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Classic recipe of Armenian dolma

Dolma is one of the favorite dishes in Armenia. There it is called "tolma" and is prepared not only on holidays, but also on ordinary days. According to the classic recipe, minced meat with vegetables and rice is wrapped in fresh grape leaves and served with matsoni. An interesting national dish can be tasted not only in a restaurant, but also cooked in your own kitchen!

Ingredients

Servings 10
  • Beef - 500 g
  • Pork - 300 g
  • Basmati rice - 100 g
  • Grape leaves - 500 g
  • Onions - 100 g
  • Bell pepper - 150 g
  • Tomato - 150 g
  • Cilantro - 100 g
  • Butter - 100 g
  • Dried basil - 22 g

Cooking

Step 1

Prepare the mince. Mince the meat, onion, bell pepper, tomato, fresh herbs and butter. Mix the resulting mince well, add salt, pepper, dried basil and a pinch of paprika.

Step 2

Prepare the filling for dolma. Pour rice into the bowl with minced meat and mix thoroughly.

Step 3

Wrap the stuffing in grape leaves. Separate the leaves, cut off the hard ends and place them on the table with the shiny side down and the veins up. Place a small amount of stuffing the size of a walnut in the middle of each leaf. First fold the side edges of the leaf, then roll it into a tight roll. Form the entire dolma in this way.

Step 4

Cook the dolma. Put 1 or 2 layers of grape leaves on the bottom of the pan. Put the dolma on top in layers tightly next to each other and pour cold water. Press the dolma with a plate so that the rice in it cooks evenly. Cover the pan with a lid and put it on medium heat. After boiling, reduce the heat and cook for about an hour. Remove the finished dolma from the heat and let it sit for 10-15 minutes.