After tasting dolma, many become “fans” of this dish. No wonder the dish has become popular, as it is very simple to prepare. However, to cook it properly, you need to know how much dolma you need to cook.
Cooking time
Cooking dolma takes 40-50 minutes. Cook better in a saucepan with thick walls. If dolma is brewed from grape leaves, then they are placed below, at the beginning of cooking. Then the whole product is filled with water, which should cover the entire contents. However, it should not be allowed to reach the edges. Boil should be on a weak light.
Armenian dolma - recipe in a multicooker
We call the stuffed grape leaves “Sarma”. Now the ingredients are similar. Some differences exist in different cultures. For example, you will see that Dolma in Iraq uses curry, while only rice, meat, garlic and lemon juice are the main ingredients in Lebanon and Syria.
So, for Sarma in my house, if you do not have vine leaves, you can use big cabbage. Put it in a plastic bag and put in the microwave for 10 minutes, until the upper layers are soft. Then put on some cooking gloves and start peeling each large sheet one by one. You can use any tools that can not be burned. The middle layers will be hard, so put them back in the microwave and heat for another 10 minutes, then repeat the peeling process.
To cook dolma in a double boiler, you need 1.5 hours. If dolma is boiled in a slow cooker, you need to select the mode "quenching".
Cooking dolma
In the pan
- When cooking dolma from grape leaves, you need to put them on the bottom at the very beginning. Then place the dolma and fill it with water.
- Over dolma again cover the leaves with grapes.
- Cook on low light for 45 minutes.
Important: in order to avoid the rolls falling apart, it is better to cover them with a plate, and cover the pan with a lid.
Back in my Syria, my mother used to cook it for one hour, but since we like to minimize the cooking time, we just use the microwave. The result is identical and just as amazing. When combining the ingredients, first rinse the rice, then add the remaining ingredients with the last added meat.
You must cut off the middle stem of each cabbage leaf, because otherwise they will be very difficult to swallow and digest. So it would be very presentable. So give the leaves a regular shape, place them on a flat surface and place a finger the size of a finger at the bottom of each leaf. Roll it up so it looks like a little finger or pen. Be sure to seal the ends so that nothing falls out. Do not wrap it too tight, because the rice will expand, and it needs a place.
In the multicooker
- In a special container to pour water (more than half).
- Place the dolma in the cooking bowl.
- Turn on the mode "Quenching". It is necessary to cook for 1 hour.
In the microwave
- In a vessel that is designed for a microwave, put food.
- Adding some salt, it is advisable to add butter and water (glass).
- Cover the top of the grape leaf dolma with a special lid.
- At a power of 800 W to warm for 15 minutes.
What to serve
Put the finished ones in the pot. Fill the pot with water and a little more lemon juice if you like the taste. Make sure to weigh Sarma with a plate or some other device. Put a little salt in water and bring to a boil. Lower the heat and cover the pot. After about thirty minutes, add another lemon juice and boil again, and you need to do it!
It can also be a difficult process to overcome cabbage leaves, but it is worth it. Additional little things: “Lakhana”, “dolma” and “Sarma” in Turkish means “cabbage”, “stuffing” and “wrapping” or “wrapping”, respectively. These dishes offer a sweet and salty flavor, as well as smooth and crunchy textures. These beauties did not have creamy, gelatinous rice. They are guaranteed to get raves from your guests.
Classical
To prepare such a sauce, you should chop the garlic and mix with sour cream. If there is no sour cream, it can be replaced by yogurt.
Kefir
Place crushed garlic in a glass of kefir. Also there you can add any greens that will taste.
Sauce with dried apricots
Stir the onions and dried apricots. Pepper and cinnamon mix in a 1: 1 ratio. Then in the pan you need to extinguish the entire mixture, covered with a lid Cooking time - 10 minutes. Add salt (1-2 tsp) to the mixture, sugar (2 tbsp. L), tomato paste.
For Jewish history behind grapes. . Add rice and pepper and mix for 30 seconds. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes. Heat 1 tablespoon of oil in a heavy small frying pan over medium heat. Add pine nuts and saute until golden brown, about 6 minutes.
Place 1 rounded tablespoon of rice filled near the stem. Fold on the sides, then fold the roulette. Repeat with remaining fill and leaves. Drizzle 3 tablespoons of oil. Add cup water and fresh lemon juice. Reduce the heat to medium-low, cover and simmer for 50 minutes. Garnish with lemon and parsley.
