Source: CHZU, AdobeStockDolma resembles familiar cabbage rolls, but instead of cabbage, grape leaves are used. It is prepared in the Middle East, the Balkans, and Transcaucasia. The filling for dolma can vary greatly – not just minced meat with rice. We share simple and delicious recipes!
1. Classic Dolma with Lamb
Source: kleo.ruPerhaps the most challenging to prepare, but also the most delicious dolma.
You will need: 700 g lamb mince, 100 g lamb tail fat, 50 g onion, 50 g butter, 100 g short-grain rice, 220 g grape leaves, garlic, herbs, and spices.
Preparation: Boil the rice until half-cooked. Sauté the chopped onion in butter until golden. Finely chop the lamb tail fat and mince the garlic with herbs. Add all of this to the mince and mix thoroughly, gradually adding about 300 ml of water. Add spices.
Lay the grape leaves rough, matte side up. Place a spoonful of filling at the base and roll tightly, tucking in all edges. Arrange the dolma in layers in a pot, seam-side down, and pour in water until it almost reaches the top layer of dolma. Bring everything to a boil and cook over low heat for 1-1.5 hours until the leaves are tender.
2. Dolma with Homemade Minced Meat
Source: travelivanova.ruMixed homemade minced meat is quite fatty and juicy for dolma.
You will need: 1 kg mixed minced meat, half a cup of short-grain rice, 4 onions, half a bunch of cilantro, 2 tbsp tomato paste, 1 cup of water, 500 g grape leaves, spices.
Preparation: Boil the rice until half-cooked, pass the onion through a meat grinder, and thoroughly mix all ingredients, except the leaves, into the mince. Blanch the grape leaves with boiling water, lay them vein-side up, and place a little filling on each.
Roll them up and arrange the dolma tightly in rows in a pot. Pour water up to the top row, bring to a boil, and simmer for about an hour over low heat.
3. Dolma with Chicken Mince
Source: prazdnik-vkusa.ruThis is a lighter and more diet-friendly version of traditional dolma.
You will need: 200 g chicken mince, 60 g short-grain rice, 2 onions, 15 grape leaves, 1 tsp tomato paste, 20 g lard, 160 ml water, spices.
Preparation: Chop the onion and sauté it in lard. Add it to the mince. Also add tomato paste, spices, pour in water, and mix thoroughly. Pour boiling water over the grape leaves for a couple of minutes and lay them out. Place a little filling on each and roll the dolma. Arrange them in rows in a pot, pour water up to the top row, and simmer for about an hour over low heat.
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4. Dolma with Rice and Mushrooms
Source: jam-bakery.ruExcellent vegetarian dolma for those who don't eat meat!
You will need: 25 grape leaves, 400 g mushrooms, 1 onion, half a cup of water, 100 g rice, 2 tbsp tomato paste, ginger, thyme, paprika, ground coriander, salt.
Preparation: Boil the rice until half-cooked. Chop the onion and mushrooms in a blender, mix with spices and tomato paste, and sauté for 10 minutes in a pan. Mix everything with the rice.
Blanch the grape leaves with boiling water, lay them on a table, and wrap the filling in them. Place the dolma in a baking dish, pour water up to the top row, and bake for an hour in the oven at 180 degrees Celsius, covered. Add water as needed.
5. Dolma with Vegetables
Source: eva.ruServe it with matsoni (yogurt) and fresh cucumbers.
You will need: 30 grape leaves, 1 cup rice, 2 onions, 1 carrot, 1 bell pepper, 1 eggplant, 3 sprigs of mint, spices.
Preparation: Boil the rice until half-cooked. Dice all vegetables finely and sauté them together until soft. Mix with rice, spices, and chopped mint to taste. Blanch the grape leaves with boiling water and wrap the filling in them. Place the dolma in a pot, pour water to just cover them, and cook for about 40 minutes after boiling.
6. Dolma with Bulgur
Source: miceindustry.orgBulgur is a quite traditional and common substitute for rice in some Eastern regions.
You will need: 25 grape leaves, 100 g bulgur, 400 g minced meat, 1 onion, 200 ml broth, 20 g herbs, spices.
Preparation: Finely chop the onion and herbs, rinse the bulgur, and mix everything with the minced meat. Season and thoroughly beat the mince, gradually adding broth. Pour boiling water over the leaves for a couple of minutes and wrap the filling in them. Arrange the dolma in layers in a pot, pour water to the same level, and cook over low heat for an hour after boiling.
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7. Dolma with Pickled Grape Leaves
Source: argumentrus.ruDolma made with pickled leaves acquires a very unusual and piquant sourness.
You will need: 25 pickled grape leaves, 600 g beef mince, 50 g rice, 1 bunch parsley, 1 onion, 2 cloves garlic, 1 chili pepper, a pinch of ground cumin, spices.
Preparation: Finely chop parsley, onion, garlic, and chili, and mix everything with the mince and rice. Season, mix well, and wrap the filling in the pickled leaves. Place the dolma in a pot, pour water to its level, and cook over low heat for 45-50 minutes after boiling.
8. Dolma with Lentils
Source: arabamerica.comNot only dolma with meat, but also this vegetarian version with lentils, is rightfully considered classic.
