Spicy Georgian Dolma with Mint in Grape Leaves and Matsoni Sauce

A Georgian hostess shared this recipe with me. Itʼs very, very tasty! I want to share with you this recipe and the secrets to it. Dolma (tolma) is the eastern “relative” of our cabbage rolls: these are leaves (most often grape) or vegetables (eggplant, tomatoes, etc.) stuffed with minced meat. Usually, minced meat and rice are used for dolma, but there are also vegetarian options for dolma. Dolma is made in all countries from the Balkans to Iran, and each country has its own characteristics of preparing this dish. Georgian dolma is spicy and quite hot: they put cilantro, parsley, tarragon, celery, garlic, and red pepper in it. This dolma goes well with Georgian red wine.
cook time: 3h
Caleb Huxley
Spicy Georgian Dolma with Mint in Grape Leaves and Matsoni Sauce

Nutrition Facts (per serving)

197
Calories
14g
Fat
10g
Carbs
7g
Protein

Ingredients (10 portions)

Ground meat:

Minced meat 1 kg
Round rice 200 g
Bulb onions 3 pc
Garlic 5 clove
Mint 3 tbsp
Cilantro, coriander 2 g
Salt 2 tbsp
Ground hot pepper 2 tsp
Ground red pepper 2 tsp

Grape leaves:

grape leaves 50 pc

Sauce:

Matsoni 500 ml
Garlic 6 clove

Recipe instructions

Step 1

Step 1
How to make classic dolma in grape leaves? If you bought salted leaves, they should be light and small, because large and dark ones are old leaves and hard. If the leaves are salted, then you need to pour boiling water over them, hold them for 20 minutes and drain this water, repeat this procedure again, but do not keep them in boiling water, but put them on the fire and boil for 10 minutes, and if the leaves are young, then you can do it for 5 minutes. drain the boiling water and place in a colander

Step 2

Step 2
In Georgia they use beef and lamb, of course, they do not interfere. Sometimes they make beef + pork. Add onions and garlic to the minced meat; if you like it spicy, add red pepper to taste. RAW round grain rice is placed in the minced meat! It is very important! About spices and herbs. Pitna (mint) must be placed in the dolma. Some people add regan (purple basil). Fresh mint in summer and dried mint in winter. They put a lot. Some people also add cilantro, but not enough: 1-2 sprigs.

Step 3

Step 3
Now we will collect our dolma. The minced meat is placed on the ribbed part of the leaves, and the smooth side of the leaf should be on top. The tails of the leaves are cut off.

Step 4

Step 4
How to wrap dolma correctly? Very simple! We fold our cabbage roll into an envelope.

Step 5

Step 5
Place grape leaves on the bottom of the pan so that our dolma does not burn. And only then we put our dolma in a pan, tightly in a circle, seam side down.

Step 6

Step 6
Fill the dolma with boiling water so that the water level is 10 cm higher than the dolma and place a plate with a weight on it so that the leaves do not unfurl. If you add little water, the rice will absorb everything and the dolma will be dry and may even burn. Cook over low heat for about 1 hour.

Step 7

Step 7
Prepare the sauce. We pre-prepare Matsoni cheese for dolma: take the matsoni, put it in a linen or cotton bag and hang it for several hours to drain the liquid, and then use this matsoni for dolma.

Step 8

Step 8
Then add crushed garlic and salt to taste to the matsoni. Our delicious sauce for dolma is ready.

Step 9

Step 9
Now we put our “dubs” on a plate and serve with our delicious sauce. Bon appetit!

Additional rubrics

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