Dolma

Dolma

Category: Meat dishes

Kitchen: georgian

Ingredients
Grape leaves	50-60 pieces.
Filling:
Minced beef / lamb (50/50)	500-600 grams.
Parboiled rice	2/3 cup (250g cup).
Turnip onion	1 PC.
Cilantro greens	1 bundle.
Parsley greens	1 bundle.
Basil greens	1 bunch.
Salt, pepper, spices	taste.
Sauce:
Kefir	1/2 liter.
Garlic	2 teeth.
Cilantro greens	1 bundle.

Cooking method

• I bring to your attention my version of delicious Dolma.
• In the summer, when fresh grape leaves can be obtained, this dish is the favorite in our family :)))!
• I hope it will be useful to you too!
• So, let's get started ... This is what you need for the filling ..
• 
• Pass the meat through a meat grinder along with herbs and onions, add a little salt. Refrigerate for 3-4 hours, or as I do overnight.
• 
• Rinse the rice well.
• Add prepared rice to the minced meat, about 1 glass of water, salt, pepper to taste. Mix everything well.
• 
• The filling is ready. There is little left to do ...
• You also need grape leaves, since this is dolma ...)
• 
• I have grapes growing in the country, so there is no problem with that. If suddenly in the summer, I do not have time to prepare the leaves for the winter, it also happened: ((.
• So, I buy pickled or salted leaves at the market where they sell all kinds of pickles ..
• So, here ...
• We sort out the leaves, wash them, and put them in a colander so that the glass will have excess water ...
• Here's what happens ..
• 
• This time I cooked in a Panasonic 18 multicooker, but it is also possible in a saucepan on the stove.
• Put a layer of leaves on the bottom.
• 
• Now we twist the dolma, wrap the filling in leaves, i.e. ... like this.
• 
• 
• 
• These are such beautiful things.
• Lay in layers in a saucepan, covering each layer with leaves.
• 
• 
• Here's the bottom line.
• 
• Fill gently with boiling water, to which salt and pepper have been added to taste.
• 
• We put a plate on top, instead of the load.
• 
• Quenching mode 1.5-2 hours.
• Meanwhile, we are preparing the sauce for our dolma.
• 
• Everything is simple here:
• Kefir + garlic through a press, and finely chopped cilantro.
• 
• 
• Let the sauce brew while the dolma is cooking.
• Serve hot, sprinkled with aromatic sauce, mmmmm delicious ...
• Bon Appetit everyone!

The dish is designed for

Lot.

Cooking program:

Stove / MV Panasonic 18

Note

If we cook on the stove, then simmer 1-1.5, over low heat. ...

[Ksyusha]

KsyushaHow sweet, I adore dolma, but I never cooked it with fresh ones, I only buy fermented ones for this, although the vineyard itself is under the windows. I'll have to pick it up. For this, which is better, younger to take?

Well, you're a heroine, Ksun!
Manually screwing it on (and even so neat), I definitely would not dare.
I love dolma, but I haven't made it myself until I bought it. And you are a good fellow! Marya the artisan!

[Trishka]

Trishka, and where are they sold? So I liked Dolma, I tried it on vacation. Now I suffer without leaves ...

[Ksyusha]

Ksyusha, I also picked leaves for dolma today. I have Dolmer. Ksyusha, and you just wash them, don't you keep them in hot water? I am now dolma, stuffed peppers and cabbage rolls in a slow cooker. The taste is extraordinary.

[kirch]

kirch, Luda, where and how much did you buy?

[Lily]

Lilydo you mean dolmer? It was a long time ago, about 2 years ago. They bought and sent me a Song. They weren't really on sale yet. And then they appeared, where I don't know now

[kirch]

kirch, Thank you!

Ksyusha, smart girl !!! Such neat little ones !!!!

[bukabuza]

bukabuza, Len, thanks for stopping by!
Yes, for dolma it is better to have young leaves, they need to be preserved too young, otherwise they become tough.

