Dolma from grape leaves

6 servings

90 minutes

Dolma made from grape leaves is an exquisite dish of Armenian cuisine, infused with ancient traditions and Eastern flavors. Historically, it emerged in the Ottoman Empire, spreading among the peoples of the Caucasus and the Middle East. Grape leaves wrapping tender meat filling with rice give dolma a unique aroma and a slight tanginess. The filling, rich in tomato paste and aromatic herbs, reveals a flavor harmony of meaty juiciness and herbal freshness. Each portion is a small bundle carefully rolled to preserve the depth of aromas. Dolma is simmered on low heat, allowing the ingredients to unite into a single bouquet of flavors. It is served with matzoni and garlic that accentuates the dish's richness. Perfect for a warm family gathering where each bite carries the breath of Armenian traditions.

Energy value per serving

• Calories: 611.6
• Proteins: 35.2g
• Fats: 36.3g
• Carbohydrates: 28.9g

Ingredients

• Ground beef: 500 g
• Round rice: 0.5 glass
• Minced pork: 500 g
• Onion: 4 head
• Dried cilantro (coriander): 1 tbsp
• Dried basil: 1 tbsp
• Dried oregano: 1 tsp
• Tomato paste: 2 tbsp
• Water: 1 glass
• Grape leaves: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pass the onions through a meat grinder. Mix with two types of minced meat, then add rice and dried herbs. Dissolve tomato paste in water and add to the minced meat. Mix well. Before salting the minced meat, check the taste of the grape leaves: sometimes they can be very salty on their own. If so, slightly under-salt the meat. Now, salt and pepper the minced meat.

   Required ingredients:

   • Onion: 4 heads
   • Ground beef: 500 g
   • Minced pork: 500 g
   • Round rice: 0.5 glass
   • Dried cilantro (coriander): 1 tablespoon
   • Dried basil: 1 tablespoon
   • Dried oregano: 1 teaspoon
   • Tomato paste: 2 tablespoons
   • Water: 1 glass
   • Salt:  to taste
   • Ground black pepper:  to taste

2. If the grape leaves are tough or too salty, it's better to pour boiling water over them first. Then carefully separate them from each other and cut off the stems. Place the leaf on the working surface with the veins up and put about one teaspoon of filling at its base. Carefully roll it up like a small bundle. Arrange the dolma in the pot in tight circular rows.

   Required ingredients:

   • Grape leaves: 500 g

3. Once all the dolma is placed in the pot, pour water up to the last layer and cover it with an inverted plate to prevent the dolma from moving during cooking. Close the pot with a lid and set it on medium heat. When the water boils, reduce the heat to low and cook for about an hour until the rice is done.

   Required ingredients:

   • Water: 1 glass

4. Serve the ready dolma with a sauce of matsoni and crushed garlic. The proportions of matsoni and garlic are to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste