Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, stuffed beef in grape leaves (armenian dolma recipe). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Place all rolls in pot lined up neatly and stacked up until all are in pot. Cover with a plate to prevent floating.
Stuffed beef in grape leaves (Armenian Dolma Recipe) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Stuffed beef in grape leaves (Armenian Dolma Recipe) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook stuffed beef in grape leaves (armenian dolma recipe) using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Take Grape leaves (fresh or salted) 40-50 pcs
- Prepare Water for grape leaves - 500ml
- Get For the filling
- Make ready 500-600 g Beef -
- Get 1 cup Rice -
- Make ready 1 pcs Onion -
- Get 1,5 cup Coriander, rosemary, parsley -
- Get 1/2 cup Tomato paste -
- Make ready Green basil, mint, dill, cilantro on a small beam
- Take 1,5 pcs Tomato -
- Prepare 1 tsp Black pepper -
- Prepare 1 tbsp Red pepper -
- Get 1 tbsp Paprika -
- Make ready 1/4 cup Dried basil -
- Prepare 2 tbsp Salt -
Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. OK, here's how it works. "Dolma" means stuffed, and "Sarma" means wrapped.
Instructions to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes.
- Fold the leaves in a colander․ Drain the water, remove excess water from the leaves.
- Place the ground beef in a bowl, add small - chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste.
- Mix well the filling.
- Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. Then fold the filling with the sides of the leaf and roll into a tight tube.
- After it, put it all on the bottom of the heavy-bottomed pot, but beforehand cover the bottom of the heavy-bottomed pot with layer of sliced tomatoes.
- Pour water level over grape tubes.
- Cook on low heat for 30-40 minutes.
So, meat dolma in grape leaves are technically also sarma, because they are wrapped in leaves. A cabbage roll would work the same way. Place each finished dolma seam side down in a large, deep skillet or wide pot. When the skillet is full, drizzle the assembled dolmas with olive oil and another squeeze of lemon juice, then top with the remaining broth. In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves.
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