The classic recipe of dolma and cooking tips

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2018-03-20 05:35:16

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If simplified, dolma is a miniature cabbage, in the preparation of which is not filling wrapped in cabbage leaves, and small grape leaves. This is a great dish especially honored in Armenia and Georgia, where it is the crown jewel of national cuisines. But dolma is prepared virtually everywhere there are vineyards in Egypt, Turkey, Uzbekistan, Dagestan, Greece, Iran and other countries.

Delicious dolma

History

When the first recipe of dolma from grape leaves, is not known. Many reputable researchers believe that dish has Armenian roots. For several centuries Armenia was under the yoke of the Ottomans and the Persians, but was not only able to preserve their culture, but partially enriched the culture of the invaders. Armenian dolma is rooted in Iranian and Turkish cooking, and then spread to Central Asia and the Caucasus, and after coming to the Caucasus the Russian was part of the Russian southern cuisine.

Varieties

Today there are a great many recipes for dolma, even the big festivals which have exhibited dozens of variations of dishes. Despite the seeming simplicity, dolma its diversity is able to surprise the most demanding gourmet.

Stuffed with lemons
  • First, every national cuisine has its own fine cooking, that affect the variety of tastes.
  • Secondly, a huge field for experimentation gives the stuffing. It makes not only meat, onions and rice, but also fish, mushrooms, cheese, meat, crayfish and mussels, corn, beans, pumpkins, apples, dried fruit.
  • Third, as the shell, in addition to the vines, use the leaves of the Fig or quince.

Classic dolma: ingredients

However, the most common is the classic recipe of dolma at home. It may be different in the details each family, but the algorithm and the combination of ingredients has not changed in many years. To make the right dolma, needed:

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  • Appropriate utensils.
  • Grape leaves.
  • Filling and spices.

Cookware

Dinnerware plays an important role in the recipe of dolma. The best options - a thick-walled skillet or cast iron pan with a flat bottom. Thick walls ensure an even temperature vexation products throughout the volume, and the flat bottom is convenient to put dense rows dolma. If not, then it is possible to replace conventional thin-walled pan, a cast iron roaster and even a cauldron. However, the result may be somewhat worse.

A Very tasty dish turns out in modern multivarok, because they meet all the requirements: the bowls have a flat bottom, in the mode of “Fighting” all the products are heated equally. Today you can find many different step-by-step recipes for dolma with a photo in the slow cooker.

Grape leaves: collection and storage

In warmer climes, the collection of grape leaves in the spring, usually in may, when it begins to blossom vine, appear tender young leaves. Many recipes for dolma emphasized that it is preferable to use greens red grapes, their leaves give the dolma a spicy sweet and sour taste, in addition, they are tender leaves of red grapes.

It is Better to collect the leaves of average size, far from roads and industrial enterprises. In Russia, the timing of collection depends on the region: vine begins to bloom in may, somewhere – in June, and the grapes are not growing at all. In such cases is to look for store-bought pickled or salted grape leaves.

butterflies

The Best dolma, of course, is obtained from fresh leaves, but they're not available all year round, so Thrifty Housewives prepare them for the future in the following ways:

  • Dry, twisted into rolls, stored in a dark place in glass jars. Such blanks retain the original taste of the leaves, but will dry out over time.
  • Pickling and salting. The product becomes sour and salty taste, but cans can be stored for a long time, the leaves remain elastic and rather durable.
  • Freeze. Storing in the freezer - also long-term method, but its obvious disadvantage is that under low temperature the leaves become brittle.

Toppings

Classic toppings includes four components:

  • Meat. Lamb or beef.
  • Vegetables and herbs. A classic recipe of dolma from grape leaves is only used onion and fresh herbs to taste: cilantro, dill, green onions.
  • Fig. Optimal sticky rice with round grains. He quickly fall apart, and fastened her adhesion the remaining ingredients of the filling.
  • Spices: cumin, coriander, pepper, tarragon, Basil, Bay leaf, oregano, salt.

Basic principles

Cooking of dolma begins with the preparation of the leaves. Wash them, remove the stalks and to improve elasticity and immersed in boiling water for a few seconds, if the leaves are fresh, and for a couple of minutes if they are hard.

Then start filling. From meat and remove bones, tendons and films. In the traditional recipe of dolma meat never run out of a meat grinder, and finely chop finely with a knife to getpieces slightly larger than rice grains. After that, the meat interfere boiled until soft rice, slightly mashed small cubes onions, chopped herbs, salt and spices. The stuffing is ready. Some Housewives put rice and onions without heat treatment, this slightly increases the total cooking time.

