home Calculators Dolma from fresh grape leaves - recipe. Dolma recipe from fresh grape leaves recipe

Dolma from fresh grape leaves - recipe. Dolma recipe from fresh grape leaves recipe

Stuffed cabbage rolls are popular in our national cuisine, but traditional recipes from southern countries involve preparing a very similar dish not from cabbage, but based on young, tender grape leaves. Dolma is served as a cold or hot appetizer; it is popular in Armenia, Georgia and Greece. Any housewife can master the recipe.

How to cook dolma from grape leaves

To learn how to cook dolma from grape leaves, you need to choose the appropriate minced meat for the filling. Traditionally it is made from lamb with the addition of rice and national spices, but you can try recipes based on pork or beef. In addition, it is recommended to add onions to the minced meat. The specifics of further preparation depend on the characteristics of the national cuisine: some cook dolma, some stew it, and some fry it. This dish can be served with white sauce or a dressing of fried vegetables.

Grape leaves for dolma

Experienced housewives from southern countries know that the best time to prepare real dolma is the beginning of June, when the greenery on the trees is just blooming and the young leaves of the grapes still retain a delicate light green color. It is recommended to choose small ones (about the size of a woman’s palm), and before cooking, immerse them in boiling and salted water for two to three minutes, and then pour over ice water.

If you are interested in learning how to prepare dolma from grape leaves, regardless of the time of year, you can master the traditional Armenian recipe, according to which the leaves should be rolled into tubes, first tied with threads, poured with a rich salt broth (a tablespoon of salt per glass of water) and rolled into sterilized jars. This canned product can be stored for a very long time.

Recipe for dolma with grape leaves

Any housewife can prepare this dish deliciously if she remembers exactly what components the minced meat includes and how long to cook dolma from grape leaves. It’s difficult to immediately determine which recipe tastes best - it’s better to try cooking according to Greek, Armenian, Azerbaijani and Georgian canons, and then choose something of your own. Gourmets are more likely to appreciate classic homemade recipes of national cuisine.

Dolma in grape leaves in Armenian

In order to master the Armenian version of the dish, it will take very little time. The recipe for dolma from grape leaves in Armenian involves the following components:

fatty minced meat from a mixture of beef and pork – 1 kg;
onions – 2-3 pcs.;
dried basil and rosemary;
red and black peppers;
salt;
pickled and salted leaves.

Follow a simple algorithm:

Mix the minced meat with raw rice, spices and herbs, add a couple of tablespoons of meat broth (or clean water). Leave for 30 minutes.
Free the leaves from the brine and dry.
Place a couple of teaspoons of minced meat in the center of each leaf and wrap the cabbage roll.
Place the rolls in a ceramic pan very tightly to each other. Fill with water until it covers the entire dolma.
Place on low heat and leave for 40 minutes. Before serving, you can add butter or white matsoni sauce.

Dolma in grape leaves in Azerbaijani style

It is known that the Azerbaijani recipe is not too different from the previous one, but lamb is preferred here - this meat corresponds to the canons of national oriental cuisine. You will need:

The step-by-step preparation is very simple:

Pass the lamb and onion through a meat grinder (it would be better to use a large attachment), add rice and herbs. Pour in half a glass of warm water.
Rinse the leaves from brine and dry.
Place a reliable plate (for example, made of tempered glass) on the bottom of the pan.
Wrap the rolls. Place in the pan so that the cabbage rolls fit tightly together.
Top with another plate. The dish will cook for about 40 minutes.
While the cabbage rolls are cooking, you can make the matsoni sauce.

Greek dolma made from fresh grape leaves

The dish served in Greece will also be called dolmadakya or dolmades, a name that comes from Turkish culture and means “to wrap foods one inside another.” Keep in mind that the greens must be fresh, and meat is not included in this recipe. Dolmades are usually served among cold appetizers along with traditional Greek tzatziki sauce made from cucumbers and yogurt. For cooking you will need:

Follow the step by step instructions:

Young grape leaves need to be boiled in salted water for two to three minutes in advance.
Grate the eggplant, coarsely chop the herbs and mix with rice and olive oil.
Lightly simmer the filling in the pan.
Wrap up the cabbage rolls.
The bottom of the pan should be lined with torn leaves, then the rolls should be placed closer to each other.
Add lemon juice, a spoonful of olive oil, salt and spices.
Fill with water and cook for 40 minutes.

Dolma is cabbage rolls, but not with cabbage, but with grape leaves. The filling, as in cabbage rolls, is rice and minced meat, and different ones. But dolma can also be vegetarian.

