How to cook Dolma classic, vegetarian, with bulgur, fish, quince: Simple and delicious recipes with refueling sauce

In this article, we will analyze the delicious recipes of dolmum in Azerbaijani, Armenian and Georgian cuisines.

Dolma is an oriental relative of our cabbage rolls, but instead of traditional cabbage leaves, grape leaves are used for cooking. As a filling, you need to take minced meat and rice, but today you can find other options for preparing dolmum.

Dolma: Features of cooking

Delicious Dolma is prepared in countries such as Egypt, Turkey, Greece, Azerbaijan, etc. But a dish from grape leaves is gaining popularity around the world. Unlike the cabbage rolls familiar to us, the dolma is much more tender, and the grape leaves have a pleasant sourness and fresh aroma.

Preparation of dolmum is a fascinating and not very complex process, because The leaves are quite elastic and are easily twisted. In order for the dolma to be tasty, it is worth remembering a few simple rules:

1. For this dish, a mixture of beef and lamb meat is most suitable. But you can also use chicken or turkey. You should not buy minced meat, because Until the end you cannot be sure of his quality. The meat must be selected fresh, not weathered. Next, rinse it first and dry it well with a paper towel, after - ground it several times. So the minced meat will turn out delicate.
2. Leaves can be used both fresh and pickled. But it is better to choose fresh leaves in the size of the palm. Collect leaves in early spring. Then they collect leaves for pickling. The darker the leaflets, the older they are, so they are not suitable for cooking. It is better to choose the leaves light, white grape varieties.
3. The rice is round -grained. It should be thoroughly washed and prepared until half -cooked.
4. Spicy herbs and spices give a pleasant aroma to the dish. They usually use cilantro, ground pepper, parsley, celery, garlic, etc.
5. If the minced meat is not very dense to add a chicken egg
6. Stew Dolma is in a bowl with a thick bottom in a sauce with a small amount of water.

The leaves for the dolma should be chosen in advance, after the selection you need to wash well under running water. Then lower in boiling water for a few seconds (10 seconds enough), then lay out the leaves on a colander and let cool.

Grind the leaves The grapes are quite simple, the tastes of the dolmes practically does not affect. To do this, you should select young leaves, rinse them in batches of 5-10 pcs. Dip in boiling water for 10 seconds. Twist in rolls and load into a previously sterilized jar. The best bank is suitable for a volume of 700 ml., This amount is enough for the preparation of dolma for the whole family. The blanks should be poured with brine: 600 ml. Take water 1 tbsp. Salt (you can use sea). After twist the jar. Before using pickled leaves, they should be soaked in cold water for 10-15 minutes.

Dolma: simple recipe

From ancient times, dishes such as dolma and khachapuri are known in eastern cuisine. Despite the fact that dolma is very similar to cabbage rolls, the cooking method is slightly different. Therefore, if you prepare a national dish for the first time, you can use the simple recipe for the dolm, for this you will need:

• Grape leaves - 500 g
• Rice round -grained - 3 tbsp.
• Onions - 2 pcs. medium size
• Young lamb - 0.5 kg. It is worth taking bones
• Spices to taste

Cooking method:

1. Prepare the leaves. The stem needs to be removed, rinse the leaves and lower for a few seconds in boiling water
2. Separate the meat from the bone. Twist the meat in a meat grinder, or chop finely
3. Prepare rice until half -cooked
4. Mix minced meat and rice
5. Add greens and spices
6. Boil broth from bone
7. Make the blanks of the dolmom
8. Put the leaves of grapes first in a pot with a thick bottom, and after the workpiece layers
9. Pour the broth, and cover with a lid.

Stew Dolma costs 40 minutes. On low heat. After cooking, remove from heat and wrap it in a towel. Leave for 30 minutes. Before serving, pour sour cream or sauce to taste.

Dolma: classic recipe with sauce

A classic national dish is prepared only using a ram meat. Despite the fact that dolma is a meat dish, lamb makes it light and fragrant.

It is worth being prepared for the fact that a large number of ingredients are included in the classic recipe. Therefore, you need to prepare in advance so as not to miss anything. You will need to make dolmum:

• Grapes - 100 pcs.
• Lamb meat - 1 kg
• Bones of lamb for broth
• Onions - 5 pcs.
• Vegetable oil - for roasting
• A bunch of cins, mint, parsley
• Half a bunch of poplon
• Salt, ground pepper to taste
• Coriandra seeds-1-2 tsp

For sauce:

• Kefir - 1 cup
• Mint a bunch
• Garlic - 5 cloves
• Cinnamon - on the tip of a knife
• Salt pepper

Cooking process:

1. Prepare the broth. The bones should be slightly fry. Then transfer the bones into the pan and pour 0.5 liters of water. Cook for 1 hour.
2. Prepare the leaves.
3. Chop the meat into minced meat, do not grind it in a meat grinder, so all the taste of lamb will remain. Add herbs and spices to minced meat.
4. Stick on the bow and fry slightly. Add to the filling.
5. Prepare rice and mix it with minced meat.
6. Twist the blank of the dolm.
7. Put the converters with a seam down.
8. Pour the broth on the wall of the pan to half the volume.
9. Cook over low heat for 1.5 hours.

