Dolma - 10 homemade recipes

Dolma is a delicious oriental dish reminiscent of our stuffed cabbage rolls. Only in this case, a variety of filling is wrapped in grape leaves. With these 10 easy recipes, you can make dolma at home.

The classic recipe for making dolma in grape leaves

Dolma - delicious stuffed cabbage rolls made from meat and grape leaves. The dish turns out to be very rich and aromatic. It can be served with yogurt, mayonnaise and sour cream sauces.

Cooking time: 180 minutes

Cooking time: 60 minutes

Servings: 4-6.

• 
  Wash the grape leaves and cover with boiling water for 5-7 minutes. Then discard the leaves in a colander to drain the water. Remove the petioles from the leaves.
• 
  Peel the onion, chop finely and fry in butter until soft. Boil the rice for 2-3 minutes and drain the water from it. Wash the greens and chop finely. Combine minced meat, herbs, fried onions and rice in a bowl, add cumin, ground pepper and salt. Mix the minced meat well with your hands.
• 
  Place the grape leaves with the smooth side down. Form small minced meat patties and place on the leaves.
• 
  Wrap the minced meat in the leaves, first fold the top edges to the center, then the sides of the leaf and cover with the bottom.
• 
  Make small cabbage rolls from all the leaves and minced meat.
• 
  Place 1-2 layers of grape leaves on the bottom of a heavy-bottomed saucepan.
• 
  Put dolma on top of the leaves in a dense layer. You can lay out the workpieces in several layers.
• 
  Pour the dolma with broth, add a little salt to the dish.
• 
  Cover the dolma with a plate and put a load on it, this is necessary so that the dolma does not unfold during the cooking process.
• 
  Place the pot on the stove, bring the broth to a boil, then reduce the heat and cook the dolma for 1-1.5 hours. Remove the finished dolma from the heat and let it brew for 10-15 minutes. Serve hot with a sauce of your choice.

Bon Appetit!

Fragrant and delicious Armenian pasuts dolma

We invite you to try a hearty and healthy Armenian dish. Pasuts dolma or otherwise lean dolma is suitable for proper nutrition. The grape leaves make the dish incredibly aromatic and delicious.

Cooking time: 12 hours.

Cooking time: 90 minutes

Servings: 10.

Ingredients:

• Grape leaves - 25 pcs.
• For filling:
• Red beans - 0.5 tbsp.
• Chickpeas - 0.5 tbsp.
• Peas - 0.5 tbsp.
• Lentils - 0.5 tbsp.
• Wheat groats - 0.5 tbsp.
• Walnuts - 0.5 tbsp
• Bulb onions - 4 pcs.
• Vegetable oil - 3 tsp
• Garlic - 4 teeth.
• Lemon juice - 2 tablespoons
• A mixture of herbs to taste.
• Greens - 50 gr.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• To fill:
• Tomato paste - 2 tablespoons
• Vegetable oil - 0.5 tbsp.
• Water - 4 tbsp.
• Lemon juice - 2 tablespoons

Cooking process:

1. Cover lentils, peas, chickpeas, red beans and wheat grits with cold water for 6-8 hours.Then discard them in a colander, fill with clean water and cook separately. Cook until half cooked, salt 5 minutes before removing from heat.
2. Combine the boiled ingredients in a bowl.
3. Peel the onion, chop finely and fry in vegetable oil until golden brown.
4. Add fried onions, chopped herbs and seasonings to the legumes, stir.
5. Also add chopped nuts, garlic and lemon juice to the filling. Mix well and the filling is ready.
6. Rinse the grape leaves with running water, pour boiling water over and leave for 10-15 minutes. Then cut the stems off the leaves.
7. Place some of the filling on the grape leaf and wrap it up. If the grape leaves are very small, take two leaves and overlap them.
8. Pour some vegetable oil into a saucepan with a thick bottom and put dolma into it in a thick layer.
9. Prepare a dressing. Mix a couple tablespoons of tomato paste with water and lemon juice. If desired, the fill can be slightly salted. Pour it into a saucepan.
10. Place a flat plate on the dolma and place a small weight. Bring dish to a boil, then reduce heat and simmer for about an hour.
11. Pasuts dolma is eaten cold. Therefore, before use, it should be kept in the refrigerator for some time.

Bon Appetit!

How to cook dolma in grape leaves in a slow cooker?

Dolma in a slow cooker is a delicious and quick way to cook dinner for the whole family. The hardest part in preparing this dish is wrapping the meat filling in small grape leaves.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Minced pork - 500 gr.
• Parboiled rice - 150 gr.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Pickled grape leaves - 30-40 pcs.
• Tomato paste - 2 tablespoons
• Salt - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Vegetable oil - 50 ml.

