Meat Stuffed Grape Leaves - Sarma - Dolma - Warak Enab - Vine Leaf Dolma Recipe. Долма, Толма

Описание: #sarma #dolma #vineleafdolma #warakenab #meatstuffedgrapeleavesrecipe #dolmarecipe #դոլմա #долма

Follow me 🔹    / @pollafoodart  

Follow me 🔹on Instagram, Facebook, TikTok

Music credit to: https://www.bensound.com/

Recipe#25
Ingredients
1 kg (2-pound ) ground beef
450 grams grape leaves
1 cup Carlos rice
1 clove minced garlic
1 cup chopped parsley
1 tablespoons red pepper paste
1 tablespoons tomato paste
4 tablespoons olive oil
4 fresh mint chopped
1/4 teaspoon dry mint
1 teaspoons salt
½ teaspoon black pepper
1 teaspoon paprika, Aleppo pepper, coriander,
½ lemon juice
Plain yogurt for serving
Cooking: 1 cup warm water, add 1 tablespoons olive oil, 1/2 teaspoon salt. Prepare 10 cloves garlic, 1 lemon sliced, 2 tablespoons ripe baby green grapes(optional).

Instructions
Stuffing
Use a large mixing bowl.
Put the following in the bowl. Ground meat, rice, parsley, dry and fresh mint, coriander, paprika, black pepper, Aleppo pepper, salt, tomato/red pepper paste, garlic, 4 tablespoons of olive oil. Mix until well combined.
Leaves
If you are buying loose grape leaves tell the seller you need small sized ones.
Soak the leaves in warm water and wash well to get rid of the salt they are preserved in. Then drain.
Rolling
Choose large pot. You can also choose to use a pressure cooker.
Now you are ready to roll. On your working place you should have washed grape leaves, the pot that you will cook in, the stuffing and a flat plate.
Place a grape leaf on a flat dish. The shiny part should be facing downwards. Put a teaspoon of the stuffing on the part close to the stem. Fold two sides inwards and roll the wrap upwards like a cigar. Do not roll too loose or tight. Continue until either the leaves or the filling is finished.
Place each roll in the pot, starting from the corners, firmly side by side in circles. This is done so that when the water boils they do not float around.
By the time you are finished with all the rolling the rolls should look like a nicely rolled water hose.
Make them as small as possible. If you have big leaves cut them in two vertically and roll each one separately.
Mix 1 cup of warm water, salt, some lemon juice, 1 tablespoon of olive oil, and add on top.
Squeeze the juice of half a lemon on top.
Put a porcelain plate on the very top so the rolls do not swim around in the pot.
Cook at high heat first. Then when the water boils, reduce the heat to medium/low
Cook until the leaves are cooked. For about 45 minutes.
Serve warm with plain yogurt or yogurt mixed with crushed garlic.