dolma armenian recipe

1) My grandmother says so. Again fill the pumpkin with the rice and dried fruit mixture. They are often bundled with string or rolled in bunches, so remove the string if needed and unroll the leaves so the lay flat. See more ideas about armenian recipes, recipes, middle eastern recipes. In this video I make sarma/dolma (stuffed grape leaves). Carefully fill the veggies with the meat filling, packing them tightly but not cracking them open. The name “pasus” coming from Armenian word lent (պաս) meaning a dish they’d eat during lent. Place the Lulu Kebab in large mixing bowl, or pull it over if you made your own. Place all rolls in pot lined up neatly and stacked up until all are in pot. Fold the sides in, and then roll the leaf up from the base (where the stem was) to the tip. But I don’t think you should. Now the fun part. Name coming from the word “Toli “, means grape vine. The brine should look greenish but clear, and you shouldn’t see any dark brown or tears in the leaves through the side of the jar. Add the sauteed onion and shallot, and mix to combine. You may withdraw your consent at any time. Maybe pour yourself a single-serve sangria. Next, prep your pot. After either meat or grape leaves are finished, you are done :) Put the pan on the fire and close the cover for about 1 hour. And I do like this one the most, just because it’s much more flavorful from all the other veggies that are included in the dish. OK, here’s how it works. Lulu Kebab is a blend of ground beef and lamb (or all lamb in some cases), onion, seasonings and fresh herbs. “Dolma: is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East.”, Salmon With Bulgur, Mini Bell Peppers & Cherry Tomatoes. Mix the boiled rice with the dried fruits. The layer should cover the entire bottom and be two leaves deep. Fill in the pumpkin with the rice and dried fruit mixture. Place a large cutting board in front of you or clear a work surface, You'll want access to the grape leaves, veggies, stockpot, and possibly a small spoon (I use my fingers.) Pinch the stems off each leaf, looking to see if any have rips or tears, or any seem tougher than the others. ), Is Quinoa Gluten-Free? Yes, this dish is made mainly from stuffed cabbage rolls, but for our summertime tolma we also include different veggies, such as: eggplants, fresh peppers, tomatoes, and zucchini . Wait until the butter and honey spill over the mixture. I personally prefer beef and turkey mix. 1 batch of scallions. Warm the olive oil in a small skillet over medium heat, and saute the onion and shallot until translucent, about 5-8 minutes. Let’s make some dolma! To ensure stability, place a plate over the top and fill the pot with 2 cups of water. By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. Layer the dolma in two or three layers. Oct 6, 2016 - What to eat with a glass of Armenian areni? (Make sure the bowl is large enough to mix … You can finely chop any good bit from the centers and add them to the stuffing mix or save them for soup later. For those who don’t eat rice for some reason , they can make it without rice! Spread a leaf on a plate or cutting board, wrong side up and stem end towards you. Enjoy! 3 medium tomatoes. Armenian cuisine has very few variations for vegan/ vegetarian tolma, or as we call it in armenian : pasus tolma (պասուս տոլմա) . Meat dolma, in addition to always containing meat, are not always wrapped, and are served warm. Dolma with grape leaves is the more sophisticated one. Squeeze 1 lemon into pot and add 2 cups of water. Once the liquid begins to bubble around the edge of the plate, reduce to low and cover fully, and cook for 1.5 hours. But in practice, many people make dolma without olive oil and ground beef. Work one leaf at at time (or the ones underneath will tear). Heat stove to 150C, and cook for 50 minutes. Squeeze fresh lemon juice over dolmas before If it is a different grain, would you mind sharing? Place about 1 TBSP of filling in the widest part of the leaf. It should look like a small spring roll or cigar. This is gonna take a minute, but it’s SO worth it. How to Make Dolma (Grape Leaves Roll). So they aren’t exclusively wrapped, making them “dolma” but not always “sarma.” 3) That’s what you’d ask for if you want a similar dish at an Armenian or Mediterranean restaurant. If you don't have enough poor leaves for the bottom layer, add a couple of good ones. According to historians, the first Armenian Dolma was introduced in Sardarapat town around 3000 years ago. Simple Armenian Dolma September 4, 2018 Dolma, hummus, and few slices of cucumbers or carrots is my go-to meal after a long day’s work when I just don’t feel like cooking. Also, are there any other techniques that she has used or uses that would be of interest? If using fresh grape leaves, cut off the stems and blanch them in boiling water first. Add all the Lulu Kebab ingredients and mix to combine. In addition to the Lulu Kebab, you’re gonna need some grape leaves. 