Armenia · Vegetable and Mushroom Dishes
Dolma
Dolma made from grape leaves is a dish with deep traditions in the cuisines of many Middle Eastern, Caucasian and Eastern Mediterranean countries.
Ingredients
- grape leaves40-50
- ground meat500 g
- onion1 large
- rice, uncooked (measured raw)1/2 cup
- salt and black pepperto taste
- ground cumin1 tsp
- fresh herbsfinely chopped
- olive oil2 tbsp
- lemon juice1-2 tbsp
- hot water or broth1 cup
Method
- 1First par-cook the rice: rinse the ½ cup raw rice, drop it into boiling salted water and boil just until the grains are soft outside but still firm with a white core when bitten, then drain and let cool. It finishes cooking inside the leaves. In a large bowl, mix the ground meat, finely chopped onion, par-cooked rice, finely chopped fresh herbs, olive oil, salt, pepper, cumin and lemon juice. Mix thoroughly.
- 2Place about 1 tablespoon of the filling on each grape leaf. Fold the edges of the leaf towards the center and gently roll it up, starting from the base of the leaf.
- 3In a deep pot, lay a few unused grape leaves on the bottom to prevent sticking. Place the dolma tightly together in the pot.
- 4Pour hot water or broth over the arranged dolma so that they are completely covered. Cover the pot with a lid and simmer over low heat for about 1-1.5 hours until the rice and meat are cooked.