Dolma in grape leaves is a recipe that can surprise everyone who tastes a dish for the first time. In fact, they are the same stuffed cabbage, but as a basis for stuffing, young grape leaves are used instead of cabbage. The taste of such food acquires a pleasant sourness and is more gentle than in cabbage analogues.
How to cook dolma?
Preparing the dolma in the grape leaves is elementary, and if you have a verified recipe with the right recommendations, everyone can eat it.
- Select young grape leaves of the correct form without damage or stains rinse them under running water.
- Leave the leaves for several minutes in boiling water, allow to drain and cool.
- You can use not only fresh, but also pickled leaves to make dolma.
- Green pieces are stuffed with minced meat stuffed with onions. The recipe for mincemeat for dolma is often supplemented with rice, less often - bulgur or vegetables.
- The blanks are poured with broth or water, pressed with a plate and weight, so that the rolls do not unfold, and they are fanned for about an hour.
Dolma from fresh grape leaves - recipe
Appetizing dolma of mutton in the grape leaves will allow you to enjoy the taste, as close to the authentic version of the dish. For juiciness, minced meat or butter is added to the stuffing. Fresh mint can be replaced with a pinch of dried, and instead of water used for pouring broth.
Ingredients:
- grape leaves - 45-50 pcs .;
- lamb - 0,5 kg;
- Kurdyuk - 150 g;
- rice - 80 g;
- onion - 2 pieces;
- coriander, dill and mint - 0.5 tuft each;
- salt, pepper, water.
Preparation
- Leaves boil for 3-5 minutes.
- Twist the mutton into a meat grinder, fat, onions.
- Add greens, washed rice, salt, pepper.
- From the leaves and filling fill out envelopes, put them in a cauldron with large grape leaves.
- Pour the contents of salted water to cover, press the load and stew for 1 hour.
How to cook dolma from pickled grape leaves?
Leaves of grapes for dolma can be taken pickled. The final taste characteristics of the dish in this case are not inferior to what is prepared from a fresh product. Preserved foliage should be pre-soaked in boiling water for 5-7 minutes, after which it should be dried. For stuffing it is possible to take forcemeat from any meat.
Ingredients:
- pickled leaves - 45-50 pcs .;
- forcemeat - 0.5 kg;
- oil - 70 g;
- rice - 80 g;
- onion - 2-3 pieces;
- zira - a pinch;
- greens - 1 bunch;
- broth - 0,5 l;
- salt pepper.
Preparation
- Prepare and dry the leaves.
- Mix the minced meat with onions and herbs.
- The rice is boiled for 3 minutes, washed, mixed into the filling.
- Season the filling, wrapped in leaves.
- The billets are placed in a vessel, lining the bottom with sheets, pour broth, prepare for 1 hour.
Vegetable dolma
Dolma in grape leaves, the recipe of which will be outlined next, is prepared with vegetable filling and does not contain meat and other livestock products. Thanks to this dish you can safely include in a lean or vegetarian menu. Nutrition will be added to the filling of rice.
Ingredients:
- grape leaves - 45-50 pcs .;
- carrots and onions - 1 pc .;
- tomatoes - 3-4 pcs .;
- rice - 0.5 cup;
- eggplant - 2 pieces;
- zira - a pinch;
- greens - 1 bunch;
- vegetable broth - 1 l;
- salt, pepper, basil, seasonings, vegetable oil.
Preparation
- Rice boil for 10 minutes, washed.
- Pass the onion with carrots.
- Add the diced eggplants and tomatoes, fry for 2 minutes.
- Season the mass to taste, add the greens.
- The leaves are boiled for 3 minutes, filled with vegetables and rice, folded with an envelope.
- Pour billets in a saucepan with broth.
- After 40 minutes of languishing, the veggie dolma will be ready.
Beef dolma - recipe
After the classic version with mutton, the most popular is Dolma with beef. The dish is harmonious and balanced to taste, nutritious and aromatic. When you serve it can be supplemented with a sharp or delicate tomato sauce, sour cream or gravy on its base with the addition of garlic, nuts, greens.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 3 pieces;
- beef - 600 g;
- rice - 0.5 cup;
- Zir and turmeric - on a pinch;
- greens - 1 bunch;
- broth - 1 l;
- salt, pepper, oil.
Preparation
- Grind beef, mix with onions, herbs and seasonings.
- Add a little oil to the filling.
- Boil the leaves for 3-5 minutes, fill with stuffing, fold with envelopes, which are densely laid on a layer of leaves in a saucepan.
- Fill all with broth and stew for 1 hour.
