Classic lamb and rice dolma

Dolma is the oldest Caucasian dish; it was even included in the UNESCO list of intangible cultural heritage. Different nations have their own characteristics and traditions of preparing it, which are passed on from generation to generation. But classic dolma is made from lamb with rice. In the Caucasus, not a single holiday is complete without this dish.

1. Calories
   188,67 kcal
2. Protein
   10,15 gram
3. Fat
   11,37 gram
4. Carbohydrates
   10,07 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Mutton

   ---

   
   500 g
2. Black pepper ground

   ---

   
   to taste
3. Rice

   ---

   
   0.5 cup = 90 g
4. Grape leaves

   ---

   
   30 pcs. = 210 g
5. White onions

   ---

   
   1 piece = 80 g
6. Salt

   ---

   
   to taste
7. Chile pepper is ground

   ---

   
   to taste
8. Mint

   ---

   
   1 sprig = 1 g
9. Cinza

   ---

   
   0.5 bunch = 15 g
10. Basil

    ---

    
    0.5 bunch = 40 g
11. Ground coriander

    ---

    
    0.5 tsp. = 1 g
12. Garlic

    ---

    
    3 cloves = 15 g
13. Butter

    ---

    
    1.5 tbsp. l. = 30 g

Steps:

1. 
   Peel the onion and cut into several pieces. Slice the lamb and grind through a meat grinder along with the onion. Wash the grape leaves and place in boiling salted water until the color changes. Then place them on a tray. Rinse the rice and boil until half cooked. Wash the greens and chop with a knife. Chop the garlic finely.
2. 
   Salt the minced lamb, add spices, chopped herbs, garlic, rice and 50 ml of water. Mix everything, the minced meat should be slightly moist.
3. 
   Place 1 tbsp on the matte underside of the grape leaf. minced meat, fold the edges of the sheet, then roll it up. Repeat this with each sheet until you run out of minced meat.
4. 
   Place the plate upside down at the bottom of the pan in which the dolma will be cooked so that the dolma does not burn. Next, place the entire dolma tightly around the plate, and then on top of it.
5. 
   Place a few pieces of butter on top and cover with a second plate upside down so that the dolma does not float. Fill with water to the level of the top row, bring to a boil and simmer over low heat for 40-60 minutes.
6. 
   Serve hot dolma with matsoni-based sauce with herbs and garlic.