Dolma

Name: Dolma
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Armenia
Ingredients: 400g grape leaves, blanched; 400g lamb mince; 200g short-grain rice; 1 onion, grated; 2 tbsp parsley and mint, chopped; juice of 2 lemons; 2 tbsp tamarind paste; salt and pepper to season

Armenia

Both Armenia and Azerbaijan claim to have invented dolma — UNESCO recognised it from Azerbaijan, causing political dispute.

Armenian stuffed grape leaves — thin-skinned leaves filled with lamb mince and rice, simmered in a tangy tamarind broth with a squeeze of lemon.

Prep

45 mins

Cook

60 mins

Difficulty

Medium

Calories

395 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400ggrape leaves, blanched

400glamb mince

200gshort-grain rice

1onion, grated

2 tbspparsley and mint, chopped

juice of 2lemons

2 tbsptamarind paste

salt and pepperto season

Method

Mix lamb, rice, onion, herbs and seasoning.

Place filling on each leaf. Roll tightly. Tuck in the sides.

Layer in a pot. Add lemon juice, tamarind and water. Weigh down with a plate.

Simmer covered for 60 minutes.

Chef's Tip

The tamarind is the Armenian touch that distinguishes their dolma from all other versions.

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Dolma

Ingredients

Method

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