Armenian · Armenia

Armenian Dolma with Lamb

Name: Armenian Dolma with Lamb
Total time: 55 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 12 grape leaves; 1 cup rice; 1/2 cup chopped onion; 1/4 cup chopped parsley; 1/4 cup chopped dill; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 pound ground lamb; Salt and pepper to taste; 2 tablespoons olive oil

A variation of Armenian dolma with ground lamb, adding a rich and savory flavor.

55 minutes4 servings

Method

Soak the grape leaves in water for 10 minutes to soften them.
In a bowl, mix the rice, onion, parsley, dill, cumin, coriander, salt, and pepper.
Add the ground lamb to the rice mixture and stir well.
Place a small amount of the mixture in the center of each grape leaf.
Roll the leaves tightly and place them in a pot.
Pour in enough water to cover the leaves, add olive oil, and simmer for 30-40 minutes.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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