Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, stuffed beef in grape leaves (armenian dolma recipe). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Armenian dolma, a rich and tasty dish of Armenian tradition, becomes an unforgettable dish after you taste it. Here, provided its information and recipe! This dish of Armenian cuisine, dolma, is as ancient as its history.
Stuffed beef in grape leaves (Armenian Dolma Recipe) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Stuffed beef in grape leaves (Armenian Dolma Recipe) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have stuffed beef in grape leaves (armenian dolma recipe) using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Take Grape leaves (fresh or salted) 40-50 pcs
- Make ready Water for grape leaves - 500ml
- Prepare For the filling
- Prepare 500-600 g Beef -
- Get 1 cup Rice -
- Get 1 pcs Onion -
- Take 1,5 cup Coriander, rosemary, parsley -
- Make ready 1/2 cup Tomato paste -
- Take Green basil, mint, dill, cilantro on a small beam
- Prepare 1,5 pcs Tomato -
- Take 1 tsp Black pepper -
- Make ready 1 tbsp Red pepper -
- Make ready 1 tbsp Paprika -
- Prepare 1/4 cup Dried basil -
- Take 2 tbsp Salt -
Beef, grains, and herbs are wrapped in cabbage or grape leaves, and are served at nearly every meal. In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. Stuffed beef in grape leaves (Armenian Recipe) Подробнее. If using fresh grape leaves, blanch quickly in boiling water.
Steps to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes.
- Fold the leaves in a colander․ Drain the water, remove excess water from the leaves.
- Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste.
- Mix well the filling.
- Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. Then fold the filling with the sides of the leaf and roll into a tight tube.
- After it, put it all on the bottom of the heavy-bottomed pot, but beforehand cover the bottom of the heavy-bottomed pot with layer of sliced tomatoes.
- Pour water level over grape tubes.
- Cook on low heat for 30-40 minutes.
If using canned or jarred, no need for this step. Rinse canned or jarred leaves to Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Place all rolls in pot lined up neatly and stacked up until all are in pot. According to various versions of dolma can be stuffed with meat, vegetables and cereals, wrapped in grape, quince, and even: Peach leaves and also placed in the Third, there is also a summer dolma "in echmidzinski" without grape leaves. Beef in this case, stuffed bell peppers, eggplants.
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