Fragrant Dolma
4 servings
135 minutes
Aromatic dolma is a dish infused with the spirit of Greek cuisine, embodying ancient traditions and a refined harmony of flavors. Juicy grape leaves carefully wrapped around tender lamb mince with rice reveal their spicy palette. Warm notes of cumin and oregano, a fresh hint of mint, and the richness of basil create a rich bouquet that evokes memories of sunny Mediterranean shores. Slow simmering in broth gives dolma a velvety softness, while natural yogurt served at the table balances the taste with a light tanginess. This is not just a dish — it is a journey through time to the roots of traditions and the art of enjoying true gastronomic masterpieces.
1
Heat the pan over medium heat.
2
At this time, chop the onion into cubes.
- Onion: 1 head
3
In a pot, cook rice in a large amount of water until half-cooked. Boil the rice for 3-4 minutes after it starts boiling. Drain the water.
- Short-grain (round) rice: 4 tablespoons
4
Rinse the canned grape leaves in cold water, pour boiling water over them, and let them sit for 3-5 minutes. Then drain the water but do not discard it.
- Canned grape leaves: 50 pieces
5
Add oil to the pan. Sauté the onion over low heat. First, the onion should sweat, then become transparent.
- Olive oil: 3 tablespoons
- Onion: 1 head
6
Remove the pan from the heat. Add herbs and spices: turmeric, oregano, cumin, basil. Then add the rice and mix well so that the grains are coated with oil. Add the minced lamb while constantly stirring. It will cook a little and turn slightly white. Now add chopped mint, salt, and pepper while mixing well.
- Turmeric: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
- Ground cumin: 0.3 teaspoon
- Dried basil: 1 teaspoon
- Short-grain (round) rice: 4 tablespoons
- Ground lamb: 400 g
- Fresh mint: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Lay the grape leaves on the table with the shiny (smooth) side down and the clear veins up.
8
Place a little minced meat (slightly more than a teaspoon) in the center of each sheet. First, cover the minced meat with the top edges of the sheet. Then close the filling with the side edges of the sheet. Finally, roll it into a tight tube, like a cabbage roll. Prepare the remaining dolma in the same way. One serving is about 10-12 pieces.
- Ground lamb: 400 g
9
Place torn grape leaves at the bottom of the saucepan. Layer the dolma on top, placing them very tightly together. Once all the dolma is arranged, cover it with a plate and pour broth (use the water from soaking the grapes) over the top of the dolma. If there isn't enough broth, add water. Place a weight (a jar of water) on top. Cook on medium heat for about 1.5 hours.
- Canned grape leaves: 50 pieces
- Short-grain (round) rice: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
10
Remove from heat, take off the weight, and let it sit for 10 minutes. The dolma will absorb the juices and swell in size.
11
Serve with natural yogurt before serving.
- Plain (natural) yoghurt: 80 g