Dolma with beef
8 servings
120 minutes
Dolma with beef is a refined dish of Armenian cuisine that embodies the traditions and flavors of the East. The history of dolma traces back to ancient Armenia, where grape leaves were used to preserve the juiciness of meat and the aromas of spices. In this version, a filling of beef, rice, and seasonings is wrapped in tender leaves, creating a harmony of flavors: the spiciness of cumin and oregano is complemented by the slight acidity of grape leaves. Stewing under pressure makes the filling tender, while the added yogurt sauce with roasted garlic gives it a creamy texture and zest. Dolma is traditionally served hot and pairs perfectly with aromatic Eastern spices and fresh herbs. This dish not only satisfies but also transports you to the warm atmosphere of Armenian feasts where food is an art and hospitality.
1
Pass the meat and fat through a meat grinder.
- Beef: 500 g
- Salo (cured pork fat): 100 g
2
Chop the onion finely and lightly fry it in vegetable oil. Add all the spices.
- Onion: 1 piece
- Turmeric: pinch
- Ground black pepper: to taste
- Cumin (zira): to taste
- Oregano: 1 teaspoon
3
Boil the rice until half cooked.
- Short-grain (round) rice: 0.5 glass
4
Add minced meat to the onion and mix immediately, breaking up any lumps. There should be none. Cook until the meat turns white. Then add rice and parsley, season with salt and mix. If the meat is too dry, add a little broth, except for fish.
- Onion: 1 piece
- Beef: 500 g
- Short-grain (round) rice: 0.5 glass
- Parsley: 1 bunch
- Ground black pepper: to taste
5
Soak pickled grape leaves in warm water and separate them. Fresh young leaves do not need soaking — if they are already tough, pour boiling water over them.
- Grape leaves: 250 g
6
Wrap the minced meat in leaves, placing the leaf glossy side down. Put in a pot, pour water, and simmer under pressure for 1 hour.
- Grape leaves: 250 g
7
Bake garlic in foil in the oven. Mix thick yogurt with roasted garlic, salt, pepper, and the remaining chopped parsley. Do not blend with a blender, or the yogurt will turn into liquid kefir.
- Yoghurt: 200 g
- Garlic: 2 cloves
- Ground black pepper: to taste
- Parsley: 1 bunch
- Dried mint: 1 teaspoon
8
Remove the load from the dolma and let it soak in the juice.
9
Serve with sauce.