Cooking process:

1. Rinse the rice and cook for 10 minutes after boiling, then leave for 5 minutes under the lid.
2. Peel, wash and dice the onions and carrots. Fry vegetables in vegetable oil for 10-15 minutes.
3. In a bowl, combine the minced meat, rice and vegetable fry, salt and season the filling to taste.
4. Spread the grape leaf on a flat surface, lay out a little filling and fold the edges of the leaf towards the center.
5. Do this with all the leaves and filling.
6. Spread the dolma in a dense layer on a steaming tray, place a plate on top that will press the dolma and prevent the leaves from unfolding. Pour 500 milliliters of water into the multicooker bowl. Place the tray in a multicooker and activate the "Quenching" mode for 20-25 minutes.
7. 5 minutes before cooking, brush the dolma with tomato paste. Serve hot with sour cream and herbs.

Bon Appetit!

How to cook Azerbaijani dolma at home?

Dolma in Azerbaijani style is an interesting and tasty dish that can be served not only on weekdays, but also on a festive table. For the filling, lamb pulp and a large amount of spicy herbs are used, so the dish turns out to be juicy and aromatic.

Cooking time: 2.5 hours.

Cooking time: 50 minutes

Servings: 5.

Ingredients:

• Minced lamb - 500 gr.
• Grape leaves - 600 gr.
• Mint - 1 bunch.
• Cilantro - 1 bunch.
• Dill - 1 bunch.
• Butter - 100 gr.
• Rice - 1 tablespoon
• Bulb onions - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash greens and chop finely.
2. Add the greens to the minced lamb and stir.
3. Cook the rice until half cooked, drain the water and rinse it. Peel the onion and chop finely. Add rice and onion to the minced meat, mix well again.
4. Also add diced butter, salt and pepper to taste, mix. The dolma filling is ready.
5. Wash the grape leaves. If they are very hard, then pour boiling water over them for 10-15 minutes.
6. Wrap the stuffing of minced meat and herbs in grape leaves.
7. Place the dolma in a heavy-bottomed saucepan, pressing the packages tightly together.Put a plate on the dolma, it will not let the leaves unfold. Pour in enough hot water so that it does not completely cover the dolma.
8. Cook the dolma until the water evaporates. Serve with natural yogurt or sour cream.

Bon Appetit!

A simple and delicious recipe for dolma in pickled grape leaves

Dolma is similar to cabbage rolls. The meat is also wrapped, but not in a cabbage leaf, but in a grape leaf. When there are no fresh grape leaves, then they can be replaced with pickled ones. Dolma in pickled grape leaves has a pleasant sourness.

Cooking time: 90 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Minced meat - 400 gr.
• Rice - 1/3 tbsp.
• Bulb onions - 1 pc.
• Garlic - 4 teeth.
• Carrots - 1 pc.
• Tomatoes - 3-4 pcs.
• Butter - 80 gr.
• Pickled grape leaves - 500 gr.
• Spices to taste.
• Salt to taste.

Cooking process:

1. Prepare all the required ingredients according to the list.
2. Peel and roll the onions through a meat grinder. Mix minced meat, rice and onions, add salt and spices to taste.
3. Separately, combine grated carrots, minced garlic cloves and tomatoes.
4. Place the pickled grape leaves on a cutting board, put a small amount of minced meat on them.
5. Roll the leaves around the minced meat in tight rolls.
6. Put the dolma in the mold, pressing it tightly to each other.
7. Put the vegetable dressing on top of the dolma, salt and season to taste. Spread the pieces of butter on top.
8. Cover the dish with the remaining grape leaves and microwave for 20 minutes. Then add some water and cook for another 20 minutes.
9. Serve hot dolma in pickled grape leaves with sour cream or other additives.

Bon Appetit!

Step-by-step recipe for making homemade beef dolma

Lovers of Caucasian cuisine will definitely appreciate this dolma recipe. Minced beef wrapped in grape leaves becomes juicy and has a great aroma.

Cooking time: 3 hours.

Cooking time: 50 minutes

Servings: 8-10.

Ingredients:

• Beef - 1 kg.
• Rice - 150 gr.
• Bulb onions - 1 pc.
• Cilantro - 5-6 branches.
• Dried basil - 1 tsp
• Dried savory - 1 tsp
• Salt - 1 tablespoon
• Ground black pepper - 1 tsp
• Pickled grape leaves - 35-45 pcs.

Cooking process:

1. Rinse pickled leaves under running water.
2. Scroll the meat, onions and some greens through a meat grinder.
3. Wash the remaining greens and chop with a knife. Mix the minced meat with herbs and rice, salt and season to taste.
4. Knead the minced meat with your hands for 3-4 minutes.
5. Spread the minced meat on the leaves of the grapes and roll up dense rolls.
6. Place the dolma in a heavy-bottomed saucepan with the seams down.
7. Pour water into the pan 1-1.5 centimeters above the dolma, set the oppression. Boil the dolma first over medium heat until boiling, then lower the temperature and continue cooking for 1.5-2 hours.
8. Serve hot dolma with sour cream or natural yogurt.

Bon Appetit!

The classic recipe for lamb dolma in pickled grape leaves

Dolma is traditionally made from minced lamb. The dish goes well with sour cream and garlic sauce, ayran, hot lavash or dry red wine. From the listed products, you will be able to prepare a great dinner in oriental style.

Cooking time: 2.5 hours.

Cooking time: 60 minutes

Servings: 2.

