How to cook dolma from grape leaves – a recipe with a photo.

This recipe for dolma in grape leaves will open up in a completely new way. What may have seemed familiar, banal and even boring to you until today. Because today we have the best recipe for making dolma. Juicy and incredibly tender! And for sure, it is not similar to any other options for its preparation.

Ingredients:
300 g of soft mutton, lamb or beef;
half a glass of rice;
1/4 tbsp. olive oil and a little more for sprinkling;
1 Art. l. currants;
1 Art. l. pine nuts (clearly peeled);
one and a half teaspoons salt;
1 tsp. freshly ground black pepper;
1/2 tsp. ground cumin;
1/4 tsp. cinnamon;
1/4 tsp. dried oregano;
2 Art. l. mint leaves, grind;
a pinch of vision;
1 chicken egg;
grape leaf;
4 Art. chicken broth or boiling water;
juice of half a lemon.

Culinary recipe for dolma.

Grind the meat into minced meat and put it in a bowl. Add dry rice, chopped mint, black currants and pine nuts.

Cumin, cinnamon, oregano. Salt and black pepper. A quarter of a glass of olive oil.

Incredibly beautiful and fragrant minced meat. However, you should not eat it raw. No matter how much you want it. Instead, give it a good stir.

Cover with film and put out of sight in a cool place. For example, in the refrigerator. During the time that we will deal with the grape leaves, the spices will open and fill the future dolma filling with their aroma.

Grape leaves must be carefully, trying not to damage them, sorted, separated from each other and washed in a bowl of cold water for 10-15 minutes.

Fresh leaves are quite hard, so they should be poured with boiling water for 1-2 minutes, then drain the water and proceed as with pickled leaves. Remove the stem from each leaf. And after 10-15 minutes of bathing the leaves in water, you can start forming dolma.

To do this, lay a grape leaf on a board with the veins up, put a teaspoon of minced meat closer to the base of the leaf.

Turn the tail of the sheet slightly overlapping each other.

Cover both ends of the future dolma with the middle feather of a grape leaf. First to the left, then to the right. Or vice versa.

Finish at the top of the leaf.

Put the sheet on the board, straighten it, add a spoonful of minced meat – roll it up!

When the grape leaf or minced meat runs out (hopefully at the same time), you will see a picture like this.

It is very important to maintain a single and very small size.

The next stage is cooking! Take a pan with a thick bottom, sprinkle with olive oil and cover the bottom with grape leaves in two or three layers.

Spread dolma. Starting from the wall to the center of the pan.

Lemon juice is the most important ingredient. Squeeze half.

Olive oil. You need 4-5 tablespoons or a third of a glass.

Importantly! Cover with an inverted plate of appropriate size. This is necessary so that the dolma retains its shape during the cooking process. That is, so that the grape leaf, although scalded, but still naughty, does not turn around.

Then pour pre-prepared hot chicken broth into the pot, which can be replaced with boiling water due to lack of it. But try to still use broth. You need enough liquid so that only the top of the plate remains on the surface.

Close the pan with a lid and bring to a boil over medium heat. After it boils, reduce the heat to a minimum and let it bubble quietly for 40-50 minutes.