The day before use it is worth preparing the sauce. To do this, all solid ingredients should be ground and mixed with kefir. In different countries, even a classic recipe is different.

• For example, in Georgia, the national dolma is very acute.
• In Armenia, on the contrary, they try not to overdo it with spices.
• Azerbaijani dolma involves the use of not only meat, but also fish minced meat.
• In Greece, the dish is served cold, and lemon juice and olive oil are added to the minced meat.
• In Turkey, Dolma is prepared as a lean, and served cold.

Vegetarian dolma: recipe with sauce

Dolma is miniature cabbage rolls with grape leaves. Usually, spicy meat or fish minced meat is used as a filling, but you can cook a vegetable dish for those who do not eat meat. Such a dish is very tasty and popular all over the world.

For the preparation of vegetarian dolm you will need (3-4 portions):

• Grape leaves - 40 pcs.
• Nut - 1 tbsp.
• Rice is round -grained - 0.5 tbsp.
• Onions - 1 pc.
• Celery - 1 pc.
• Garlic - 5 cloves
• Cisis to taste
• Sesame seeds (seeds) - 1 tbsp.
• 1 tsp coriander and black pepper
• Olive oil
• Salt

For sauce:

• Yogurt
• Salt
• Garlic - a couple of cloves
• Cins

Preparation:

1. The chickpeas should first soak for the night. After drain the water and pour a new one. Cook us medium heat 1.5 hours. At the end, salt a little.
2. Prepare rice until half -cooked.
3. Heat 2 tbsp. Olive oil in a pan, fry finely chopped onions, celery and garlic on it.
4. Add rice to the pan and slightly let. Remove from heat.
5. Grind the chickpeas in a blender.
6. In a mortar, crush 2 cloves of garlic, sesame seeds and spices.
7. Mix all ingredients for the filling, add a chopped cilantro. If the filling is slightly liquid, it is worth adding a little bread crumbs or 1 tsp. Paning crackers.
8. Prepare grape leaves.
9. Wrap the filling in the leaves.
10. Put envelopes in a pan in several layers tightly.
11. Pour dolma boiling water.
12. After the water boiled, cook the dish for 20 minutes.
13. Prepare the sauce.
14. Drain the water, supply room temperature with sauce.

Such a dolma is suitable not only for vegetarians, but also for fasting.

There are many more recipes for vegetarian dolmes, for example, a very tasty and hearty dish will turn out with the addition of mushrooms. Prepare a dish according to the same principle, but the filling includes the following ingredients:

• Leaves - 200 g
• Mushrooms (white or champignons) - 400 g
• Celery root, pasternak root - 50 g each
• A bunch of parsley
• A twig of mint
• Dill
• 1 tbsp. rice
• Butter - 50 g
• Spices - curry, a mixture of herbs, ground pepper, etc. If desired

The sauce is also suitable as in the previous recipe, but instead of yogurt you can use kefir.

• Mushrooms should be cut into slices and cook for 30 minutes. Until the juice comes out of the mushrooms.
• Celery and Pasternak need to be rubbed on a fine grater and slightly fry.
• Grind mushrooms and greens in a blender.
• Mix all ingredients for the filling, first the rice should be ready.
• Fill the leaves, and also put in a pan and pour water. In order for the “pigeons” not to turn around, they need to be crushed with a plate. Cook 1-1.5 hours, periodically add water.
• After you need to give a dish for 30 minutes. You can wrap a pan in a towel.

Serve with sauce. For its preparation, you can use various ingredients at will, for example, incredibly tasty sauce is great for vegetarian dolma this:

• Sour cream - 1 tbsp.
• Garlic - 2 cloves
• Parsley - A couple of twigs
• Curry - 1 tsp
• Salt

Dolma with Bulgur: Recipe

Basically, the dolma is stuffed grape leaves with rice and meat, but today there are a huge number of different recipes that suggest the use of other croups. The most popular of them is Bulgur.

Bulgur is a crop of wheat, which contains a huge amount of useful macro- and trace elements. First of all, it contains a high amount of folic acid than useful for women's health. Also, it contains vitamin PP and B vitamins of B. Dolmu with bulgur can be served both the second dish and snack. You can cook both with meat content, and in post.

