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Prep Time
1 h.
Cooking Time
1 h. 30 min.
Serves
6
Difficulty
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About This Recipe
What is traditionally used to make classic dolma? In the Caucasus, it is believed that it should be made exclusively with lamb. No beef, and certainly no pork! This is partially influenced by religious traditions, but Caucasian chefs are convinced that lamb provides the dish with a particularly rich flavor. Classic dolma is always served hot, portioned out onto plates in small servings to keep it from cooling down. There are, of course, many variations of the recipe, but the essence remains unchanged: the dish must contain two essential ingredients - grape leaves and meat (lamb).
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Lamb pulp with fat (shoulder, neck, leg) - 1 kg
Pickled grape leaves - 600 g
Onion - 2 pcs.
Rice - 150 g
Goat milk matsoni - 200 g
Spearmint - 30 g
cilantro - 30 g
Garlic - 3 clove
Purple basil - 30 g
Ground coriander - 1.5 tsp
Salt, ground hot red pepper - to taste
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
192г
🍚
Carbohydrates
235г
🥩
Protein
225г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the ingredients for classic dolma. First, rinse the rice in several waters (the last one should be clear). Then pour into a bowl and fill with warm water. Leave for 1 hour.
Step 2
Soak pickled grape leaves for dolma in cold water for 30 minutes, then rinse to remove excess salt. Drain in a colander and let the water drain.
Step 3
Peel the onion for dolma and cut into quarters. Dry the lamb pulp. Cut the meat into small pieces. Pass through a meat grinder along with the onion.
Step 4
Finely chop the greens for dolma. Drain the rice in a colander and rinse with cold water. Mix minced meat, rice and herbs, salt well, season with coriander, black and hot pepper. Pour in 60–100 ml of cold water and stir. The minced meat should not be very dense.
Step 5
Place the grape leaf with the veins facing up. Remove the petiole if there is one. At the base of the leaf, near the petiole, slightly away from the edge, place 1 tbsp. l. fillings. Wrap the sheet: cover the filling with the bottom edge of the sheet, then the right and left ends, then the top.
Step 6
Place the dolma tightly in a wide saucepan, press down with a plate and add water so that it covers the product by 1-2 cm. Bring to a boil, reduce the heat and simmer for 1 hour.
Step 7
Prepare the sauce for classic dolma. Peel the garlic and chop it very finely. Mix it with matsoni. Divide the hot dolma into portioned plates and serve immediately with the sauce.
Enjoy your meal!
Follow the instructions step by step