You will need: 1 cup rice, 1 cup lentils, 100 ml vegetable oil, 1 onion, half a bunch of herbs, 1 lemon, 25 grape leaves, spices.
Preparation: Finely chop the onion and sauté until golden. Add rinsed rice, lentils, and water to the same level, and cook for 10 minutes. Season the filling and add chopped herbs to it.
Blanch the grape leaves with boiling water, place the filling at the base of each, and roll. Arrange the dolma in layers in a pot, separating the layers with lemon slices. Pour in water and vegetable oil, and cook the dolma until the leaves are tender, about 45 minutes.
9. Dolma with Beans
Source: puzzlegarage.comThe bean filling is quite original, but very hearty.
You will need: 30 canned grape leaves, 1 onion, 1 cup beans, 2 cloves garlic, 200 g grated tomatoes, half a cup of walnuts, 4 sprigs of cilantro, spices.
Preparation: Soak the beans overnight, boil them until half-cooked, and cool slightly. Sauté the chopped onion with garlic until golden. Add tomatoes, 100 ml bean broth, spices, and chopped walnuts, and cook for another couple of minutes.
Then add the beans and continue cooking until the liquid evaporates. Finally, let it cool slightly and add chopped herbs. Wrap the filling in canned grape leaves and place the dolma in a pot. Pour water not quite to the top, bring to a boil, and simmer for about 15 minutes over low heat.
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10. Dolma with Cottage Cheese
Source: photorecept.ruFor a beautiful color, you can add a little turmeric and paprika to the cottage cheese.
You will need: 20 grape leaves, 300 g cottage cheese, 1 bunch of herbs, spices.
Preparation: Mix cottage cheese with spices and chopped herbs. Pour boiling water over the grape leaves for 5 minutes and lay them vein-side up. Wrap the filling in them and place in a baking dish. Pour in a little water and bake the dolma in the oven for half an hour at 180 degrees Celsius.
11. Dolma with Tomato Sauce
Source: prazdnik-vkusa.ruPerfect dolma for a family lunch or dinner.
You will need: 25 grape leaves, 400 g minced meat, 4 tbsp rice, 400 ml canned tomatoes, 1 bunch of herbs, 1 onion, 2 cloves garlic, spices.
Preparation: Chop the onion and garlic, sauté until golden, and mix with the mince and rice. Blend the tomatoes with herbs and season to taste. Blanch the leaves with boiling water and lay them vein-side up.
Place the mince at the base of each leaf and roll the dolma. Arrange them in a single layer in a pot or pan, pour in boiling water to the same level, and cook for half an hour, covered, over low heat. Pour in the tomato mixture and cook for another 15 minutes.
12. Dolma with Chicken and Vegetables
Source: multivarnik.ruFor this dolma recipe, we recommend using thigh or drumstick fillet instead of breast.
You will need: 400 g chicken fillet, 50 g rice, 1 onion, 1 carrot, 1 bell pepper, 1 celery stalk, 30 grape leaves, 4 sprigs of dill, spices.
Preparation: Finely chop all vegetables and sauté lightly, and parboil the rice. Pass the chicken through a meat grinder, mix everything, season, and add chopped dill. Wrap the filling in blanched grape leaves and place the dolma in a pot. Pour in 1-1.5 cups of hot water and cook over low heat for about 40 minutes.
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13. Dolma with Fish
Source: tr.palatabledishes.comA completely unconventional, but quite interesting dolma as a culinary experiment.
You will need: 20 grape leaves, 300 g white fish fillet, 100 g short-grain rice, 1 onion, half a bunch of dill, 1 tbsp butter, 1 lemon, spices.
Preparation: Sauté the chopped onion until golden in butter. Boil the rice until half-cooked, and pass the fish through a meat grinder and sprinkle with lemon juice. Chop the dill, mix everything together, and season to taste. Pour boiling water over the grape leaves for 5 minutes and wrap the filling in them. Arrange the dolma in layers in a pot, pour in hot water to the same level, and cook for 35-40 minutes over low heat.
14. Dolma with Dried Fruits
Source: kakprosto.ruDried fruits give dolma an extraordinary taste and aroma!
You will need: 300 g minced meat, 50 g rice, 1 onion, 2 cloves garlic, 1 bunch of herbs, 1 tomato, 20 grape leaves, 1 handful of dried apricots, 1 handful of prunes, spices.
Preparation: Finely chop the onion, garlic, and herbs, add rice and grated tomato, and mix everything with the mince. Lay the grape leaves smooth side down, wrap the filling in them, and arrange them tightly in a pot. Place halves of dried apricots and prunes between the layers and pour hot water over everything, not quite covering the dolma. Bring the dish to a boil and cook for 50 minutes over low heat.
15. Dolma with Eggs and Herbs
Source: forum.good-cook.ruAnother original variation of dolma filling instead of minced meat.
You will need: 25 canned grape leaves, 1 cup short-grain rice, 3 onions, 2 boiled eggs, 1 bunch of herbs, 1 bunch of sorrel, 2 cloves garlic, spices, half a cup of ghee.
Preparation: Blend the onion, herbs, sorrel, and garlic. Add grated boiled eggs, spices, rice, and ghee, and mix everything. Wrap the filling in grape leaves, place in a pot, and pour water, not quite reaching the top. Simmer the dolma over low heat for about 45 minutes.