Dolma. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)).
My favourite is the stuffed very small capsicums usually found in Turkish or Middle Eastern grocery stores.
Dolmas are grape leaves that have been stuffed with either lamb, rice or a combination of both.
They are eaten cold or warm and drizzled with a sauce.
You can cook Dolma using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Dolma
- It's 1 of Medium size cabbage.
- Prepare 1 of kilo minced meat.
- You need 1 cup of uncooked rice.
- Prepare 3 tbspn of tomato paste.
- Prepare 1 of Medium size chopped onion.
- Prepare 5 cloves of garlic chopped.
- You need of Chopped Parsley.
- It's of Salt, Seasoning cubes, Yellow pepper, curry, Ginger powder.
- You need 1 tbspn of oil.
Dolmas or dolmades form part of the meze or hors d'oeuvres menu of the eastern Mediterranean. Lean how to stuff and roll with a short video. Dolma, in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion, and frequently ground lamb. Although dolmas are usually eaten cold as an appetizer, Greek dolmades with lamb are Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer.
Dolma step by step
- Boil the cabbage in a pot with salt and water until soft..
- Remove it from the pot and place it in a bowl of cold water for it to cool down a little..
- Put it on a tray, cut the mid-root out and peel each leaf separately. Scrape off the mid-stem of each leaf for easy folding..
- While the cabbage is boiling, mix the minced meat, rice, tomato paste, onion, garlic, parsley and all other ingredients in a bowl..
- Flatten a cabbage leaf on a tray, stuff the mixture in, fold it gently in rolls covering all the openings..
- Arrange them in a baking tray or Non-stick wide frying pan that can contain all at the same time with the edge facing down. Cover them with unused cabbage leaves..
- Fetch a little of the water you boiled your cabbage with, put a little tomato paste and pour it into the frying pan from the sides. Cover it with a dinner plate..
- Put it in the oven for atleast 45 minutes, then turn off the oven, leave it to cool off for like 5 minutes before bringing it out from the oven..
- Pick out each one from the pan and keep it on a plate and it is ready to be served..
The Spruce Eats / Teena Agnel. Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between. In Western countries, it's equivalent to stuffed cabbage roll. The origin of the word is from Turkey, which means the stuffed thing. It's known to many cultures in different names and styles.