The name “dolma” comes from a Turkic word meaning “stuffed.” This dish, part of UNESCO’s Intangible Cultural Heritage, usually consists of rice mixed with ground meat wrapped in grape leaves, though cabbage or fig leaves are sometimes used.
Ingredients: ground beef – 600 g; short-grain rice – 100 g; grape leaves – 300 g; onion – 1; water – 200 ml; garlic – 4 cloves; cilantro, parsley, cumin – to taste; salt, pepper – to taste; oil – 1 tsp.
Preparation
Rinse the rice and place it in a small pot, covering it with a cup of water. Bring it to a boil and cook for 5 minutes, without fully cooking it. Drain the rice in a colander and let it cool.
Blanch the washed grape leaves (remove stems) by pouring boiling water over them for 5 minutes to soften.
In a deep bowl, mix the undercooked rice, ground meat, chopped onion, and spices.
In a pot with a thick bottom, greased with oil, lay down any damaged grape leaves that cannot be rolled. On the intact grape leaves, place the filling (1-2 tsp in the center), roll them up, and tightly arrange them in the pot seam-side down. Pour boiling water over the dolma and add salt to the cooking liquid. Cover the dolma with a plate of appropriate diameter to keep the stuffed rolls from moving. Close the lid and cook over medium heat for 40 minutes.
Serve the finished dolma with sour cream, garnished with chopped herbs (cilantro or parsley).
Tip
During the cooking process, the dolma should be completely covered with boiling water—ensure the liquid level is 2-3 mm above the rolls while cooking.
