What is the name of the dish: meat in grape leaves. Dolma made from pickled grape leaves. Wrap the minced meat in leaves

Dolma (dalma, dulma, durma, tolma, sarma) is a dish consisting of vegetables or leaves (usually grape) stuffed with minced meat and rice, that is, cabbage rolls in grape leaves.

It is not known for certain who first came up with the idea of wrapping minced meat in grape leaves, but Turks, Greeks, Armenians, and Azerbaijanis love this dish and claim to call it their national dish.

If you haven’t fallen in love with dolma yet, then you most likely don’t know how to cook it. “So Simple!” will help correct this annoying omission. Especially for you, we have prepared a detailed recipe for juicy, aromatic, appetizing and delightful dolma.

How to prepare dolma from grape leaves

INGREDIENTS

40–50 grape leaves
500 ml meat broth for cooking dolma

INGREDIENTS FOR MINTING

500–600 g meat (lamb or lamb and pork)
4–6 tbsp. l. rice
4–5 bulbs
50–70 g butter
50–70 ml vegetable oil
1/4 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
mint and cilantro to taste
salt to taste

INGREDIENTS FOR SAUCE

1 cup natural yogurt
4–6 cloves garlic
cilantro, dill or parsley
salt to taste COOKING

Start preparing dolma with minced meat. Pass the meat through a meat grinder. The knives of the meat grinder must be very sharp so that the minced meat releases juice in the dolma and not in the meat grinder. It is better to choose fatty meat for dolma, so the dish will turn out more juicy.

But it’s better not to put onions through a meat grinder. Cut it into small cubes so that it retains its juice as much as possible for the time being.

Boil the rice until half cooked.

Now the leaves. Grape leaves should be thin and tender. If the leaves are fresh, just rinse them with water. There is no need to pour boiling water over them, as many people do. In this case, wrapping will be more convenient, but the aroma will no longer be the same.

If you use salted grape leaves, rinse them thoroughly in cold water to remove all the salt, and be careful when salting the water where the dolma will be cooked, so as not to over-salt the dish.

Heat the butter and vegetable oil in a frying pan, add the onion and fry it over low heat until it begins to turn golden. After this, add turmeric, cumin, pepper, salt and finely chopped herbs.

Stir everything several times so that the greens are saturated with oil. After that, add minced meat. There is no need to fry it for a long time; the meat should barely turn white.

Now it's the turn of the pre-cooked rice. Mixed with minced meat, it will begin to release starch and bind juices that will be released from meat, onions and herbs.

Place the grape leaves on the table with the smooth side down and the distinct veins facing up. Place some minced meat in the middle of each sheet.

First, close the minced meat by folding the top edges of the sheet, then roll it up
fill the filling with the sides of the sheet and finally roll it into a tight tube like a cabbage roll.

Place several layers of grape leaves on the bottom of the pan. You can use leaves that are too large or torn. After this, lay out the rolls as tightly as possible, seam side down (you can lay them out in several layers).

When you have laid all the dolma, cover it with a plate and fill it with broth so that it completely covers, but not to the edges of the pan. Place a weight on top so that the dolma does not unfold during boiling.

Place the pan with dolma on the fire, bring to a boil and cook for 1–1.5 hours over low heat.

Turn off the heat and remove the weight, let the dish sit for about 10 minutes. During this time, the broth will be absorbed into the dolma, and it will become even juicier and tastier.

Dolma sauce adds freshness to the dish and allows it to best reveal its flavor. To prepare the sauce, squeeze the garlic into a glass of yogurt, add chopped herbs and mix everything.

Place the finished dolma on a plate and top with the remaining broth. Don't forget the sauce. Bon appetit!

For dolma, it is better to take young, fresh grape leaves the size of a palm. The darker the leaves, the older they are. It is preferable to use leaves of light, white grape varieties.

Dolma is an excellent hot appetizer, the main components of which are minced meat and grape leaves. To this day, different nations argue about who was the first creator of such a dish, since its recipe is present in Armenian, Azerbaijani and Uzbek cuisine.

This dish is one of those that can be prepared at home quite simply, with a minimum of effort. As I already said, this dish comes from the east - hence the unusual combination of meat, rice and grape leaves. The grape leaf is strong enough to withstand heavy heat loads, and the rice will absorb excess moisture, if any. As for the taste, the sourness from the leaf perfectly balances the taste of the meat, and the rice harmoniously complements it. The similarity with our cabbage rolls is obvious.

