Armenian Dolma

Armenia is Georgia's south neighbour country and it has long-standing and plentiful culinary tradition. People in Armenia as well as in Georgia like to get together and organize picnics. One amongst the most popular Armenian dish is Dolma. Dolma is a family of stuffed vegetable dishes. The vegetables used to make Dolma are eggplants, tomatoes and peppers. Today I want to write about Armenian style Dolma made of vine leaves stuffed with meat. It would make an ideal winter meal, because it is served hot.

Ingredients:

• 1 jar (1 pound) preserved grape leaves
• 1 cup short-grain rice
• 2 1/4 cups ground meat
  
• 1 can (15 ounces) tomato paste
• 3 table spoon lemon juice
• 1 table spoon ground all spices
• 1/2 table spoon black pepper
• 1/4 tea spoon hot red pepper
• Salt to suit your taste
• 1/4 pond beef fat or corn oil
• 6 cloves garlic, coarsely chopped

Cooking liquid:

• 3-4cups water
• 3 table spoon lemon juice
• Salt

Directions:

Rinse the grape leaves in hot water and remove the stems. Soak the leaves in water and wash several times to remove sulphur smell. Set aside.

Wash the rise and set aside. To prepare the filling, in a medium mixing bowl combine the rice with meat, tomato paste, lemon juice, spices and salt.Taste and add seasoning according to your taste.

Place about the table spoon of the filling along the stem end of each leaf, fold over the sides and roll from the stem up to form a sausage-like roll.Cover the bottom of the pan with some of the leftover leaves. Over that layer place a portion of the beef fat and some of the garlic to flavour and soften the leaves.

Arrange the stuffed grape leaves seam side down, side by side in the pan, scattering the beef and chopped garlic between each layer.Arrange some extra grape leaves over the top layer.

Place a heavy plate over the top to keep them in place while cooking.Combine the cooking liquid ingredients and pour over the rolls. Taste the liquid and add salt if necessary. Bring to a boil over high heat. Reduce to low and cook twenty to thirty minutes, or until done. Drain a cooking liquid into a bowl. With a slotted spoon arrange the rolls decoratively on a serving platter. Serve the cooking liquid on the side to spoon over the rolls, if desired. Serve hot.

Recommendation: Dolma in vine leaves is nice with special Yogurt called Matsoni mixed with crashed garlic in it.