Dolmas are a common dish in the Middle East and surrounding regions including the Balkans, the Caucasus and Russia. I first eat dolmas in Georgia where it´s usually made with grounded lamb. It was just fantastic! There are many different recipes with dolmas. There are vegetable dolmas and dolmas with all kind of meat. I usually prefer dolmas with grounded lamb. However, they are also good with other meat. I like to keep the recipe simple and just add most important ingredients such as herbs and rice. The most important thing in dolmas are the grape leaves which gives a little bit sour taste to dolmas. You can buy quite expensive grape leaves in the market but I prefer to use grape leaves from my own garden. In the summertime our family always does dolmas with the grape leaves from our garden.
Dolmas with Cucumber Sauce
- 100 g grounded lamb
- 80 g grape leaves
- 5 g boiled rice (about 1 tbsp)
- 1 cloves of minced garlic
- 1 chopped onions
- ¼ tsp honey
- Freshly grounded pepper and sea salt
- Fresh rosemary, thyme
- For the sauce: 5 tbsp Greek yoghurt (or sour cream), 1 clove of minced garlic, sea salt, 1 small cucumber
- For the filling: mix together grounded lamb, boiled rice, 1 clove of minced garlic, chopped onions, honey. Season it with freshly grounded pepper, sea salt and freshly chopped rosemary and thyme. Let it season for about hour or two.
- Put the fresh grape leaves into the boiled water for 2-3 minutes. Do not boil the leaves!
- Add about 1 tbsp of the filling on the grape leave and fold it together.
- Place the dolmas in the hot pot.
- Add about ½ cup of water in the hot pot. Then the dolmas will not dry.
- Stew the dolmas about 30-40 minutes at 175° C/ 347 F° until ready. You can make the dolmas also on a bigger saucepan and stew them on a low heat.
- For the sauce: mix together 5 tbsp Greek yoghurt, 1 cloves of minced garlic, sea salt, 1 small cucumber.
- Serve warm with the sauce (and if you like them with rice).