Dolma, hummus, and few slices of cucumbers or carrots is my go-to meal after a long day’s work when I just don’t feel like cooking.  I used to like dolma but recently I’ve learned to love them.  Let’s just stay store-bought dolma pale in comparison to homemade ones.  They can be made in a variety of forms: vegetarian, with lamb, beef, different vegetables and spices.  The possible combinations and flavors are endless.

Here is an easily adaptable Simple Armenian Dolma recipe.

Adapted from “Treasured Armenian Recipes” published by the The Detroit Women’s Chapter of the Armenian General Benevolent Union

Simple Armenian Dolma

1 lb of lamb, beef, or 50/50 mixture

1/4 lb of washed rice

2 medium onions, chopped fine

a handful of fresh parsley or mint

1/4 cup of tomato sauce

Salt and pepper

Grape leaves

1. In a large bowl, mix all ingredients, except the grape leaves, well by hand.
2. If using fresh grape leaves, cut off the stems and blanch them in boiling water first.  But if you are using canned leaves, wash in hot water.
3. Next, prep your pot.  Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.
4. Now the fun part.  Spread a leaf on a plate or cutting board, wrong side up and stem end towards you.  Put a teaspoon of filling near the stem end.  With your hands fold the sides and then roll up like a cigar.
5. Place the rolled dolma in the pot.  Layer the dolma in two or three layers.
6. To ensure stability, place a plate over the top and fill the pot with 2 cups of water.  You can add more tomato sauce for extra flavor.
7. Pre-heat oven to 325°F, and cook for 1 1/2 hours.
8. Serve warm.

Enjoy!