Dolma (delicate Stuffed Grape Leaves)
Dolma, also known as delicate stuffed grape leaves, is a traditional dish in Uzbek cuisine. It is a flavorful and aromatic dish that is perfect for special occasions or gatherings.
Ingredients
- 1 jar grape leaves, drained and rinsed
- 1 cup rice
- 1 onion, finely chopped
- 1/2 lb ground lamb or beef
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the rice, onion, ground lamb or beef, dill, mint, olive oil, lemon juice, salt, and pepper. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Place a small amount of the rice mixture in the center of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
- Add enough water to cover the grape leaves, then place a plate on top to keep them submerged.
- Cover the pot and cook over medium heat for 1 hour.
- Remove the dolma from the pot and let them cool before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Plate
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the dolma with a side of yogurt or a squeeze of lemon juice for a refreshing flavor.
Tips & tricks
For a vegetarian version, you can omit the ground meat and add more vegetables and rice to the filling.
Cost
$15