Dolma with lamb. Lamb dolma Kbzhu and composition for the whole dish

Wash the leaves. Place them in a saucepan with water. Bring to a boil and cook the grape leaves for 15 minutes. Then cool them in cold water.

Mix crushed garlic, minced lamb, tomato sauce and chopped onion in a bowl. Salt, pepper with allspice and regular black pepper. Add 50 ml water. Mix everything.

Take one grape leaf. Lay it out on the table. Place a tablespoon of minced meat filling in the middle of the sheet. And wrap it carefully.

Place the dolmas in a saucepan, add butter to them. Cook for about 10-15 minutes. Dolma is served with lemon slices.

Ingredients

Long grain rice - 3 cups
Ground allspice - 1 tbsp. spoon (Without a slide.)
Minced lamb - 500 grams
Ground black pepper - 0.5 teaspoons
Tomato sauce - 1 Cup
Garlic - 2 cloves
Grape leaves - 500 grams (Fresh or canned.)
Butter - 100 grams
Onions - 1 piece
Lemon - 2 pieces
Salt - To taste
Salt - To taste

Main ingredients:
Meat, Lamb, Minced meat

Note:
If you found this amazing recipe, then you have great taste. It's time to show the world around you that you are capable and have the knowledge of how to cook Dolma with lamb. First of all, consider the entire composition of the ingredients needed for this dish. This page presents a classic way to make lamb Dolma at home. This is a fairly simple recipe for preparing this culinary product, accompanied by a detailed description of each step and photos of individual actions. We hope you enjoyed the preparation, and you will be happy to appreciate the cooking recipe presented here and share your impressions with the author.

Description:
Dolma is traditionally made from three types of minced meat - pork, beef and lamb. I offer you a simplified version of preparing dolma, with minced lamb. You will need young grape leaves.

Number of servings:
3

Cooking time:
1 hour 0 min

time_pt:
PT60M

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Lamb dolma is a popular dish of national Armenian cuisine. Armenian cuisine is one of the oldest in Europe. Naturally, this is where its great popularity comes from. The main features of Armenian cuisine are stuffing, beating, and the use of a large number of different spices during cooking. Which in turn is naturally reflected in the dolma recipe.

There are a large number of dolma recipes, but most often in its homeland, dolma is prepared from lamb. The main ingredients of the dish are lamb meat and grape leaves, which create the main flavor of the dish. However, to prepare dolma, you also need other ingredients that make up this delicious dish.

Dolma ingredients

Five hundred grams of lamb meat.
Grape leaves.
Three cloves of garlic.
Tomato paste.
Spices.
Butter.

Lamb dolma preparation

First, let's prepare the leaves for dolma. Why put fresh grape leaves in a pan we prepared in advance and fill them with fresh water. Place the pan with the leaves on the stove and bring it to a boil. Cook the leaves after boiling water for about fifteen minutes. If you take pickled grape leaves, then in this case you need to cook them for no more than two to three minutes. Then we transfer the leaves into cold water so that they change their structure.

Next, prepare the minced meat. Why take the lamb meat we have prepared in advance and twist it through a meat grinder. To the minced meat we add peeled and chopped onions and peeled garlic cloves. We’ll also add salt, pepper and tomato paste here. We select the quantity of ingredients according to our taste. Then mix everything well. Now we have the minced meat ready.

Now it's time to collect dolma. To do this, put the grape leaves we prepared on the table and wrap the pieces of minced meat in them. You may not succeed the first time, but with a little practice you will get everything right, don’t doubt it. And so we wrap all the minced meat in all the leaves. Then place the finished rolls on the bottom of the pan. Fill them with water, you can also add a little butter here, and cook the dolma until it is completely cooked. It's about fifteen minutes.

Place the finished dolma on plates and add lemon slices and a sprig of herbs. Dolma is a very nourishing and tasty dish; it can be served either hot or cooled. Enjoy your meal!

Lately, for some reason, I often hear from friends the opinion that cooking dolma is some kind of aerobatics. I do not know why. It seems that cooking cabbage rolls raises no questions among anyone, and for some reason dolma is associated with a restaurant dish. So we have to periodically prove that preparing dolma at home is not only simple, but even fun if you add a couple more hands to it. And if we talk about price, then a serving of a restaurant dish (usually five pieces) will cost the same as ten servings of homemade dolma. I suggest preparing a classic version of dolma - with lamb.

We grind lamb, onions and fresh herbs through a meat grinder (for me it’s parsley and cilantro).

Wash half a glass of long grain rice in several waters until the water runs clear, and add it to the minced meat.

Add to the minced meat one teaspoon each of salt and cumin, half a teaspoon of red hot ground pepper and two tablespoons of tomato paste. Mix everything thoroughly.

Place a grape leaf on a work surface.

This time my grape leaves were not bought at the market, but canned, from a jar. They keep their shape perfectly, do not tear or wrinkle.

Place a small amount of meat filling on the sheet. The sheet should be the “front” side up so that the finished dolma is smooth and shiny, but the “wrong” side will be inside, and we put the filling on it.

