Armenian Dolma is one of the most popular dishes of Armenia, in honor of which an annual culinary "Dolma Festival" is even held.
The options for cooking tolma in Armenia are so diverse that there are more than sixty of them at annual festivals.
JanArat offers its own version of cooking this legendary dish.
Ingredients for 4 servings:
• Canned grape leaves Janarat – 1 jar
• Meat – 1 kg (700g beef + 300g pork)
• Rice – 150 g (dry)
• Onions – 2 medium
• Tomato Sauce Arrabbiata Like a Chef Janarat – 1 tablespoon
• Dried herbs (basil, citron, thyme, mint)
• Salt, pepper – to taste
Cooking method:
1. Turn pork and beef meat and 2 onions through a meat grinder. Add 1 tablespoon of tomato paste and dried herbs. Stir thoroughly.
2. Put the grape leaves in a colander, pour boiling water from the kettle. Set aside a few leaves, they will come in handy later. Spread the cooled grape leaves on a flat surface with the wrong side up and put the minced meat on them — about 1 tablespoon per leaf. Tuck the side edges inside and twist neat tight rolls.
3. Put the leaves laid aside in advance on the bottom of a wide saucepan with a thick bottom. Lay out the dolma on them, laying tightly one to the other.
Fill the dolma with water so that it disappears under the liquid. Cover tightly with a suitable-sized plate, cover the pan with a lid.
4. Put the pan on low heat for 45-50 minutes - until the rice is ready. Turn off and leave to languish with the lid closed for about an hour.
5. Serve the Dolma with yogurt, adding garlic, grated on a fine grater, and finely chopped dill.