Proper cooking
Considering how much dolma is brewed, it depends on whether dolma will taste good. But in order to cook properly, it is important both time and approach to cooking. To make the food tasty, it is useful to know some facts.
- Flooding water dolma, it is necessary to trace, it pops up or not. If food stays under water, there is no need to cover the pan with a lid.
- Most often, cooking dolma is made from grape leaves, however, this is not the only method of cooking. Replace the leaves of grapes can be cabbage leaves or eggplants.
- In some recipes, it is customary to cook by adding tomatoes, apples, beets, onions, etc. Adding these products will not spoil the taste, but will be very different from standard cooking. Also may change the shape of the dish.
- Grape leaves can be both fresh and salty. When choosing leaves worth paying attention to their tone. It is desirable to acquire light leaves, as they are the youngest, therefore, the dish will be very tender.
- To make the taste more refined, at the end of cooking, you can add carrots to it.
- Dolma is made from ground beefhowever, it can be replaced with a mixture of rice and vegetables.
- If purchased large leaves grapes of dark color, in order not to spoil the taste and make the dolma softer, it is advisable to put them in boiling water for a few minutes before cooking.
You do not have to live near a vineyard to have access to grape leaves. They grow in many places and are in the best condition in late spring and early summer. In fact, leaf supporters claim that wild leaves are more tender, so it’s best for the filling. Use bottle grape leaves only as a last resort.
Dolma recipe - essential products and ingredients
The leaves should not have holes and should be from vines that have not been sprayed with pesticides. They should be light green and tender, best from the top of the plant. The leaves should be at least the size of the palm of your hand, large enough to wrap around the filling.
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Spicy oriental cuisine will not leave indifferent any gourmet. It has long received international recognition and has been successfully used by cooks around the world. In any large city there is at least one solid institution that offers its guests to try exclusively oriental dishes. And, undoubtedly, such a dish as dolma will always be a success among its visitors. However, it is not necessary to go to a restaurant to enjoy dolma. It is quite possible to cook at home. And how to do this, we will describe below.
Choose a lot and freeze those you don't need right away. Come in the winter, you can prepare a batch of stuffed grape leaves for a pleasant memory of the days spent in the summer sun. To do this, place one on top of the other and pack 50 on a plastic bag with a freezer.
If you plan to use them right away, rinse them well under cold running water and, using a sharp knife, carefully remove the stems. Blanch the leaves by placing them in a large pot and cover with boiling water, allowing them to sit for 4-5 minutes. Drain them well and wipe with paper towels to remove excess liquid.
Dolma - general principles and methods of cooking
In fact, dolma is the same stuffed cabbage, with one difference: the “dressing” for an exotic dish is not cabbage, which is customary for us, but grape, quince or fig leaves, less often whole vegetables. It is impossible to say which country is the birthplace of the popular dolma. It is prepared in Azerbaijan, Armenia, Egypt, Turkey, Libya, Palestine, as well as in many other countries. That is why the cooking variations of dolma are huge, and it is called by different nations in its own way.
Carol Goodman Kaufman is a travel and food columnist for the Jewish voice of Berkshire and the Jewish leader of Connecticut and Rhode Island, as well as a continuing contribution to Boston's Jewish attorney. Independent journalism Forward depends on the donations of readers like you.
There is an exciting bounty that needs to be made to turn wild grape leaves into tasty, nutritious food. Typically, for wrapping around spicy rice fillings, with or without meat, vine leaves can also be wrapped around other foods, such as fish, meat tape, and more. In our area we are lucky that we have an abundance of wild vines that value pruning, and in return they give us a significant supply of leaves. Cultivated grapes grown without chemicals provide another excellent source for leaves, perhaps a vineyard in your area kindly share some leaves from mid-spring at the beginning of the summer pruning.
The traditional filling for dolma is small-bodied meat (note that it is chopped up, not twisted in a meat grinder), which is often combined with cereals, mainly rice, greens and oriental "light" - spices. There are many recipes for the so-called vegetarian dolma, where instead of meat they use minced meat from vegetables that are browned in fat. And such familiar dishes as stuffed zucchini or tomatoes - in the east are dolma species.
Cook them fresh and save some by pickling, dry canning, freezing, or lacto fermentation so you can enjoy them for a year. You will find detailed instructions below. Grape leaves fall into the “wrap” category, along with cabbage, lettuce, spinach and other wild leaves. Essentially, any leaf that is tasty and tender, but strong enough to wrap around food, falls into this category.