Cover the sides of the filling with part of the leaf.

Roll the sheet with the filling into a roll. We do the same with the rest of the grape leaves and filling.

You can prepare the dolma right away, or you can put part of the dolma in the freezer so that it can be stored there as a semi-finished product and await its turn to be served on the table.

And the part of the dolma that we will cook to serve immediately, place it tightly in a saucepan.

Pour water into the pan so that it slightly covers the dolma, and place a plate of suitable size on top so that the dolma does not float up during the cooking process. Cook dolma after boiling water over medium heat for twenty-five minutes.

After this, the finished dolma can be served, and the best addition to it will be sour cream sauce with fresh herbs and garlic.

Bon appetit!

P.S. If anyone is interested in what canned grape leaves are, you can read about it on my Review (link in profile).

Cooking time: PT01H00M 1 h.

Lamb 500 g

Ground black pepper to taste

Bouillon on lamb bone - 1 tbsp.

Preparation

Lamb dolma can be eaten as an independent dish or as a cold appetizer. It's a matter of taste. You can also add your favorite sauce to it.

First you need to prepare the minced meat. According to the proposed recipe, for this you need to pass the lamb pulp through a meat grinder, then add cooled rice, which was previously cooked. Next, you should peel, wash the onion and chop it along with the herbs. If desired, the onion can also be passed through a meat grinder.
Now the grape leaves are prepared. They should be washed after cutting off the hard part of the stem. Next, you need to put a pan of water on the stove, wait for it to boil and lower the grape leaves into the liquid for 1-2 minutes.
After this, you should prepare the rolls themselves. To do this, the grape leaf is laid out on a board, a small amount of minced meat is placed on it (you can refer to the photo) and the dolma is wrapped, like ordinary cabbage rolls. If the grape leaves are very small, then they are laid overlapping in two pieces, wrapping the rice and meat filling.
Dolma should be placed in a saucepan with small sides in one layer, but tightly to each other. You can lightly salt the top.
Next, the dish needs to be poured with oil and filled with broth (it is prepared in advance from lamb bones) or ordinary water. After this, cover the saucepan with a lid and simmer lamb dolma for 50-60 minutes over low heat. If the rolls float, they should be covered with a plate that fits the size and pressed down with a weight (for example, a cup of water).
While the dolma is preparing, peel and chop the garlic. Place sour cream or yogurt in a separate container, add garlic and mix well until smooth. You can also add chopped herbs, such as cilantro. The sauce is ready.
Immediately before serving, you need to transfer the dolma in grape leaves to a common dish or individual plates. The sauce can be served in a gravy boat or poured over the top of the dish. Bon appetit!

KBJU and composition for the entire dish

Description

A simple oriental dish that is very reminiscent of our usual cabbage rolls. However, the taste of these two dishes is completely different only because cabbage rolls are prepared with cabbage, and dolma with grape leaves. There is also a separate recipe for making pickled grape leaves, which you can easily find on our website. You can also buy leaves for dolma in the store. They are sold in jars, wrapped in very thick rolls.

A step-by-step recipe for hearty lamb dolma in grape leaves with a photo will tell you how to prepare this oriental unusual dish at home in the simplest way. Dolma is wrapped in almost the same way as cabbage rolls. We will prepare the minced meat for the dish from lamb with rice, tomato paste and spices.

Dolma will turn out incredibly tender and appetizing; you can cook it in large quantities and serve it both hot and cold. This dish is independent, so it does not require any additional side dishes; you can only diversify it with various spices.

Let's start preparing dolma with lamb for dinner.

Ingredients

(3 tbsp.)
(1 tbsp.)
(500 g)
(1/2 tsp)
(1 tbsp.)
(3 cloves)
(500 g)
(100 g)
(1 PC.)
(2 pcs.)

Cooking steps

If you purchased fresh grape leaves, you need to boil them before the main cooking. To do this, place the leaves in a deep, large saucepan, fill them with water and bring the liquid to a boil. Boil the grape leaves for 15 minutes, then transfer them to a bowl of ice water so that they do not lose their structure. Pickled leaves need to be boiled for 1-2 minutes.

We wash a piece of fresh lamb in cold water, then dry it with a paper towel and then grind it in a meat grinder. Place the minced meat in a deep bowl, add cloves of peeled and pressed garlic through a press. We also add the specified amount of tomato paste or sauce, finely chopped onions and salt and pepper to taste into the bowl with the ingredients. Mix the ingredients thoroughly. Add half a glass of cold water and thoroughly washed rice to the bowl. Mix thick minced lamb for dolma.

We dry the cooled grape leaves a little and begin to wrap the meat in them. Place the first grape leaf on a dry, clean countertop, place a spoonful of prepared minced meat closer to the base, wrap the bottom part first, then the sides, and only after that roll it into a neat roll. We carry out these manipulations with all the remaining ingredients.

Place the lamb rolls on the bottom of a deep saucepan or pan, fill them completely with water, add pieces of butter to the water. Cook the dolma for 10-15 minutes until fully cooked.