Dolma in grape leaves will surprise everyone who tries this dish for the first time. If you have a proven step-by-step recipe with a photo and the right recommendations, the dish will turn out to be incredibly tasty. Video recipe.
Dolma made from canned grape leaves with pork is a traditional dish of the Transcaucasian and Middle Eastern cuisine. The closest relative of this dish is cabbage rolls. But unlike them, dolma is made in grape leaves. Therefore, the taste of the food acquires a pleasant sourness and turns out to be softer than that of cabbage counterparts.
The leaves can be used fresh, pickled, frozen, or canned. Recipes for pickling, freezing and preserving such leaves at home can be found on the pages of our website. But if you did not have time to prepare grape leaves for future use, then you can buy them in stores. The main thing is that the harvesting is made only from young grape leaves without damage. Green blanks are filled with minced meat stuffing with onions and rice. However, in minced meat for dolma, rice is often replaced with bulgur. Lamb is traditionally used as a meat component for dolma. But we will cook juicy and satisfying minced pork, which is best done on our own.
See also cooking dolma in Azerbaijani.
- Calorie content per 100 g - 325 kcal.
- Servings - 50
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pork - 1 kg Rice - 100 g (raw)
- Cilantro - bunch (this recipe uses frozen)
- Spices and spices to taste
- Onions - 3 pcs. medium size
- Garlic - 4 cloves
- Grape Leaves - 50 pcs. (Recipe uses canned ones)
- Butter - 25 g for frying
- Ground black pepper - 0.5 tsp
- Salt - 1 tsp or to taste
- Drinking water or broth - for stewing about 1-1.5 l
Step-by-step preparation of dolma from canned grape leaves with pork, recipe with photo:
1. Peel the onions, wash and cut into small cubes.
2. Wash the pork, dry it with a paper towel, cut off the film with veins and twist it through a meat grinder with medium grates.
3. Melt the butter in a skillet over medium heat.
4. Put chopped onions into the pan and sauté them, stirring occasionally, until golden brown.
5. Transfer the sautéed onions to the twisted mince bowl.
6. Pre-wash the rice in several waters to wash off the gluten and boil in slightly salted water until half cooked. Add prepared rice, minced garlic, finely chopped cilantro, salt, black pepper and any spices to the minced meat. Usually, suneli hops are put into minced dolma.
7. Stir the minced meat well. It is best to do this with your hands, passing it between your fingers.
8. Remove the canned grape leaves from the jar and leave in a sieve to drain the juice a little.
9. Unfold each piece of paper and align it evenly.
10. Put a teaspoon of minced meat in the middle of the leaf.
11. Tuck the edges of the leaf, covering the minced meat, and roll the dolma into small tight rolls.
12. In a saucepan with a thick bottom, fold all the dolma tightly to each other and fill it with drinking water or broth.
13. Press the workpieces down with a plate.
14. Place the weight on top of the plate so that the rolls do not unfold. The most convenient way to do this is to use a jar of water. Place the pot on the stove and boil, turn the temperature down to the lowest setting and simmer for about an hour. From the remaining broth, you can prepare a sauce for dolma from canned grape leaves with pork.
See also the video recipe on how to make dolma from pickled grape leaves