Dolma with Bulgur and Baranina:

• Grapes - 40 pcs.
• Lamb - 1 kg
• Bulgur - 50 g
• Onions - 2 pcs.
• Beetroot juice - 2 tbsp.
• Parsley - 1 bundle
• Coriander
• Salt
• Black pepper
• Thyme
• Garlic
• Natural yogurt
• Oil for frying

• The lamb should be cut into pieces.
• Bulgur soak in water
• Cut the onion. Mix these ingredients
• Salt and pepper. Add greens and mix well
• Form dolmum. Bake at 170 ° C 30 min

To prepare the sauce, you need to mix yogurt, thyme, chopped garlic, beetroot juice, salt, pepper and coriander. Pour sauce before serving.

Lenten dolma with a bulgur:

• Bulgur - 1 tbsp.
• Cins, mint, parsley - a couple of twigs
• Onions - 2 pcs.
• Olive oil - 5 tbsp.
• Grape leaves - 100 g
• Black, red pepper, salt - to taste

Such a dolma is being prepared very quickly.

• All ingredients for the filling mix: bulgur, greens, onions, spices
• Form rolls
• Put in a pan and pour water to half
• Stew under a closed lid over low heat until the bulgur is ready
• You can serve both hot and cold

Preparation of fish dolma: recipe

By the word "dolma" many mean filled grape leaves with meat minced meat. In fact, Dolma is a whole group of dishes. Dolmu is prepared not only in grape leaves, but also cabbage, quince, figs, linden, etc. even sometimes used different vegetables and fruits as a shell. In addition to the variety of shapes and shells, the filling can also be very different. Not only lamb or beef meat is used, but also poultry meat, fish fillet, vegetables and cereals.

In order to prepare Dolma with fish minced meat, it is worth choosing carps.

• Separate the pulp from the bones and ridge
• Skip through a meat grinder 2-3 times. It is worth making sure that there are no small bones in minced meat.
• White bread without a crust must be soaked in a small amount of milk, and fry with a pre -cut onion. It is not worth pity on oils, the onion should not burn, and is fed as oil as much as possible. At the end of the frying, it is worth adding a little garlic, spices and spicy herbs at will.
• Connect the passing with fish minced meat, and leave for 40 minutes.
• Cook the broth from the heads and the ridge in which the dolma will be prepared.
• You can lay minced meat in Bulgarian pepper or tomato. The filling of tomatoes should not be thrown away.
• Fry tomato pulp and onions in the cauldron, add carrots and bell pepper there. Add a little fish broth and simmer for 15 minutes.
• Fill the vegetables and put tightly in the cauldron. Cook under a closed lid over low heat. It is worth making sure that in the cauldron does not boil too much, so fish stuffing will lose taste.

For fish filling, it is best to choose freshwater fish, so the taste of the dish will be incredibly delicate, and many do not even differ from poultry meat. This is a great option for a fish dish, the serve looks unusual and colorful, so the fish dolma will decorate any festive table.

Dolma with quince: recipe of exquisite dish

You can surprise your guests with such a dish as a dolma with aea. In this case, the filling can be wrapped in grape, cabbage and beetroot leaves.

Of course, a dolma with veal and slices of quince can be a delicacy, it will be necessary for its preparation:

• Pickled or fresh grape leaves - 50 pcs.
• Aiva - 2 pcs.
• Tomato paste - 2 tbsp.
• Meat broth - 1 liter

Filling:

• Ranger of veal - 1 kg
• Rice - 0.5 cups
• Onion - 2 pcs.
• Greens - 1 bundle
• Mint is a twig
• Oregano - 1 tsp
• Paprika - 1 tsp
• Garlic
• Salt
• Butter - 60 gr.

Cooking method:

1. Prepare the leaves
2. Make the filling, mixing all the ingredients and wrap in envelopes
3. Aiva should be cut into thin slices for this
4. Put the grape leaves to the bottom of the cauldron, after - a layer of quince, then a layer of dolmum. And so to the top. Aiva should be the last
5. Put a flat plate or other load on top so that the dolma does not turn around
6. Mix hot broth with tomato paste and pour the workpieces to cover the entire dolm for 2 cm
7. Cook for 30-40 minutes until the minced meat is ready

Any home sauce can be served with such a dolm both red and white. But ordinary sour cream with garlic, spices and herbs is also suitable. You can serve the dish with pieces of quince and grenade grains, and the sauce should be separate.

In Turkish cuisine, you can also find such a recipe for dolm with aea:

• Meat (any) - 300 g
• Aiva-4-5 pcs.
• Onions - 3 pcs.
• Pepper Gorky green (you can also use Bulgarian as desired) - 2 pcs.
• Tomato - 2 pcs.
• Hard cheese
• Spices

Fry the meat slightly, add onion to it, and after 5-7 minutes. Chopped tomatoes and pepper. Stew over low heat until cooked. Before removing from heat, you need to salt and pepper the filling.

• Keel and cut the core. Boil up to half -consumption
• Fill the quince, sprinkle with grated cheese on top and put in a preheated oven for several minutes

Such a dish will not leave anyone indifferent. The filling can be prepared in advance, and slightly fry before use.

Video: Preparation of Dolma: Recipe, taking into account all subtleties