Dolma Classic - A Step By Step Recipe With A Photo

Dolma refers to oriental cuisine, although it is most often associated with Georgian cuisine. Dolma is prepared in grape leaves with the addition of meat filling. I am showing you a simple and delicious recipe.

Cooking description:

How to cook classic dolma, he will tell and show you my recipe. I will not only help you choose the right proportions of meat and products, but also tell you the intricacies of the cooking process.

So, grape leaves are laid at the bottom of the pan. They prevent the ready-made dolmen from sticking to the bottom during cooking and from falling apart.

Purpose: For lunch / For dinner / For a banquet table

Main ingredient: Meat / Minced meat / Grape leaves

Dish: Hot dishes / Dolma / Filled

dishes Cuisine geography: Caucasian

Ingredients:

• Grape Leaves - 40 Pieces
• Minced meat - 700 Grams (pork or pork + beef)
• Onion - 1 Piece
• Salt, spices - To taste
• Sour cream - 100 grams
• Broth - 2 Cups (meat or vegetable)
• Water for minced meat - 1.5 cups

Number of Servings: 10-12

How to cook "Dolma classic"

To prepare classic dolma, we need to prepare the meat filling. To do this, grind the meat into minced meat or buy ready-made. Add finely chopped onion, salt, spices. Add a glass of water and stir in a homogeneous minced meat. For making dolma, I use young white grape leaves frozen in summer. Pickled or pickled leaves can be used, but they should be soaked to remove excess salt. Form a small cutlet from a small amount of minced meat. Lift the edges of the leaf and form a dolmin by wrapping the leaf around the filling. So form all the dolmins. Place a few grape leaves on the bottom of a thick-walled saucepan. Lay dolmins on them. Pour in broth. Put on fire and simmer for about 40 minutes.