Catalog

Dolma

Recipes found: 48

Ходжентский плов

Ходжентский плов

Рецепт не отнимет много времени. Приготовить ходжентский плов можно к любому праздничному столу. Рецепт несложный, и вроде как на плов не совсем похож, но это одна из его вариаций. Получается довольно оригинально и вкусно. Тут тебе и плов, и долма, два в одном! Надеюсь рецепт вам понравится и ваши близкие останутся довольны Подавайте горячим.

Долма с мятным соусом

Долма с мятным соусом

Красочная и ароматная долма всегда желанна и в будни, и в праздники. Ее подают горячей, так как зачастую готовят с фаршем из баранины. По желанию можно отварить долму с добавлением томатной пасты или кетчупа

Echmiadzin Dolma

Echmiadzin Dolma

The recipe won't take much time. This very colorful dish of seasonal vegetables and fruits stuffed with a meat and rice filling can even be served at a festive table. If desired, you can replace quince with apples, and add eggplants or zucchini to the vegetables, if you have them available. Serve hot.

Stuffed peppers

Stuffed peppers

The dish is prepared without unnecessary complications. All your loved ones will happily enjoy fragrant pepper dolma for lunch or dinner! You can cook this dish every day during the summer season, or prepare and freeze, preserve bell peppers so that you can make this delicious and colorful dolma at any time. The finished dish can be served at the table.

Dolma in tomato sauce

Dolma in tomato sauce

The dish is prepared without unnecessary complications. Classic dolma is usually made without tomato, and fresh tomatoes with garlic are added to the finished dish. However, the version with tomato sauce is also interesting—give it a try. The dish is rich in flavor and aromatic. It's best to use a beef and lamb mixture, as the lamb gives dolma its characteristic taste. But if you prefer other options, choose according to your taste. I use a tomato sauce with hot pepper, so I don't add extra pepper to the meat filling. If your sauce is mild, you can add pepper to the filling. The dish is now ready to be served.

Dolma in the oven

Dolma in the oven

The dish is prepared without unnecessary complications. Traditionally, beef or lamb mince is used for the filling. These days, it's also made with pork mince or poultry meat. No matter which option you choose, you're in for a delicious and juicy dish! Dolma is baked in the oven under a creamy cheese sauce. The slight tanginess and irresistible aroma make it utterly irresistible. Serve the dish hot.

Dolma with lamb mince

Dolma with lamb mince

The dish is prepared without unnecessary complications. Dolma is a popular Eastern dish. Its country of origin is difficult to pinpoint. The original version uses lamb mince, but other types of meat can confidently be used as well. The dish is best served with sauce or sour cream. The finished dish can now be served.

Vegetarian dolma (without meat)

Vegetarian dolma (without meat)

The recipe won't take much time. You can make the filling from rice and vegetables, or use boiled peas or lentils. The most labor-intensive part is preparing the leaves and rolling them properly, so you can buy pre-prepared leaves. Serve the dolma hot with sour cream or a creamy sauce. Serve hot.

Azerbaijani-style grape leaf dolma

Azerbaijani-style grape leaf dolma

The dish is prepared without unnecessary complications. Dolma is similar to our stuffed cabbage rolls. Only we wrap cabbage rolls in cabbage leaves, while in dolma the filling is wrapped in young grape leaves. There are also two different fillings here. In the first version, lentils with eggplants and peppers are wrapped in the leaves; in the second, traditional version, it's made with rice and meat. The finished dish can be served at the table.

Azerbaijani dolma

Azerbaijani dolma

I want to tell you in detail about the following,

Armenian-style Dolma with Grape Leaves

Armenian-style Dolma with Grape Leaves

If you want to delight your loved ones at dinner, prepare dolma—they will surely be satisfied. This is an amazingly simple and healthy dish. The meat filling can be made from lamb, if you prefer, or mix beef and lamb. Chopped cilantro and a bit of mint are also often added to the minced meat. Serve dolma with a garlic yogurt (matzoni) sauce.

Dolma made with marinated leaves

Dolma made with marinated leaves

The dish is prepared without unnecessary complications. I want to share the recipe; the finished dish can be served at the table.

Dolma

Dolma

The recipe won't take much time. This dish is very similar to the stuffed cabbage rolls we all know, but the filling is wrapped in grape leaves. You can bake the dish in a microwave or in an oven. Vegetarians can fill the leaves with vegetables and rice. In general, I suggest you take a look at this recipe. Serve hot.

Vegetable dolma

Vegetable dolma

The recipe won't take much time. To make vegetarian dolma, you just need to replace the filling with something equally filling as meat, but with plant-based proteins. That's how this version of a hot and satisfying dish came about. You can read about it. Serve hot.

Stuffed grape leaves

Stuffed grape leaves

The dish is prepared without unnecessary complications. Use young grape leaves, about the size of a palm. Choose fatty meat for the filling to make the dolma more juicy. Instead of water, use broth for the sauce, if you have it ready. With this simple recipe, the dish is ready to be served.

Azerbaijani dolma

Azerbaijani dolma

The dish is prepared without unnecessary complications. I use lamb for the filling (the traditional option), but if lamb is not available, it can be replaced with other types of meat. The finished dish turns out aromatic, juicy, and satisfying. I stuff eggplants, peppers, and tomatoes with the filling (hence the name "Three Sisters"). The dish is ready to be served.

