What’s cooking? World recipes

what is cooking - recipe Italy

Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce.

“Dolma: is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East.”

500 g minced beef
150 g rice
3 medium fine chopped onions
3 cloves chopped garlic
1 big bunch of coriander and parsley
150 g tomato sauce
15 g salt
3 g black pepper
300 g grape leaves
1 cup plain yoghurt
15 g chopped mint
1 clove chopped garlic for the sauce
Step 1/9

500 g minced beef 3 medium fine chopped onions3 cloves chopped garlic1 big bunch of coriander and parsley150 g tomato sauce15 g salt3 g black pepper
In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.

Step 2/9

150 g rice
Add rice and mix by hand. For those who don’t eat rice for some reason , they can make it without rice!

Step 3/9

300 g grape leaves
If using fresh grape leaves, cut off the stems and blanch them in boiling water first. But if you are using canned leaves, wash in hot water.

Step 4/9

Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.

Step 5/9

Now the fun part. Spread a leaf on a plate or cutting board, wrong side up and stem end towards you. Put a teaspoon of filling near the stem end. With your hands fold the sides and then roll up like a cigar.

Step 6/9

Place the rolled dolma in the pot. Layer the dolma in two or three layers.

Step 7/9

To ensure stability, place a plate over the top and fill the pot with 2 cups of water. You can add more tomato sauce for extra flavor.

Step 8/9

Heat stove to 150C, and cook for 50 minutes.

Step 9/9

1 cup plain yoghurt1 clove chopped garlic for the sauce
Sauce: yoghurt, mint and garlic mix together. Salt and pepper to taste.

If you’ve never tried it please make sure to ask for it when you travel to Armenia

spotted in www.kitchenstories.com




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