Dolma from turkey meat
Dolma in grape leaves, a simple recipe which will be presented in the recommendations below, is prepared from turkey. Instead of rice in this case, couscous is used, and the spicy mix is ​​supplemented with fresh tarthun and dried oregano. Bouillon is preferably acidified to taste with lemon juice and add a little oil.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 1 piece;
- turkey - 800 g;
- couscous - 180 g;
- Oregano and tarhun - 2 teaspoons each;
- broth - 1 l;
- salt, pepper, lemon juice, butter.
Preparation
- Grind turkey fillets and onions in a meat grinder.
- Add couscous, oregano, tarragon, salt, pepper.
- Prepare the leaves, fill them with stuffing, form envelopes, which are laid in a vessel with leaves on the bottom.
- Broth podsalivayut, add lemon juice and butter, poured into billets.
- After an hour of extinguishing, the dolma from the turkey is ready to serve.
Dolma from chicken mince - recipe
Another dietary version of the original delicacy is dolma with chicken forcemeat. The dish perfectly satisfies the hunger without adding extra pounds, and at the same time it will amuse the taste receptors of the lovers to taste delicious and appetizing. More saturated taste of the food will be if you put out the products in tomato juice.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 2 pieces;
- minced chicken - 600 g;
- rice - 100 g;
- green onions and greens - 1 beam;
- tomato juice - 400 ml;
- salt, pepper, spices.
Preparation
- Mix the minced meat with onions, herbs and boiled until half-prepared with rice.
- Season the mass, fill the filling with boiled leaves for 5 minutes.
- Fold the billets with envelopes, put it tightly in a saucepan, pour in a seasoned tomato.
- Stew the dish for 1 hour.
Dolma with bulgur and minced meat
The next recipe for the dolma of grape leaves is performed with bulgur, and instead of the classic filling of broth or water, a seasoned saturated sauce with toast from onions, carrots and tomatoes is used. You can put the groats in the filling raw or pre-heat it in boiling water for ten minutes.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 3 pieces;
- carrots - 1 piece;
- forcemeat - 700 g;
- bulgur - 150 g;
- greens - 1 bunch;
- tomatoes - 2 pcs .;
- tomato juice - 250 ml;
- salt, pepper, spices.
Preparation
- Mix the stuffing, bulgur, greens, two chopped onions, season with mass.
- In the leaves are wrapped portions of filling, put the workpieces into a pan.
- Pass the onion with carrots, add chopped tomatoes.
- After 10 minutes frying tomato juice is poured, dressing sauce, pouring them dolma.
- Stew the dish for 1 hour.
Dolma from pork in grape leaves - recipe
Preparation of dumas from grape leaves according to the following recipe can not be called authentic and many connoisseurs of the eastern cuisine categorically reject this version. As a meat component in this case, pork is used, which is unacceptable for the Muslim menu, but it is very tasty in such dishes.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 2 pieces;
- pork - 700 g;
- rice - 150 g;
- greens - 1 bunch;
- salt, pepper, seasonings, broth.
Preparation
- Chop pork with onions.
- Add greens, salt, pepper and cooked until half-ready rice.
- Portions of the filling are wrapped in leaves boiled for 5 minutes.
- The billets are poured in a saucepan before being coated with broth, placed on a plate.
- After an hour of quenching, the dolma of pork will be ready.
Dolma in the Multivariate - recipe
Simple and easy to prepare a dolma in the multivark . Rice can be used raw, only pre-steaming it for 10 minutes with boiling water, then rinsing with cool water. As a seasoning for the filling, you can take a mix of hops-sunels or dispense with a multicomponent set of several types of fresh greens.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 2 pieces;
- forcemeat - 700 g;
- rice - 100 g;
- greens - 1 bunch;
- lemon - 1 piece;
- salt, pepper, hops-suneli, broth.
Preparation
- Mix the minced meat with rice, herbs, onions and greens.
- Season the filling to taste, fill it with boiled leaves for 5 minutes, fold with an envelope.
- Lay the billets in a bowl, lined with leaves, shifting the layers with circles of lemon.
- Pour the contents to cover with broth, cover with a plate and prepare for 1.5 hours on "Quenching".
Dolma in the double boiler
Dolma from grape leaves can be cooked in a double boiler. This method of heat treatment will preserve the rich flavor of filling and get excellent overall characteristics of the dish. Onion in this case fry in oil with the addition of spices and spices, which will enhance their fragrance.
Ingredients:
- grape leaves - 45-50 pcs .;
- onion - 2 pieces;
- forcemeat - 600 g;
- rice - 100 g;
- basil and coriander - 1 bunch;
- garlic - 2 teeth;
- salt, pepper, turmeric, spices, butter.
Preparation
- Pass the onion in butter, add turmeric, pepper mixture, spices, warm up a minute.
- Mix the minced meat with the toast, adding greens, garlic, cooked until half-ready rice.
- Wrap the portions of the filling into the leaves, put the steamer in the container.
- Prepare the dish for a couple of 40 minutes.