Dolma in grape leaves: cooking recipe with photos

Dolma in grape leaves can be cooked in different ways. Someone makes it with meat stuffing, and someone uses only vegetarian products. In any case, this dish turns out very tasty, satisfying and nutritious.dolma in grape leaves

Dolma with meat: step by step cooking

Dolma in grape leaves will serve as an excellent dinner, not only for everyday, but also for the holiday table. Such a dish is made easy and simple. To verify this, consider a step-by-step recipe.

So, we need:

  • fresh beef with a small amount of fat - about 600 g;
  • fleshy tomatoes - 4 pcs .;
  • white bulb bulbs - 2 pcs .;
  • large carrot - 1 pc .;
  • round grain rice groats - 3 large spoons;
  • nutmeg - small 2 pinches;
  • fresh grape leaves - 50 pcs .;
  • any fresh greens - about 60 g;
  • natural tomato juice - about 400 ml;
  • thick sour cream - about 200 ml;
  • oil without aroma vegetable - 3 spoons large;
  • table salt medium - dessert spoon;
  • ground black pepper - 4 pinches;
  • any spices and seasonings - 4 pinches.recipe dolma with grape leaves

Making meat stuffing

Dolma in grape leaves, the photo of which you can see in this article, turns out to be especially tasty if you use minced meat as a filling. For its preparation, it is necessary to rinse the beef well, chop it into pieces and skip through a meat grinder. In the same way should be chopped and fleshy tomatoes. In the future, both components must be mixed to obtain a uniform stuffing.

You also need to add finely chopped onions (1 pc.), Fresh greens (usually use parsley and cilantro), uncooked rice cereals, nutmeg, table salt, ground pepper and any spices to taste. If desired, a pair of crushed cloves of garlic can be put in minced meat. They will give the filling a special aroma and taste.

As a result of mixing all the products you should get quite thick and fragrant stuffing.

Leaf preparation

Dolma in grape leaves is especially useful when used in fresh form. Rinse the leaflets thoroughly in warm water and then soak in it for a while, so that all the adhering dirt will leave them. After that, the leaves must be laid out in a deep plate and pour boiling water over it.In this form, it is desirable to sustain them for about 5 minutes. During this time, the leaves will limp and become more pliable.Armenian dolma in grape leaves

Correctly form the product

Dolma in grape leaves is formed quite easily. First, scalded leaves should be folded in half and cut the stalk using kitchen scissors. Further they are required to be unrolled and to spread aromatic stuffing in the central part. After that, you need to wrap the edges of the sheet, form a kind of envelope, and then make a roll out of it.

Cooking refueling

Dolma in grape leaves will be especially tasty if you add a special dressing to it. For its preparation it is necessary to peel and grate a large carrot, and also chop the onions. Next, both ingredients are required to put in a saucepan, sprinkle with oil (vegetable) and spices, and then fry until full transparency.

Making sauce

The presented recipe for dolma with grape leaves involves the use of not only fried dressing, but also a special sauce. To make it you need to mix natural tomato juice with sour cream, and then pour spices and seasonings to them.dolma in grape leaves photo

Heat treatment on the stove

After the dolma armenian in the grape leaves is formed, and all the other ingredients are prepared, you can proceed to the direct cooking of the dish. For this product with the filling you need to tightly place in a saucepan, and then pour them with liquid sauce. From above it is desirable to cover them with several grape leaves.

Bringing the sauce to a boil, you need to close the pan and cook the contents on a low heat for about 50 minutes. After this time, a vegetable roast should be placed on the surface of the dish. After that, the pot needs to be closed again, wrapped in a blanket and kept in this form aside for about half an hour.

Serving a delicious dish

Now you know the classic recipe of dolma with grape leaves. After the dish is kept warm, it is necessary to arrange it in plates with fragrant broth and immediately present it to the guests. In addition to such a dinner, it is recommended to serve pita bread or dark bread, as well as fresh sour cream (mayonnaise).pickled grape leaves for dolma

Making vegetarian dolma at home

Not everyone likes dolma with meat filling.That is why we recommend making it with the use of vegetarian minced meat. To do this, we may need the following components:

  • fleshy tomatoes - 2 pcs .;
  • white bulb bulbs - 2 pcs .;
  • large carrot - 1 pc .;
  • rice grain long-grain - full glass;
  • grape pickled leaves - 50 pcs .;
  • any fresh greens - about 60 g;
  • any fresh mushrooms - about 150 g;
  • Fresh big egg - 1 pc .;
  • thick sour cream - about 100 ml (for serving at the table);
  • oil without aroma vegetable - 3 spoons large;
  • table salt medium - dessert spoon;
  • ground black pepper - 4 pinches;
  • any spices and seasonings - 4 pinches.canned grape leaves for dolma

Cooking Mince

As a basis for a vegetarian filling, long grain rice should serve. It should be thoroughly washed in cool water, and then boil to a semi-mild state. In the future, rice needs to be rinsed again in a sieve and deprived of all moisture.

Also, for the preparation of minced meat you must use any mushrooms. They should be finely chopped and put in a pan with boiling vegetable fat. Slightly fried mushrooms, it is recommended to add to them chopped onions and grated carrot on a large grater.After all the ingredients are covered with a golden crust, they should be removed from the stove and cool a little.

Having carried out all the described actions, in a large container it is required to combine boiled long grain rice, fried mushrooms with vegetables, as well as finely chopped tomatoes, fresh greens and a large egg. After mixing all the ingredients with salt, spices and other seasonings, they should be thoroughly mixed with a large spoon.

Processing leaves

Canned grape leaves for dolma are very often used to prepare the mentioned dish. They can be purchased in the store, and you can pickle yourself. In any case, these leaves will serve as an excellent basis for vegetarian dolma. They should be removed from the jar and rinsed thoroughly. If the leaves are marinated with cuttings, they are recommended to be cut using kitchen scissors.cooking dolma in grape leaves

Correctly form the product

After the marinated grape leaves for dolma are prepared, they should be laid out on a flat surface and then placed in the central part of the vegetarian stuffing with mushrooms. In the future, the leaves must be wrapped in exactly the same way as described in the first recipe. It is required to fold the edges of the base in the form of an envelope, and then wrap it in the form of a roll.

Heat treatment on the stove

Having formed all the products, they need to be put in a saucepan and pour boiling water so that the water only slightly covers the dolma. Bringing the broth to a boil, it should be flavored with pepper and salt, and then cook under a closed lid for 35 minutes. In this case, the fire should be minimal.

After this time, the filling and grape leaves should be fully cooked, become soft and tasty.

Properly served to the dining table

After the heat treatment of the dish is completed, it should be immediately decomposed into plates. It is recommended to do this very carefully. Otherwise, the filling can go beyond the grape leaves.

Serving such a healthy and nutritious dish to the dinner table should be along with fat sour cream, as well as gray bread or pita bread. If desired, you can present tomato sauce with dolma.dolma in grape leaves

Let's sum up

As you can see, there is nothing difficult in preparing dolmas from grape leaves. By the principle of creating such a dish is very similar to stuffed cabbage. However, it turns out more gentle and soft.

It should be particularly noted that in eastern countries such lunch is made not with the use of beef or mushrooms, but with the use of fatty mutton.In this case, the dish is even more high-calorie and satisfying.

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