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Dolma from canned grape leaves
Today, perhaps everyone can cook dolma from canned grape leaves, because they are often found in stores or on the market. And if until now you have not tried to make this dish, then take our detailed recipe, following which you will definitely cope with the task perfectly. As a filling, it is proposed to use beef, not lamb, if only because the first meat is more common in Russian stores. And, believe me, the quality of dolma does not suffer from this at all: the dish turns out to be very tasty, satisfying, fragrant!
How to cook Dolma from canned grape leaves
Step 1
Prepare the dolma filling. Soak the rice in water at room temperature for 2-3 hours. Rinse the canned leaves in cold drinking water. Cut off the stems of the leaves.
Step 2
Wash the beef for the dolma filling and cut into small pieces. Peel and chop the onion as well. Turn the meat with onions through a meat grinder with a frequent lattice.
Step 3
Finely chop the parsley, add to the minced meat. Scoop out some water from the rice, put the rice on a sieve, put it in minced meat. Salt, pepper, season with olive oil, mix thoroughly, adding enough water from the rice so that the stuffing is not too dense. Put a spoonful of the resulting filling on each grape leaf closer to its base. Roll up, tucking open side edges to form envelopes.
Step 4
Fill the dolma with warm water and cover the pot with a lid. After it boils, reduce the heat to a minimum and simmer for 40 minutes. Serve with natural yoghurt.
Dolma from canned grape leaves - FAQ About Ingredients, Baking Time and Storage
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