Jill aka Jo (sireesanwar) wrote,
Jill aka Jo
sireesanwar

Dolma (Armenian Dish)

Dolma

(or Stuffed Grape Leaves)
 

Prepared Grape Leaves

2 lbs. ground beef or lamb

2 onions finely chopped

1 cup rice

About 15 oz. pureed tomatoes

About 14 oz. diced tomatoes

1 bunch finely chopped parsley

½ cup finely chopped mint (fresh is best)

6 cloves finely minced garlic

1 tsp black pepper

1 tsp lemon juice

1 large can chicken broth

1 large can tomato juice

 

  1. Combine all but leaves, chicken broth and tomato juice
  2. Mix together thoroughly with your hands.
  3. Rinse and separate grape leaves, remove stems
  4. Use the torn leaves to cover the bottom of a pan (best in spaghetti pan with a deep basket/strainer)

 

Lay the grape leaf flat, place about 1 full tsp. of mixture about ¾ inch up from where the stem was on the vain side of leaf.

 

Fold in each side to partly cover the mixture. Roll the leaf towards the leaf tip/top. Do not roll to loosely – continue until all mixture is gone.

 

Place the rolled leaves on the torn leaves in a circular pattern.

 

Cover the leaves with a mixture of the tomato juice and chicken broth. Add water if more liquid is needed. Place heavy old plate on top of stuffed leaves.

 

Bring to a boil, lower heat to a low boil and cook about 60 to 70 minutes,

 

Serve with Madzoon or plain Yogurt (I prefer plain)

 

Madzoon:

If you have no starter use lemon yogurt. Bring a quart of milk to a boil, in a glass or earthen bowl stir in a dissolved ½ cup starter first making sure the milk has cooled to lukewarm. Add 1 tsp sugar cover the bowl and wrap with a heavy towel. Let stand 3 or 4 hours. Chill thoroughly.

 

Dolma Mixture can be used to stuff:

Zucchini

Yellow Squash

Carrots

Tomatoes

Bell Peppers (this is really good)

Egg Plant (for eggplant add a chopped bell pepper)

Left over mixture (if you end up with leftover or save some out) can also be cooled in a skillet and added to pilaf


Often in the store at a Deli you will see Stuffed Grape leaves but those are usually more like Sarma which I also posted. These are hot and oh so delicious!

Tags: recipes, recipes: armenian, recipes: dish
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

  • 3 comments