Lamb Dolma
Description
The dish is prepared without unnecessary complications. Dolma is a bestseller of Caucasian, Central Asian, Balkan, and even North African cuisines. Grape leaves, rice, and finely chopped lamb form the basis of this delicious and nutritious dish. Dolma can be served at festive tables or prepared for everyday meals. Essentially, it resembles ordinary cabbage rolls, but in terms of taste, it's a fantastically impressive dish. Prepare it at home, and you'll receive plenty of admiration and praise from your family. The dish is ready to be served.
Instructions
- 1
Step 1
1. Before preparing lamb dolma, start by preparing the grape leaves. First, pour boiling water over them and let them steam for 5 minutes.
- 2
Step 2
2. Finely chop the onion. Cook the rice, turning off the heat while slightly undercooking it. Add the rice and onion to the minced meat, sprinkle in the mint, season with spices, and add salt.
- 3
Step 3
3. Start preparing the dish. Turn the leaf over with the veins facing up. Place a small amount of filling on it. The classic dish contains just enough filling for one bite.
- 4
Step 4
4. You can wrap the leaves in any convenient way: as a envelope, a roll, or a triangle. When shaping the dolma, make sure the leaf is tightly pressed against the meat.
- 5
Step 5
5. Place the ingredients in a saucepan. Carefully pour boiling water down the side of the pan, enough to just cover the bundles. Cook for 45 minutes with the lid on. That's it, the dolma is ready.