Dolma

[Dolma]

Dolma

Category: Meat dishes

Ingredients
Lamb (minced meat)
Grape leaves
rice
spice

Cooking method

• Dolma (tolma, sarma) - a dish consisting of stuffed vegetables or leaves (usually grape leaves), stuffed cabbage rolls in grape leaves. The filling is usually made with rice and may also contain boiled minced meat. Dolma is widespread in the cuisines of the peoples of the former Ottoman Empire, the Russian Empire, the Balkan Peninsula, Central and South Asia: Azerbaijan, Albania, Algeria, Armenia, Greece, Georgia, Egypt, Iraq, Iran, Jordan, Lebanon, Palestine, Syria, North Sudan, Turkey.
• Explanatory Dictionary of the Living Great Russian Language by Vladimir Dahl notes the name options Dalma and Dulma …“… Dalma (f) astrakh. dulma, durma donsk. food, chopped lamb, in a roll of grape leaves; meat or fish with millet in cabbage leaves ...) ... as belonging to the Astrakhan and Don dialects, respectively. This dish has a similar name among a number of other peoples who were in direct contact with the Türkic-speaking.
• So it's not worth discussing the topic of how to properly call this wonderful Food or which cuisine it belongs to. But it is imperative to cook and eat. You will like it, I know for sure. Moreover, the fuss is nothing at all. Everything is simple, accessible and easy.
• Let's get started?
• Since it is said that the leaves must be grapes, then ... let's go to the garden! We have a grape tree growing there. Don't believe me? But look! By the way, we have it evergreen. ... Well, almost ... evergreen. And the berries grow too. This year, I won't lie, it turned out sour. And what to do? There was no summer!
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• But we picked the leaves.
• First, you need to cut off the petioles at the leaves. They are not needed. Then the leaves folded into a saucepan must be poured with boiling water. Completely. So that the leaves are slightly steamed and softened. They are tough now, after all, it's not spring on the street.
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• In the meantime, the leaves are in boiling water, let's do the minced meat. Twisted in a meat grinder, but through a large wire rack, add salt to the lamb, season with black and white peppers. Add sour cream and a little water to the minced meat for juiciness.
• Put the rice raw. BUT!!! Washed very well. Highly! It is important.
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• And of course you need a bow. I chopped the onion with such a thing. Very comfortably. Quickly, without tears and ... so to speak, the fraction of the pieces turns out the names that are needed.
• If you use such a chopper, consider a small nuance. The pieces of the onion head should be such that they freely, as they say, dangle inside the glass, in which the chopping process takes place.
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• And it's good to add greens to the minced meat. Finely chopped. Cilantro and parsley.
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• And then the minced meat must be mixed very well and kneaded until a homogeneous tight mass.
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• And here are the leaves. We put it back in a colander and let the water drain.
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• And then wrap the minced meat pieces in these leaves. Something like this. We do something like an envelope.
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• And then we put the ready-made dolmushek in a saucepan. It must be packed tightly. Without fanaticism, but still tight.
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• Put a plate on top and fill it with water. So that the water covers the plate by about five centimeters. She's a plate ... if scale appears, then all this scale will be on top of the plate. This time. And two - the dolmushechki will be all under the plate, that is, inside the water and will not dangle, like, for example, dumplings. They don't need it.
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• Once the water boils, reduce heat to low and close the pan with a lid.
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• Cook for about forty ... forty-five minutes. And then ... then it will be like this!
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• Sauce. You can just use sour cream. You can add chopped garlic to the sour cream. You can ... in general, any combination of your choice is possible.
• But!!! The best thing for my taste is not to get carried away. And just make sour cream with garlic. You will not regret!
• Angela to you at the meal !!!

The design of the recipe is simply DELIGHT !!!
I really love dolma!
Do you think the market sells grape leaves, can you make dolma from them? I think these leaves are kept in brine.

It is quite possible to use. The main thing is that the salting (?) ... was good. Try it first. And then you can get on some kind of specific ... mmm ... products.

