Dolma is very interesting and unusual dish which represents the grape leaves filled with a various stuffing. Dolma is characteristic of kitchens of the people of Transcaucasia, Asia and the Balkan Peninsula.
Several cunnings of preparation of dolma
- Forcemeat for dolma most often is cooked on the basis of rice, besides, mutton or beef, nuts, spicy green herbs, onions and also lemon juice can enter it boiled meat, for example.
- For preparation of a dish both tinned, and fresh grape leaves which can be pickled previously are used.
- Tinned grape leaves usually before a farshirovaniye properly wash out that they became less salty, and already then fill with the prepared stuffing.
- To pickle fresh grape leaves in house conditions, they are carefully washed out, turned, placed in a dish and filled in with a brine. From above rather densely cover and allow to stand within several days.
- One more option is to use fresh grape leaves without preliminary pickling. To make them softer, it is necessary to boil water in a kastyulka, to add some salt and place there the washed-out leaves. Boil thoroughly them within three minutes. One more way to soften leaves is to fill in them with boiled water and to leave for about 20 minutes.
- In preparation time of dolma sometimes stir firm streaks on leaves - these places can or be cut off accurately, or to beat off a spoon that the surface of a leaf became more flat.
- It is necessary hot to give dolma together with usual sour cream, sour cream sauce or ayran.
How to pickle grape leaves
Ingredients:
- 1 kg of grape leaves
- 2 l of boiled water
- 3 tablespoons of salt
- 2 tablespoons of a table vinegar
- 1-2 bay leaves
As to do it:
Very well wash out fresh leaves of grapes, curtail tubules and place in a deep dish or a pan. Make marinade, having connected drinking water, salt, a table vinegar, fill in leaves. Add couple of sheets of a lavrushka. Close ware a cover and leave for 3 days at the room temperature.
Dolma with mutton
Ingredients:
- 300 g of fresh or marinated grape leaves
- 300 g of mutton
- 200 g of mutton bones
- 1 glass of rice
- 1 bulb of the average size
- on 2 tablespoons of the fresh crushed mint, cilantro and a basil
- salt, pepper
For sauce
- 6 tablespoons of sour cream 20% fat
- 2 garlic gloves
- fresh greens of cilantro
- salt
Preparation step by step:
1. Properly wash out fresh or tinned grape leaves in cold water. If you use fresh, then boil them within three minutes that they gained softness. Dry and place on a land surface so that the brilliant party of a leaf was below. Knock with a big spoon on strongly acting streaks. Put a part of leaves aside.
2. Cook rice to incomplete readiness, cast away on a colander, let's grain cool down and dry. Wash up meat under flowing water and miss via the meat grinder or the food processor. Clean a bulb from a peel and chop a small cube. Connect mincemeat, chopped greens, onions and round grain rice. Add some spice to taste.
3. Mix all components of a stuffing, divide into portions. From every portion you stick together cutlet of an oval form. Place on grapes leaves on meat cutlet. Cover a stuffing with bottom edge of a grape leaf. Now sprain also leaf sides - rather densely twisted tubule similar to stuffed cabbage as a result has to turn out.
4. Take a deep pan and place the cut bones there. From above place usual grape leaves (without stuffing). Lay on leaves a dense layer the twisted grape leaves with a stuffing. Add a little water, press a cover or a glass plate from heat resisting glass. From above on a plate place any cargo.
5. Put a pan with dolma on a plate, bring to the boil, and then lower fire to the smallest and prepare approximately within 50 minutes. Give to a table with sour cream sauce. For sauce peel garlic gloves, cut in half and take green core. Throw out it, and small chop pulp or miss via the garlic press. Mix sour cream, garlic and greens, shake up to uniformity, season with salt.
Dolma with rice
Ingredients:
- 200 g of grape leaves
- 1 glass of round grain rice
- 2-3 tablespoons of olive oil
- 2 bulbs
- 1 tablespoon of lemon juice
- 1 egg
- 1 lemon
- pinch of ground dried mint
- salt, pepper
Preparation step by step:
1. Properly wash out rice to a clear water, let's it dry out properly. Warm in a frying pan olive oil on moderate fire. Clean a bulb and crush, put on a frying pan. Fry until onions become transparent. Add rice, dried mint, spices and fresh juice of a lemon (1 tablespoon). For this purpose carefully wash out a lemon, make in it a thin puncture by means of a toothpick and squeeze out juice in a spoon. Mix rice mix.
