Dollma me lakër

Dollma me lakër Recipe - Traditional Albanian Dish

Region / culture: Albania | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Dollma me lakër is a traditional Albanian dish that consists of cabbage leaves stuffed with a delicious mixture of minced meat, rice, and spices. This dish is popular in Albanian cuisine and is often served at special occasions and family gatherings.

History

The history of dollma me lakër dates back to ancient times when cabbage was a staple ingredient in Albanian cuisine. The dish has been passed down through generations and has evolved over time to include different variations and ingredients.

Ingredients

1 kg of cabbage
200 g of minced meat
2 onions
2 cups of rice
salt, pepper

How to prepare

Clean the damaged leaves and chop the white cabbage. Put it in a pot with boiling water and salt, and cook for 7-10 minutes until it softens slightly.
Then, drain and squeeze the leaves and strong stems.
Starting from the leaf's edge, place the filling which can be made with various vegetables such as carrots, onions, and celery mixed with half-cooked rice or minced meat and rice.
Roll the dolmas into a cylindrical shape by inserting the sides from the inside.
In a deep pot, place them in 2 layers, add a little water, and let them cook on low heat for 30 minutes.
Prepare the filling by combining minced meat, finely chopped onions, half-cooked rice, salt, and pepper.

Variations

Vegetarian option: Replace the minced meat with cooked lentils or chickpeas for a vegetarian version of dollma me lakër.
Spicy version: Add some chili flakes or hot sauce to the filling mixture for a spicy kick.

Cooking Tips & Tricks

Make sure to cook the cabbage leaves until they are slightly softened before stuffing them to ensure they are easy to roll.

- Use a deep pot to cook the dollma in layers to ensure they cook evenly.

- Adjust the seasoning of the filling to suit your taste preferences.

Serving Suggestions

Dollma me lakër can be served with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

The key cooking techniques for dollma me lakër include blanching the cabbage leaves, stuffing and rolling them, and cooking them in a pot with a little water.

Ingredient Substitutions

You can substitute the minced meat with ground turkey or chicken for a lighter version of dollma me lakër.

Make Ahead Tips

You can prepare the dollma in advance and store them in the refrigerator before cooking. This is a great make-ahead dish for busy weeknights.

Presentation Ideas

Serve the dollma me lakër on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Dollma me lakër pairs well with a glass of red wine or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers of dollma me lakër in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of dollma me lakër contains approximately 300 calories.

Carbohydrates

Each serving of dollma me lakër contains approximately 30g of carbohydrates.

Fats

Each serving of dollma me lakër contains approximately 15g of fats.

Proteins

Each serving of dollma me lakër contains approximately 20g of proteins.

Vitamins and minerals

Dollma me lakër is a good source of vitamin C, vitamin K, and manganese.

Alergens

Dollma me lakër contains allergens such as gluten from the rice and potential allergens from the minced meat.

Summary

Dollma me lakër is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a balanced meal that can be enjoyed as part of a healthy diet.

Summary

Dollma me lakër is a delicious and nutritious Albanian dish that is perfect for special occasions or family dinners. With a flavorful filling and tender cabbage leaves, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Dollma me lakër, a traditional Albanian dish of stuffed cabbage rolls, caught my eye in a cookbook I stumbled upon at a yard sale many years ago. The recipe was passed down from generation to generation, and I was determined to learn how to make it myself.

I remember flipping through the pages of the cookbook, my fingers tracing the words of the recipe as if they held some kind of secret. The ingredients were simple - cabbage leaves, rice, ground beef, onions, and a variety of spices. But the process of rolling the filling into the cabbage leaves and simmering them in a tomato-based sauce seemed daunting to me at first.

I decided to seek out someone who could teach me the art of making dollma me lakër. Luckily, I had a neighbor who was of Albanian descent and had been making this dish for her family for years. Her name was Mrs. Petrovich, and she welcomed me into her home with open arms when I asked her to show me how to make dollma me lakër.

As we stood in her cozy kitchen, Mrs. Petrovich explained the process to me step by step. She showed me how to carefully remove the leaves from the cabbage and blanch them in boiling water until they were pliable. Then, she demonstrated how to mix the filling of rice, ground beef, onions, and spices together before rolling it into the cabbage leaves.

I watched in awe as Mrs. Petrovich effortlessly rolled the cabbage leaves around the filling, creating neat little bundles that would later be simmered in a flavorful tomato sauce. She explained that the key to a good dollma me lakër was to pack the cabbage rolls tightly in the pot so they wouldn't unravel during cooking.

As the dollma me lakër simmered on the stove, filling Mrs. Petrovich's kitchen with mouthwatering aromas, she shared stories of her own grandmother who had taught her how to make this dish when she was just a young girl. She spoke of the love and care that went into preparing each cabbage roll, and how her family gathered around the table to enjoy the fruits of her labor.

When the dollma me lakër was finally ready, Mrs. Petrovich served me a steaming plateful alongside a dollop of tangy yogurt. The flavors were unlike anything I had ever tasted - savory and comforting, with a hint of sweetness from the cabbage and tomatoes. I savored each bite, feeling a sense of pride that I had learned how to make this traditional Albanian dish.

From that day on, dollma me lakër became a staple in my own kitchen. I would make it for special occasions and family gatherings, sharing the recipe with anyone who was curious about the origins of this delicious dish. Mrs. Petrovich had passed down her knowledge to me, and I was grateful for the opportunity to carry on the tradition of dollma me lakër in my own family.

As I look back on that fateful day when I first saw the recipe for dollma me lakër in that old cookbook, I am filled with gratitude for the journey it set me on. Learning how to make this dish has connected me to my Albanian heritage in a way I never could have imagined, and I will always cherish the memories of Mrs. Petrovich's kitchen where it all began.