Step-by-step video recipe

To make dolma juicy and tender, it is most advantageous to select young grape leaves the size of your palm. Plus, to prepare a real culinary masterpiece, they use leaves collected in the spring and exclusively light grape varieties. Also, due to tradition, it is of course preferable to prepare minced meat from lamb, but, as always, this meat snack has become widespread, which means you can use any type of mixed minced meat.

Well, let's get down to business. Recipe for a wonderful oriental meat snack.

Mixed minced meat 1000 g
Three hundred grams of grape leaves
Two bulbs
One hundred grams of rice
3 tomatoes
Khmeli-suneli
One carrot
Greenery
Meat broth
Ground pepper

Preparation:

1) Boil the rice, add it to the mixed minced meat, sprinkle the minced meat with chopped herbs, finely chopped onion, then pepper and salt, beat in the egg. Mix very thoroughly.

2) Blanch the young grape leaves in boiling water for a few minutes. Next, put the filling prepared for dolma on each sheet. We bend the edges of the leaves towards the center and then roll them up. Place the dolma preparation tightly into the pan.

3) From the chopped onion and chopped carrots to your taste, make a fry. Add finely chopped tomatoes to it and fry them for a couple of minutes. Pour in one and a half glasses of meat broth prepared in advance and, stirring tactfully, bring to a boil. Add suneli hops to taste.

4) Pour the prepared sauce into the dolma, then cover the appetizer with a lid and turn the heat to minimal. Cook for forty minutes. Meat, oriental appetizer is ready.

This will really be delicious!

How to cook delicious dolma in a slow cooker

As for the actual cooking, it turns out very tasty if it was cooked in a slow cooker. And the process of preparing dolma in this electronic device is carried out in the shortest possible time.

The following food products will be needed:

minced lamb or beef, or a mixture (700 or 800 g);
long grain rice (half a glass);
herbs, spicy fresh (at your discretion);
leaves, fresh grapes (at your discretion);
homemade fat sour cream (one full glass);
salt, classic stone salt, spices for minced meat and chopped black pepper (at your discretion).

The cooking process itself:

1. If fresh grape leaves are not available, you can use canned or dried ones. If fresh grape leaves are available, then they need to be made softer, and for this they should be left to steep for about thirty minutes, first poured with boiling water.

2. While the grape leaves are infused, you need to mix the washed long-grain rice with the prepared minced meat, add ground pepper, as well as your favorite spices. To prevent the filling from seeming too dry, you can also add a small amount of filtered water.

3. The base of the infused grape leaves should be cut off, then placed in each of them. meat filling in equal portions. Roll the grape leaves with the filling into neat and tight envelopes, transfer the dolma into the bowl of a multicooker, add a little rock salt, pour in a certain amount of filtered water, pressing down the envelopes with the filling with some weight.

4. Set the stewing mode in the multicooker, and while the dish is being prepared, you need to prepare an interesting sauce separately from garlic, chopped herbs and homemade sour cream.

After an hour and a half, remove the dolma from the multicooker, sprinkle with chopped herbs, and serve it to the table along with a spicy sour cream sauce.

Armenian dolma (tolma): an unusual recipe with nuts

There is an opinion that the true origin of dolma is Armenia and the original name of this dish is tolma (translated from Armenian as “fresh grape leaves”...). This is what the great expert on food culture, William Pokhlebkin, says.

I will not say this, so as not to offend other nationalities, but such information exists. In general, I think it is useless to argue on this topic and everyone is free to think as they please. For me, all culinary dishes are international and divinely delicious in their own way.

I digress... Back to the recipe.

List of required products:

Grape leaves in brine: twenty pieces;
Long grain rice: half a glass;
Sunflower oil: three tablespoons;
Bulb; Salt; Carrot; Black pepper;
Pine nuts: three quarters of a glass;
Dessert raisins or black currants: three tablespoons;
Fresh mint: a couple of tablespoons;
Lemon juice: two teaspoons;
Tomato puree: two tablespoons;
Red pepper: a couple of pinches of powder.

How to cook dolma - the process itself:

Cooking time: one and a half hours. Number of servings: four.

1. The cereal must be washed thoroughly, constantly draining muddy water. After washing the rice for the last time, look at the water; it should remain almost transparent. Place the rice in a fine sieve and set aside for half an hour.

