Dolma with lamb
4 servings
120 minutes
Dolma with lamb is a traditional dish of Georgian cuisine that combines the tenderness of lamb, the aroma of spicy herbs, and a slight sourness from grape leaves. This dish has ancient roots and is found in the cuisines of the Caucasus and the Middle East. Finely chopped lamb meat enriched with cilantro, parsley, dill, and mint gives the filling a vibrant flavor while partially cooked rice makes it juicy. Wrapped in grape leaves, dolma slowly simmers to absorb the aromas, and serving it with garlic-sour cream sauce adds creamy softness. It is served as a hot dish or appetizer perfectly suited for festive tables. Dolma symbolizes the coziness of home cooking and its complex rich taste lingers in memory.
1
Make minced meat from lamb, mix with garlic and finely chopped herbs (leave some herbs for the sauce). Cook the rice until half done and add it to the minced meat.
- Lamb fillet: 500 g
- Garlic: 5 clove
- Coriander: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Fresh mint: 1 bunch
- Long grain rice: 50 g
2
Wash the grape leaves and wrap a teaspoon of filling in them.
- Grape leaves in brine: 300 g
- Lamb fillet: 500 g
3
Place some grape leaves at the bottom of the pot (pan), then layer the wrapped leaves with filling. Cover again with a small amount of leaves on top. Place a large plate on top to prevent the leaves from floating and unfolding. Pour in water so that it does not touch the top layer of wrapped leaves and put on the heat until boiling. Reduce the heat and simmer the dolma on low for one to one and a half hours.
- Grape leaves in brine: 300 g
4
Sauce: mix sour cream, garlic, herbs, salt, and pepper.
- Sour cream 25%: 200 g
- Garlic: 5 clove
- Coriander: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Fresh mint: 1 bunch