Dolma with leaves

We prepare one of the typical Armenian dishes – dolma with leaves, which is considered one of the jewels of Armenian cuisine. In addition to grape leaves, we also use raspberry and mulberry leaves, which also have very unique taste.

So put the leaves in boiling lightly salted water, as soon as they change color in 1-2 minutes and turn brown then immediately remove from the water. We make dolma with ground meat, onion, rice, different spices, mixing it all together and wrapping it in the leaves.

For dolma one will need: 1 kg of ground meat (preferably pork, if it is beef, you can add 200 grams of butter or fat) 1 cup of rice 2 medium onions (ground) Mixed fresh greens Thyme Black and red pepper (up to your taste) 1 tablespoon of salt I think many people prefer to eat a dolma with a leaves with garlic sauce because it is too tasty.

We spread the leaf on the opposite side, put almost a teaspoon of meat and wrap it gently. At the bottom of the pot, you need to spread a few grape leaves, on which we line the already wrapped small dolmas. When we finish wrapping, we pour enough water into the pot to cover the dolmas.

Boil for about 30-40 minutes. How to can grapes? Wash the 4-5 grape leaves, put them on top of each other, then fold and arrange in glass jars. Add salt water 1 teaspoon in one litre. Put a little water in a large saucepan, put the jars with the leaves and after boiling for five minutes, remove from the pan. Bon Appetit