Dolmas oven with lime or grape leaves

Submitted by enr on 16 Jun 2011
500 g minced meat
2 onions (maybe fresh)
1-2 carrots
piece (herb) celery
1 cup rice
1 tbsp tomato paste
4-5 tbsp sunflower oil
spices of your choice, salt
lime or grape leaves (fresh or canned)
Dolmas oven with lime or grape leaves
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If using fresh leaves, washed well and blanched in salted water. grated carrots and celery stew a part of the heated sunflower oil for 3-4 minutes. Add the onion and when his choke, add the rice, minced meat, tomato puree mixed into a little cold water, spices, salt and one cup water. The mixture simmer under cover until the rice absorbs the liquid. Depending on the size of the leaves, each leaf is placed 1-2 tsp of filling. Twist dolmaschki and arrange in pan. Pour hot, salted water to taste. Top watered with the rest of the oil. Bake initially in very hot oven and then boil the liquid, the temperature of the oven is reduced to moderate. Become ready for about 30 minutes. In presenting garnished with yogurt. * In the same way I do and vegan dolmaschki.
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16 Jun 2011


I love stuffed vine, always boil them over a slow fire in a pan, but now will try to bake them in the baking pan, I'm sure, and so will be very delicious!

Milencha, I hope you like it. I also usually boil them in a pot and then make a sauce with egg, flour, yogurt. This time I decided to poizmenya little stereotype.

Will you tell me how much water is poured into the baking pan

divide water is passed as almost to cover says. I hope I have been helpful.

are wonderful! I always Sarmite braise in the oven. Steering and use of mulberry leaves.

Nelly, thanks for the idea to use the leaves of mulberry! Will necessarily try :)

I also prefer them roasted in the oven. Not to overcook them up in the baking pan, put them on neblanshirani leaves that after roast removal.