2. Add a little water so that it slightly covered rice. You weary on small fire until liquid completely doesn't boil away. Remove a frying pan from a plate and let's rice cool down. Shake up egg and mix with grain.
3. Wash out leaves, dry, beat off dense streaks. Put several leaves aside. On other leaves place on couple of teaspoons of a rice and egg stuffing and twist them dense oblong envelopes.
4. Approximately cut a half of a lemon on round segments. Place the postponed grape leaves without stuffing in a pan, atop place the curtailed leaves with a stuffing. On dolma lay out lemon circles, pour there is so much filtered water that dolma was covered with it. From above place oppression. Prepare on small fire of 40-50 minutes.
Dolma with beef in the double boiler
Ingredients:
- grape leaves
- 500 g of fillet of beef
- 100 g of round grain rice
- 1 bulb
- 1 tablespoons of a desi
- fresh spicy greens
- salt, pepper
Preparation step by step:
1. Carefully wash out a head rice to a clear water and boil to a polugotovnota - it is possible to make it in the double boiler. Lay out in a sieve or a colander, cool. Wash out meat and miss via the meat grinder or the food processor, add the crushed onions, rice, greens. Season to taste.
2. Properly wash out grape leaves, remove rigid stalks, beat off streaks. Distribute a stuffing on grape leaves, curtail them dense rolls. Place in the double boiler, a prisolita and sprinkle the kindled desi. Bring to readiness within 40 minutes.
Dolma with rice and nuts in the multicooker
It is very simple and convenient to cook dolma in the multicooker - it turns out not worse, than on a plate.
Ingredients:
- 60 grape leaves (marinated)
- 200 g of round grain rice
- 3 walnuts
- 20 g is fresher than mint
- 20 g is fresher than some parsley
- 10 g of fresh fennel
- 1 bulb
- 2 tablespoons of olive oil
- 2 h spoon of salt
- 1/2 h spoon of peas of a black pepper
Preparation step by step:
1. Boil rice to incomplete readiness. By the way, it is possible to make it directly in the multicooker. In a bowl of the multicooker fill up the washed-out grain, pour 500 ml of water and set the Cooking mode. After boiling of liquid you cook within 5 minutes. Then switch off the multicooker, and cast away grain on a colander and let's flow down to water.
2. Cut walnuts. Place in a mortar together with salt and peas of pepper. Crush by means of a special pestle for spices. Clean onions from a peel and crush a knife. Dry the washed-out spicy herbs (for example, by means of paper towels) and crush.
3. Mix for a stuffing rice, greens, onions, nuts, spices and 1 tablespoon of olive oil. Lay out rice and nut mix on grape leaves, sprain edges and curtail dense rolls. Densely lay all rolls from leaves in a multicooker bowl, a zaletya a clear water (boiled water), cover with not stuffed grape leaves which remained, and prepare in the Suppression mode within an hour.
Dolma with meat and rice in the multicooker
Ingredients:
- 350 g of grape leaves (marinated)
- 500 g of mincemeat (mutton and beef)
- 1/2 glasses of round grain rice
- 1 bulbs
- 1/2 h a spoon of the crushed dried mint
- pinch of grated nutmeg
- 1 l of beef cook water or water
- salt, pepper
Preparation step by step:
1. Wash out leaves and let's them dry. Boil rice to a half of readiness on a plate in a pan within 8 minutes or in a multicooker bowl within 5 minutes. Let's flow down liquids and to cool down.
2. For a stuffing mix the mincemeat, a head rice peeled and the onions cut with a small cube, dried mint, nutmeg and also spices to taste. At grape leaves remove a stalk. Postpone a part of leaves, and lay out the others on a table, from above place on a spoon of a stuffing and, spraining edges, curtail long and dense rolls.
3. In the multicooker dense ranks lay all stuffed grape leaves, pour in broth or boiled water, then cover from above with the remained not stuffed grape leaves. Install at the multicooker the Suppression program for 1 hour.