2. Pour five glasses of water into the pan and place it on the burner turned on at maximum heat. Boil water and add the cereal into it. Boil the water again, and then reduce the heat to medium power and cook for another fifteen minutes. Drain the liquid, place the cereal in a sieve and let the water drain completely.

3. Peel and wash the onion, and the carrots as well. Finely chop or grate both vegetables, or grind them in a blender.

4. Pour a couple of tablespoons of oil into the frying pan, heat it over medium heat and add the carrots, followed by the onions. Stirring with a spatula, fry for seven minutes.

6. Transfer the roast to a large bowl with a wide bottom. Wash the mint and dry thoroughly, chop into crumbs and add to the roasted nuts.

7. Stir and add raisins (currants), add salt and pepper. Transfer the cereal here and mix again.

8. Having opened the package with leaves, take out the required amount and rinse each leaf under running water. Afterwards, dry each with paper towels. Line the bottom of a large pan with a few pieces. Cut cuttings from those leaves that remain.

9. Place each leaf on the glossy side cutting board. Spread the filling evenly in the center and roll tightly into an envelope so that the filling does not leak out during cooking.

10. Place the rolls in a container covered with leaves. Pour lemon juice into a deep bowl, add tomato puree, a full glass and a quarter of water, sunflower oil, leftovers and red pepper. Whisk and pour this sauce over the rolls.

Important! Place the rolled leaves with the filling in the cooking container, try to be very tight so that they do not unroll.

11. Close the lid tightly and place on the burner turned on at minimum heat. Cook for thirty-five minutes.

When serving dolma to the table, each serving should be decorated with mint leaves and lemon half-circles.

Dolma - Azerbaijani recipe

This is a very worthy option. It’s definitely worth a try! (I admit, I haven’t tried it yet...) Soon I won’t be able to resist and will cook it, the guy says it’s too delicious.

Classic dolma - cook at home

Traditional dolma is folded into a square envelope, but there are cooking options in which it is rolled into a full roll. It is more convenient to serve and eat.

You will need the following ingredients (can be adjusted depending on the recipe):

Minced beef (lamb allowed) – 1 kg;
Steamed rice – 400 g;
Onions – 70 gr;
Grape leaves – 500 g (depending on size);
Cilantro – 40 gr;
Parsley – 60 gr;
Drinking water – 250 g;
Garlic – 10 g;
Salt, pepper, spices - to taste.

Cooking process:

The onion is grated or finely chopped, mixed with minced meat, then mixed thoroughly. Rice is cooked in a small amount of water with the addition of spices. The finished rice is washed and added to the minced meat, mixed.

The greens are also chopped and added to the resulting minced meat. Using water, the consistency of the finished minced meat is adjusted.

The grape leaf is washed in running water. The minced meat is placed on the prepared sheet, and the sheet is wrapped in an envelope. The finished “packages” are placed on the bottom of a pan in slightly salted water and covered with a saucer with a weight to prevent movement while the water is boiling.

The water has boiled and the dolma should simmer a little over very low heat for 50-60 minutes, until the grape leaves finally darken.

This chic dish is served with original sauce. It will be made from kefir, sour cream, garlic and herbs, which is best made in advance and left in the refrigerator.

Dolma is often called a seasonal dish, because it is prepared mainly from fresh grape leaves, however, there is always the opportunity to salt and dry the base for the dish. If you take care of this in advance, then dolma can be prepared from salted or dried grape leaves in other seasons, not just in the summer.

The leaves must be whole, otherwise the products will fall apart.

Place a plate or bowl under the cooking dolma to prevent burning.

Preference should be given to young leaves of white grapes, which should be doused with boiling water before cooking.

It is better to consume ready-made dolma immediately after preparation, because the grape leaf may soon lose its gastronomic and taste properties.

All these recipes of oriental cuisine are worth trying and giving them your opinion. My rating is excellent! Again, you can experiment and add something of your own in the process of preparing dolma from grape leaves. After all, this is how new recipes are invented. Write in the comments, share your experiences and tips.

Since the time of existence Ottoman Empire, part of the Sultan’s cuisine and one of its most prominent representatives was dolma in grape leaves. The recipe has survived to this day almost unchanged.

