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Armenian Dolma With Grape Leaves               www.national-kitchen-recipes.blogspot.com
Traditional Armenian Dolma is considered tobe one of the jewels of Armenian cuisine.Dolma is made of minced meat, onion, r...
Grape leaves dolma is a very respectable dish inArmenian families.Armenian housewives usually decorate NewYear festive tab...
How to prepare grape leaves dolma                www.national-kitchen-recipes.blogspot.com
The following ingredients are necessary toprepare grape leaves dolma:1 kg minced meat (you may also add 200 grams pork fat...
Take 1 kg minced meat,add 3 minced or choppedonions, 1 cup of roundrice, 150 grams butter, 1tablespoon tomato paste,and 1 ...
To prepare raw grape leaves,bring half a gallon of water toa boil and add salt to it. Putthe grape leaves in the boilingwa...
Open grape leavescarefully, put oneteaspoon of stuffingon it and roll up cigar-like.After putting somegrape leaves on theb...
Dolma is usuallyready when the ricehas beenthoroughly cooked.Grape leaves dolmawith matsuni withgarlic is muchtastier.    ...
Bon Appetite!www.national-kitchen-recipes.blogspot.com
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Armenian dolma with grape leaves

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How to prepare Armenia Dolma.

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Armenian dolma with grape leaves

  1. 1. Armenian Dolma With Grape Leaves www.national-kitchen-recipes.blogspot.com
  2. 2. Traditional Armenian Dolma is considered tobe one of the jewels of Armenian cuisine.Dolma is made of minced meat, onion, rice,different types of spices all mixed together. www.national-kitchen-recipes.blogspot.com
  3. 3. Grape leaves dolma is a very respectable dish inArmenian families.Armenian housewives usually decorate NewYear festive tables with this dish, serving tospecial guests.The preparation requires work, but the rewardis a worthy payoff. www.national-kitchen-recipes.blogspot.com
  4. 4. How to prepare grape leaves dolma www.national-kitchen-recipes.blogspot.com
  5. 5. The following ingredients are necessary toprepare grape leaves dolma:1 kg minced meat (you may also add 200 grams pork fat)3 onions1 cup round rice150 g butter1 tablespoon tomato paste1 tablespoon saltblack pepper and cayenne (depending on taste)greens – basil, savory, parsley, coriander, dill1 kg grape leaves www.national-kitchen-recipes.blogspot.com
  6. 6. Take 1 kg minced meat,add 3 minced or choppedonions, 1 cup of roundrice, 150 grams butter, 1tablespoon tomato paste,and 1 tablespoon salt,black pepper and cayenne,depending on taste. Addsome dried basil, savory,and chopped coriander,parsley, and dill to themeat. Add half a cup ofwarmish water to the massand knead until wellmixed. Leave the meat to“rest” for a few minutes. www.national-kitchen-recipes.blogspot.com
  7. 7. To prepare raw grape leaves,bring half a gallon of water toa boil and add salt to it. Putthe grape leaves in the boilingwater for about 15 min.Take them off carefully, putthem in a cold-water bath, andlet them soak.Armenian housewives usethose grape leaves during thewhole autumn, winter andearly spring. www.national-kitchen-recipes.blogspot.com
  8. 8. Open grape leavescarefully, put oneteaspoon of stuffingon it and roll up cigar-like.After putting somegrape leaves on thebottom of the pan,arrange dolmas onthem.Add some water tocover dolmas, add twoteaspoons of oil andput the pan on a gasfire. www.national-kitchen-recipes.blogspot.com
  9. 9. Dolma is usuallyready when the ricehas beenthoroughly cooked.Grape leaves dolmawith matsuni withgarlic is muchtastier. www.national-kitchen-recipes.blogspot.com
  10. 10. Bon Appetite!www.national-kitchen-recipes.blogspot.com

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