Tasty and aromatic dolma is traditionally prepared in Turkey, Greece, Egypt, Iran, Syria, Armenia, and Azerbaijan. However, cabbage rolls made from young grape leaves have become popular in the cuisine of other nations. Recently, a Norwegian friend of mine taught my Moscow Armenian friend how to cook “real dolma” :) “I’ll show you the recipe for dolma as it is,” a real Scandinavian guest shared his secrets.

Cabbage rolls in grape leaves are much more tender than their counterparts in cabbage leaves. They have a pleasant sourness and amazing aroma. Believe me, if you haven’t tried it yet: the tenderness and aroma of dolma do not become overcooked! As for cooking, turning “dolmushki” is a pleasant and exciting thing.

Ingredients

Cooking method

Leaves for dolma. Only fresh grape leaves (small and young) are suitable for dolma. They are very tender and fragrant.

Select leaves for dolma in advance, excluding all coarse and large leaves (especially older ones). Rinse thoroughly under running water. Then dip into boiling water for a few seconds (5-10), remove to a colander, let drain and cool.

You can also use canned leaves for dolma. They are very easy to prepare. Rinse young, not very large and hard grape leaves with cold water. Then, in batches of 5-10 pieces, dip into boiling water for 5-10 seconds. Let cool slightly and, stacking them in stacks of 5-10 pieces, roll into rolls. Place the resulting blanks (rolls) in a sterile jar (preferably 700-800g). This volume is enough for one-time preparation of dolma for a family. Separately, prepare hot brine at the rate of 1 tablespoon per 600 ml of water. Pour hot brine over the grape leaves and cover with a lid. Before using, it is advisable to soak the canned leaves in cold water for 5-10 minutes.

Filling for dolma

Peel the onion, rinse and cut into cubes. Melt butter in a frying pan. Add vegetable oil and chopped onion. Bring it to transparency.

The authentic recipe for dolma does not include such an ingredient as carrots, and You can skip this step. But this is a matter of taste. If you use carrots, peel and rinse them. Grate on a coarse grater and combine with the lowered onion. Cook until soft, about 3-5 minutes.

Rinse the rice thoroughly and boil in salted water for 3-5 minutes. Place in a sieve and rinse with cold water.

Combine rice and sautéed vegetables in a bowl.

Season with salt and pepper to your taste.

Traditional dolma must contain minced lamb, sometimes with the addition of beef. However, minced pork and beef, which is more familiar to us, will not spoil its taste either. Add the prepared minced meat to the rice mixture.

Add cumin and dry herbs, pour in vinegar. Chop the washed dill and parsley and also combine with the rest of the ingredients. Mix the dolma filling thoroughly.

Preparing dolma rolls. Place the grape leaf back side up. Place some filling at the base.

Cover the filling with the overhanging edges of the grape leaf.

Fold the sides to the center.

Roll the dolma into a tight roll. Do the same with the rest of the leaves.

Placing dolma in a container and cooking. Place the pieces in a cauldron or saucepan (lightly grease them with olive oil) in dense rows. Having filled one row, you can lay out one or two more layers. Cover the last layer of dolma with grape leaves without filling (if there are enough leaves).

Add another 2-3 tbsp to the container. l. olive oil and cover the food with a plate turned upside down along the diameter of the saucepan, creating a kind of press. This is done so that the dolma rolls do not open during cooking.

Now fill the dolma with water or broth, vegetable or meat, so that the dolma is covered by 1-2 cm. Place on the stove and bring to a boil. Reduce heat and cook dolma (covered) until cooked, about 50-60 minutes. During cooking, add more water if necessary.

After this, carefully, so as not to burn yourself, remove the plate and tilt the saucepan on its side. Very carefully scoop out some of the aromatic juice from the pan - you will need it to prepare the sauce.

Serve with sour cream, yogurt or hot sauce. One of the most delicious sauces is given below. Dolma is served with it in Greece.

Egg-lemon sauce and dolma cream

Ingredients:

5 lemons
5 eggs
1 ½ tablespoons cornstarch (for cream)
½ teaspoon salt (for cream)
a little less than half a teaspoon of pepper (for cream)

How to cook:

In a large bowl, beat the egg whites into a thick meringue. Continuing to beat, add the yolks, lemon juice and juice from the pan. Your egg-lemon sauce is ready.
If you are not going to prepare the cream, then pour the prepared sauce into the dolma in the pan and carefully tilt the pan in different directions by the handles so that the sauce spreads better over the food.
If you want to make cream, do the following: Place cornstarch in a small saucepan and dissolve it in 200 g of water. Then add ½ teaspoon of salt and a little less pepper to the starch.
Heat the dissolved starch over medium heat.
As soon as the starch liquid is warm, add the previously prepared egg sauce to it. Continuously stir vigorously for 2-3 minutes until you have a cream. (Be aware that the mixture may curdle very quickly).
Pour the prepared cream over the dolma and tilt the pan again in different directions so that the cream is distributed evenly.