Many peoples still have heated debates about who came up with the idea of stuffing grape leaves, cabbage and vegetables such as peppers, tomatoes, and eggplants. The Greeks insist on its Greek origin, calling the dish “dolmas”; the Armenians and Georgians take credit for the appearance of this dish, calling it “dolma”; the Uzbeks called it “dulma”. There is also a possibility that dolma originated in the vastness of Turkish cuisine, thanks to its rich culinary traditions. The presence of this dish is typical for many countries that succumbed to Turkic influence. During the conquests, the Turks significantly enriched and diversified the cuisines of many countries with original culinary innovations.

In any case, the recipe for dolma in grape leaves, according to many sources, was developed for elite cuisine, since it contains a number of different cooking techniques, requires certain cooking skills and the ability to harmoniously combine various ingredients in one dish.

Recipe for dolma from grape leaves in Armenian

To prepare dolma you will need:

0.5 kg minced meat;
100 g round rice;
2 onions;
1 bell pepper;
0.5 chili pepper;
2 large tomatoes;
30-35 large grape leaves;
5 sprigs of cilantro, parsley;
a pinch of dried basil, tarragon;
0.5 tsp each coriander and cumin seeds;
30 g butter;
salt pepper.

Traditionally, Armenian dolma is served with creamy garlic sauce or thick fermented milk product– matsun, which can be replaced with homemade yogurt or low-fat sour cream.

To prepare the sauce you will need:

200 ml cream;
3 cloves of garlic;
50 g butter;
3-4 sprigs of mint, parsley, cilantro.

Preparing the sauce:

Fry the chopped ones in melted butter for 3 minutes over low heat.
Pour in the cream in small portions and bring it to the state of the first bubbles. Turn off the stove.
Finely chop the greens and mix them with cream.
Add salt to the sauce to taste.

In traditional Armenian cuisine, in the process of preparing dolma from grape leaves, 3 types of meat are used for minced meat - lamb, beef, pork in equal parts. Another serious point is the fact that the meat is not minced in a meat grinder, but chopped into small pieces using sharp knives.

Product preparation:

Dolma in grape leaves

Step-by-step recipe with photos:

To fill Lenten dolma (“pasuts tolma”), it is worth trying to use not only traditional rice, but also products such as lentils, chickpeas, small red beans, and wheat cereals.

Formation of dolma:

You can learn more clearly how to prepare dolma from grape leaves and form it correctly by watching the video.

For stuffing, it is best to take young grape leaves collected in the spring, then the finished dolma will be tender and the rough veins will not spoil the impression of the dish.

The formed blocks should be placed tightly one to one in a deep pan with a thick bottom, lined with the remaining grape leaves (or place a plate upside down on the bottom of a regular pan) so that the dolma does not burn during the cooking process.

Next, pour salted boiling water up to the level of the top layer of grape rolls (you can also use meat broth), add a piece of butter and cover with a heavy thick plate or place a load in the form of a jar of water. Bring the dish to a boil, turn down the heat to low and continue to simmer for about 1 hour. You can check for readiness by breaking one block: the leaf should come off easily, and the rice should be soft and cooked.

The finished dolma needs to be given time to rest and brew. To do this, it is best to wrap the pan in a blanket and leave for 20 minutes.

Dolma in grape leaves can easily be prepared in a slow cooker, given the fact that it initially contains a non-stick bowl and is a thick-walled container.

The recipe for dolma made from fresh grape leaves is almost no different from the recipe made from pickled ones. The only process that makes the difference is soaking the canned leaves to get rid of excess acid. They do not need to be boiled further. Just add boiling water and let stand for 5 minutes.

Despite the fact that in Armenia, annual festivals are held in honor of dolma with demonstrations of various culinary experiments (for example, serving a popular dish with mushroom, cherry, pomegranate sauces or nut and pea fillings), it is no less famous in Azerbaijan, where dolma is also considered part of national cuisine.

The Azerbaijani way of preparing dolma from grape leaves is different in that it is more traditional to use salted fish (stellate sturgeon, sturgeon, etc.) for the filling rather than meat. If minced meat is used, then lamb is used to prepare it. In the summer, when there is an abundance of vegetables, mainly fruits and vegetables are stuffed - peppers, tomatoes, eggplants, quinces, apples, as well as leaves of cabbage, sorrel, and figs. Azerbaijani dolma is seasoned with lemon or apple juice, nuts, various vegetable oils and many spices. About a dozen dishes in Azerbaijan contain the word “dolma” in their names.

