Grape Leaf Dolma
Photo: Getty Images
Minced meat (lamb with beef)350 gramsBulb onions2 pieces)2 tbsp.Dill2 branchesCilantro2 branches1 sprigCorn seedstastetastePepper PeastasteGrape leaves32 sheets
  • Servings:
  • Preparation time:30 minutes
  • Cooking time:70 minutes
  • Flow temperature:Hot dish

Mix the stuffing with chopped onion, garlic, herbs and ground spices. Add boiled rice until half ready. Fresh leaves of grapes are dipped for a couple of minutes in boiling water, then in cold water. Cut the stalks and in batches of eight at a time, lay them on the table. Distribute the stuffing, wrap and tightly laid in the pan. To keep the dolma from sticking, grape leaves can be laid out on the bottom. Or cook a "pillow" of onions and carrots. Pour in some water or beef broth. Cover the pot with an inverted plate, then a lid. Simmer on low heat for 40 minutes. Served with matsoni, garlic and cilantro sauce.

Calories: 364 kcal in 1 portion.

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