//]]> Recipe of Super Quick Homemade Stuffed beef in grape leaves (Armenian Dolma Recipe) | Make Your Favorite Restaurant Dishes At Home!

15/12/2020 14:21

Recipe of Super Quick Homemade Stuffed beef in grape leaves (Armenian Dolma Recipe)

by Lizzie Dean

Stuffed beef in grape leaves (Armenian Dolma Recipe)
Stuffed beef in grape leaves (Armenian Dolma Recipe)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, stuffed beef in grape leaves (armenian dolma recipe). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste. Place the grape leaves shiny-side down on a table and the vein side up. Place the ground beef in a bowl, add small chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste. Place the grape leaves shiny-side down on a table and the vein side up.

Stuffed beef in grape leaves (Armenian Dolma Recipe) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Stuffed beef in grape leaves (Armenian Dolma Recipe) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook stuffed beef in grape leaves (armenian dolma recipe) using 15 ingredients and 8 steps. Here is how you can achieve it.

 

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The ingredients needed to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
  1. Get Grape leaves (fresh or salted) 40-50 pcs
  2. Get Water for grape leaves - 500ml
  3. Make ready For the filling
  4. Get 500-600 g Beef -
  5. Prepare 1 cup Rice -
  6. Prepare 1 pcs Onion -
  7. Prepare 1,5 cup Coriander, rosemary, parsley -
  8. Make ready 1/2 cup Tomato paste -
  9. Prepare Green basil, mint, dill, cilantro on a small beam
  10. Prepare 1,5 pcs Tomato -
  11. Make ready 1 tsp Black pepper -
  12. Get 1 tbsp Red pepper -
  13. Take 1 tbsp Paprika -
  14. Take 1/4 cup Dried basil -
  15. Take 2 tbsp Salt -

So, meat dolma in grape leaves are technically also sarma, because they are wrapped in leaves. A cabbage roll would work the same way. Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft. Serve stuffed grape leaves with a yogurt sauce like tzatziki, tomato sauce, fresh feta, or with a healthy drizzle of olive oil.


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Instructions to make Stuffed beef in grape leaves (Armenian Dolma Recipe):
  1. Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes.
  2. Fold the leaves in a colander․ Drain the water, remove excess water from the leaves.
  3. Place the ground beef in a bowl, add small - chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste.
  4. Mix well the filling.
  5. Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. Then fold the filling with the sides of the leaf and roll into a tight tube.
  6. After it, put it all on the bottom of the heavy-bottomed pot, but beforehand cover the bottom of the heavy-bottomed pot with layer of sliced tomatoes.
  7. Pour water level over grape tubes.
  8. Cook on low heat for 30-40 minutes.

Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft. Serve stuffed grape leaves with a yogurt sauce like tzatziki, tomato sauce, fresh feta, or with a healthy drizzle of olive oil. Drain the grape leaves, and carefully run under cold water to cool. Transfer the damp leaves to a plate, then cover lightly with a damp kitchen towel to keep moist, reserving any torn leaves. Working with one leaf at a time, slice away any remaining hard stem.

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