Dolma is minced meat with rice and spices wrapped in grape leaves. This dish is considered one of the main in the Caucasus and in the countries of Transcaucasia, especially in Azerbaijan. Many who have tried this excellent dish, think about how to make dolma from grape leaves.
Dolma in the kitchens of different nations
Dolma takes pride of place in the national cuisines of various peoples. It is widespread in the Caucasus and in the countries of Transcaucasia, as well as among the peoples of the Balkan Peninsula, North Africa, and Asia. The name of the dish can also vary: some say dolma, some say dalma, others say dulma or durma, some say tolma, sarma, and so on.
Dolma is somewhat reminiscent of cabbage rolls. The only difference is that the stuffing is not wrapped in cabbage leaves. Culinary sites are full of various visual recipes on how to cook dolma at home, we will talk about this topic.
In Azerbaijan, this dish has been prepared for many centuries. It can be found at any holidays: whether it be weddings or birthdays. No solemn event or ordinary everyday gatherings with friends can be held without dolma from grape leaves. It is not inferior in popularity to any other dish of national cuisine: neither kebab, kebab, nor pilaf. Any Azerbaijani or Azerbaijani, whoever you ask, knows the recipe for making dolma. The love for this dish in Azerbaijan is absorbed, so to speak, with mother’s milk.
How grape leaves are harvested and where grapes grow
Grapes grow in countries not deprived of solar heat. For example, in Azerbaijan, many families in the courtyards can meet arbors, the roofs of which are decorated with vines that bear fruit. She also protects from bright sunshine very well.
For use in the preparation of dolma, only fresh young vine leaves are harvested. Since this is a treat that many people have loved, you can make good money selling grape leaves, which is what people use.
In advance, for storage for the winter, grape leaves are collected in a plastic bottle or glass jar and wrapped with scotch tape to prevent air from entering that can ruin the leaves. In addition, you can store them in a glass jar with very salt water. Keep such a workpiece in a cool place. Pre-harvested leaves save dolma lovers living in those countries where you will not find grape leaves during the day with fire. Many, for example, bring them with them to Russia, returning from their homeland, so that later there will be no questions about how to cook dolma.
Different types of dolma
Dolma has a lot of varieties in Azerbaijan, depending on what the meat is wrapped in. It is made from the leaves of green beans, beets, rumesca, hazelnuts and even from the leaves of beans. The most popular is dolma, which is made from grape leaves. Preparing dolma of both one species and another is not difficult. Dolma from different leaves is different in taste, but an excellent aroma always accompanies the dish. And another common quality with any variety is that you’ll just lick your fingers!
In addition, another kind of dolma, which is popularly called "Three Sisters", is an adornment of Azerbaijani feasts. These are eggplant, tomatoes and bell peppers, inside which they put minced meat (without rice) in fried or boiled form.
This dish is also very tasty, but completely different from dolma from grape leaves.
What is useful grape leaf
They contain many useful substances. Fresh leaves are often used in medicine - they are a very effective remedy for constipation. People with serious vision problems can prepare a cold solution from grape leaves, which also helps with rheumatism. Grape leaves are also useful in the treatment of diabetes - they have the ability to lower the sugar content in the body.
A powder is also prepared from them, which helps to heal purulent wounds more quickly and can even stop nosebleeds. Such a powder from dried leaves is an excellent antiseptic.
Dolma shape: round or elongated
In its original form, dolma was made shallow and round. And then people, starting from their imagination, began to invent other forms of this divine dish. Options for dolma appeared, such as a large round or long shape. In restaurants and various cafes, cooks usually like to cook dolma as described above - large and long. At home, this dish is usually cooked in smaller sizes.
It is also worth noting that dolma in catering establishments to taste does not go to any comparison with home. Therefore, if you want to try this dish, it is better to cook it yourself, especially since there is nothing complicated. Below is a recipe for making dolma with a photo.
Ingredients
- Grape leaves - how much is needed for wrapping meat.
- Ground beef - half a kilogram.
- Lamb stuffing - half a kilogram.
- Three large onions.
- Rice round - one hundred grams.
- Butter - two hundred grams.
- Greens (cilantro, parsley) - one bunch.
- Garlic - three to four cloves.
- Mint or dry basil - one teaspoon (for a pleasant aroma).
- Salt - one tablespoon (without a slide).
- Black and red pepper - two pinches.
How to cook dolma: recipe with photo
We take washed, peeled two or three onions, rub them on a fine grater and add to the minced meat. Also, add minced salt, pepper, finely grated garlic and chopped herbs, pre-washed rice and room temperature butter. Mix everything thoroughly together.
Next we turn to the grape leaves. If they are fresh, they must first be thoroughly washed, pour boiling water and drain the water after a minute. Then the leaves will turn out very soft, and wrapping the minced meat in them is as easy as shelling pears. If there are no fresh grape leaves, then we take the leaves prepared for the winter, thoroughly rinse under a stream of warm water from salt, so that the dolma does not end up being salty.
And now the main thing is how to cook dolma (process). In each grape leaf we put one teaspoon of minced meat and carefully wrap.
We spread the resulting lumps into a deep cauldron (pan) and pour 200 milliliters of water. We put on top, directly on the dolma, a shallow plate with the inner side down so that when cooking our products do not lose their shape.
We put the pan on a strong fire - to a boil, after - set it moderate and let the dish cook slowly. After 40-50 minutes, we take one dolma, divide it into parts and check readiness. To understand whether it is ready, we try rice: if it is soft, you can turn off the stove.
How to serve
Dolma is usually served on a pilaf table during the holidays. If desired, you can use pasta, buckwheat, mashed potatoes and so on instead of pilaf. How to cook dolma from grape leaves, we have already learned. Now let's move on to cooking garlic sauce, which must be served with dolma.
We need one head of garlic, 250 milliliters of kefir and two tablespoons of sour cream. Also a pinch of salt and some water. Rub the garlic on a fine grater into the bowl, add kefir, sour cream, salt and water. Mix thoroughly with a spoon or whisk. We serve the sauce to each guest separately by pouring it into a small glass bowl. For originality and beauty, you can add a sprig of parsley into the bowl with the sauce. This type of greenery is good not only for its external data, one of its advantages is the neutralization of the unpleasant garlic smell.
Since lamb meat can increase pressure, garlic sauce will be just the topic, as one of its advantages is improved blood circulation due to garlic in the composition. Therefore, you can eat dolma without fear of anything when there is this wonderful sauce nearby.
Among other things, it gives the dish a special, incomparable taste.
Anyone who has tried dolma once will not remain indifferent. Try it and you. Enjoy your meal!