Recipe of the month: Dolma

The following ingredients are necessary to prepare grape leaves dolma:
1 kg minced meat (you may also add 200 grams pork fat)
3 onions
1 cup round rice
150 g butter
1 tablespoon tomato paste
1 tablespoon salt
black pepper and cayenne (depending on taste)
greens – basil, savory, parsley, coriander, dill
1 kg grape leaves

How to prepare grape leaves dolma:

Take 1 kg minced meat, add 3 minced or chopped onions, 1 cup of round rice, 150 grams butter, 1 tablespoon tomato paste, and 1 tablespoon salt, black pepper and cayenne, depending on taste. Add some dried basil, savory, and chopped coriander, parsley, and dill to the meat. Add half a cup of warmish water to the mass and knead until well mixed. Leave the meat to “rest” for a few minutes. Open grape leaves carefully, put one teaspoon of stuffing on it and roll up cigar-like. After putting some grape leaves on the bottom of the pan, arrange dolmas on them, add some water to cover dolmas, add two teaspoons of oil and put the pan on a gas fire. In 20 minutes, dolma is ready. Dolma is usually ready when the rice has been thoroughly cooked.

Source: The Most Armenian Dish

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Our staff and volunteers are working hard to continue supporting you in the best way that we can, whilst also staying on top of reducing risk of spreading infection and supporting our colleague who may be more at risk.

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Misak Ohanian (CEO) & CAIA Board of Directors.           20 June 2020