Spicy Dolma with Meat

Main Dishes | Uzbek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Yogurt can be replaced with thick ayran.

Ingredients

Lean Beef - 7.1 oz
Shallot - 1 piece
Mild Chili Spice - 1 piece
Serviceberries - 1 tablespoon
Paprika - ½ spoons
Cayenne Pepper - ¼ spoons
Ground Cumin - ¼ spoons
Parsley - 2 spoons
Canned Grape Leaves - 16 pieces
Olive Oil - 2 spoons
Onion - 1 head
Carrot - 1 piece
Tomatoes - 4 pieces
Ocean salt - to taste
Ground Black Pepper - to taste
Natural Yogurt - to taste

Step by Step guide

Step 1

Mix the ground meat with shallots, chili pepper, barberries, spices, and parsley. Season with salt and pepper. Set aside a small portion of the mixture, then shape the rest into 12 small sausages.

Step 2

Place the grape leaves in a colander and rinse them with hot water to remove the brine (or blanch fresh leaves in boiling water for 30 seconds to soften them). Select the 12 largest grape leaves and remove the stems. Lay a leaf with the pointed end facing you on the work surface, place a sausage of filling at the near end, and roll it tightly, tucking the edges of the leaf inward. Repeat the process with the remaining filling and leaves.

Step 3

Choose a heavy cast-iron pot that can hold the dolma in a single layer. Heat olive oil in it and add the reserved filling, which will enrich the broth with flavor. Sauté over medium heat until golden, then add the onion and caramelize. Add the carrot and tomatoes, cooking for a minute or two until the vegetables start to soften. Season with salt, then layer the dolma on top with the tips of the leaves facing down. Pour in enough hot water to cover the dolma three-quarters of the way up. Cover with the remaining grape leaves—it's best to use torn leaves that are unsuitable for stuffing—then place a small plate on top as a weight. Bring to a gentle simmer and cook for 40 minutes. Allow to cool in the broth.