece of butter, and also taste the broth, if necessary, salt to taste.

Innings

Hot dolma is served with yogurt and garlic sauce. This dish is a must on New Year's table in Armenia. Now you know how to make dolma from grape leaves, and you can surprise your guests and loved ones on New Year's Eve.

You will have to make an effort to make a real tasty dolma, but the result is definitely worth every minute spent! The main thing here is to properly prepare the base - the leaves. Suitable, both table and wine varieties, do not take from the wild, they are too tough, and their taste is strange. Choose small leaves that are bright green, free from damage or specks.

This material describes the most detailed recipe how to make dolma from grape leaves.

Recipe for making dolma from grape leaves in Armenian

Ingredients:

• lamb ribs - 965 g;
• minced beef - 475 g;
• small onions - 2 pcs.;
• grape leaves;
• round grain rice - 115 g;
• salt pepper;
• - 765 g;
• mint, cilantro, –1 bunch of all greens;
• vegetable oil.

Preparation

Boil the rice until cooked and rinse with cool water, mix with the finished ground beef, add salt, pepper and finely chopped cilantro and basil. Combine everything thoroughly and mix so that the components combine well.

How to wrap grape leaf dolma?

Take a leaf, put it with the handle towards you and put a teaspoon of the prepared minced meat on it. Please note that the cast is glossy on one side and matte on the other. So the minced meat needs to be spread only on the matte part, next to the place where the cutting was previously.

Wrap the adjacent parts of the leaflet over the minced meat, slightly overlapping, as if overlapping each other, so that there is no open filling, watch especially closely in the area of ​​the remote cutting. The leaves tightly clasp the whole minced meat, leaving no voids at all.

Now wrap the side parts of the leaf so that all the stuffing is packed as tightly as possible on the sides.

Roll the dolma into a roll, making sure that all the minced meat is sealed in the sheet.

Do the same with all the ingredients until one of them ends (leaves or minced meat).

How to cook dolma from fresh grape leaves?

Now spread the chopped lamb ribs along the bottom of the cauldron, this way you prevent the grape leaves from burning to the bottom. Lay dolma over the ribs and sprinkle with mint leaves. Send the tomatoes next.

Fill the dolma with water, one finger above the contents of the cauldron and cover tightly with a plate, press it down. Cook for an hour on low heat, then serve with tomato sauce or garlic sour cream.

Dolma, or tolma, is such a delicious and familiar attribute national cuisine Balkans, the Caucasus and Transcaucasia, that hot disputes about this dish have not subsided for centuries. Bulgarians, Greeks, Armenians, Georgians, Turks insist that it was their people who were the first to wrap the filling in grape leaves and prepare an incomparable dish with a local flavor. The options for making dolma are especially varied in Armenia - more than sixty of them are presented at annual festivals.

Consider the most typical and, at the same time, sufficient diet recipes with a photo of making dolma from grape leaves in Armenian, denote nutritional value of this dish and the main variations in its composition.

Armenian dolma in grape leaves - recipe with photo

Dolma really has the greatest resemblance to stuffed cabbage rolls - however, the role cabbage leaves she has wide grape "palms". Grape leaves are a major problem in dolma production in the more northerly regions. The foliage of local zoned varieties is used, or fermented preparations for future use.

The most common filling is also similar to stuffed cabbage - it is chopped meat with rice. However, for grape "stuffed cabbage" it must be mixed with a large amount spicy herbs... The stuffed rolls of leaves are boiled, stewed, steamed or baked until tender and served with garlic-yogurt sauce. Depending on the composition of the minced meat and the preparation of its components, a more or less high-calorie dish is obtained.

Consider the moderate-calorie options for meat and vegetarian dolma.

Example one - " Building on tradition».

Preparation:

• Remove tendons from the meat. Rinse the rice. Peel and wash vegetables and herbs. Cut the onions into quarters, scald the tomatoes, peel them, coarsely chop the pepper and parsley. Pour fresh grape leaves with boiling water for 10 minutes, pickled ones - rinse.
• Pass vegetables, meat, herbs through a meat grinder with a large wire rack. Stir the minced meat, season with salt, pepper, paprika and basil. Add washed uncooked rice and knead well again.
• Remove tough grape leaf stalks. Set aside especially large "palms" - they will be useful for the bottom of the pan. Lay out the rest of the grape "wrappers" veins up. On each leaf, little by little, using a teaspoon, put a portion of minced meat. Wrap the leaves in narrow long envelopes - tight, but not too tight, given the swelling of the rice during cooking.
• Line the bottom of the pan with large leaves. Lay the prepared dolma in dense rows on top of them. Put a plate on top, which will act as a pressing weight and will not allow the leaves to unfold. Pour boiling water over the entire structure so that the water only covers the top layer of dolma. Simmer for up to 40 minutes.
• While the product is ripening, prepare a sour-milk-garlic filling - mix 0.5 l or with two finely chopped slices.

Put the finished dolma on plates (ten "envelopes" per serving), serve hot, pour over the garlic-yogurt mixture. The calorie content of 100 g of such a dish does not exceed 180 units.

Example two - " Down with the meat!»

Preparation:

• Peel the onions, wash and cut into small squares. Rinse, dry and chop the herbs. Rinse the rice thoroughly.
• In a well-heated skillet with vegetable oil fry the chopped onion until translucent, then add rice and chopped herbs to it, season with salt, pepper, lemon juice, pour a glass of boiling water and completely evaporate the liquid.
• Pour boiling water over fresh grape leaves and stand for 10 minutes. Pickled - rinse. Remove the petioles, spread the leaves veins up, distribute the rice-vegetable mixture on them in small portions, roll up oblong envelopes.
• Put a plate at the bottom of the pan, lay the prepared dolma on it in dense rows, cover with another plate. Pour boiling water over so as to cover the top layer of the grape envelopes, cover and cook until full readiness rice - 20 minutes.

Vegetarian dolma should be served cold... The calorie content of such a dish does not exceed 150 units in one hundred grams.

Dolma and diet

Even completely lean dolma cannot be called low-calorie - after all, saturated grape leaves themselves contain 100 kilocalories per 100 grams. At the same time, this foliage is rich in vitamins and biologically valuable elements, including and. Thus, the consumption of dolma promotes strong bones, eliminates anemia, cleanses the digestive tract and heals the body.

In moderation, this dish can be present in the diet of those who are losing weight - especially in related ones, c.

Dolma Festival in a nutshell - a bouquet of ingredients

In sunny Armenia there is no shortage of either grape leaves or other earthly fruits. In variations on the theme of dolma, the foliage of figs, quince and even pumpkin flowers are used as "wrappers", and in the fillings for traditional grape casings they include:

• Cereals - a combination of lentils, red beans, peas, makes the filling of pasuts-dolma, a special dish for fasting.
• A fish. Trout is the most common in Armenia.
• Chicken eggs.
• Cheese, including goat cheese.
• Cancer meat.
• Chicken and chicken liver.
• Fruit - apples