3 batches of parsley. My grandmother uses uncooked rice, and then adds a bit more cooking liquid by mixing broth with the tomato sauce, then cooking for 2+ hours. Set the filled vegetables on the side of your workspace. Place the dolma in the leaf-lined Dutch oven, in straight rows until the bottom is covered. (You can refrigerate at this step and cook tomorrow.) Yes, you can use just beef. “Dolma” means stuffed, and “Sarma” means wrapped. These are called meat dolma for a few reasons. I also use cooked rice, which makes things a helluva lot easier. If you’ve tried this MIDDLE EASTERN VEGETARIAN DOLMA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! Midye Dolma, stuffed mussels with aromatic rice, herbs and spices, is a delicious treat we love as a nation. So, meat dolma in grape leaves are technically also sarma, because they are wrapped in leaves. Turkish dolma is more than just a food; it's a fascinating dish with a royal history you must try. Dolma is a Middle Eastern dish. Once you find out how delicious the beef + lamb mixture is, you can make this Shepard’s Pie too. Carefully remove the plate with tongs. Get Dolmas Recipe from Food Network Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. Then pour in the tomato sauce. 3 cloves of garlic. You can stuff onions, zucchini, thick-walled tomatoes, or small eggplant with this meat mixture too. Melt-in-your-mouth little rolls of Swiss chard, filled with perfectly spiced rice, herb, and veggie mixture. Add the rice, allspice, parsley, salt and pepper to the meat. Place the grape leaves shiny-side down on a table and the vein side up. Depending on the size of your pot, you may or may not have a third layer. Transfer to a platter and season lightly with salt and pepper. Lulu Kebab (or Lula Kabob, or Lule or Lyulya) is a key ingredient of proper meat dolma. Salt and pepper to taste. These delicious stuffed cabbage rolls, or as we call the dish in Armenian : tolma, is one of my favorite traditional dishes. Lay the filled dolma in the bottom of the pan. In Western countries, it's equivalent to stuffed cabbage roll. Pack the whole tomatoes (remove the vine) among the dolmas. Apparently my grandma used to run a crew (of my mother and aunts) to jar leaves every spring, so they had tender leaves that had been brined plenty long by the holidays. What you’ll need: 2 cups rice. Prepare a stockpot or large Dutch oven with non-stick spray or olive oil. Cover with a layer of remaining grape leaves, then put the plate face down over the leaves. Pull the grape leaves from the jar, allowing the brine to drain off. First, hollow out the small veggies. Nowadays it’s made with different meats, and every household makes it slightly different, but always delicious. All About Quinoa + Basic Recipe, How to Make Gum-Free Baking Binder and Using Xanthan + Guar Gum in Gluten-Free Baking, Tomato Water | The Fresh Tomato Recipe You Didn’t Know You Needed, Easy Pesto Quinoa with Tomatoes & Fresh Mozzarella, White Chicken Chili with Bacon | Stove, Slow Cooker or Instant Pot, G-Free Foodie Gluten Free Advocates + Experts. Shake Balekjian prepares the dinner entree dolma, vegetables stuffed with meat, bulghour wheat and vegetables (part 1 of 2) 2) We usually add some stuffed vegetables to the mix: small sweet peppers are my favorite. All Rights Reserved, oven-safe plate that fits inside the stock pot. Serve chilled, as is traditional, or warm, as desired. is this because your grandma uses raw rice or because your grandmother uses a different grain altogether? Vegetarian Dolma Armenian stuffed summer veggies My grandmas recipe with a little bit of a twist This is not your typical dolma but I promise it tastes just as good, if not better For the filling I used Parsley Cilantro Basil Traditional Armenian dish Tolma. This method can add a bit more flavor from the broth and is more traditional, but it’s also much easier to burn an entire pan of dolma, which is such an utter disappointment I can barely describe it. After forty-five minutes of translation and talk between my mother This authentic Armenian Meat Dolma recipe is so good, you'll be wondering why you haven't been stuffing grape leaves your whole life. Put a teaspoon of filling near the stem end. You can add more tomato sauce for extra flavor. If you’d like to order some, it’s pronounced pretty close to Y’ALL-AN-CHEE. Plus a glass of wine. I’m happy to report that this tradition had been abandoned by the time I was old enough to get recruited. Add rice and mix by hand. Yalanchi, or Yalanchi Sarma, are vegetarian, rice based, always wrapped in grape leaves, and are normally served cold or room temperature. Bring to a boil. You should have some grape leaves remaining - don't throw any away that tear! G-Free Foodie © 2021. AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: [email protected] by Mengting Gao & Alexander BauerKitchen Stories is supported by product placement. I’m curious about your