There are a lot of dishes from different national culinary traditions that have taken root well in our country. Caucasian cuisine is quite popular, for example, adjika and, of course, dolma. This delicious dish is filled with meat, vegetables and rice, wrapped in grape leaves. They add a slight piquant sourness to the dish, which makes the dish taste no less interesting than cabbage rolls. We'll tell you how to prepare dolma from fresh grape leaves.

Summer dolma

Of course, to prepare delicious dolma, you will have to spend time and put in effort, but believe me, the result is worth it! The main thing is to properly prepare the leaves. They can be taken from both table and wine grapes, the main thing is not from wild grapes, they are too hard. Choose small leaves - the size of your palm, bright green, without holes or spots. We tear off the petiole so as not to damage the leaf; you can cut it with scissors. So, dolma from fresh grape leaves, a basic recipe.

Ingredients:

grape leaves – 50-80 pcs.;
yellow long grain rice - 1 cup;
veal or lamb – 0.6 kg;
white salad onion – 2 pcs.;
ripe, not too watery, dense tomatoes - 5 pcs.;
large carrots – 1 pc.;
parsley, cilantro, basil - 3-4 sprigs each;
freshly ground pepper (mixture) – ¼ teaspoon;
regular rock salt – 1 teaspoon;
vegetable oil that does not have a distinct odor - 50 ml.

Preparation

First you need to make the filling. Wash the meat and dry it with a napkin, pass it through a meat grinder with a large nozzle. Please note that the meat should not be completely free of fat, otherwise the dolma will turn out dry and tasteless. Therefore, it is good to include a little chicken fat in the minced meat if the piece of veal is completely lean. Peel the onions and carrots, cut into small cubes and simmer in hot oil in a cauldron or in a frying pan until soft - that is, about 10-12 minutes. In the meantime, sort and rinse the rice with warm water, wash the tomatoes and grate them or puree them (use a blender, food processor, chopper, meat grinder). Add tomato puree to the vegetables, salt and pepper, simmer for another 3 minutes. Mix the filling: meat, rice, frying. Add finely chopped greens and mix. While the filling cools, we work on the leaves. They need to be placed in a basin, filled with cold water and wait about a quarter of an hour, rinse the leaves and change the water - now pour boiling water over the leaves. We wait about 7 minutes and take them out carefully. The leaves become darker in color and much more elastic, but they also tear more easily, so we work with them carefully. Place a little filling on the edge of each leaf and roll it up into an envelope. Cook dolma in a saucepan or cauldron - line the bottom with leaves, and place envelopes tightly on them. Pour lightly salted boiling water over them and cook for about 10 minutes after boiling. We serve dolma with sauces: garlic, tomato or just sour cream - it’s also very tasty.

Spicy dolma

Azerbaijani dolma tastes more interesting: the recipe includes spicy herbs, pine nuts, but we do not add vegetables.

Ingredients:

unparboiled rice – 120-150 g;
medium fat lamb – 0.5 kg;
round white onion – 2 pcs.;
steamed grape leaves – 400 g;
refined vegetable oil – 30-40 ml;
dried herbs (mint, savory, oregano, basil) - 1 tbsp. heaped spoon;
parsley – 1 small bunch;
peeled - 1 handful;
garlic – 4 medium-sized cloves;
iodized salt – 1 teaspoon;
freshly squeezed lemon juice – 50 ml;
freshly ground pepper (mixture) - on the tip of a spoon;
meat broth - approximately 1 liter.

Preparation

We wash the rice, prepare minced lamb, peel and fry finely chopped onion in vegetable oil until brownish. In a bowl, put the roast, minced meat, rice, chopped garlic (you can grate it), roasted nuts in a dry frying pan, salt, pepper, pour in lemon juice, season with dry herbs and chopped parsley. Mix. We wrap the filling from the edge where the petiole was. Carefully form the envelopes. Dolma is cooked from fresh grape leaves in a cauldron, saucepan or slow cooker - add broth and wait.

Many people are interested in how to preserve fresh grape leaves for dolma for the winter. We prepare empty plastic bottles. We use only dark plastic. We wash and dry them thoroughly. Then we roll up the dry leaves, 10 at a time, into tubes, put them in bottles, screw the caps on tightly and store them in the basement. You can use the leaves until summer - they remain fresh and fragrant. Simply cut the bottle and remove the leaves for dolma.

