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Dolma with Lamb

The most one-of-a-kind, deeply flavorful, fragrant dolma. Ground lamb with spices, rice, and lamb tail fat, wrapped in grape leaves and gently braised over low heat — the result is that singular, delicious, aromatic dolma. And however much the celebrated chefs of the Caucasus, the Middle East, and Central Asia may argue over where this culinary marvel came from, we know the whole truth is right there in the dolma. All that's left is to make it and see for yourself.

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Dolma with mutton
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Dolma with mutton
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 60 % 12 g
Carbohydrates 20 % 4 g
138 kcal
GI: 40 / 60 / 0
    1. Finely chop the onion, herbs, and lamb tail fat. 2. Boil the rice for 5 minutes and rinse it in cold water (it should be undercooked). 3. Cook the onion in butter over low heat for 5 minutes, then let it cool. 4. To the ground lamb, add the cooked onion, lamb tail fat, herbs, rice, 1 tsp salt, black pepper, khmeli-suneli, red pepper, and mint. Gradually work in 300 ml of water, kneading the mixture thoroughly by hand for 8 minutes. 5. Take a grape leaf and lay it glossy-side down on the board, rough (matte) side up. Place 1 tsp of the filling near the base of the leaf and roll it into a tight cylinder, folding the sides of the leaf inward. 6. Set a plate in the bottom of a pot and pack the rolled dolmas in seam-side down, arranged in a circle, in several layers. 7. Lay the remaining leaves on top and press down with a plate. 8. Sprinkle 1 tsp of salt onto the plate and pour 1 liter of water over it — the water should be level with the dolma, or about 1 cm below it. 9. Set the heat to medium, bring to a boil, then cover and simmer over low heat for 1 hour. If the grape leaves are still tough, keep simmering another 30–40 minutes until tender. 10. Make the sauce: finely chop the parsley and cilantro, mince the garlic, and stir them into the yogurt. Let it sit for 30 minutes. 11. Once the dolma is done, turn off the heat, remove the plate and the grape leaves you laid on top, and let it rest for 15 minutes. The dolma is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acedophilin 3.2% fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Garlic - 143  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Grape leaves - 0  kcal/100g
  • Round rice - 330  kcal/100g
  • Chicken fat - 897  kcal/100g

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