You should not look for a country that is the ancestor of dolma. It can be attributed to the dishes of the Caucasian, Turkic cuisine and many others.
Dolma is any vegetables stuffed with chopped lamb. Grape leaves are used as a shell. They should be young, tender, small in size. As a rule, they are harvested in May-June, during the flowering period of the grapes. The "correct" leaves are considered to be from the fifth to the seventh leaves from the top of the vine. They can also be prepared for future use by pickling, salting or freezing.
In my recipe I will use pickled grape leaves. A 300-gram jar holds about 120 pieces. The filling is classic - minced mutton with rice, onions and spices.
I will cook dolma in a slow cooker, which I have loved recently.
I indicate the number of ingredients taken for the preparation of 45-50 pieces. If desired, the rate of products can be increased.
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Ingredients:
Pickled grape leaves - 50 pieces
Minced lamb - 600 grams
Rice - 0.5 cups
Onions - 1 pc.
Garlic - 3 cloves
Cilantro greens - 1 bunch
Coriander - 1 tsp
Salt - 1 tsp
Hot pepper - 0.5 tsp
A mixture of ground peppers - 0.5 tsp
Vegetable oil - 1 tablespoon
Broth - 500 ml.
Course of action:
I prepare the necessary products. If the lamb is too fat, you can mix it with the beef.
Use spices and herbs as you like. If you don't like cilantro, replace with parsley or mint.
I free the greens from the coarse stems and chop the leaves with a knife.
Pour boiling water over the rice and leave it for a while, until the water cools completely. During this time, it will reach half-readiness.
Then I wash the rice in running water and put it on a sieve to drain off excess liquid.
I add chopped greens, prepared rice, salt, spices, chopped onions and garlic to the minced lamb. I mix well by adding a little water (50 ml) for juiciness.
I wash it in cold water and sort the grape leaves, put aside the torn ones (they will still come in handy). I smooth each one on the surface so that there are no creases and folds. I spread a small portion of minced meat, about the size of a walnut, on the edge of the sheet. I form envelopes according to the principle of rolling cabbage rolls.
Thus, I use all the minced meat and the prepared grape leaves.
I put raw dolma in a bowl. It can be frozen until the right moment, or it can be cooked right away.
The leftover leaves will come in handy to cover the bottom of the container when cooking dolma.
I pour a spoonful of vegetable oil into the bottom of the multicooker bowl. Next I lay out the grape leaves.
I carefully lay the prepared rolls on top of each other. It is advisable to lay them seam down so that they do not unfold during cooking.
I pour in the salted broth. You can replace it with water.
I put the bowl in a slow cooker. I turn on the "Extinguishing" mode in the "Menu". The time is automatically set to 60 minutes. I do not open the lid during cooking.
After an hour, the car beeps. The dish is ready.
A must-have addition to hot lamb dolma - sauce based on any fermented milk product, garlic and herbs.
You will have to spend more than one hour cooking dolma. But rest assured that the time and your work are worth it.
Bon Appetit!
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