Samovar Deli & Catering

Yarpag Dolmsi (grape leaves dolma) well known all around the globe. Here in United States we more exposed to Greek variety of dolma, which has different taste compare to Turkish/Armenian/Azeri – made dolmas. Dolma might be served slightly warmed as an appetizer, but personally�I prefer to consume it hot as a hot appetizer or main entree.

Ingredients:
Mutton (mature sheep’s meat) -108g
Rice-30g
Onions-20g
Coriander/
dill/mint-15g
Grape leaves-40g
Yogurt-20g
Crushed garlic-5g
Pepper & salt

Cooking
Mince mutton and onions. Add rice, chopped herbs, salt and pepper. Boil fresh grape leaves 2 min. Mix the filling thoroughly and warp in leaves, 25g of filling to each dolma. Layer dolmas in deep saucepan, add watertill it covers the upper layer and stew for an hour.
Yogurt with crushed garlic is served separately.