Dolmas

Forcement Wrapped in a Vineleaf

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

One of the favourite ways of cooking mutton in the East, which is also popular in Turkey, is the Dolmas, the forcemeat of which consists of uncooked mutton finely chopped with kidney fat, a little soaked bread, and sometimes uncooked rice, the whole highly seasoned and spiced. A teaspoon of the mixture is wrapped in either a blanched vine leaf, fig leaf, or cabbage leaf, and these are placed in a saucepan and braised with either a little stock or with a little tomato pulp.