Armenian Dolma with Beef
Cooking time: 1 h 30 min
Recipe yield: 4 servings
Armenian Dolma with Beef Recipe
Armenian dolma with beef - a filling of ground beef with rice, wrapped in grape leaves, prepared according to the recipe of Armenian cuisine. Dolma recipes are present in different national cuisines, and Armenian cuisine is no exception. Armenian Dolma is a universal dish that is consumed every day, but dolma is also present on the holiday table. The recipe for Armenian Dolma is quite simple, so anyone can cook dolma at home.
Armenian Dolma with Beef Ingredients
Armenian Dolma with Beef Cooking Recipe
In order to make dolma with beef according to the recipe of Armenian cuisine, you first need to prepare minced beef. Wash the beef, cut into small pieces and mince.
Finely chop fresh herbs - dill, parsley, cilantro - and add to the ground beef. Finely chop the onion and also add to the minced meat. Rinse the rice well and mix with the ground beef, chop the peppers, salt and dried basil and also add to the minced meat and mix everything well. In order for the minced meat for Armenian dolma to be more flexible, you need to add a little water to it - this way the meat will stop sticking to your hands.
Now you can prepare the grape leaves - to do this, cut off the stems and pour boiling water over the leaves for a couple of minutes. To prepare Armenian dolma, you can also use pickled grape leaves. Put a small portion of the filling on each leaf and roll it into a roll, tucking the edges of the leaf inward to completely cover the filling.
The formed dolma is laid out in layers on the bottom of the pan, with pieces of butter placed between the layers. Once the dolma is in the pan, press it down with a plate, add water so that it completely covers the dolma and cook over low heat for 1.5 hours.
The dolma is ready to eat - you can serve it on the table. In Armenia, dolma is traditionally served with matsoni sauce.
