Dolma is an Armenian dish reminiscent of our cabbage rolls. It is prepared mainly from lamb, but you can take any meat. Serve dolma with sour cream or garlic sauce.
Pick your recipe
You will need
- - meat on the bone - 500-600 g;
- - rice - 3/4 cup;
- - cilantro - 1/2 beam;
- - mint - 1/2 bunch;
- - basil - 1/2 bunch;
- - grape leaves 0.3 kg;
- - salt, pepper - to taste;
- - onions - 1 pc;
- - garlic - 2-3 cloves;
- - Matsun - 1 glass.
Instruction manual
1
We wash the rice and set it to boil, boil until half ready. While the cereal is being cooked, the meat is separated from the bones, the flesh is passed through the meat grinder, the bones are poured with cold water and until set. Drain the rice, rinse with cold water and let it cool slightly, pour it into a bowl with minced meat.
2
Peel the onion and chop finely. Wash cilantro, basil and mint, dry it from excess moisture and cut into small pieces. Pour onion and herbs to the rest of the ingredients. Add ground pepper and salt and mix the stuffing thoroughly.
3
We wash the grape leaves, dry them with a paper towel and lay them on the table. Put the meat filling in the center of each leaf and turn it into a tight roll or envelope.
4
We chop the meat bones and lay them on the bottom of the pan, cover them with grape leaves, and already lay out the dolma on them. Press on top with a plate, smaller in diameter, and add a little water. We cover the pan with a lid and simmer over low heat for 30-40 minutes.
5
Now prepare the sauce. Peel the garlic, chop finely or pass through a garlic press and mix with matsun.
6
We lay out the prepared dolma on a dish, pour over the juice that formed during cooking, and serve. The sauce is served in a separate bowl.
note
Matsun is a national Armenian sour-milk drink; in our country it is usually replaced with low-fat sour cream.