World Flavors Cookbook

Armenian Dolma (Stuffed Grape Leaves)

Name: Armenian Dolma (Stuffed Grape Leaves)
Cook time: 60 min
Cuisine: Armenia
Ingredients: 50-60 grape leaves (fresh or preserved); 500g ground beef or lamb; 1 cup round rice; 2 onions, finely chopped; 1/2 cup fresh herbs (cilantro, dill, mint, purple basil); 1 tbsp tomato paste; 1/2 tsp red pepper flakes; Lemon juice

Tender grape leaves stuffed with a savory mixture of ground meat, rice, and fresh herbs, simmered in a light broth.

Cuisine: Armenia

Ingredients

50-60 grape leaves (fresh or preserved)
500g ground beef or lamb
1 cup round rice
2 onions, finely chopped
1/2 cup fresh herbs (cilantro, dill, mint, purple basil)
1 tbsp tomato paste
1/2 tsp red pepper flakes
Lemon juice

Instructions

1. If using fresh leaves, blanch them in boiling water for 1 minute. 2. Mix raw meat, rice, onions, herbs, tomato paste, and spices in a bowl. 3. Place a grape leaf flat, add a teaspoon of filling at the stem end, fold sides, and roll tightly into a small cylinder. 4. Line the bottom of a heavy pot with unused leaves. 5. Layer the dolmas tightly in the pot. 6. Add water or broth to reach the top layer, cover with a heavy plate to keep them from unrolling. 7. Simmer on low heat for about 1 hour. 8. Serve with a side of garlic yogurt (matzoon).