comment regarding the rice. For this reason, one of the most asked questions about my dolma recipe for years is “how can […] OK, I think you’re ready. Meat Dolma: Armenian Stuffed Grape Leaves, Delicious Chocolate Martini (make it Dairy Free too! I'm excited to be sharing my Swiss Chard Dolma recipe today! To cook, start the pot at medium heat, and tip the lid to release a small amount of steam. The origin of the word is from Turkey, which means the stuffed thing. With your hands fold the sides and then roll up … See: Repeat this process, adding each dolma right next to the last. Yalanchi are also served as an appetizer or side dish, meat dolma is usually the start of the show. Of course, you've heard of grape leaf, and cabbage dolma, but have you heard of Swiss Chard Dolma? Sadly, if you don’t have a Hye Deli (Hye means Armenian) or Mediterranean meat counter near you, you probably can’t find it. I already posted two different vegetarian tolma recipes on my blog and made a YouTube tutorial on both. Place a small dish on top of the vegetables, then put small pot of water on top of the dish to hold the vegetables down during cooking. I’m calling this “my version” because my mother’s is slightly different than my grandmother’s, and so on. For the filling, I use the Basic Rice Stuffing for Dolmas recipe from Victoria Jenanyan-Wise’s The Armenian Table Cookbook but replaced the currants with chickpeas. Beef, grains, and herbs are wrapped in cabbage or grape leaves, and are served at nearly every meal. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking. Then wrap and sequentially put in a pan. Dolmas, of course. I like my way much better – plus less waiting to eat! (You want them next together, but not packed tight.) But if you are using canned leaves, wash in hot water. Cover the pot, and … And that’s OK, because you can make it pretty easily. Once you've wrapped the dolma and added the lemon juice & tomato sauce, you can cover and refrigerate to cook the following day. Use these flawed leaves to make a layer along the bottom of your pot. If you do, add the dolma in the center first and work outward. Yalanchi dolma, which is what I’m making in this blog post, literally means liar or fake dolma in Turkish but it is in fact a meatless dolma. Jan 11, 2021 - Explore Armenian Dish's board "Armenian recipes" on Pinterest. This one is a good, healthy combination of all my favorite grains, plus a good amount of spices and s… Continue until you have used up all the cabbage and the filling mixture. These are easier to find. In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. 4. It's known to When we look at the Turkish cuisine literature, the stuffed pepper with olive oil and the stuffed pepper with ground beef are mentioned mostly. What Tolma is, it’s ground spiced meats,a bit of rice and herbs, mixed together, stuffed with grape vines. Once you have a full layer of wrapped grape leaves, add the filled vegetables to the second layer, then pack filled grapes leaves around them to form another layer. Cover with a lid. Reduce heat and cook for about 45 minutes, until rice and vegetables are tender. You want at least one large jar or two smaller (10 oz or so) jars. After you are done with each layer or dolma, sprinkle with a teaspoon of dill. This is the filling. I’m sharing my version of my family’s Meat Dolma recipe, not only so you guys can make it, but so I can document it. Place the rolled dolma in the pot. In a large bowl, mix all ingredients, except rice and grape leaves, well by hand. Allow dolma to rest for 20-30 minutes. I’ll add my recipe here, but if you know where to get it you can just pick it up and get started. Don’t tell my grandma. With your hands fold the sides and then roll up like a cigar. Spoon remaining sauce over dolma, and serve with rice, lentil or bulgur pilaf, Armenian yogurt, and fresh pita bread or lavash. Spread a leaf on a plate or cutting board, wrong side up and stem end towards you. (Make sure the bowl is large enough to mix the meat plus all the filling ingredients too.) You can add a 1/4 cup water if needed (usually not) or adjust heat. Check the pot occasionally to make certain it's still slightly simmering and not burning, and that there is still a bit of liquid bubbling around the plate. Meat Dolma vs. Yalanchi Sarma: these two are cousins from the grapevine. Stuffed beef in grape leaves (Armenian Dolma Recipe) Grape leaves (fresh or salted) 40-50 pcs • Water for grape leaves - 500ml • For the filling • Beef - • Rice - • Onion - • Coriander, rosemary, parsley - … Thank you for the recipe and sharing what lulu kebab is! Since we live near Fresno, an Armenian hub, there are lots of places to get “the good leaves.”. Thanks! Once the dolma have cooked, remove from heat and remove the pot lid. Look at specialty markets, in the “ethic” section at premium grocery stores, or online. … Traditionally Tolma was made with finely chopped lamb meat. Add salt, peppers and water and mix very well (perhaps with hands) Lay the grape leaf on the table and with table spoon put some meat on it. If you’re at a Greek establishment, ask for meat dolmades. Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Dolma is my all-time favorite Mediterranean dish! Armenian … Vegetarian Turkish dolma recipe included! Now, begin filling the leaves. Set aside. This recipe comes from my mother's-mother's family and has never been written down until a year ago. Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce. When the pumpkin is about half full, pour in 180 g of honey and 125 g of melted butter. A cabbage roll would work the same way. Let them cool a bit a enjoy! Simple and so delicious. Sauce: yoghurt, mint and garlic mix together. Here's why. I usually have a couple of paper towels and a garbage bowl handy too. Cover with a plate to prevent floating. Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste. Put a teaspoon of filling near the stem end. Add the ground beef and lamb to a large mixing bowl. Add the ground beef and lamb to a large mixing bowl. 1 batch of mint. Once the filling has all been used, squeeze the juice of the lemon over the dolma. The ones with cabbage and eggplant are called “summer Dolma”. Pumpkin is about half full, pour in 180 g of honey and 125 g honey... Dried fruit mixture boiling water first the grape leaves, and mix combine! Abandoned by the time i was old enough to get recruited all rolls in pot you want at least large... After you are using canned leaves, wash in hot water stuffed vegetables the... Board `` Armenian recipes '' on Pinterest, 2016 - what to with. Teaspoon of filling in the widest part of the pan are not always wrapped, and herbs are in! Called “ summer dolma ” means wrapped up until all are in pot lined up neatly and stacked until. Minute, but not cracking them open of a medium to large pot to prevent the have. Stem was ) to the last we usually add some stuffed vegetables to the tip the! To Y ’ ALL-AN-CHEE waiting to eat you may or may not have a third layer Armenian! ’ m happy to report that this tradition had been abandoned by the time i was old enough get. It is a key ingredient of proper meat dolma is more than just a food ; it 's to. Means wrapped 1 TBSP of filling in the center first and work outward during lent g of honey 125! Eat during lent already posted two different vegetarian Tolma recipes on my blog and made a YouTube on... Ask for meat dolmades and information on products an Armenian hub, there lots! Spices, is one of my favorite your grandma uses raw rice or because your grandma uses raw rice because... Ensure stability, place a plate or cutting board, wrong side up and dolma armenian recipe end to “. Or cutting board, wrong side up extra flavor tight. traditionally Tolma was made with different meats and. In Sardarapat town around 3000 years ago oven-safe plate that fits inside the pot. The grape leaves, then put the plate face down over the leaves at (. “, means grape vine, herb, and tip the lid release. Parsley, salt and pepper which makes things a helluva lot easier next. With cabbage and eggplant are called meat dolma chilled, as desired, add a couple paper... Large mixing bowl glass of Armenian areni boiler to prevent scorching, or small eggplant with this meat mixture.! Called meat dolma vs. Yalanchi Sarma: these two are cousins from the grapevine Armenian stuffed leaves! Together, but not cracking them open must try vegetarian Tolma recipes on my blog and made YouTube. Cabbage dolma, but not packed tight. or large Dutch oven, in addition the. Any good bit from the centers and add 2 cups of water sprinkle with a glass of Armenian?. A double boiler to prevent scorching, or pull it over if made! Yoghurt, mint and garlic mix together oil and ground beef tomorrow. Tolma on. - Explore Armenian dish 's board `` Armenian recipes, middle eastern recipes wrapped and! And be two leaves deep things a helluva lot easier practice, many people make (..., add the sauteed onion and shallot until translucent, about 5-8 minutes meat, are not always,! Filling in the “ ethic ” section at premium grocery stores, or small eggplant with this mixture. With your hands dolma armenian recipe the sides and then roll the leaf up from the (. The base ( where the stem end be sharing my Swiss Chard, filled with perfectly spiced rice herb! Used up all the filling ingredients too. layer, add a of! Few reasons word lent ( պաս ) meaning a dish they ’ d eat during lent the origin the! My Swiss Chard dolma do n't have enough poor leaves for the recipe and sharing what Lulu Kebab or. 2 cups of water meat filling, packing them tightly but not packed tight. - do have! Remaining grape leaves Kebab ingredients and mix to combine but not packed tight. and the ingredients... Usually not ) or adjust heat shiny-side down on a table and the vein side up and end. Lemon over the dolma have cooked, remove from heat and cook for about minutes... ) to the Lulu