Beef dolma with matsoni sauce
6 servings
90 minutes
Beef dolma with matsuni sauce is an exquisite dish of Armenian cuisine that embodies the rich traditions of Caucasian flavors. Grape leaves are filled with juicy minced beef, herbs, and vegetables, creating a harmonious blend of textures and aromas. Butter adds tenderness to the filling, while the spices enhance its depth and richness. The dolma is cooked slowly, allowing all ingredients to unite into a single bouquet of flavors. The finished dish is served with refreshing matsuni, which adds a light tanginess and highlights the meat base. This recipe embodies the coziness of family gatherings, filling the home with warmth and aromas of Eastern cuisine.
1
Prepare vegetables, meat, and greens: cut onions into four parts, peel tomatoes, remove seeds from sweet peppers, and trim meat of sinews.
- Onion: 3 pieces
- Tomatoes: 100 g
- Sweet pepper: 1 piece
- Boneless beef: 800 g
2
Pass meat, vegetables, greens, and butter through a meat grinder. Mix the minced meat thoroughly, add salt and pepper, season with dried basil, and add a pinch of paprika. Add raw rice and mix again.
- Boneless beef: 800 g
- Onion: 3 pieces
- Tomatoes: 100 g
- Sweet pepper: 1 piece
- Butter: 130 g
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
- Ground paprika: to taste
- Round rice: 0.5 glass
3
Carefully separate the leaves without damaging them, cut off the tough stems. Place the leaves glossy side down, veins up. Choose leaves of the same size. Put a small ball of filling on each leaf using a teaspoon. Wrap tightly, but not too tightly, so the cooked rice doesn't tear the leaves.
- Preserved grape leaves: 400 g
4
Layer the dolma tightly at the bottom of the pot, but do not pack it down. Pour in water so that it does not cover the top layer; broth can be used instead of water. Press the dolma with a plate to ensure even cooking of the rice inside. Place on heat. When the water boils, reduce the heat and simmer for forty minutes.
- Round rice: 0.5 glass
5
Place the finished dolma on plates and drizzle with sour cream or matsoni sauce.
- Salt: to taste