Dolma is a type of stuffed cabbage roll that is wrapped in grape leaves. Grape leaves are a classic shell for dolma, and for minced dolma it is best to use lamb or prepare a mixture of beef and lamb.

Almost all countries that were under the Ottoman yoke know how to prepare dolma. They also know how to cook dolma in both Ukraine and Russia, only this dish is called cabbage rolls.

What dolma is made from:

1. Pickled grape leaves - 40-50 pieces
2. Minced lamb (lamb with beef) - 500 grams
3. Onions - 2 onions
4. Rice - 100-150 grams
5. Parsley, cilantro, thyme, mint - a small bunch each
6. Garlic - 2 heads
7. Salt and pepper to taste

Dolma recipe:

Now let’s move on directly to the recipe for making dolma. To prepare it you need grape leaves, the minced meat itself and the sauce with which the dish is served.

Grape leaves for dolma:

For dolma, either fresh grape leaves or pickled ones are used.

If you decide to prepare dolma from fresh grape leaves, first rinse them, and then pour boiling water over them and leave for 5-6 minutes.

If fresh leaves are not available to you, then you can purchase salted grape leaves.

If you purchased them, soak them before using the salted leaves. Just add enough warm water and leave overnight. During this time, remove excess salt from them.

If you were unable to find either fresh or salted leaves, then purchase canned grape leaves in a store or market.
Whichever option you use for dolma, in any case, before the cooking process, cut off the stalk of each leaf.

Sauce for dolma:

Ideally, dolma is served with matsoni sauce. But my family loves my own sauce. To prepare the sauce, I mix sour cream and mayonnaise and also add garlic and finely chopped herbs. I mix it all well. And the dolma sauce is ready.

How to make dolma:

1. Wash the rice thoroughly and boil until it is half cooked. While the rice is cooking, mince the onion and meat, add chopped herbs and spices to your taste.

Rinse the rice, already boiled until half cooked, with cold water and add to the prepared minced meat. Then mix everything well. The filling for our dolma is prepared.

2. Lay out the grape leaf on a cutting board. Place about 30 grams of minced meat on top of it (this is about 1 tablespoon) and fold the sheet with the filling into an envelope.

3. Choose a pan for cooking dolma with a thick bottom. Cover the bottom of the pan completely with a layer of grape leaves. Then place the dolma next to each other in dense layers.

Cover the top of the dolma again with a layer of grape leaves.

4. Now fill the contents of the pan with water so that the water is at the level of the upper grape leaves. If you use fresh grape leaves, then the water needs to be slightly salted.
Let the dolma simmer over low heat for about 50-60 minutes.

5. Serve the finished dolma hot, after decorating it with herbs and sauce.

Watch the video recipe for making dolma.

There are dishes that women are more likely to succeed in, but there are purely masculine joys of gastronomic existence, where men have no equal! Yes, we are talking about winemaking, because only a passionate man can produce homemade wine from grapes, the recipe of which becomes his pride! A woman can only be “on hand” here - to prepare the containers, and to encourage the man and praise him for his skills and enthusiasm!

We will share with you the classic technology for making homemade wine from grapes, the recipe of which will allow even a novice winemaker to be proud of the result. So let's get started!

Terms

Mezga- This is the initial, intermediate product of winemaking technology. It is a mass of crushed grapes, with or without ridges. The ridges should be selected, otherwise the wine may become bitter.

Wort- This is the unclarified juice of grapes released from the pulp. This is, in fact, young wine that has not yet begun to ferment.

Fermentation- the process of reproduction of wine yeast, which converts fruit sugar in berries into alcohol, and as a result we get wine!

Which grape variety is the best?

To produce homemade grape wine, technical (wine) grape varieties should be used. The clusters of these varieties are small in size, the berries are small and tightly adjacent to each other.

These are varieties such as Merlot, Isabella, Cabernet, Muscat, Sauvignon, Golubok, Chardonnay, Riesling and others.

Preparatory work

Harvested or purchased grapes should not be washed, since wine yeast lives in abundance on the surface of the berries. Grape harvests harvested after heavy rainfall are not suitable for the production of natural wines for the same reason. And don’t be afraid of dust on the surface of the bunches either - it will settle, and during the fermentation process the juice will clean itself.

The grapes must certainly be freed from atmospheric moisture and be dry - this is an important condition for high-quality homemade grape wine, the recipe for which we are studying. However, this applies to any of the recipes for making wine at home!

