Dolma in Grape Leaves
Main Dishes | Azerbaijani cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
This recipe uses chicken mince, but any type can be used. Carrots, like onions, can be used raw, grated. Dolma should be cooked over low heat, taking your time. A plate on top will prevent the dolma from floating, but it can be omitted if the pot is shallow and there is little water. It is best served with sour cream and garlic; you can make a sauce from sour cream, garlic, and finely chopped herbs.
Ingredients
- Veal Mince - 21.2 oz
- Onion - 1 head
- Rice - 3.5 oz
- Canned Grape Leaves - 1 can
- Flower Salt - 1 tablespoon
- Dried parsnip - a pinch
- Vegetable Oil - 3 fl oz
- Water - 2 qt
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Place the minced meat in a bowl.
Step 3
Add the rice.
Step 4
Salt it.
Step 5
Add the carrot.
Step 6
Peel the onion.
Step 7
First slice it lengthwise, then crosswise into small pieces.
Step 8
Add the onion to the minced meat.
Step 9
Mix everything thoroughly.
Step 10
Remove the grape leaves from the brine.
Step 11
Soak the bundle in hot water to unfold the leaves.
Step 12
Take one leaf and place it on a plate with the matte side facing up.
Step 13
Place a small amount of the filling on the leaf.
Step 14
Start rolling the leaf like an envelope.
Step 15
Carefully wrap the filling in the leaf and gently roll it to make everything stick.
Step 16
Next, pour a little vegetable oil into the pot.
Step 17
Place the rolled dolma tightly next to each other at the bottom of the pot.
Step 18
Layer several rolls tightly one after another, and add water.
Step 19
Cover with the remaining leaves (if any).
Step 20
Place a plate with water on top for weight, cover with a lid.
Step 21
Cook the dolma over low heat until the filling is cooked.
Step 22
Serve on plates and enjoy.
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