John Myers
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Dolma / Sarma
The perfect dolma / sarma recipe with a picture and simple step-by-step instructions.
- 300 g Grape leaves
- 1 Onion
- 300 g Rice
- 0,75 tube Tomato paste
- 300 ml Water
- Oil
- Salt
- Pepper
- Parsley
- Mint
The filling
- Cut the onion into small cubes and sauté with a little oil in a saucepan until translucent. Wash the rice and add to the onions together with the tomato paste and fry briefly. Add the water and season with the spices. Let everything simmer together with the lid for about 5-10 minutes until the rice has soaked up the water. (Rice is not soft yet) Put the pot to one side and let the rice cool down a little.
- The vine leaves are washed and blanched (briefly in boiling water and then in cold water) then drain in a sieve.
Folding technique
- Spread the broken leaves out in a saucepan, these serve as protection so that the vine leaf rolls do not burn while cooking. The “cigars” are neatly placed in the pot and watered over with some water (must not be covered). An upturned plate on the grape leaves will help prevent them from opening. Close with a lid and simmer for about 20 minutes over medium heat. Make sure that there is always enough water in the pot.
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