Dolma (stuffed Swiss Chard Leaves)
Dolma, a traditional dish in Circassian cuisine, consists of Swiss chard leaves stuffed with a flavorful mixture of rice, ground meat, and aromatic herbs. This dish is a delicious representation of the rich culinary heritage of the Circassian people.
Ingredients
- 12 large Swiss chard leaves
- 1 cup rice
- 1 lb ground meat (beef or lamb)
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
Instructions
- Blanch the Swiss chard leaves in boiling water for 2 minutes, then transfer to an ice bath to cool. Pat dry with paper towels.
- In a bowl, combine the rice, ground meat, onion, tomatoes, parsley, mint, olive oil, paprika, cumin, salt, and pepper. Mix well.
- Place a spoonful of the rice and meat mixture onto each Swiss chard leaf. Roll the leaves, tucking in the sides, to form neat rolls.
- Place the dolma rolls in a large pot, seam side down. Pour the broth over the dolma.
- Cover the pot and cook the dolma over medium heat for 45 minutes, or until the rice is fully cooked and the leaves are tender.
- Remove the dolma from the pot and let them cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Bowl Spoon Knife Cutting board
Tools
Pot Stove Measuring cups and spoons
Serving suggestions
Serve the dolma with a dollop of yogurt and a sprinkle of sumac for a traditional Circassian meal.
Tips & tricks
For a vegetarian version, you can omit the ground meat and increase the amount of rice and vegetables in the stuffing mixture.
Cost
$15