9 recipes delicious dolma with different fillings

Dolma - a classic oriental cuisine. Their versions of envelopes of grape leaves are not only in different countries, but many housewives. We have gathered interesting options for those who like meat, fish and even vegetable dishes.

One of the main ingredients of dolma - vine leaves. If you are using fresh, look young. To begin, pour boiling water for 10-15 minutes. Pickled or salted soak 50-60 minutes in the water a couple of times and change it during that time. And be sure to remove the stalks. Do not throw away the torn leaves: lay them on the bottom of the pan and the top pieces.

Serve with sauce dolma. One of the classic versions - a yoghurt with garlic and herbs, such as cilantro and parsley. dish also goes well with sauces based on yogurt and kefir, or simply to sour cream.

1. Dolma with beef and herbs

Ingredients

• 1 onion;
• 1 celery;
• 7-8 sprigs of dill;
• 7-8 sprigs of parsley;
• 3-5 mint leaves;
• 3-5 basil leaves;
• 100 g of rice;
• 2-3 tablespoons of vegetable oil;
• 600 g of minced beef;
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• salt and pepper - to taste;
• coriander - to taste;
• 40-50 vine leaves;
• 800 ml or more chicken broth (Water can be used).

preparation

Onion, celery and green chop.

Figure rinse and fill with boiling water for 25-30 minutes, then fold in a colander.

In a frying pan heat the oil over medium heat. 2-3 minutes fry the onion and celery. Cast grits and cook for another minute or two. Cool slightly.

Stuffing mix with rice, onions and celery. Add herbs, salt, pepper and coriander. Stir.

Form dolma: grape leaves spread on a bit of the meat filling and displace into the envelopes. Place the workpiece in a pot, the bottom of which there are few leaves on top, cover remaining. Pour the broth to cover completely dolma. Press down the plate that envelopes are not unfolded. Cook over medium heat for 80-85 minutes.

2. Dolma with lamb and sheep's tail fat

Ingredients

• 100 g of rice;
• 3 onions;
• 100 g of the sheep fat;
• 1 bunch green (cilantro, dill and parsley);
• 700 g minced lamb;
• 2 teaspoons of salt;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• 1 teaspoon dry mint;
• ½ teaspoon hops-suneli;
• 1300 ml or more water;
• 220-250 grams of grape leaves.

preparation

Rice boil for 5-6 minutes, fold in a colander and rinse under running water. Finely chop the onion and oil. Chop the greens.

In the beef add the rice, onion, oil, herbs, salt, pepper both types, mint and hops-suneli. Gradually pour 300 ml of water and stir well.

Form dolma: grape leaves spread on a little bit of meat stuffing and displace letter envelopes. At the bottom of the pan put a few grape leaves, above - logging and again leaves. Pour the remaining water to fully cover dolma and press down the plate. Cook over medium heat for about an hour or a little longer.

Before serving, let stand, covered for 10-15 minutes.

3. Dolma with pork, beef and vegetables

Ingredients

• 100 g of rice;
• 2 onions;
• 2-3 carrots;
• 1 paprika;
• 3-5 tablespoons of vegetable oil;
• 2 tablespoons tomato paste;
• 500 g of minced pork and beef;
• 600-700 ml of water;
• salt and pepper - to taste;
• 1 teaspoon of dried garlic;
• 2-3 teaspoons paprika;
• 30-40 grape leaves.

preparation

Figure pour boiling water and leave for 20-25 minutes. After the fold in a colander and rinse.

Onions, carrots and bell pepper chop.

In a frying pan heat the oil over medium heat. For a couple of minutes, saute the onion, carrots, Cast and cook for 5-7 minutes, and after that - another 2-3 minutes with bell peppers. Put the tomato paste and leave it on the fire for a minute or two.

Half zazharki mix with minced meat and rice. Salt, pepper, Stir in half the garlic and paprika.

The remainder zazharku add 500 ml of water, salt, pepper, garlic, paprika remaining. Mix, boil and remove from heat.

Form dolma: grape leaves spread on a little bit of meat stuffing and displace letter envelopes. On the bottom of the pot put several spoons zazharki, and top - blank fill the remaining sauce and water. Push the plate. Cook over medium heat for 35-45 minutes.

4. Dolma in tomato sauce with yogurt and apples

Ingredients

• 70-80 g of rice;
• 1 tomato;
• 2 onions;
• 4-5 cloves of garlic;
• 1 bunch green (cilantro, dill, parsley);
• 800 g of minced pork and beef;
• salt and pepper - to taste;
• 250 g of yoghurt without additives;
• 100 g of tomato sauce;
• 500 ml of each broth;
• 50-60 vine leaves;
• 1-2 apples.

preparation

Boil the rice until half for about 10 minutes. Cool.

Tomato parboiled and peel after crush together with onions, garlic and herbs. Mix with minced meat and rice. Salt and pepper.

Yogurt connect with tomato sauce and broth. Season with salt.

