Dolma
Description
The recipe won't take much time. This is a classic Baku-style tolma preparation. The unique flavor of tolma comes from the spices used to season the meat filling, as well as the use of fresh grape leaves, although cabbage leaves can be substituted. Serve hot.
Instructions
- 1
Step 1
Cut off the stems from the leaves, rinse under cold water, and pour boiling water over them.
- 2
Step 2
Prepare the filling. Process the herbs, meat, and fat separately through a meat grinder. Mix everything together in a bowl and add spices (pepper, turmeric, cinnamon) and rice. Mix thoroughly again and season with salt to taste.
- 3
Step 3
Place the meat filling in the center of the leaf, then fold the edges over the meat, overlapping them from different sides. Do not press the meat too firmly.
- 4
Step 4
Repeat the procedure until all the meat is used up. Place the remaining leaves and unsuitable, overly coarse leaves at the bottom of the pot, then arrange the formed meatballs on top.
- 5
Step 5
On top, we lay out more unnecessary leaves over the entire area.
- 6
Step 6
Pour boiling water into a saucepan, cover it with a plate—preferably one that matches the diameter of the saucepan. Simmer over medium heat for 30 to 50 minutes, until the water has evaporated.
- 7
Step 7
The tolma is ready, just let it cool down a bit and it's ready to serve.