Kitchen appliances and utensils
- hob;
- frying pan;
- stewpan with a lid or a frying pan with high sides;
- plates for ingredients;
- board, knife;
- a container for soaking rice;
- glass;
- spoon;
- paddle for stirring.
Ingredients
- Minced meat - 600 g
- Fresh grape leaves - 40 pcs.
- Chicken broth - 800 ml
- Onions - 1 large head
- Rice - 0.5 stack.
- Celery - 1 stalk
- Fresh dill - 2 tbsp. l
- Fresh parsley - 2 tbsp. l
- Fresh mint and basil - 2-3 leaves
- Vegetable oil - 3 tbsp. l
- Zira, coriander, thyme - to taste
- Ground black pepper, salt to taste
Step cooking
- First, prepare all the ingredients: 40 young grape leaves pour boiling water for 5-7 minutes, and then get it and put it on a plate in a slide.
- We wash the rice several times with running water, pour boiling water in a proportion of 0.5 stack. rice per 0.5 stack. boiling water. Leave the rice to swell for 30 minutes. Round and long rice is suitable for dolma. Prepare 600 g of minced meat. Take any meat you like: pork, beef, a mixture of lamb and beef, pork and beef.
- Dice a large head of onion. Grind celery stalks into cubes.
- We start cooking: pour 3 tbsp into a preheated pan l vegetable oil, pour the chopped onion and celery cubes. Fry everything over medium heat until the onion becomes transparent. This will take about 2 minutes.
- Reduce the heat and add the swollen rice to the pan. Simmer all together for 1.5-2 minutes over low heat. This time is enough for the rice to absorb the aromas of onions and celery, but not toasted.
- Pour the contents of the pan into a bowl of ground meat. Next we send 2 tbsp. l finely chopped dill and parsley, 2-3 minced leaf of mint and basil.
- Sprinkle the minced meat with spices to taste: thyme, zira, black pepper, coriander. Salt. Stuffing mix well.
- Lightly grease the stewpan with vegetable oil. At the bottom, lay a few grape leaves.
- The remaining leaves will be stuffed with minced meat. At the grape leaf, cut the stalk and spread the smooth side on a flat surface.
- Put the middle of the sheet 1 tbsp. l minced meat without top. Close the stuffing with the base of the sheet, tuck the sides and gently twist to the very top.
- Fill the stuffed leaves tightly on the bottom of the stewpan in one layer, cover with rejected leaves from above.
- Pour dolma with chicken stock to completely cover the dolma. It will take about 800 g of broth.
- Be sure to press the leaves on top with something heavy, for example, an inverted plate. This is done so that the dolma does not unfold during the cooking process.
- Cover and set on fire. As soon as the broth boils, reduce the fire to a minimum and simmer under the lid for 1 hour and 20 minutes.
- When serving, the dish can be decorated with mint leaves.
Did you know? When you are harvesting leaves for dolma, take more than the right amount. In the process of preparation, some leaflets may tear, wrinkle and become unusable. Such rejected leaves cover the bottom of the stewpan.
Video recipe
How to properly wrap minced meat in leaves is clearly visible in the video recipe.
Dolma according to today's recipe is dense, meaty, satisfying. Sour cream or sour cream sauce with garlic and basil can be served with it. Tomato-based sauces go well with dolma. But even without dolma sauce it will be very tasty. Prepare this dish, treat yourself and home. And be sure to tell us what you got in the comments.