Dolma.Areg Ghalamkaryan

Dolma is an Armenian traditional dish. In our family dolma is made by my mother. Take the minced meat of beef. Add round rice, salt, very mixed greens՝ finely chopped, then scrape onion with scraper. Fill a part of it in forcemeat at fresh condition, and second part- into heat oil in frying pan, add some butter, add crushed onion, fry a while, then add tomato paste opened with water. Then add spices on fried onions՝ black pepper, red pepper, coriander seeds, some «khmeli-suneli», some cumin, dried«tsitron» and basil. When fried onion cools, fill it on minced meat and  mix very well, even you can knead it with your hands. Then take grape leaves or if it is a summer dolma then cabbage, tomato, pepper, eggplant which are already in boiled water for 5 minutes. Unroll on board, put on it 1 spoon minced meat, furl 2 ends in, then coil to the other direction.

Cook it on weak fire for about an hour.When dolma is almost ready, pour  lemon juice on it, olive oil, mint powder. Eat dolma with garlic-«matsoun» or with  sour cream.