[Elena Tim]

Elena Tim, Lenus, I'm very glad that I came to visit, help yourself !!!

And for the dolmer, you know, I even looked at how to twirl it, I quickly use the pens, there you need to guess the size of the leaf, the amount of minced meat, brrrr ...
This is a current kazhestsaa, sho long, and here once or twice and clocked ... but this is my current opinion.

[Kokoschka]

Kokoschka, Lil, thanks for stopping by!
You know, I buy leaves at the market, where they sell all sorts of pickles, there pickled garlic, wild garlic, etc. So they have leaves, so you need to ask "grape leaves for dolma" ..
But, I try to either freeze the leaves or preserve them.

[kirch]

kirch, Ludmila, I just wash them in cool water.

This time they were in my refrigerator for a week already, so I held them in water for 30 minutes, they came to their senses ...

Thanks for stopping by!

[lettohka ttt]

lettohka ttt, Natusya, thank you for your attention, it’s very nice to have dropped by!

And so that they are neat, I try to take leaves of the same size!

[Ksyusha]

Ksyusha, Thank you. I have it in the fridge too.

[Ludmila]

Ludmila, we are waiting!

Girls, and I keep the leaves on the advice of Mariannochka in plastic bottles, I really like: girl-yes: and they don't take up space in the fridge! And it is definitely faster with pens :-) :-) :-) although there is a dolmer :-) :-) :-)

Ksyusha, everyone is Krasivoooo and Vkusnyavoooo!
Tell me please, do you need some specials for dolma. varieties. grapes or any will work?
I have 3 varieties of grapes, different, but how can they be frozen, washed? or how to freeze for dolma?

[Ksyusha]

Ksyusha, and how you salt the leaves, how many have not tried they disappear from me all the time.

I keep the leaves on the advice of Mariannochka in plastic bottles

Natasha, please remind me. I remember that there is such a recipe, but I can't find something

[Ksyusha]

Ksyusha, and how you salt the leaves, how many have not tried they disappear from me all the time.

Last year I salted, the Armenian taught. I did not like. Dolma turned out to be very tough. Stewed in a pressure cooker

Here they have leaves, the current should be asked "grape leaves for dolma

I'll have to ask around!

[albina1966]

albina1966, thanks for stopping by!
I take any leaves, I don't even know which variety I have at my dacha, my grandfather planted it.
The main thing is that the leaves are younger, softer ...

[bukabuza]

bukabuza, Len, I ice them, or here I asked the girls in recipes how to preserve them, they gave a link to the recipe, I want to try this year, unfortunately I can't insert a link ...

Before that, I also canned it once, pickled it, I didn't like it, now I want to pickle it ...

In general, everything is simple there, in my opinion, put the leaves in prepared jars, make a strong brine and pour boiling and roll up.
I think so, before using them you will need to soak

Girls in temko dolmer on page 35 Marianna gave a recipe for making leaves, I tried it, I liked it, it is excellent and not confusing, and it is stored perfectly !! :-) :-)

It’s necessary, it’s so beautiful to screw on such dolmer freaks!
I love dolma, I love eating, although I myself have never cooked. : crazy: Matchmaker my prepares nuuu very tasty dolma, so quickly their turns, right as played. I also have a dolmer, but with leaves a prabhl.

[lu_estrada]

lu_estrada, Lyudmila, thanks for stopping by!
Yes, it's not so difficult as stuffed cabbage, current tiddly, I sometimes mess with stuffed cabbage, cabbage must be boiled, disassembled into leaves, and then the mustache is already ready ..

Ksyusha, thanks for the recipe! Huge! Of course, I sometimes do dolma, but somehow by eye! And when there is a recipe, I will do it more often!
But the leaves from grapes, which are decorative, well, the one that fills everyone in their dachas, can fit?

[Trishka]

Trishka,
Ksyusha, smart girl ..., I have a dolmer, I also bought it because of the general excitement, for me to wind it up faster with my hands, I push the table apart, I spread all the leaves at once, a spoonful of minced meat on them and twist it, it turns out much faster than with a device ..... thanks for posting ..... (although my husband is Armenian, but I love her more) ...

