Travel and Taste: Exploring the best Dolma recipe in Uzbekistan. ǀ #shorts #cuisine #uzbekfood

Dolma classic with grape leaves

What should you use to cook classic dolma? In the Caucasus, it is believed that it is made exclusively with lamb. No beef, especially pork! This is partly dictated by religious traditions, but Caucasian chefs are confident that it is lamb that provides the dish with a particularly rich taste. Classic dolma must be served hot and placed on plates in small portions so that it does not cool down. Of course, there are many varieties of recipes for the dish, but the essence remains the same: the composition should contain grape leaves, meat (lamb), and rice.

INGREDIENTS
600 g of pickled grape leaves
1 kg of lamb pulp
2 medium onions
2/3 cup of rice
1 bunch each of mint, cilantro, and purple basil
1.5 tsp. ground coriander
hot red pepper
salt, freshly ground black pepper
200 g matsoni
2–3 cloves of garlic

Step-by-STEP cooking recipe

Step 1
Prepare the ingredients for classic dolma. First, rinse the rice in several waters (the last one should be clear). Then pour it into a bowl and fill it with warm water. Leave for 1 hour.

Step 2
Classic dolma: preparing pickled grape leaves for cooking
Soak pickled grape leaves for dolma in cold water for 30 minutes, then rinse to remove excess salt. Drain in a colander and let the water drain.

Step 3
Make minced lamb to prepare classic dolma.
Peel the onion for dolma and cut it into quarters. Wash the lamb pulp and dry it well. Cut the meat into small pieces. Pass through a meat grinder along with the onion.

Step 4
To prepare classic dolma, mix minced meat, rice, and herbs.
Finely chop the greens for dolma. Drain the rice in a colander and rinse with cold water. Mix minced meat, rice, and herbs; salt well; and season with coriander, black pepper, and hot pepper. Pour in 60–100 ml of cold water and stir. The minced meat should not be very dense.

Step 5
Wrap minced meat for classic dolma in grape leaves.
Place the grape leaf with the veins facing up. Remove the petiole if there is one. At the base of the leaf, near the petiole, slightly away from the edge, place 1 tablespoon of filling. Wrap the sheet: cover the filling with the bottom edge of the sheet, then the right and left ends, then the top.

Step 6
Place the classic dolma in a pan.
Place the dolma tightly in a wide saucepan, press down with a plate, and add water so that it covers the product by 1-2 cm. Bring to a boil, reduce the heat, and simmer for 1 hour.

Step 7
Serve matsoni sauce with classic dolma.
Prepare the sauce for classic dolma. Peel the garlic and chop it very finely. Mix it with Matsoni. Divide the hot dolma into portioned plates and serve immediately with the sauce.

BY THE WAY
Classic dolma is served with matsoni-based sauce. However, if you cannot find this product, use sour cream or good natural yogurt (preferably thermostatic).

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