Ingredients:

• Lamb - 300 gr.
• Rice - 1 tbsp.
• Mint - 2 gr.
• Basil - 2 pcs.
• Salt to taste.
• Water - 2 liters.
• Pickled grape leaves - 300 gr.

Cooking process:

1. Rinse the leaves with water and discard in a colander to glass the liquid.
2. Place the leaves on the board with the smooth side down.
3. Boil the rice until half cooked, then rinse and discard in a colander. Pass the lamb through a meat grinder. Finely chop the onion and herbs. Mix all the ingredients, salt and season the minced meat to taste.
4. Spread small portions of minced meat on grape leaves and roll tightly.
5. Place a few grape leaves in the bottom of the pot.
6. Put the dolma in dense rows in a saucepan, set the oppression on top. Pour water into a saucepan and bring dolma to a boil, then reduce heat to low and continue cooking for 40-50 minutes.
7. Serve dolma with sour cream and garlic sauce and fresh herbs.

Bon Appetit!

Juicy and delicious dolma baked in the oven

Another way to make delicious and juicy dolma is to bake it in the oven. The dish is stewed at a high temperature, saturated with aromas of spices and grape leaves. Minced meat for dolma can be anything you like: mutton, beef, chicken or a mixture of them.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 2-3.

Ingredients:

• Minced meat - 300 gr.
• Grape leaves - 100 gr.
• Salt to taste.
• Garlic - 2 teeth
• Spices to taste.
• Sour cream - 100 ml.
• Kefir - 100 ml.
• Water - 100 ml.
• Rice - 70 gr.
• Bay leaf - 1 pc.

Cooking process:

1. Mix the minced meat with rice, add salt and spices to taste.
2. Put a small amount of minced meat on a grape leaf.
3. Fold the side edges of the sheet, then the top and bottom, you get a tight roll.
4. Put the dolma in a thick layer in a heat-resistant form.
5. Make dolma sauce. In a bowl, combine sour cream, kefir, water, spices and a little salt.
6. Peel the garlic cloves and cut into thin slices. Spread the garlic on top of the dolma.
7. Then pour in the sauce and lay in the bay leaf.
8. Cover the dish with a lid and place in an oven preheated to 220 degrees for 2.5 hours.
9. Dolma turns out to be incredible, serve it straight from the oven.

Bon Appetit!

Lean dolma in grape leaves without meat

Dolma is a healthy, balanced dish that can be served for lunch or dinner. During fasting, instead of meat, you can prepare a filling of vegetables, legumes, nuts or mushrooms, it turns out to be no less tasty and satisfying.

Cooking time: 2.5 hours.

Cooking time: 80 minutes

Servings: 6.

Ingredients:

• Grape leaves - 50-60 pcs.
• Rice - 250 gr.
• Tomatoes - 2 pcs.
• Mushrooms - 200 gr.
• Walnuts - 100 gr.
• Dried savory - 1 tsp
• Ground black pepper - to taste.
• Salt to taste.
• Water - 400-500 ml.
• Vegetable oil - 50 ml.

Cooking process:

1. Wash the grape leaves, cover with boiling water for 10 minutes, then discard in a colander.
2. Cut the onions and mushrooms into small cubes.
3. Scald the tomatoes with boiling water, remove the skin and chop finely.
4. Chop the walnuts with a knife.
5. Rinse the rice and boil until half cooked.
6. Pour vegetable oil into the pan, first fry the onions until transparent. Then add the mushrooms and continue to fry for 2-3 minutes. Next, put the nuts and tomatoes in the pan, simmer for a couple of minutes. add the rice last and cook until it absorbs all the moisture. Add salt and spices at the end, stir. Transfer the filling to a bowl and cool.
7. Spread small portions of the filling on the grape leaves and wrap tight rolls.
8. Pour some vegetable oil into a saucepan with a thick bottom, put the dolma in a thick layer.
9. Pour water into a saucepan and press the dolma with a plate so that the grape leaves do not unfold during the process.
10. Bring water to a boil, then reduce heat to low and cook for 60 minutes. After this time, turn off the heat and let the dish brew. Lean dolma can be served hot and chilled.

Bon Appetit!

How to cook dolma stewed in sour cream at home?

Dolma is made from young grape leaves. It can be baked, stewed, or steamed. In this recipe, dolma will be stewed in sour cream and will turn out to be very tender.

Cooking time: 100 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Minced meat - 0.5 kg.
• Onions - 1 pc.
• Salt to taste.
• Spices for meat - to taste.
• Pickled grape leaves - 200 gr.
• Butter - 3-4 tablespoons
• Sour cream - 3 tablespoons

Cooking process:

1. The grape leaves must be rinsed with water.
2. Mix the minced meat with chopped onion, salt and season the filling to taste.
3. Spread the grape leaves on a flat surface.
4. Place the filling on each sheet.
5. Roll up tight rolls.
6. Grease a saucepan with butter and put in a not dolma. Pour water into a saucepan, salt and season to taste, cover the dolma with a plate so that it does not float.
7. When the water boils, reduce heat, simmer for half an hour, then add sour cream and cook for another 30 minutes. Serve hot dolma.

Bon Appetit!