The Next step – collapse the dolma. This simple and fascinating process, it is possible to attract children. The leaves are elastic to work with them much nicer than with the test or the hard cabbage. Twist green rolls and squares easy even for a beginner.

The Rolled blanks are placed firmly on the bottom: row by row, layer by layer. Then pour water or broth so that the liquid lightly covers the back. If you need dolivayut. Put a heavy plate that does not allow to emerge and unfold dolma when boiling.

Layer of dolma in the pot

Cooked dolma hour and a half, the time depends on the volume of liquid. Overall readiness is determined by cooked rice. Then turn off the fire and leave the dish to stand for about fifteen minutes, during which time almost all the liquid is absorbed into the dolma.

Stuffed under load

Subtlety

Will Greatly facilitate the preparation a few tips from experienced cooks:

  • Salt and pickled leaves is first necessary to try, perhaps they need to soak in cold water. And even after that they can stay salty, so the water which is poured dolma, less need to add salt, otherwise you'll spoil the dish.
  • Stuffing is not recommended to mix with a spoon, and hands, so the best components to exchange tastes and aromas with each other.
  • Don't put a lot of rice in the filling, it worsens the taste of the dish makes it more fresh.
  • To make the taste of dolma richer in the stuffing mix several kinds of meat, such as lamb with beef or pork.
  • For the filling was more juicy, add some water, but even better, add finely chopped sheep's tail fat in the ratio of approximately 10 grams of fat 40 grams of meat, it will make the incredibly delicious dolma.
  • Many Housewives are careless about the quality of the water used in the preparation. In vain. Hard water chloride taste can hopelessly spoil the taste of the dish. It is better to cook in a well, bottled or well filtered water.
  • Of the remaining meat films, bones, and lived brewed fragrant broth, which is filled dolma.
  • To dish the bread, spread it with grape leaves.
Leaves on the bottom of the dish
  • Smaller stuffed size, the better it tastes.
  • There are quite a few recipes of dolma (with photos and even video), according to which cooks add in a bowl of cooking dolma tomato paste or sour cream. This is some deviation from the classic recipe, but it makes the sauce richer.
  • Dolma Served with greens and sour cream. Armenians and Georgians often make the dish special sauce by mixing the garlic with the national fermented milk product-yogurt. Yogurt can replace more available in Russia yogurt, ayran, kefir, liquid cream.
Feed dolma

Step-by-Step recipe of dolma

Composition:

  • The flesh of the lamb, if not, you can substitute pork or beef - 500 grams.
  • Round rice – three or four tablespoonfuls.
  • Onion – two to three medium heads.
  • Fresh dill, cilantro, dill – to beam.
  • Grape leaves – enough for a filling.
  • Spices, salt-to taste.
  • Oil for sauteed onion – 1 tablespoon.

Preparation:

  1. Dip the Leaves in boiling water and set aside.
  2. Meat very finely chop with a knife. Boil the rice until al dente and fry chopped onion. The dish it's lean, onion and rice can be put into the stuffing raw. Chop the greens and mix all the ingredients of the filling with your hands, adding salt, water and spices.
  3. Roll the dolma in neat little squares or rolls.
  4. Put tightly into the pot or pan.
  5. Pour chilled broth or water to the fluid was just above the last row of dolma.
  6. Be weighted, for example a plate.
  7. Bring to a boil, reduce heat and simmer for about an hour.
  8. Then be sure to soak the fluid into the dolma.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/13363-klas-chny-recept-padryhto-k-dolmy-parady-pa-padryhto-cy.html

DE: https://tostpost.com/de/essen-und-trinken/13365-ein-klassisches-rezept-f-r-die-zubereitung-von-dolma-und-zubereitungst.html

ES: https://tostpost.com/es/alimentos-y-bebidas/13376-una-receta-cl-sica-para-preparar-dolma-y-consejos-para-cocinar.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/13366-klassikaly-recept-dayyndau-dolmy-zh-ne-dayyndau-boyynsha-ke-ester.html

PL: https://tostpost.com/pl/jedzenie-i-picie/13355-klasyczny-przepis-dolmy-i-porady-dotycz-ce-gotowania.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/13348-receita-cl-ssica-de-cozinhar-dolmy-e-dicas-de-culin-ria.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/13369-klasik-tarifi-yaprak-sarmas-ve-pi-irme-ipu-lar.html

UK: https://tostpost.com/uk/zha-napo/13360-klasichniy-recept-prigotuvannya-dolmi-poradi-po-prigotuvannyu.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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