Armenian dolma
Description
Armenian dolma is made using either fresh or canned grape leaves, depending on what you can get. This dish leaves no one indifferent. Enjoy!
Instructions
- 1
Step 1
1. Rinse the grape leaves in cold water and place them one by one into boiling salted water.
- 2
Step 2
2. Boil for 3-4 minutes, then drain and place in a bowl with cold water.
- 3
Step 3
3. Place the rice scalded with boiling water and the minced meat into a bowl. Pass the peeled onion and 4 garlic cloves through a meat grinder. Mix with the rice and minced meat.
- 4
Step 4
4. Add half of the coriander, salt, and paprika to the minced meat, mix well. Place the leaves on the bottom, take some filling and put it in the center of each leaf.
- 5
Step 5
5. Fold into a triangle and roll up.
- 6
Step 6
6. Place the dolma in layers (tightly) into a large heavy-bottomed pot.
- 7
Step 7
7. Press down with a flat plate and a heavy pestle or another heavy object. Add boiling salted water, making sure the water level does not rise above the plate.
- 8
Step 8
8. Cook the dolma over medium-low heat, covered, for 35 minutes. Meanwhile, press the remaining garlic through a garlic press, mix it with matzoon, and add cinnamon. Serve the dolma with the sauce.