Grape Leaf Dolma

Ingredients

Beef 1000 g

Onions 2 pcs

Fat 2 tbsp

Bulgur 1/2 cup

Herbs 1 cup

Grapes (leaves) 800 g

Dried fruit 1/2 cup

Salt 2 tsp

Seasons to taste

Open the jar of leaves and drain the brine. Place the leaves in a large bowl, cover with cold water, and separate them. Rinse thoroughly. Drain and taste the leaves. If the leaves are too tough or salty, place them in a saucepan, cover with boiling water, and simmer for 5-10 minutes. Place the leaves in a colander and let drain.

Pour cold water over the burghul and set aside for 5-10 minutes. Drain the grains.

 If using rice, rinse it, add it to a large pot of salted boiling water, and cook for 15 minutes. Drain the rice in a colander and rinse with cold water.

Finely chop or slice the onion and sauté in a frying pan over medium heat, stirring constantly, until translucent and golden. Transfer the onion to a plate and let cool.

Mince the meat with a meat grinder or chop it with knives. Prepare the dolma filling: mix the meat, grains, herbs, salt, and spices together. Knead until the filling becomes viscous.

Prepare a pot for stewing the dolma (preferably cast iron, earthenware, or thick cast aluminum with a coating). Place the defective leaves (torn, rough, etc.) in the bottom of the pot.

Stuff the leaves and arrange them in tight rows in the pot. Place dried fruit between the leaves. Cover the dolma with the remaining leaves and press down with a plate.

Pour boiling water into the pan until the dolma is completely covered. Place the pan over high heat and bring to a boil. Then reduce the heat, cover with a lid, and simmer for 30 minutes.

Serve the dolma with the sauce that has formed in the pan and the dried fruit.

If desired, you can make a sauce using thick yogurt or sour milk, sour cream, and season with garlic mashed with salt and finely chopped hot pepper.

To stuff the leaves: Lay the leaf without the stem on the table. Place the stuffing on the leaf. Fold one side of the leaf over the stuffing diagonally to form an acute angle with the apex at the point where the stem was. Repeat the process with the other side of the sheet. The filling is now enclosed on both sides, inside the triangular pocket. Close the triangle on both sides with the free parts of the sheet, pressing them firmly.

Now you can carefully roll the sheet into a roll and place it in the pan with the tip of the sheet facing down.

The dolma keeps well and will be even tastier the next day.

Enjoy your meal!