Dolma (cabbage rolls with grape leaves)
6 servings
80 minutes
Dolma is a culinary treasure of Turkish cuisine that captivates with its rich flavor and aroma. Historically, the dish dates back to the Ottoman Empire, where it became a symbol of hospitality and family unity. Tender lamb mixed with spiced rice and fresh herbs is carefully wrapped in young grape leaves, adding a tangy zest to the dish. Simmering in broth makes dolma juicy and rich, while serving it with garlic yogurt and sweet cinnamon reveals a full spectrum of taste sensations. This dish is perfect for festive gatherings as well as cozy family dinners, filling the atmosphere with warmth and Eastern charm.
1
Pass the lamb (meat) through a meat grinder, add cooked rice, finely chopped onion and herbs, as well as pepper and salt to taste.
- Lamb: 500 g
- Rice: 0.5 glass
- Onion: 1 head
2
Wash the grape leaves, remove the stem (hard) part, lay the leaves on the table (1-2 leaves), place the filling on them and wrap it in the leaves like regular cabbage rolls.
- Grape leaves: 400 g
3
Salt them and arrange in a low pot in tight rows, pour oil, add a cup of broth made from lamb bones, cover the pot with a lid, and simmer on low heat for about an hour.
- Vegetable oil: 1 tablespoon
4
When serving dolma, transfer it to a plate. Serve separately the buttermilk with grated garlic and salt, as well as ground cinnamon mixed with powdered sugar.
