Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, stuffed beef in grape leaves (armenian dolma recipe). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Stuffed beef in grape leaves (Armenian Dolma Recipe) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Stuffed beef in grape leaves (Armenian Dolma Recipe) is something that I have loved my entire life.
Check Out Stuffed Grape Leaves On eBay. Find Stuffed Grape Leaves On eBay. Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste. Place the grape leaves shiny-side down on a table and the vein side up.
To begin with this recipe, we have to first prepare a few ingredients. You can have stuffed beef in grape leaves (armenian dolma recipe) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Prepare Grape leaves (fresh or salted) 40-50 pcs
- Make ready Water for grape leaves - 500ml
- Prepare For the filling
- Prepare 500-600 g Beef -
- Prepare 1 cup Rice -
- Get 1 pcs Onion -
- Take 1,5 cup Coriander, rosemary, parsley -
- Take 1/2 cup Tomato paste -
- Take Green basil, mint, dill, cilantro on a small beam
- Take 1,5 pcs Tomato -
- Take 1 tsp Black pepper -
- Prepare 1 tbsp Red pepper -
- Make ready 1 tbsp Paprika -
- Make ready 1/4 cup Dried basil -
- Get 2 tbsp Salt -
Place all rolls in pot lined up neatly and stacked up until all are in pot. Cover with a plate to prevent floating. Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce. Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft.
Steps to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
- Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes.
- Fold the leaves in a colander․ Drain the water, remove excess water from the leaves.
- Place the ground beef in a bowl, add small - chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste.
- Mix well the filling.
- Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. Then fold the filling with the sides of the leaf and roll into a tight tube.
- After it, put it all on the bottom of the heavy-bottomed pot, but beforehand cover the bottom of the heavy-bottomed pot with layer of sliced tomatoes.
- Pour water level over grape tubes.
- Cook on low heat for 30-40 minutes.
Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce. Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft. Serve stuffed grape leaves with a yogurt sauce like tzatziki, tomato sauce, fresh feta, or with a healthy drizzle of olive oil. Dolma is a common inclusion on many Greek, Mediterranean, Armenian, and other Middle Eastern menus. Consequently, the most frequent occurrence of dolma is in the form of stuffed grape leaves, but the term refers to so much more.
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