Ivanych, the recipe is not just a gourmet, but also a feast for the eyes. Maybe it repeats itself in something, but for some reason, I want to talk, exactly according to your prescription

The recipe is very nicely designed !!! It is interesting to read and everything looks very appetizing!

Ay, Ivanych, good fellow !! beautiful as always !!!
But the eastern ones, namely the Lebanese "VOREB ANEB", are somewhat reminiscent of your DOLLA, but a lot of things are wrong !!! do not be offended !!! here it is a very complicated dish, especially the twisting itself, so to speak, darlings ... you can't learn right away !!! and very quick and long to cook ... you can wait for several months !!! it's like a ritual on winter evenings for women
Here this is a noble dish and put it on weddings or big holidays or during RAMADAN ... as everyday, well, very rarely
we don't even pinch off the legs, and they spin them ... a special juice appears ... the leaves are very young ... well, the minced meat is not that, only meat, rice and ghee, salt and black pepper ...
leaves from brine, by themselves, acquire a very specific smell ... they are only washed in running water, having sorted a little ... they leave soft leaves that have retained their elasticity, they throw out hard and defective leaves ... the leaf should be no larger than your palm ...
Yours is rather similar to the Armenian version, but not the Asian one !!! and served differently, without sauces ..... and no garlic here (out of the question ...)
They are served after boiling the darlings themselves, additionally stewed with the rebs and lie (fat tail) ... only their juice that remained after cooking can be used when serving, and then rarely anyone uses it, but I love it very much and I always get enough of it ...
I once tried to expose this recipe, but on the most interesting one my computer crashed more than once ... and it was no longer possible to restore the missing information ... later I did not try
if I find photos on other discs, then I will add

Not Asian, not Asian !!! ...
Let it be IVAN-DOLMA !!!
If I had a grape tree, this dish would become everyday! And we have a HOLIDAY every day !!!

Not Asian, not Asian !!! ...
Let it be IVAN-DOLMA !!!
If I had a grape tree, this dish would become everyday! And we have a HOLIDAY every day !!!

so salt the leaves for health !!! running ice water and 1kg of salt per 10 liters of water and add every day until the leaves absorb water ... then under a plastic cover and in a dark, cold place ... a couple of years can be stored !! GOOD LUCK
the dish is very satisfying, it doesn't work out every day, no matter how hard they try, especially with mutton !!!
are not afraid to get better ?!

Get better? I'm afraid !!! I'm honestly afraid! This year I have lost 18 kg in 6 months. It was difficult to! In many ways she denied herself. Now for every 300 gr. struggling.
And I'll plant a grape tree! And then I'll salt the leaves ... Thanks for the recipe!

... our legs are not even pinched off, and they are twisted ... ghee, salt and black pepper ...

Legs and ghee ... that's very interesting. I really would like to see your dolma.

Ivanych, very nicely designed their report! Bravo! but from coarse autumn leaves, dolma will not be tender in any way, you can even earn intestinal blockage. Even if these leaves are scalded. Our leaves are specially selected for dolma, not yet from all grapes, in early April. I freeze them, then use them without scalding. We tried to take salted, canned, but they are rougher. They are also somehow harvested in sterile jars, but no matter how much I tried, they all crawled away when wrapped. The most convenient thing is to freeze it, we have 2 thousand pieces for the whole winter.now After your reportage, I now know for sure what I will cook from the sacrificial lamb

[Ivanych]

Ivanych
As always, you are very interesting and informative about the preparation of this or that dish!

... from coarse autumn leaves, dolma will not be tender in any way, it can even be clogged ... now I know that I will cook from a sacrificial lamb

I agree. That tenderness, of course, alas and oh, no. But nevertheless it turned out delicious. The leaves were still taken away. Clogging, honestly, no one has earned. Maybe because there was also duck with apples and lamb with prunes. Diluted ...
And ... Happy Holidays!