The finished dolma should be served hot with sauce as an independent dish or cold as a snack with herbs. In any of the options, it will be a bright decoration of the table and its main extraordinary dish. Do not be afraid of the large number of processes involved in its preparation. Indeed, in terms of complexity, dolma is significantly inferior to the usual cabbage rolls - preparing cabbage leaves is much more labor-intensive work than simply soaking grape leaves in water.

There are dishes with a centuries-old history, and these include dolma. This dish is widespread in the east and is nothing more than stuffed with meat and rice, wrapped not in cabbage leaves, but in grape leaves.

Since dolma has a wide distribution area - from Transcaucasia to the Balkan Peninsula and North Africa, this contributed not only to the emergence of a large number of recipes, but also different names.

Different peoples call it differently - tolma, dalma, sarma, durma, dulma, dolmekh. For example, sarma is considered national dish Turkish cuisine. Unlike Armenian dolma, it is prepared completely without. The rice filling is generously seasoned with spices, onions, garlic, tomato sauce and mint. Many people still argue about what cuisine dolma belongs to.

There is still no clear answer to this question, but this does not prevent it from being prepared in Egypt, Greece, Armenia, Georgia, Azerbaijan, Dagestan, Turkey, and Iran. Dolma recipes Every nation has its own. Almost everywhere dolma is prepared in grape leaves, and each region has its own filling. There are recipes for vegetarian dolma, without meat. If we talk about dolma with meat, then pork, beef, lamb or mixed minced meat is used as the meat base.

The authentic name of the dish “dolma” comes from the Turkic language and is translated as “fill” or stuff. From Armenian the word “tolma” is translated as grape leaves. Let's look at how to prepare dolma in grape leaves step by step.

Ingredients:

Grape leaves - 30-40 pcs.,
Minced meat (pork or beef) - 400 gr.,
Short grain rice - one and a half cups,
Carrots - 1 pc.,
Spices: cumin, black pepper, paprika, ground coriander, dried basil,
Onion - 1 pc.

Dolma in grape leaves - step-by-step recipe

Preparing dolma in Armenian it begins with the preparation of grape leaves. To make dolma tasty, you need to use young grape leaves no larger than the palm of your hand. Old leaves are coarser in texture and less juicy, so they are used much less often for this dish. Traditionally, leaves of white grape varieties are used, although leaves of other varieties are also suitable. Wash the grape leaves. Cut off the stems with a knife.

Place them in a bowl and pour hot water. Leave the leaves to steam for 5 minutes. As soon as the leaves change color from green to brown, they can be considered ready for dolma.

Rinse the rice in two or three waters. Place it in boiling water and cook until half cooked. After this, drain in a colander. Rinse with water. Place on a plate.

Prepare the vegetables. Peel the carrots and onions. Grind the carrots on a medium or fine grater.

Cut the onion into cubes.

Place minced pork or beef in a bowl with rice. Add chopped carrots and onions. Sprinkle spices and salt over the filling.

Mix all filling ingredients.

Filling and grape leaves for dolma in Armenian are ready and you can begin the actual preparation. Place the grape leaf face down. Roll the minced meat into a shape and place it in the center of the leaf, closer to the base of its stem.

Wrap the leaf in a tube.

Using your fingers, fold the edges of the resulting roll inward.

Grape leaves are very flexible, and therefore preparing dolma should not cause difficulties. You can wrap dolma like cabbage rolls in another way, namely, with an envelope. Also arrange the filling as in the first method. Fold the top of the sheet over the filling. Fold the sides of the leaf towards the center.

Roll the resulting workpiece into a tube. Using any of the described methods, form a dolma. Wash the remaining grape leaves. Line the bottom of the pan with them. Place dolma in it in layers and be sure to seam down.

Fill the dolma cold water or meat broth so that it covers it. If you use ordinary water to extinguish it, then it should be slightly salted; the broth does not need to be salted additionally.

Cover the top of the pan with a flat plate. Be sure to place a weight on it. This is necessary so that during cooking the dolma does not fall apart and lose its appearance. Cook the dolma over low heat for 40 minutes, avoiding a strong boil. While it is extinguishing, you can add a little water if you see that it is not enough.

Remove the pan with the finished dolma from the stove. Take the weight and plate. Cover it with a lid and leave for another ten minutes. This will allow it to additionally steam in its own juice and become even tastier.

Dolma in grape leaves. Photo

What to serve dolma with, I think many people are interested in this? Dolma in Armenian is an independent dish that does not require an additional side dish. Traditionally, ready-made dolma is served with milk sauce made from matsoni, sour cream or yogurt. Making this sauce at home is very easy.