We separate the berries from the ridges, selecting moldy, dry and spoiled ones - they can spoil the taste of the drink. Now we need to crush the raw material to a pulp state, and it is more convenient to do this in parts if we mash the grapes with an ordinary potato masher.

You need to knead carefully so that each berry releases all the juice.

If winemaking promises to become your hobby, then it is justified to purchase a special crusher. For a small amount of wine material, you can also use a meat grinder.

Homemade grape wine recipe

Stage I

Pour the resulting mass of pulp into a large prepared container - a wooden or polyethylene barrel, or an enamel pan, taking into account that it only needs to be filled 2/3 full. Cover the container with a cotton cloth and secure it around the circumference of the dish.

Fermentation temperature conditions: 18-23°C. If the temperature is higher, the quality of the final product will suffer or even vinegar fermentation will begin, which will turn the wort into vinegar.

Temperatures below 18°C will slow down the fermentation process, which may not even begin at this temperature.

Experienced winemakers advise: if you brought grapes from fresh air with a temperature of 10-15 ° C, then the grape bunches should warm up to the temperature of the living room.

You can't even start squeezing them until they get warm.

Leave the container with grape pulp alone for 3-5 days. The very next day, rapid growth of yeast bacteria begins, accompanied by fermentation.

The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is helped by the active release of carbon dioxide. This risen pulp must be mixed with the must more than once a day, otherwise the pulp will peroxidize and spoil the future wine.

Many winemakers use only freshly squeezed juice to make homemade grape wine, and throw away the skins and seeds. But to obtain a fragrant drink with a beautiful rich color, professional winemakers will never give up pulp, which gives the wine a noble aftertaste!

Stage II

After the prescribed 3-5 days, squeeze out the pulp - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, pour the wort into a large glass container to three-quarters of the volume and tightly close the stopper with a straw.

If we leave the pulp, then we skip the previous step.

This tube for removing carbon dioxide is called a water seal, which protects the wort from oxygen and souring. We lower one end of the tube into the wine, the other into a liter jar or glass of water.

At the same stage, we adjust the strength of homemade grape wine. It depends on the amount of fructose in the berry and the amount of sugar that should be added during the fermentation process. The grape varieties growing in our countries do not contain fructose above 20%, and therefore it is necessary to add the missing sugar. Otherwise, we will get dry, sour wine.

Add sugar in doses: 200-250 g of sugar per 1 liter of wort. To do this, you need to pour a little juice, heat it and dissolve sugar in it, and then pour it into a common container and securely close it with a stopper.

In general, grape must ferments without pulp for approximately 21-30 days at room temperature. During the fermentation process, yeast settles to the bottom, the wine becomes lighter and gradually gains density, and the release of carbon dioxide stops.

Stage III

We separate the sediment from the clarified wort: by draining (through a straw, lowering the second container below the container with wine). If you can’t drain it carefully, then strain the wine through several more layers of gauze.

Checking the sweetness. If you like dry wine, you don't need to add sugar. If you prefer sweet wine, then add sugar, remembering to stir it in the wine until completely dissolved.

Pour into prepared dark glass containers and seal loosely so that the carbon dioxide still released can find its way out.

Stage IV Stage V

This stage of winemaking at home varies, because... Every master has his own opinion. We are talking about sterilizing unripe grape wine.

Some winemakers believe that wine should ripen naturally for several months and should not be disturbed. For natural ripening, you need to install water seals for each bottle and place it in a cool and dark place until the fermentation of the wine from the grapes has completely stopped.

Maturation usually takes at least 2-3 months, during which the wine is drained several times from the resulting sediment.

Another part of winemakers insists on sterilizing bottles of wine material and further maturing it in tightly sealed dark glass containers.

How to do this according to this recipe?

We pour the wine into bottles, loosely cork them, wrap them with any cloth and place them in a tank of water (it should reach the shoulders of the bottle).
We lower a thermometer into one of the bottles and sterilize it until the temperature of the wine in the bottle rises to 60 degrees. This completes the sterilization process.

During the sterilization process, wine yeast is completely destroyed, thereby making further fermentation impossible. In this case, the bottles in the water are not tightly closed with stoppers - to allow carbon dioxide to escape.

At the end of sterilization, seal the bottles tightly. Let it cool at room temperature and then take it to a cool place for storage.

Wine material that has undergone sterilization is perfectly clarified, matures efficiently, and the wine is distinguished by a velvety softness of taste, with a magnificent aftertaste. Drink of the gods! But even after sterilization, it must be “drained from the sediment” several times.

Wine with the addition of water and wine yeast (video)

Homemade grape wine, the recipes for which we have reviewed in detail, can be stored for up to 10 years at a temperature of 10-15 degrees.