How to cook dolma in grape leaves according to a step-by-step recipe with a photo

“What would be so delicious to please my family this weekend?” I thought and decided to cook dolma. I will share with you my grandmother's favorite recipe. It's so simple that every novice housewife can easily add this delicious, nutritious dish to her menu. And so that you can be sure of this, I will give here a step-by-step recipe for making dolma in grape leaves.

Kitchen appliances and inventory

  • a saucepan with a thick bottom with a capacity of 4-5 liters;
  • frying pan with high sides with a capacity of up to 3 liters;
  • meat grinder;
  • sharp knife;
  • cutting board;
  • spatula for mixing minced meat;
  • gravy boat;
  • skimmer;
  • a bowl with a capacity of 2 l;
  • a bowl with a capacity of 1 l;
  • tablespoon;
  • tea spoon;
  • glass 200 ml;
  • flat plate;
  • a decanter or bottle with a capacity of 2 liters with ordinary water - as a load.

List of ingredients

Product name Quantity
Grape leaves 60 pcs.
Water 1 l
For minced meat:
Beef 0.7 kg
Rice 0.5 stack. (about 80 g)
Bulb medium 1 PC.
oregano 1.5 tsp
Dried mint 1 tsp
Zira 1 tsp
Salt taste
Parsley 5 branches
Black pepper taste
Vegetable oil for frying onions 0.5 stack.
For the vegetable pillow:
medium sized carrot 1 PC.
Celery (or large onion) 3 stalks (or 1 pc.)
Vegetable oil 2 tbsp. l.
Butter 30 g
For sauce:
Yogurt without flavor 200 ml
Garlic 2 cloves
Parsley 2 branches
Black pepper taste

Choosing the main ingredients

The first thing to prepare is grape leaves. You can use fresh grape leaves for our recipe, from which to make dolma. But today I will tell you a recipe for making dolma from canned grape leaves. Harvesting grape leaves for dolma for the winter must be done in advance or purchased ready-made leaves on the market.

Try to choose pleasant-smelling, not very sour, otherwise they will need to be soaked additionally. Take small, medium-sized leaves.

Beef should be taken from the part where there is more fat: it can be the neck or beef edge, or another part of your choice. Rice is usually taken round.

It is better to use yogurt of medium fat content without fillers - 2-2.5%.

Now - about the process itself. It can be divided into 6 stages. So, let's begin.

Dolma in Armenian at home, recipe with photo

Stage 1. Rice preparation

  • We wash the rice well several times, put it in boiling lightly salted water and boil it for 3-4 minutes after boiling.
    First, we wash and boil the rice a little.
  • Drain the broth through a colander into a smaller bowl, rinse the rice with running water, let it drain well. Leave the rice in a colander for now.
    Drain the broth from the rice and put it in a colander.
  • Stage 2. Stuffing for dolma

  • Wash the beef well, cut off the veins, separate the meat from the bones and pass the pulp through a meat grinder into a large bowl.
    Cut the meat into pieces and pass through a meat grinder.
  • Peel the onion and chop finely.
    Finely chop the onion.
  • Pour a little vegetable oil into the pan and, when it heats up, put the onion in it and fry until a light golden color.
    Fry the onion until golden brown in a well-heated frying pan.
  • Put the ground meat into the pan and mix well, as if warming up the future minced meat a little. Rinse the bowl well with hot water and wipe with a towel.
    Add minced meat to the pan and mix.
  • Remove the pan from the heat and transfer its contents to a large bowl, add the rice prepared in the first stage. Mix all ingredients well.
    Place the prepared minced meat for dolma into a deep bowl and add rice to it.
  • Wash the parsley thoroughly and chop finely.
    For minced meat, finely chop the parsley.
  • Add the chopped parsley to the minced meat bowl.
    Add the chopped parsley to the minced meat and mix.
  • Mint, oregano and cumin are carefully ground in a mortar.
    Chop the spices in a mortar.
  • Add ground spices to minced meat.
    Pour the chopped spices into the minced meat and mix well.
  • Add salt and pepper to the filling to your liking.
    Add salt and pepper to the minced meat to taste.
  • Stage 3. Rolling dolma rolls

  • We wash the grape leaves well, cut off the ponytails (if any).
    According In this recipe, dolma can be prepared from fresh grape leaves, as well as from canned ones.In the recipe for making dolma from grape leaves, it is important to cut the stems.
  • We put the leaves on a flat surface with protruding veins up, glossy side down. We put a part of the sheet with a notch towards us.
    Place the leaves on the table.
  • We take the minced meat with a teaspoon and put one spoonful on each leaf closer to the recess where the tail grew. If you have large sheets, you can put 1.5-2 teaspoons of filling.
    Depending on the size of the leaf, lay out 1-1.5 spoons of stuffing each.
  • Here's how to wrap dolma:
    • we bend the lower edges of the leaf onto the filling;
      Our recipe with a photo will help you cook dolma properly at home.
    • we cover the left and right with the side parts, pushing the resulting lump away from ourselves, carefully fold the roll.
      We will cook the dish on a vegetable pillow, so we put diced carrots in a saucepan.

    Stage 4. Preparing a vegetable pillow

  • Peel the carrots, wash well with running water and cut into small cubes. We shift into a large saucepan with a thick bottom, in which dolma will be cooked.
    We also add chopped celery to the carrots.
  • We wash the celery stalks and cut them into small pieces, add to the carrots (if you decide to use onions instead of celery, then chop the onions).
     Stir the vegetables, adding vegetable oil to them.
  • Pour into a saucepan 2 tbsp. l. sunflower oil and mix well chopped vegetables.
     Stew the vegetables for a few minutes over medium heat.
  • Add butter to the vegetables and put the pan on the fire. Saute vegetables for 3 minutes.
     Place the rolls of leaves with minced meat tightly on the vegetables. cover the dolma with a plate.
  • Stage 5. Cooking dolma

  • Lay the dolma rolls tightly in several layers on the vegetable pillow. The pot at this time is on low heat. Be careful.
    Pour everything with water or the broth left over from cooking rice.
  • We put the remaining grape leaves on the top layer of rolls.
    It is very important to put a load on the plate.
  • Place a flat plate (slightly smaller in diameter than the saucepan) on top, upside down.
    Read from us how much to cook dolma to make the dish perfect.
  • Pour the broth left over from the rice into the pot. It should cover the contents with a top of 2-3 cm. During the boil, add a little water if it starts to boil away.
    Having removed the load and a plate from the finished dish, open the loose leaves of the grapes.
  • We put the load on the plate.
    Chop the parsley finely for the sauce.
  • Bring the liquid to a boil and reduce the heat so that the broth gurgles slightly.
    The sauce for dolma can be prepared from sour cream or yogurt. How long to cook dolma? You need to keep it on fire for 40 minutes.
  • We remove the load, remove the plate and the top leaves. We do not remove the pan from the heat so that the rolls are well saturated with vegetable broth.
    Cook delicious Armenian dolma using our recipe with a photo.
  • On the table, this magnificent dish is necessarily served with some kind of sauce. For dolma, you can prepare a sauce of sour cream, kefir or yogurt. We will cook with yogurt.

    Step 6. Making the Sauce

  • Finely chop well-washed parsley.
  • Chop the garlic cloves.
  • Pour yogurt into a gravy boat, add chopped parsley and garlic to it.
  • Similarly, you can cook dolma in grape leaves in a slow cooker.

    Vegetarians are also found among dolma lovers. In this case, the filling is prepared without meat. You can add grated carrots to rice and slightly overcook along with onions.