Ingredients:

Natural yogurt,
2-3 cloves of garlic,
Cilantro,
Salt,
A pinch of black pepper.

Dolma sauce - recipe

To prepare it, peel the garlic and chop it with a sharp knife to fine crumbs. Wash the cilantro sprigs. Chop it finely. Add cilantro, garlic, salt, and a pinch of black pepper to sour cream, matsoni or yogurt. After this, just stir the sauce and it will be ready. The sauce for dolma is best served chilled, so if you decide to cook it, it is best to initially prepare the sauce several hours in advance. Like any other oriental dishes, a glass of good wine will not go amiss. Enjoy your meal. I will be glad if this step by step recipe for dolma in grape leaves you will need it.

Recipes for making cabbage rolls and dolma

1 hour

155 kcal

5/5 (3)

“What delicious treat can I give my family this weekend?” - I thought and decided to cook dolma. I will share with you my grandmother’s favorite recipe. It is so simple that every novice housewife can easily add this delicious, nutritious dish to her menu. And so that you can be sure of this, I will give here step by step recipe preparing dolma in grape leaves.

Kitchen appliances and supplies

a thick-bottomed pan with a capacity of 4-5 liters;
frying pan with high sides with a capacity of up to 3 liters;
meat grinder;
sharp knife;
cutting board;
spatula for mixing minced meat;
gravy boat;

skimmer;
bowl with a capacity of 2 liters;
bowl with a capacity of 1 liter;
tablespoon;
tea spoon;
glass 200 ml;
flat plate;
a decanter or bottle with a capacity of 2 liters with ordinary water - as a load.

List of ingredients

Product name	Quantity
Grape leaves	60 pcs.
Water	1 l
For minced meat:
Beef	0.7 kg
Rice	0.5 stack. (about 80 g)
Medium bulb	1 PC.
Oregano	1.5 tsp.
Dried mint	1 tsp.
Zira	1 tsp.
Salt	taste
Parsley	5 branches
Black pepper	taste
Vegetable oil for frying onions	0.5 stack.
For the vegetable pillow:
Medium sized carrots	1 PC.
Celery (or large onion)	3 stems (or 1 piece)
Vegetable oil	2 tbsp. l.
Butter	30 g
For the sauce:
Unflavored yogurt	200 ml
Garlic	2 cloves
Parsley	2 branches
Black pepper	taste

Choosing the main ingredients

The first thing you need to prepare is the grape leaves. You can use fresh grape leaves for our recipe, from which you can make dolma. But today I will tell you a recipe for making dolma from canned grape leaves. you need to make it in advance or purchase ready-made leaves at the market.

Try to choose pleasant-smelling ones that are not too sour, otherwise they will need to be soaked additionally. Take small, medium-sized leaves.

Beef should be taken from the part where there is more fat: it can be the neck or the edge of the beef, or another part of your choice. Rice is usually taken round.

Did you know? The Great Wall of China in some places retained its integrity thanks to a solution that included boiled rice.

It is better to use yogurt of medium fat content without fillers - 2-2.5%.

Now - about the process itself. It can be divided into 6 stages. So, let's begin.

Armenian Dolma at home, recipe with photo

Step 1: Preparing the Rice

Stage 2. Minced meat for dolma

Wash the beef well, cut off the veins, separate the meat from the bones and pass the pulp through a meat grinder into a large bowl.
Peel the onion and finely chop it.
Pour a little vegetable oil into the frying pan and, when it warms up, put the onion in it and fry until light golden brown.
Place the ground meat in the frying pan and mix well, as if warming up the future minced meat a little. Rinse the bowl well with hot water and wipe with a towel.
Remove the frying pan from the heat and transfer its contents to a large bowl, add the rice prepared in the first stage. Mix all ingredients well.
Wash the parsley thoroughly and chop finely.
Add chopped parsley to the bowl with minced meat.
Grind mint, oregano and cumin thoroughly in a mortar.
Add ground spices to the minced meat.
Add salt and pepper to the filling to your taste.

Stage 3. Rolling dolma rolls

Stage 4. Preparing the vegetable bed

Stage 5. Cooking dolma

This magnificent dish must be served with some kind of sauce. For dolma, you can prepare a sauce from sour cream, kefir or yogurt. We will cook with yogurt.