Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are also common in Italian cuisine, where they are named ripieni. Source: Wikipedia
- Minced lamb
- Grape leaves
Wash the rice in a cold water until the water becomes clear.
Wash the grapes leaves in a cold water
And then put the grape leaves into bowl with boiled water for 10 minutes and then remove from the water.
Chop the cilantro and mint.
Cut the onions to small pieces.
Mix the minced lamb, rice and greens.
Add the salt to taste and mix well.
Put minced lamb on top of the grape leave.
Roll up the stuffing in the grape leave.
Wrap the ends of grape leave from the both sides and make a roll.
Put the dolma tightly packed into deep pot and add water.
Cook the dolma for 50 minutes.
Enjoy the dolma recipe!