[Rada-dms]

Rada-dms, Olenka, thank you sho dropped in, haven't come to visit for a long time!
I would be glad if my recipe works!

[marlanca]

marlanca, Galina, well, yes, and I'm talking about the same, handles faster than poluchaetsaa!
Thank you, sho looked at the light!

I found it, in Temka "looking for a recipe" on pages 100-101, the girls pressed links to recipes for canning leaves, if anyone else needs it!

Girls, and I keep the leaves on the advice of Mariannochka in plastic bottles, I really like: girl-yes: and they don't take up space in the refrigerator! And it is definitely faster with pens :-) :-) :-) although there is a dolmer :-) :-) :-)

Oh, I don’t know I can’t do anything with pens, all the curves, but the dolmer is so straight forward and beautifully ... by the way, they are in Ashan (Gagarinsky), and they cost less than 400 rubles (360 seems to be).

In general, everything is simple there, in my opinion, put the leaves in prepared jars, make a strong brine and pour boiling over and roll up.
I think so, before using them you will need to soak

No, don't soak. If very salty, just rinse with water.

by the way, they are in Ashan (Gagarinsky), and they cost less than 400 rubles (360 seems to be).

What a pity that we do not sell.

The girls bought salted grape leaves at the market, how are they prepared?

[Kokoschka]

Kokoschka, I do not cook in any way, I just wrap them in them. True, I often buy in banks, but it happens on the market.

[marina-asti]

marina-asti, MARINA, where do you get it in the banks?

🔗
Lilia, in hypermarkets, in Okey, they took it, in selgros, in Auchan there was always, but I haven't been there for a long time. Production of armenia, if not confusing. The photo is on the link above, for some reason it was inserted there.

🔗
Lilia, in hypermarkets, in Okey, they took it, in selgros, in Auchan there was always, but I haven't been there for a long time. Production of armenia, if not confusing. The photo is on the link above, for some reason it was inserted there.

I will look, but I wasn’t in Ashan, I was there a few days ago, maybe the last season is over, but now I’ll have to watch the new delivery!

[Kokoschka]

Kokoschka, Lilya, when I bought salty ones at the market, I soaked them a little, we sold them very salty.

[Trishka]

Trishka, in cold water? And then they told me three minutes in boiling water

[Lily]

Lily, I honestly do not remember, but in my opinion in cold water, and not for long, about 20 minutes.

And, I've made a blank of leaves, we'll eat dolmushka in winter !!!

[Trishka]

Trishka, and the recipe can be

[Tashechka58]

Tashechka58, the recipe is possible, but I myself did it for the first time that it will turn out not!
I have two recipes, I made one at a time, followed by another.
Write?

Write! I will try too

[Tashechka58]

Tashechka58, catch ...

Rinse the leaves, pour boiling water over for 3 minutes, then immediately put them in cold water, let them cool, and put them in a colander.

Then we roll up the leaves of 10 pieces into a tube, and put them in prepared jars (I have 1 liter jars, 7 tubes were included).
Pour boiling water 2 times for 5-10 minutes, for the third time we make a brine from the first water:
for 1 liter of water: 1 tbsp. l. salt, 1 tbsp. l. sugar, 2-3 cloves, 1 leaf of lavrushka.
For reliability, I added 1 tbsp to the jar. l vinegar.
Roll up, turn over, FSE.

And, I haven't done the second option yet.

Everything is simple there.

Rinse the leaves, roll into tubes, put in prepared jars.
Prepare brine, water + salt = so that an egg (raw) floats in it, that is, water is mixed with salt, to such a concentration that when you put an egg, it floats.
Leaves are poured with hot brine and rolled.

You can store both options warm, after opening the can, in the refrigerator.

But, it seems to me, the second option will be very thermonuclear, and the leaves will need to be soaked before use.

Thank you

That, not for nothing !!