Stuffed Grape Leaves (Dolma)
Main Dishes • Georgian
Description
Stuffed Grape Leaves (Dolma)
Ingredients
- Canned Grape Leaves 40 pieces
- Meat 20 oz
- Onion 3 pieces
- Tomatoes 5 pieces
- Long-Grain Rice 3 tablespoons
- Dill 2 bunches
- Cilantro 1 bunch
- Garlic 3 cloves
- Ground Nutmeg ¼ teaspoon
- Sour Cream 5 oz
- Passata Tomato Sauce 2 tablespoons
- Chicken Broth 1 cup
- Natural Yogurt 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pass the meat through a meat grinder.
Step 2
Finely chop the onion and herbs.
Step 3
Dice the tomato into small cubes.
Step 4
Pour boiling water over the rice and let it sit for 10–15 minutes.
Step 5
Peel and finely chop 2 cloves of garlic.
Step 6
Combine the meat with the onion, garlic, rice, herbs, and tomatoes, season with salt and pepper to taste, and mix well.
Step 7
Place a small amount of filling, about 1 dessert or tablespoon, on the wide part of the grape leaf, on the smooth side of the leaf, and roll it up.
Step 8
Line the bottom of a pot with grape leaves and place the stuffed rolls on top.
Step 9
Prepare the sauce. Option 1 - tomato-sour cream: mix sour cream with tomato paste, add broth, salt, pepper, and stir. Pour the mixture over the stuffed rolls. Option 2 - peel and finely chop 1 onion, dice 3–4 tomatoes into small cubes. In a pan, heat 1 tablespoon of vegetable oil and add the onion, sauté for about 1 minute, add the tomatoes, and simmer for 10–15 minutes, season with salt and pepper, and pour the mixture over the stuffed rolls.
Step 10
Pour salted meat broth over the sauce (the sauce should completely cover the dolma), place a smaller plate on top for weight, cover with a lid, and simmer for 40–60 minutes.
Step 11
Prepare the sauce. Press the garlic through a garlic press, chop the herbs. Add garlic, herbs, salt, and pepper to the yogurt, and mix. Serve the hot dolma with the sauce.
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