Recipe: Tasty Stuffed beef in grape leaves (Armenian Dolma Recipe)

Stuffed beef in grape leaves (Armenian Dolma Recipe). Beef, grains, and herbs are wrapped in cabbage or grape leaves, and are served at nearly every meal. In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. This favorite stuffed grape leaf has dill, mint, ground beef, and rice.

But the illness includes health risks just the same Dolmas (Stuffed Grape Leaves). Only we made them with ground lamb breast with rice and mint and lemon. yummy. I can't ever find grapeleaves with lamb in them not even in a restaurant that sells them I will try this but will add lamb and leave the currants and pinenuts. You can have Stuffed beef in grape leaves (Armenian Dolma Recipe) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Stuffed beef in grape leaves (Armenian Dolma Recipe)

1. Prepare of Grape leaves (fresh or salted) 40-50 pcs.
2. Prepare of Water for grape leaves - 500ml.
3. Prepare of For the filling.
4. You need 500-600 g of Beef -.
5. It's 1 cup of Rice -.
6. Prepare 1 pcs of Onion -.
7. It's 1,5 cup of Coriander, rosemary, parsley -.
8. You need 1/2 cup of Tomato paste -.
9. It's of Green basil, mint, dill, cilantro on a small beam.
10. You need 1,5 pcs of Tomato -.
11. It's 1 tsp of Black pepper -.
12. You need 1 tbsp of Red pepper -.
13. You need 1 tbsp of Paprika -.
14. You need 1/4 cup of Dried basil -.
15. It's 2 tbsp of Salt -.

Dolma (Stuffed Cabbage Leaves) - Armenian Recipe - Cooking Dolmeh Recipe Dolme (Grape Leaves Meat Wrap). If using fresh grape leaves, blanch quickly in boiling water. If using canned or jarred, no need for this step. Rinse canned or jarred leaves to Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves.

Stuffed beef in grape leaves (Armenian Dolma Recipe) instructions

1. Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes..
2. Fold the leaves in a colander․ Drain the water, remove excess water from the leaves..
3. Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste..
4. Mix well the filling..
5. 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..
6. 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..
7. Pour water level over grape tubes..
8. Cook on low heat for 30-40 minutes..

Place all rolls in pot lined up neatly and stacked up until all are in pot. According to various versions of dolma can be stuffed with meat, vegetables and cereals, wrapped in grape, quince, and even: Peach leaves and also placed in the Third, there is also a summer dolma "in echmidzinski" without grape leaves. Beef in this case, stuffed bell peppers, eggplants. My grandmother's stuffed grape leaves recipe traveled from Armenia (her birthplace) to Marseilles, France (where she fled during the Armenian Genocide) Revisit your grape leaves. Rinse them, and one by one, use a paring knife to cut the stems close to the leaf.

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