Ingredients with Measurements:
- 1 lb ground beef
- 1 cup rice
- 1 onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh cilantro
- 1/4 cup tomato paste
- 2 tbsp olive oil
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp red pepper flakes
- 1 tbsp coriander
- 1/2 cup water
- 10-12 grape leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, rice, onion, parsley, mint, dill, cilantro, tomato paste, olive oil, salt, black pepper, cumin, paprika, red pepper flakes, and coriander. Mix well.
2. Rinse grape leaves under cold water and pat dry with paper towels.
3. Take a grape leaf and place it on a flat surface with the shiny side down and the stem end facing you.
4. Place a tablespoon of the meat mixture in the center of the grape leaf.
5. Fold the bottom of the grape leaf over the filling, then fold in the sides, and roll up tightly.
6. Repeat with the remaining grape leaves and filling.
7. Place the dolmas in a large pot, seam side down, and add water until the dolmas are covered.
8. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 30-40 minutes, or until the rice is cooked and the dolmas are tender.
9. Remove from heat and let cool for 10-15 minutes.
10. Serve the dolmas warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 27g
Protein: 22g
Sodium: 2000mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef
- Quinoa or bulgur can be used instead of rice
- Chopped spinach or kale can be used instead of fresh herbs
Variations:
- Add chopped tomatoes or bell peppers to the meat mixture
- Use cabbage leaves instead of grape leaves
- Top with a dollop of yogurt or sour cream before serving
Tips and tricks:
- Soak the grape leaves in warm water for 10-15 minutes before using to make them more pliable
- Use a small spoon or melon baller to scoop the filling onto the grape leaves
- If the dolmas are not staying rolled, use toothpicks to secure them
Storage instructions:
Store leftover dolmas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place dolmas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange dolmas on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs
Pairings:
Serve with a side of tzatziki sauce or hummus.
Suggested side dishes:
Greek salad, roasted vegetables, pita bread
Troubleshooting advice:
- If the dolmas are falling apart, try rolling them tighter or securing them with toothpicks
- If the rice is not cooked through, add more water and continue simmering until tender
Food safety advice:
- Make sure the meat mixture is cooked to an internal temperature of 160°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Abaza Dolma is a traditional dish from the Abkhazian region of the Caucasus Mountains, which is now part of Russia. It is typically made with grape leaves and a mixture of ground meat, rice, and herbs.
Flavor profiles:
Savory, herbaceous, slightly tangy
Serving suggestions:
Serve as an appetizer or main dish with a side of tzatziki sauce or hummus.
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