Armenian Dolma

Armenian Dolma


  • 600 g lamb
  • grape leaves
  • seasoning
  • pig fat
  • fresh egg
  • some rice
  • 50 grams water

Method of preparation

  • Grind up the meat, add the dissolved lard and water. To make the stuffing medium consistency, not too thick and not runny.
  • Cook the rice and add to the mixture, knock one egg. Mix well the mixture and add the spices, the ideal option would be a sauce for dolma.
  • Knead the dough for 5 minutes — 7 until smooth. Divide into small slices and zamatyvaem in leaves and put in a saucepan. Pour the boiled water and simmer for 1.5 — 2 hours.
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