Tips for assembling grape leaves. The best time to collect grape leaves is from mid-spring to early summer, when the leaves are not too hard and leathery, but large enough to wrap around products effectively. The best size for harvesting is the average size of a lady’s hand, about 5-6 inches wide; less and too hard to fill; more and more, and they are usually too tough to eat. Look for new leaves that are lighter green and tender, found to the tip of the vine. . Spread out a sheet of grapes on a plate, spreading out any wrinkles.
In some countries, dolma is made from minced fish, complementing it with rice, chopped nuts, lots of greens, lemon juice, and mint - as a rule, a whole bunch of herbs and spices are used. It sounds somewhat frightening, but local chefs are not at all afraid, because they are true professionals, and can easily make a “candy” to festive table. If you do not like such a generous abundance of spices in a dish - adjust their quantity according to personal preferences.
The face is shiny, down, with the rest of the stem closest to you, and the sheet pointing from you. When using frozen or dry canned leaves, sprinkle them with a small amount of water if they appear dry and brittle. Apply the filling on the lower center of the sheet, about an inch from the base of the sheet.
If you are using raw cereal stuffing, use a bunch of teaspoons per leaf. When using raw corn and meat stuffing, use a heap of a teaspoon per leaf. If you use raw meat stuffing, use a tablespoon per sheet. If you use cooked stuffing, use a tablespoon per sheet.
Dolma - food preparation
Grape leaves for dolma can be purchased at any vegetable market (they must be whole, smooth and neat). They are cut off the cuttings, otherwise the packing of the filling will turn into a very problematic occupation, and soaked in salted water for half an hour. Sell grape leaves and salted. Such "envelopes" are also suitable, but they need to be soaked in fresh water or poured with boiling water.
Fold the base of the sheet over the filling, and then fold the sides of the sheet toward the center, stuffing the filling. Continue to roll to the tip of the leaves, tucking the sides of the leaf in the center when you turn, rolling until the leaf tip enters the final cylindrical shape.
Straight from vine leaves made with pickled leaves and pre-cooked filling can be eaten immediately; made with raw filler, and the leaves should be cooked and should be placed side to the seam in the cooking vessel to prevent them from disentangling.
In the east, dolma stuffing is made from lamb - this is the most popular option. But this does not mean at all that a dish cannot be made, for example, from pork or chicken. Can! And even need to experiment. Classic recipes Dolma provide minced meat (fillet) in its composition. The matter is so troublesome that it requires a lot of time. If it is sorely lacking - do not worry! Use the meat grinder or blender.
He is waiting for pre-cooked stuffing. Below is the bank from which the sheet was pulled out. The jar, tightly closed, was kept in my fridge. Was it last spring or two springs back? Note to yourself: name all the inventions. In any case, the leaves are still in excellent condition and ready to be filled. To apply pickled grape leaves, choose pre-cooked fillings, such as grain salads, variations of grain swimmer, or bean salads. Naturally, part of the fun is experimenting and inventing seals according to your fantasies.
Dolma - the best recipes
Recipe 1: Dolma Classic
A great snack will decorate any table and surprise guests with a pleasant unforgettable taste. It is equally tasty both hot and cold. If you want to cook dolma, then start with this simple recipe.
Ingredients:
One kilogram of lamb (fillet)
- half a cup of round rice
- four onions
- one teaspoon of coriander
- one hour lodges. dried basil
- one hour lodges. dried oregano
- two table. lie tomato paste
- glass of water
- 500 gr. grape leaves
- to taste black pepper and salt
Fill each grape leaf with a heap of tablespoon of filling and, if necessary, refer to the section “How to store leaves of grapes” above. Note: 3 cups of cooked filling fill in about 32 grape leaves. Store-bought grape leaves are usually packaged in a highly salted pickle, so use fresh leaves is a healthier option.
Read how to pick and plunder grape leaves from the garden for a delightful Mediterranean treatment. To continue our Greek food festival in the Greek market, Sue sent a recipe of delicious dolmad to her blog, please don't miss the salt.
Cooking method:
1. To start, prepare minced meat. To do this, chop the meat finely with a knife, grind the peeled onions in a blender, Mix the minced meat with onion, dried herbs, ground into powder, pepper and salt. Also add rice to it. Stir.
2. Wash the leaves, soak them, if necessary, free from cuttings and lay each on the work surface. Next, grab minced meat with a teaspoon and place it at the base of the leaf. We wrap neatly like a small convolution. Do the same with the rest of the leaves.
