Dolma in the vine leaf Recipe

Step 1: Preparing the leaves Wash the raw vine leaves and soak them in boiling water for 2 minutes. As soon as it changes color (darkens), remove and drain. Cut the leaves into cool stalks. If you use a canned leaf, it will only need to be washed and passed through warm water

Step 2: Preparation of minced meat Put beef and pork in a meat grinder (or use ready-mixed minced meat). Grind 300 grams of onion, coriander, parsley, mint and pepper together in a meat grinder or blend well in a choper until a homogeneous, juicy mass is obtained. Add the resulting green mass to the meat. Put the washed raw rice, salt, cumin and knead well by hand so that the meat fully absorbs the juice of the herbs and onions.

Step 3: Rolling Tolm Spread the leaf glossy (smooth) side down, and turn the veined side upwards. Put the minced meat in the middle (depending on the size of the leaf). Fold the bottom of the leaf over the minced meat, then wrap the sides and wrap it tightly like a rollon.

Step 4: Packing and Cooking in the Pot Put a few vine leaves in the bottom of the pot. Stack the tolmas tightly, in layers (with the attachment area down). Place a heavy plate turned over on top so that the tolmas do not fall apart during fermentation. Pour water so that the plate is slightly overflowing. Bring to a simmer over medium heat, then reduce to low and simmer covered for 60 minutes, until the rice and leaf are well cooked. Serve with hot, garlic sourdough.