Our leaves are specially selected for dolma, not yet from all grapes, in early April. I freeze them, then use them without scalding. We tried to take salted, canned, but they are rougher. They are also somehow harvested in sterile jars, but no matter how much I tried, they all crawled away when wrapped.
we have 2 thousand pieces for the whole winter.

jenyasan, mubarak aid !!!
correctly say about collecting leaves ... but with what salt have you tried canning ?! we have, to be honest, only sea iodized cans are on sale .. maybe it depends ... but about sterilization of dishes, there is no such thing in local life ... they are closed in ordinary plastic 20l cans from year to year .. .but be sure to pour ice water ... even the mother-in-law says that you can first put it in water for a day so that the leaves will absorb ... then drain and add brine 1/10 ... the first week to look that there would be enough water .. If you see mold or an unpleasant smell after a while, change the brine to a new one!
my mother-in-law has been doing this all her life for sale ... even one-handed, and from year to year she goes to the mountains for leaves ... and not only

Get better? I'm afraid !!! I'm honestly afraid! This year I have lost 18 kg in 6 months. It was difficult to! In many ways she denied herself. Now for every 300 gr. struggling.
And I'll plant a grape tree! And then I'll salt the leaves ... Thanks for the recipe!

then in order to keep in good shape, especially in spring, both in salads and so the place of bread-lavash, use young grape leaves ... in a month the result is noticeable both on the face and on the tummy if there was

Legs and ghee ... that's very interesting. I really would like to see your dolma.

Dear Ivanovich, it turns out that my husband saved the photo somewhere by accident and got it for me ... I expose it, though the photos are not as superb as yours, but you can see everything

guess where are mine ?! (that's right, the most huge)
by the way, this is the size you see now, it corresponds to reality, it will increase a little after cooking !!! now this is preparation for freezing ... they are tightly packed in a container and frozen until they collect either the required amount or the onset of a holiday
- here only rice (washed), meat (minced meat is finely twisted ... the maximum ratio of meat to rice is 1/1 or less), ghee and black pepper (even without salt, because the leaves are salty) .. minced meat can be a little and increase, but only a little ... since there will still be ribs with lie ... and you pinch off the meat from the rib or lie with a piece of pita bread and take 1-2 pieces of darling (from size), so that for one bite
this is an almost perfect size, well, and almost good wrapping ... since this was done by our newly-made bride, only wooed (brother's younger sister), she is forgivable ...
it should be even slightly smaller .. and the masters only spin quickly and tightly in their hands ... but not on a tray
just such a leaf and so much filler
she twists such a mask (believe me, her fingers are thin, like a pianist, but here they just seem big in the photo)
well, here she is with her fiancé, for whom she is training ... so far, this is the only way until the wedding itself, no, no, although they have already been painted .. here even this is different

I did not find a photo of the finished dish when serving, on occasion ...although everything is so clear

jenyasan, mubarak aid !!!

Thank you so much! Best wishes to you too!

I myself did not salt, I took ready-made Turkish or local ones. not okay. I have not experimented anymore, the volume of the freezer allows, but I will definitely take your recommendations into account, I will save for the future. thank you

then in order to keep in good shape, especially in spring, both in salads and so the place of bread-lavash, use young grape leaves ... in a month the result is noticeable both on the face and on the tummy if there was

katerix, thanks for the kind advice!
I had no idea that young grape leaves can be added to salads. I'll try it in the spring!

... it turns out that my husband saved the photo somewhere by accident and got it for me ... I'm exhibiting ...

Thank you so much. Very interesting.

In the family of my son-in-law, an Azerbaijani, grape leaves for dolma were harvested for future use with a dry ambassador. To do this, they took 5 clean, dry, moisture-free (fresh) leaves in a pile, put a teaspoon of coarse salt in the middle, folded it with an envelope, wrapped it with thread and put it tightly in dry glass jars, the jars are stored simply in a cool place. Leaves keep well until next year. To prepare dolma, the leaves are soaked, changing the water several times.