Dolma in grape leaves
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the lamb meat into small pieces, then pass it through a meat grinder.
- Lamb: 100 g
2
Add partially boiled rice, finely chopped onion, salt, pepper, cilantro, mint, basil, and thyme to the crushed mass.
- Rice: 5 g
- Onion: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: to taste
- Mint: to taste
- Basil: to taste
- Wild thyme: to taste
3
After that, mix the minced meat thoroughly.
4
Place fresh grape leaves in boiling water for 2-3 minutes (do not boil them to avoid cooking), then remove the stems. Take 1-2 prepared grape leaves, place the prepared meat filling on them, and wrap them like an envelope.
- Grape leaves: 100 g
5
Place the chopped bones left after separating the meat and grape leaves in the pot.
- Lamb: 100 g
6
Layer the prepared tolma on top, pour in a little broth or water, and tightly cover with an inverted plate.
7
Cover the pot with a lid and simmer the dolma on low heat until cooked.
8
Serve the dolma drizzled with the juice that formed during cooking.
9
Serve the matsoni with crushed garlic or with sugar and cinnamon separately.
- Matsoni (yoghurt): 50 ml
- Garlic: 2 g
- Sugar: 10 g
- Cinnamon: 1 g