How to cook dolma - harvesting leaves
Younger, medium leaves 3-4 inches in diameter are optimal for dolmad. They are large enough to fill, and still gentle. Older leaves develop a more rigid structure and can be chewed against errors, or otherwise outdated and damaged. Spring at the beginning of summer is the best time to harvest, as new sheet production abounds. Our wild and crazy vine continues to produce new leaves in the late fall on our entire yard.
Here are some things to consider when harvesting. From the garden to the kitchen will bring the best results. The key is to select the correct sheet size. Choosing a large sheet may make the dolm too “leafy.” Similarly, choosing a sheet of inappropriate size can mean that “wrappers” is not enough. As you can see from this photo, the leaves have completely different shades of green. We strive to choose lighter green leaves.
3. Find a wide saucepan. Spread dolma dense layers on the bottom of the tank. Then we fill the products with water so that the liquid covers them just a few centimeters. Cover with a wide flat plate to fix the dolma (it should remain stationary during the cooking process). Close the pot with a lid, stew the dish on low heat until cooked (within an hour).
Finished products should be served with sour cream, garlic sauce or matsoni.
Recipe 2: Dolma from vegetables
In this recipe - the present Azerbaijani - the “house” for our dolma will be vegetables: eggplants, tomatoes and peppers (Bulgarian). As a filling, use minced lamb tenderloin. In addition, we need a fat tail. For those who do not know: the rump is the near-tail fat fold of the fat-tailed sheep.
Ingredients:
Two large onions
- 100 gr. fat tail
- 500 gr. lamb tenderloin
- two eggplants
- three large tomatoes
- one hot pepper
- two bell peppers
- 150 gr. melted plums. oils
- two tsp. salt
- a pinch of ground pepper
Cooking method:
1. Meat, rump and onions skip through a meat grinder. Stir. Ready stuffing lay out in the pan. No need to add oil. Simmer the meat on a slow fire, stirring occasionally and breaking the lumps that form.
2. At the end add in a mince teaspoon of salt, pepper and 70 grams. ghee. Stir. Turn off the stove.
3. Make vegetables. With peppers remove the stem with a lid. From the "cups" take out the seeds and entrails. We also cut the cap off the tomatoes and clean the insides with a spoon. We should get tomato "pots". Eggplant is cut lengthwise, we clean the insides so that we get 4 boats. Soak them for 20 minutes in salt water, so that bitterness will be gone.
4. Fry eggplants (boats) and peppers (cups) in the pan with ghee. Cooling down. Next, using a spoon, fill the vegetables with stuffing, eggplant-boats stick together. Stuffed tomatoes and peppers close the "caps."
5. In a deep frying pan lay out the remaining grated tomato. In the sauce in a circle spread stuffed vegetables, close the container with a lid and stew the dish for about an hour on very low heat. When serving, sprinkle vegetables with herbs and pour over the sauce.
Recipe 3: Dolma Vegetarian
If you for some reason do not eat meat - this recipe is for you. Tasty, satisfying, useful. There is not a drop of meat in the dish, but at the same time it is boldly called traditional eastern dolma.
Ingredients:
A jar of grape leaves in a saline solution
- two eggs
- a glass of round rice
- half a bunch of green onions
- four onions
- a bunch of sorrel (or spinach + lemon juice)
- a handful of dill
- Spoon chopped mint
- Spoon chopped cilantro
- half a cup of ghee
- half a cup of kefir
- a couple cloves of garlic
- to taste cinnamon, salt and pepper
Cooking method:
1. All greens, including sorrel, are washed and finely chopped in a combine. Boiled hard-boiled eggs rubbed on a grater and combine with greens. Stir. Salt, pepper, add mint, butter, cinnamon and boiled loose rice. All mix.
2. Wash the grape leaves, scald with boiling water and place on a chopping board. For each lay out a "vegetarian platter" in a teaspoon and gently fold.
3. At the bottom of the tank lay out the formed dolmas, pour in water (and preferably vegetable broth), add some salt, press with a flat plate, close the lid and put it on the stove. Simmer the product for about 20 minutes on low heat.
4. Fry the onions in the pan, decorate the finished products with them, and on top pour thick kefir mixed with chopped garlic. Serve to the table. Bon Appetit everyone!
For dolma it is best to select small grape leaves (from the palm). They are soft, juicy and less sinewy, so ready meal possesses the best and bright taste properties;
If mincemeat for dolma is prepared from lean types of meat, then add a fat of fat in it, chopped it finely with a knife, or melted butter;
So that dolma does not burn during the cooking process and does not stick to the bottom, cover the bottom of the container with a dense layer of grape leaves, and only then (over the leaves) lay out the products.