Udoli Dolma Recipe

Different nations have Dolma in their traditional gastronomic traditions, but Armenian Udoli Dolma deserves a special attention.

The recipe of Udoli Tolma, Armenians call Dolma as Tolma, extends back to more than one thousand years. It was found in the ancient scrolls, tenderly recreated, thus it became a property of the Armenian nation.

The tenderest lamb with dried fruit, wrapped in cabbage leaves – that’s a true masterpiece, which was shared with me by the chef of Charles restaurant.

Do you want to try? Of course you do!

Here it goes:

Udoli Dolma Recipe

Difficulty Level: Medium

Calories: 400

Cooking Time: 190 min

Ingredients:

3 lamb ribs
20 g dried apricots
100 g bulgur
200 g cabbage
20 g oil
Parsley, basil, dill
10 g tomato paste

Instructions:

Keep the meat being suspended in the refrigerator at +3 degrees Celsius for 10 days.
It will soften and get rid of the blood.
Take the meat from the refrigerator.
Before the removal of all bones, spice the meat with the dried basil, salt and red pepper. Carefully tenderize it to thin slices.

Filling

Put the bulgur in the boiled water for 10 minutes. Strain it.
At this time put the pan on the fire.
Fry the onion in oil until pink.
Add the bulgur, dill and red pepper.
Fill each piece of the meat with 3 tablespoons of the filling and wrap in cabbage leaves.
Put the prepared dolma on the stove, add enough water so it barely covers the dish. Add the tomato paste and dried apricots.
Cook for 2 hours on low heat.
Serve hot, seasoned with dill and green onions.