Form dolma: grape leaves spread on a bit of the meat filling and displace into the envelopes. Transfer to a saucepan, the bottom of which a few grape leaves. Between the workpieces place thin slices of apples. Pour yogurt-based sauce on top and press down the plate.

Bring to the boil and cook for low heat-half hour.

5. Dolma with chicken and nuts

Ingredients

• 100 g of rice;
• 2 tomatoes;
• 1 onion;
• 1 carrot;
• 30 grams of walnuts;
• 1 clove of garlic;
• 3-4 sprigs of parsley;
• 3-4 sprigs of dill;
• 1 lemon;
• 2-3 tablespoons of vegetable oil;
• 200 g of minced chicken;
• salt and pepper - to taste;
• 600-700 ml or more water;
• 1 egg;
• 30-40 grape leaves.

preparation

Figure pour boiling water for 10-15 minutes, then rinse and cool.

Tomatoes pour over boiling water, peel and cut into small cubes. Onions, carrots, nuts and chop garlic. Chop the greens. squeeze the juice, the second cut thin slices of half a lemon.

In a frying pan heat the oil over medium heat. For 5-6 minutes, fry the mince. Add the onion, carrot and garlic with lemon juice and cook as much more. Salt, pepper, pour cereal. Pour 100 ml of water and simmer until it has evaporated, stirring occasionally.

A little cool chicken with rice. Add the tomatoes, herbs, eggs and nuts. Stir.

Form dolma: grape leaves spread on a little bit and turn the resulting stuffing letter envelopes. Put them in a pan, the bottom of which lay a grape leaves. Lay the slices of lemon on top. Pour water to cover completely dolma. Cook over medium heat for 45-50 minutes.

6. Dolma with fish and pomegranate

Ingredients

• ½ lemon;
• 3-4 cloves of garlic;
• 700-800 g of minced fish;
• salt and pepper - to taste;
• 1 pinch tarragon;
• 1 tablespoon pomegranate sauce;
• 2-3 tablespoons pomegranate grains;
• 250 g of grape leaves;
• 3-5 tablespoons of vegetable oil;
• 500-700 ml or more hot water;
• 1 tablespoon lemon juice - optional.

preparation

Lemon cut into thin slices. Chop the garlic.

Minced fish first mix with salt, pepper, tarragon, pomegranate sauce, and then - with pomegranate grains.

Form dolma, laying on grape leaves little fish filling and folding the letter envelopes. Put in a pan, top and bottom, add a few grape leaves, garlic and lemon. Add the butter and fill with water to completely cover the workpiece. Press down the plate. Cook over medium heat for 7-10 minutes or a little longer.

Serve with lemon juice.

7. Vegetarian dolma with rice and herbs

Ingredients

• 1 onion;
• 1 large bunch dill and parsley;
• ½ lemon;
• 150-200 g of rice;
• salt and pepper - to taste;
• 1 teaspoon of dried mint;
• thyme - to taste;
• 600-800 ml or more water;
• 100-120 ml of vegetable oil;
• 150-200 grams of grape leaves.

preparation

Chop the onion and herbs. squeeze the juice from a lemon.

In a frying pan, mix rice with herbs, salt, pepper, mint and thyme. Pour 100 ml of boiling water and add 2 tablespoons of butter. Simmer for 10-12 minutes on low heat. Remove from the stove, add the lemon juice and a little bit cool.

Wrap the stuffing in vine leaves.

At the bottom of the pot lay a few leaves on them - dolma. Pour the remaining butter and warm water so that the dish was covered almost completely. Press down on top of the plate and cook for 30 minutes over medium heat.

8. Vegetarian dolma with rice and chickpea

Ingredients

• 200 g of chickpea;
• 1 onion;
• 2 garlic cloves;
• 1 bunch greens (dill, cilantro, and mint);
• 3 tablespoons rice;
• salt and pepper - to taste;
• 1 pinch turmeric;
• 100-150 ml of vegetable oil;
• 200 g of grape leaves;
• Or 500-700 ml more water.

preparation

Chickpea soak for 12 hours in a warm water. Fold out in a colander and then double-twist the grinder.

Onion, garlic and fresh herbs chop. Mix with chickpeas, rice, salt, pepper, turmeric, and 1 tablespoon of butter.

Wrap the resulting stuffing in vine leaves.

Dolma Place in a pan, put on the bottom and the top of some grape leaves. Pour the remaining oil and water so that the dish was covered almost completely. Cover and cook on low heat for 30-35 minutes.

9. Dolma with bulgur, feta and mint

Ingredients

• 150-200 g bulgur;
• 200 g of feta cheese or;
• 3-4 sprigs of mint;
• salt and pepper - to taste;
• 1 pinch cinnamon;
• 150-200 g of grape leaves;
• 1 teaspoon lemon juice - optional.

preparation

bulgur boil over medium heat until tender, about 10-15 minutes. Cool slightly.

Cheese mash with a fork. Chop the mint.

Mix the cereal with cheese and mint. Season with salt and pepper and add the cinnamon.

Wrap the stuffing in vine leaves, drizzle with lemon juice and serve.