Minced meat for dolma
5 servings
60 minutes
Dolma filling is the heart of a traditional Georgian dish that brings warmth and comfort to the home. The roots of this recipe go back to ancient times when the culinary traditions of the Caucasus were shaped by many cultures. The combination of beef brisket and pork neck creates a rich, deeply meaty flavor, while the addition of fresh herbs, garlic, and red basil gives it a spicy aroma. This filling is perfect for making dolma—juicy rolls made from grape leaves filled with a rich, balanced taste. It can also be used as a base for other dishes, turning it into a symbol of Caucasian hospitality. The key is to pass the meat and herbs through a meat grinder to achieve uniformity and unlock all the aromatic notes of the ingredients.
1
Cut the meat into small pieces, and the onion randomly.
- Onion: 400 g
2
We pass the meat, greens, onion, and garlic through the meat grinder.
- Beef brisket: 1 kg
- Pork neck: 1 kg
- Onion: 400 g
- Garlic: 20 g
- Fresh cilantro (coriander): 10 g
- Red Basil: 4 g
- Parsley: 10 g