"Dolma" Stuffed Grape Leaves

Dolma have been a part of Armenian cuisine for centuries.Though the word "dolma"

itself most likely has its roots from the Turkish language, which means "filled" or "stuffed".

Greeks, call it dolmades but Armenians call it dolma and it is the queen dish on every Armenian table for any occasion. Dolma decorates Armenian tables whether it is meat stuffed or "yalandji" which is the vegeterian version and can be eaten cold.

In Armenia in 2011, the first dolma festival was held near the city of Armavir, where more than 60 kinds of dolmas have been presented.

If you haven't tried Armenian dolma yet, I think you should.

I can't live without dolma!

Ingredients:

-250 gram minced meat (beef, pork or lamb)

-1 jar grape leaves, drained and rinsed

-2 tablespoons oil or butter

-2 onions,finely chopped

-1 cup round grain rice

-2 tablespoons tomato paste

-4 cloves of garlic

-A big handful of chopped fresh coriander, mint and parsley

-1 teaspoon ground 7 spices

-Salt & pepper to taste

Here's how to do it:

-Mix all the ingredients in a large bowl.

-Place about 1 teaspoon of the mixture in the center of the leaf, veins facing inwards. It depends on the size of the leaf though, if it is bigger you can add the mixture of course.

-Fold in the sides and then roll into a cigar shape. Place in the pot forming a circle.

-Put a few slices of lemon & garlic in between the rows.

-Place a heavy plate on top of the dolmas to hold them in place when the water starts boiling.

-Pour in just enough warm water to reach the bottom of the first layer of the dolmas.

-Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked.

-Check the water level and add more if necessary.

ANOUSH!