Armenian Dolma Recipe

Hi guys, it has been long time that I have  promised my instgram followers to share with them recipe of Armenian traditional dish Dolma, but actually could not do it due to my busyness. So the day has come.

Armenian and middle Eastern cuisine, Dolma refers to a family of stuffed vegetables, wrapped with in grape or cabbage leaves, but sometime people use also brinjal, squash, peppers and tomatoes.

Ingredients:

1. one big head of cabbage
2. 2 tablespoon of ghee 
3. 1.5 lb of mutton (Basically for dolma we use beef but here I will use mutton)
4. 1/4 cup of rice 
5. 1 large onion 
6. 2 tablespoons of each (basil, coriander, parsley chopped)
7. Few bay leaves
8. one egg
9. 2 spoon of flour 
10. 3 tomatoes 
11. ground black pepper 
12. Salt 

Process:
Trim away the thick stalks from the cabbage leaves and then put them into the simmering salted water for 5 minutes then gently remove from the water and keep aside to cool.
In a large bowl combine rice, mutton, flour, onion, egg black pepper, red chilli pepper. salt (by taste, approximately one teaspoon) and greens (basil, coriander parsley). Mix it well.

Then take one leaf, put 2 tablespoon of mutton mixture, fold the sides of the leaf over the filling to cover, then tightly roll the leaf.

Take the pan and put few cabbage leaves and tomato slices on the down side, and then gently transfer stuffed cabbage rolls.

On the top put few tomato slices, bay leaves and ghee.

Then add a water into the pan, little salt ( it does not need to be covered with water, just little less). Cover with lid and put on slow flame for one hour.
During the time you can taste the juice part and see if the salt is enough, otherwise you can add it more. When the meat and cabbage are cooked your Dolma would be ready.

Bon appetit...