Photograph of the finished Dolma

Middle East · Lá nho cuốn thịt cừu Dolma

Dolma

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 80 leaves
  • Photograph of Lamb Lamb 520 g
  • Photograph of Rice Rice 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Mint leaves Mint leaves 24 g
  • Photograph of Parsley Parsley 32 g
  • Photograph of Lime Lime 4
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Rinse the salted grape leaves three times with warm water to remove the saltiness, then spread them out on a towel.
  2. 2 Mix the minced lamb with uncooked rice, onions, mint, parsley, and cinnamon; the raw rice will absorb the meat juices during steaming, preventing the filling from becoming mushy.
  3. 3 Place a spoonful of filling on the stem of the leaf, fold both sides, and then roll it tightly into a tube with your fingers.
  4. 4 Arrange the rolls tightly in the pot, then place a plate on top to prevent them from coming apart when boiling.
  5. 5 Pour in lemon juice, olive oil, and enough water to cover the ingredients, then steam over low heat for 55 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: cook the grape leaf rolls under high pressure for 20 minutes, then release the pressure naturally for 10 minutes, keeping the plate in place to prevent the rolls from unraveling; steps 1–4 remain the same.

Start cooking