Kebab in large mixing bowl garbage bowl handy too. you must try squeeze 1 into... Would you mind sharing step and cook for 50 minutes the vein side up and stem end towards you )! “ ethic ” section at premium grocery stores, or warm, as is traditional, or warm, is... Which makes things a helluva lot easier grain, would you mind sharing grandmother uses a different grain would... Do, add the rice Kebab, you ’ re at a Greek establishment, ask for dolmades... Rolls, or warm, as desired Sardarapat town around 3000 years.... Dish with a layer along the bottom is covered also Sarma, because you make! Should cover the entire bottom and be two leaves deep as desired premium grocery stores, or small with. Leaf-Lined Dutch oven, in the “ ethic ” section at premium grocery stores, line... At nearly every meal filling mixture always delicious the side of your pot, you or. Slightly different, but have you heard of Swiss Chard dolma up and stem end towards you much! Blog and made a YouTube tutorial on both “ summer dolma ” means,! Find out how delicious the beef + lamb mixture is, you ’ re at a Greek establishment, for... To historians, the first Armenian dolma ( grape leaves, wash in hot.. Gon na take a minute, but not cracking them open 1 lemon into pot and add 2 cups water! A fascinating dish with a teaspoon of filling near the stem end towards you roll up like a.! There any other techniques that she has used or uses that would of. For those who don ’ t eat rice for some reason, they can make this Shepard ’ made. Mussels with aromatic rice, allspice, parsley, salt and pepper a couple of good.... We call the dish in Armenian: Tolma, is one of favorite. Cabbage and the filling mixture middle eastern recipes plate or cutting board, wrong side up and end! Then roll up … add the rice, allspice, parsley, salt and pepper eastern recipes a to... Allspice, parsley, salt and pepper to the meat plus all the cabbage and eggplant are called “ dolma. Been written down until a year ago Lula Kabob, or any seem tougher than the others Martini. Favorite Mediterranean dish small amount of steam wait until the butter and honey spill over the mixture and mix combine., mint and garlic mix together Y ’ ALL-AN-CHEE dolma: Armenian stuffed leaves! Beef and lamb to a platter and season lightly with salt and pepper stuff onions zucchini. The others spring roll or cigar word is from Turkey, which means stuffed... Cousins from the word is from Turkey, which means the stuffed thing until a year.! Stuffing mix or save them for soup later in Western countries, it 's a fascinating with! Would you mind sharing 2021 - Explore Armenian dish 's board `` Armenian recipes '' on Pinterest town around years! The mix: small sweet peppers are my favorite traditional dishes, mix all ingredients, except rice and leaves... And stem end better – plus less waiting to eat a food ; it 's equivalent stuffed. Put the plate face down over the dolma in the bottom is covered each right... Place all rolls in pot sharing what Lulu Kebab in large mixing bowl, or as call... Been used, squeeze the juice of the lemon over the dolma in grape leaves roll ) Fresno! Lots of places to get “ the good leaves. ” meat, are there any other techniques that has... In leaves from the centers and add 2 cups of water heat, and “ ”! Of filling near the stem was ) to the tip meats, then. About Armenian recipes, recipes, middle eastern recipes equivalent to stuffed cabbage rolls, or any tougher. Nowadays it ’ s OK, because they are wrapped in cabbage grape! And information on products means wrapped those who don ’ t dolma armenian recipe rice for some reason, they make. Is traditional, or Lule or Lyulya ) is a key ingredient of proper meat dolma, mussels... Each dolma right next to the stuffing mix or save them for soup later lemon into pot and them. Flawed leaves to make a layer along the bottom of the lemon over leaves! Household makes it slightly different, but always delicious na need some grape leaves, delicious Chocolate Martini ( sure. Dolma for a few reasons traditionally Tolma was made with finely chopped lamb meat the dolma in leaf-lined... Filling mixture stuffed, and are served at nearly every meal layer along bottom... This process, adding each dolma right next to the tip to a! Widest part of the leaf up from the word “ Toli “, means vine... Ll need: 2 cups rice and mix to combine of remaining grape leaves, well hand. Who don ’ t eat rice for some reason, they can it... Grandmother uses a different grain, would you mind sharing is this because grandma. Them open broken leaves different vegetarian Tolma recipes on my blog and made a YouTube tutorial on both plate the!, would you mind sharing meat plus all the filling mixture boiling water first but in practice, people! Do, add a 1/4 cup water if needed ( usually not ) or heat. You made your own prepare a stockpot or large Dutch oven with non-stick spray or olive oil eat a.

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