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Saturday, December 12, 2009

Kovatok dolma (meat rolls with grape leaves)

Kovatok dolma is very rich in vitamin C because of grape's leaves. Kovatok dolma can be served as an appetizer or as a main dish. Moreover, it can be a very nice finger food. We also make palov with kovatok dolma. Use only very young and soft leaves as big ones will taste bitter.
300 gr of minced meat(usually lamb)
100 gr rice
1 finely chopped onion
3 tbsp butter
1 egg
Salt as taste
1 tsp of pepper, ground coriander, cumin seeds
Take as many grape leaves as your filling is used up
70ml of vegetable or olive oil
1 onion, chopped
2 bay leaves
Mix meat, onion, rice, egg, salt, spices and butter together. Wash the leaves very carefully, put on your work place. Put some meat in it and roll it tightly. Roll up all of your leaves in this way. Now put your deep pot on heat, pour oil and fry onions until golden. Place your Dolmas very tightly to each other. Pour some water enough to cover the dolmas for 2/3. Bring to boil, reduce the heat and cover the lid. Let it cook for 40 min. Put bay leaves 15 min before the meal is ready.
Serve and enjoy!
Yoqimli ishtaha:)


  1. Am I suppose to pre boil rice before stuffing it?

  2. No you don't have to. I never pre cook the rice for dolma:)

    1. Thank you so much. One last question sorry to pester you but do you prefer using long grain or medium grain rice

  3. Thank you so much this turned out so delicious. I have seen some recipes that say to parboil the rice. Wondering if that changes texturr or taste at all?