Dolma from grape leaves: a recipe for cooking a delicious oriental dish

Dolma of grape leaves, the recipe of which we will consider below, is an oriental dish, which is very similar to ordinary cabbage rolls. It should be noted that such a dinner turns out to be quite tasty, satisfying and fragrant. In addition, it is done for a small amount of time, which for sure will seem attractive to many housewives.

Dolma of grape leaves: a recipe for a fragrant oriental dish

Necessary ingredients:

• Fresh pulp of lamb (femoral part) - 550 g;
• Bulbs large fresh - 2 pcs .;
• Fresh greens - if desired;
• Long grain rice - 1/3 cup;
• Salt cooked small - to taste;
• Pepper black - 3 pinch;
• Sheets of freshly cut grapes - 10-15 pieces (depending on the number of guests).

Meat processing process

Dolma from grape leaves, the recipe of which is similar to the preparation of traditional cabbage rolls, is most often made from mutton. To do this, you need to buy a low-fat piece of pulp, which should be thoroughly washed, cleaned of all kinds of wreaths and veins, and then chop into medium pieces and grind in a meat grinder.

Process of preparation of a stuffing

To dolma of fresh grape leaves turned out fragrant and tasty, it is recommended to add additional ingredients to meat stuffing. To do this, it is necessary to peel 2 large onions from the husks and chop them finely. Next, pour the long grain rice into the sieve, it is good to sort out if necessary, and then rinse, put in boiling salted water and boil for 10-13 minutes. After this, the rump is required to strip the liquid and pour it together with the chopped onion to the previously prepared minced meat.

All the products laid out should be sprinkled with the necessary amount of salt, fresh herbs and pepper, and then mix with your hands until smooth.

The process of preparing green leaves of grapes

Dolma of grape leaves, the recipe of which we represent in this article, provides for the use of only freshly cut leaves. After all, they have the ideal for the dish softness and juiciness. Thus, the leaves of the grapes must be washed well, and then scalded with steep boiling water and held in it for no more than 3 minutes. This will make them gentle, which will greatly facilitate further stuffing.

Forming a dish

Stir grapes with minced meat from mutton and rice should be in the amount of 1 or 2 large spoons (depending on the size of the leaf). They wrapped in exactly the same way as cabbage in the process of cooking cabbage rolls.

Heat treatment

Dolma of grape leaves, a photo of which can be seen above, is cooked on the stove for about 35-47 minutes. However, before this, the semi-finished products must be densely laid out in a saucepan, and then poured into it about 1-2 glasses of plain water.

Correct feed to the table

Dolma from the leaves of the grapes is served to the table in a hot state (it is possible together with the broth). Also to this delicious oriental dish you can present sour cream or hot ketchup.