Dolma in Grape Leaves
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 3.5 oz
- Canned Grape Leaves - 3.5 oz
- Rice - 0.2 oz
- Onion - 0.7 oz
- Matsuni - 1 fl oz
- Garlic - 0.1 oz
- Cinnamon - 0 oz
- Sugar - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Thyme - to taste
- Mint - to taste
- Cilantro - to taste
- Basil - to taste
Step by Step guide
Step 1
Cut the lamb meat into small pieces, then pass it through a meat grinder.
Step 2
Add partially boiled rice, finely chopped onion, salt, pepper, and chopped cilantro, mint, basil, and thyme to the minced meat.
Step 3
Mix the filling thoroughly.
Step 4
Place fresh grape leaves in boiling water for 2–3 minutes (do not boil them to avoid cooking), then remove the stems. Take 1–2 prepared grape leaves, place the prepared meat filling on them, and wrap them like an envelope.
Step 5
In a pot, place the chopped bones left after separating the meat and the grape leaves.
Step 6
Layer the prepared dolma on top, pour in a little broth or water, and cover tightly with an overturned plate.
Step 7
Cover the pot with a lid and cook the dolma on low heat until done.
Step 8
Serve the dolma drizzled with the juice that formed during cooking.
Step 9
Serve matsuni with minced garlic or with sugar and cinnamon separately.
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