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Georgian · Main dishes
Dolma
A traditional dish of grape leaves stuffed with rice, minced meat, and herbs. Cooked by long simmering over low heat, resulting in a tender and aromatic meal.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pulse the onion in a blender and add it to the minced meat.
2
Add fresh herbs, rice, dried basil, red and black pepper, and salt.
3
Stir in the water mixed with tomato paste and combine the filling thoroughly.
4
Trim the stems off the grape leaves, pour boiling water over them, and let sit for 1-2 minutes.
5
Wrap the filling in the grape leaves.
6
Place the dolma in a cooking vessel, layering pieces of butter in between.
7
Weight it down with a plate, pour in water, and place over heat.
8
Simmer on low heat for 1.5 hours.
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