Dolma in grape leaves with minced chicken: recipe with video

Listen to the recipe:

It is difficult to say exactly who invented dolma, because Turks, Armenians and Greeks attribute it to themselves. Dolma was known during the Ottoman Empire, and it was served in the Sultan’s kitchen. It is quite possible that the dolma recipe was developed specifically for the kitchen of the elite, because the complex cooking technology required culinary skill.

1. Calories
   92,61 kcal
2. Protein
   7,27 gram
3. Fat
   3,33 gram
4. Carbohydrates
   7,68 gram
5. ~ Time
   1 H 25 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Chicken minced meat

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   1 kg = 1000 g
2. Grape leaves

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   300 g
3. Round rice

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   230 g
4. Onions

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   1 piece = 80 g
5. Garlic

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   3 cloves = 15 g
6. Water

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   1 l = 1000 g
7. Fresh greens

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   to taste
8. Matsoni

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   400 g
9. Salt

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   to taste

Steps:

1. 
   Wash the grape leaves and add boiled water. If the grape leaves are pickled, pour in for 20 minutes; if not, then for 5 minutes. Peel and chop the onion and garlic (grate some of the garlic on a fine grater). Strain the matsoni through cheesecloth. Wash and chop the greens.
2. 
   Combine rice, minced meat, onion and garlic. Add salt and mix well.
3. 
   Form small cutlets from the minced meat and wrap them in grape leaves so that the smooth side of the leaf is on the outside.
4. 
   Place the blanks in a saucepan, pour in salted water so that it covers the dolma, and press down with a not very heavy load. Simmer for 60 minutes.
5. 
   Prepare the sauce: combine matsoni, herbs and garlic. Add salt and stir.
6. 
   Serve the finished dolma with sauce.