Dolma from grape leaves, the recipe of which we will discuss below, is an oriental dish that is very similar to ordinary cabbage rolls. It is worth noting that such a dinner turns out to be quite tasty, hearty and fragrant. In addition, it is done for a small amount of time, which will certainly seem attractive to many housewives.
Dolma from grape leaves: a recipe for a fragrant oriental dish
Essential Ingredients:
- fresh mutton flesh (femur) - 550 g;
- large fresh onions - 2 pcs.;
- fresh greens - optional;
- long-grain rice - 1/3 cup;
- small table salt - to taste;
- black pepper - 3 pinches;
- freshly cut grape leaves - 10-15 pieces (depending on the number of guests).
The process of processing a meat product
Dolma from grape leaves, the recipe of which is similar to the preparation of traditional cabbage rolls, is most often made from lamb. To do this, you need to purchase a non-greasy piece of pulp, which should be thoroughly washed, cleaned of all kinds of wreaths and veins, and then chopped into medium pieces and chopped in a meat grinder.
Filling process
To make dolma from fresh grape leaves aromatic and tasty, it is recommended to add additional ingredients to minced meat. To do this, peel 2 large onion heads and finely chop them. Next, pour
long-grain rice into a sieve, it is good to sort it out, if necessary, and then rinse, put in boiling salt water and boil for 10-13 minutes. After this, the cereal needs to be deprived of the liquid and pour it together with chopped onions to the previously prepared lamb mince.
All laid out products should be seasoned with the necessary amount of salt, fresh herbs and pepper, and then mix by hand until smooth.
The process of preparing green grape leaves
Dolma from grape leaves, the recipe of which we present in this article, provides for the use of only freshly cut leaves. After all, it is they who possess the softness and juiciness ideal for the dish. Thus, the leaves of the grapes must be washed well, and then scalded with boiling water and kept in it for no more than 3 minutes. This will make them tender, which will greatly facilitate further stuffing.
Dish formation
Begin grape leaves with minced lamb and rice in the amount of 1 or 2 large spoons (depending on leaf size). They are wrapped in exactly the same way as cabbage in the process of making cabbage rolls.
Heat treatment
Dolma from grape leaves, the photo of which can be seen above, takes about 35-47 minutes to cook on the stove. However, before this, the semi-finished products must be tightly laid in a pan, and then pour about 1-2 glasses of ordinary water into it.
Proper serving
Dolma from grape leaves is served to the table in a hot state (it is possible together with the broth). Also, sour cream or hot ketchup can be served with this delicious oriental dish.