dolma delia

Dolma dalya

The vine leaves are popular in world cuisine, including Turkish cuisine, Armenian, Greek, and even Algeria.
I guess you tiquez to the idea of eating the leaves, but believe me, they have an absolutely fabulous taste.
It is a pure delight.

However, we must choose the leaves, they would have to tender and young, otherwise it will be difficult to chew see inedible.

dolma dalya

dolma dalya

Ingredients (4 people)

  • 1 thirty young vine leaves and tender
  • 500 g minced meat
  • the egg
  • 3 tbsp rice
  • Oil ladle 1/2
  • 2 tomatoes
  • 2 onions
  • 1/2 teaspoon red pepper
  • 1 pinch of black pepper
  • Salt


  • Wash vine leaves and stalks them
  • Blanch in boiling water for 1/4 hour
  • In the meantime, mix the ground meat, rice, spices half, egg and salt
  • Drain grape leaves
  • Spread them on the work plan; and stuff at the bottom of each sheet
  • Fold the edges over the filling and roll up to form small packages well greenhouses
  • Cut the onions into fairly thin rings and tomatoes into small of.
  • Put in a pot with oil, cover and leave to melt a small fire
  • Arrange over the small vineyard packages
  • Cover with a little water and let simmer
  • The packets are cooked, if the knife goes in and comes out easily when the bite

Categories: Algerian Traditionnal cooking, Vegetables, Recipes, Meat

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