Stuffed grape leaves

Stuffed grape leaves

The recipe won't take much time. Many of you have probably heard of dolma. These are traditional stuffed vine leaves originating from Central Asia. To prepare dolma, you can use any ground meat (from chicken to pork) and mix it with boiled rice. Dolma is cooked just like regular stuffed cabbage rolls—simmered in a pot. Serve the finished vine leaf rolls with adjika or a sour cream sauce with garlic and herbs. Serve hot.

Classic Dolma

Classic Dolma

Dolma is a dish from Eastern cuisine, although it is most commonly associated with Georgian cuisine. Dolma is prepared with grape leaves stuffed with a meat filling. Showing the dish

Azerbaijani dolma

Azerbaijani dolma

The dish is prepared without unnecessary complications. You will find out. The finished dish can be served at the table.

Lamb Dolma

Lamb Dolma

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.

Dolma in grape leaves

Dolma in grape leaves

It's practically impossible to determine exactly where dolma was first prepared. It was popular among the peoples of the Ottoman Empire and is prepared and enjoyed in Russia, Turkey, the Balkans, Azerbaijan, Armenia, Georgia, Egypt, Greece, and many other countries around the world. Dolma belongs to Eastern cuisine, and this name most commonly refers to a meat dish wrapped in grape leaves. The leaves are special too... but let's take it step by step—read my recipe.

Vegetarian dolma

Vegetarian dolma

Dolma recipe - vegetarian stuffed grape leaves. Simple preparation with step-by-step photos

Vegan dolma

Vegan dolma

The dish is prepared without unnecessary complications. Dolma is a relative of our stuffed cabbage rolls. Of course, there are differences: dolma is wrapped in grape leaves, and the filling includes plenty of aromatic herbs. Since nowadays all nationalities have mixed together, and our neighbors include Armenians, Tatars, Ukrainians, and Kazakhs, we cook a variety of dishes. And so dolma has become popular. There's no problem with grape leaves at any time of year: fresh ones are available in summer, and pickled ones can be bought in winter (unless you've preserved them yourself). Usually, dolma is made with meat, but there are also vegetarian versions of this dish. In this recipe, I will tell you how to prepare it. The finished dish can be served at the table.

Georgian-style stuffed cabbage rolls

Georgian-style stuffed cabbage rolls

An unusual dish — Georgian-style stuffed cabbage rolls made at home, commonly known as "dolma." It is served both at festive tables and simply for lunch. The unique idea of wrapping meat filling with grain in grape leaves came to one cook many years ago. The taste of these cabbage rolls is amazing, but spices also play a significant role in creating this flavor.

Ukrainian-style cabbage rolls

Ukrainian-style cabbage rolls

The recipe won't take much time. Cabbage rolls are very popular in Ukraine, Russia, and Moldova. In Bulgaria, they are called "sarmi," and in Romania, "sarmale." In Azerbaijan, there is an identical dish, but instead of cabbage leaves, grape leaves are used, and the dish is called "dolma." Cabbage rolls turn out tastiest when made with young cabbage, but they are prepared all year round and even featured on festive tables. Serve hot.

Azerbaijani-style eggplant dolma

Azerbaijani-style eggplant dolma

Let's prepare Azerbaijani-style dolma using eggplants. In addition to eggplants, I used bell peppers and tomatoes for variety, stuffing them with filling and simmering in a pot. This dish is served with sour cream. Some prefer it hot, but dolma is delicious cold too! Have a wonderful day!

Dolma made with fresh grape leaves

Dolma made with fresh grape leaves

The dish is prepared without unnecessary complications. Here is a classic recipe for making dolma using fresh grape leaves. For the filling: mix ground meat, rice, chopped onion, and spices. Wrap the filling in grape leaves and cook the dolma in broth. Serve the dish with sauce or fresh sour cream. Enjoy! The dish is ready to be served.

Beet leaf dolma

Beet leaf dolma

The recipe won't take much time. Here is a simple way to prepare dolma made with beet leaves. The filling, consisting of minced meat mixed with onion and carrot, is wrapped in beet leaves. The dolma parcels are then simmered in broth and tomato puree. Serve the finished dish with sour cream. Good luck! Serve hot.

Vegetable Dolma

Vegetable Dolma

The recipe won't take much time. I suggest the recipe, serve hot.

Greek-style dolma

Greek-style dolma

The recipe won't take much time. Let's prepare Greek-style dolma at home. First, decide which grape leaves you'll use. If using fresh ones, wash them thoroughly and briefly blanch in boiling water. Using pickled grape leaves cuts preparation time in half. Serve the finished dish either hot or cold, according to your preference. Good luck! Serve hot.

Dolma in grape leaves in a multicooker

Dolma in grape leaves in a multicooker

The dish is prepared without unnecessary complications. Here is a classic recipe for making dolma in grape leaves using a multicooker. The recipe is very simple and straightforward. First, prepare the stuffing using: beef, onion, parsley, and rice. Then, wrap the filling into grape leaves to form dolma parcels. Cook the dolma in the multicooker using the steaming container. Serve with sauce. Good luck! The ready dish can be served at the table.

Rice dolma

Rice dolma

The dish is prepared without unnecessary complications. To make rice dolma at home, follow these steps: 1. Prepare the filling. 2. Wrap the filling in grape leaves. 3. Prepare the vegetables for the side dish. 4. Prepare the sauce. 5. Cook everything together in one pot. Serve the finished dish immediately.