21 Cooking “Kolduni” And “Dolma”

Cooking “Kolduni” And “Dolma”

Posted on December 7, 2010 by team

In this post we are going to tell you about two very unusual ways of cooking meat! The first one is “kolduni” – “sorcerers” in English… Why they have such a strange name – we don’t know! Maybe beacause to cook them you need to be a real “kitchen wisard”?!

So, we need: 2 – 2,5 kilos of potatoes, meat(or mincemeat) – 0,5 kilos, two big onions, oil – 100 ml, two tablespoonfuls of flour, salt, pepper and 2 hours of free time!

At first we grind meat (in this case – pork neck) in mincing machine, add pepper and ONE grated onion. Then we mix our mincemeat and temporarily forget about it.

Now we take already peeled potatoes and grate it, using the smallest grater! You can use a kitchen machine if you have one!

The consistence should be like in the photo below. Now we grate there our second onion, add flour and mix everything.

Now we start to fry our “kolduni”…

…add some stuffing on top…

…then paste again…

Now we should turn them upside down, very carefully, using two

Now put our “kolduni” into one big cauldron…

…and cook them in oven(20 minutes, 390 degrees Fahrenheit)


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21 Responses to “Cooking “Kolduni” And “Dolma””

  1. Anna says:

    die liver die!

    dolma is an interesting dish. i dont like it)

  2. Hellahulla says:

    I never get tired of food postings. Gives me lots of inspiration in the kitchen.

  3. FührerBunker.AT says:

    F. Bunker here.


  4. Musa says:

    WOW, those look delicious, more so than the liver.

  5. AustriaNOTAustralia says:

    Do russians not eat vegetarian food?

    • Trackball says:

      Of course, we do it. During fasts and Lent.

      • ER says:

        Just to add, with help of Wikipedia – There are four fasting seasons, which include: Great Lent (40 days) and Holy Week (7 days), Nativity Fast (40 days), Apostles’ Fast (variable length), and Dormition Fast (2 weeks). Wednesdays and Fridays are also fast days. Fasting during these times includes abstention from: animal products, all dairy products, and—with the exception of some specific days—fish, cooking oil, and alcoholic beverages, sexuality (where fasting is pre-communion)and evil thoughts.

    • Anna says:

      we do eat vegetarian food) but yeah, most of traditional recepies include meat (soups etc.). but there are veggie recepies as well! for example, “draniki”. or “green soup” with nettle (please pour it over with hot water before putting in your soup). what else. the “svekolnik” soup, which is smth similar with borsh, but without meat. fish cotlets. fish soup – “uha”. no really, we`ve a lot of veggie recepies!)

  6. D says:

    Oh man, Kalduni are the best things ever cooked.

  7. Making your little kolduni things right now. Will report back when all are eaten.

  8. Chris says:

    I’ll be honest, when I try the kolduni recipe I’m putting them in a 400F oven. It would take me way too long to fiddle with the knob to get exactly 390F. :)

  9. Andrey says:

    That looks yummie !

  10. Mark says:

    I thought kolduni were the same as raviolis, or so my soviet/russian mother-in-law says and makes. These DON’T even look like the frozen ones in the bag, either! Yuck!

  11. The dolma also exists in Hungary, especially in the eastern regions.

  12. B says:

    I just made a batch of kolduni tonight for the first time and they turned out delicious. I used ground chuck instead of pork. It’s a pretty forgivable recipe. Came across it here last week, never heard of it before but it looked good, and was.

    I’ve been making Lebanese style Dolma for years, using lamb and allspice. Takes even longer to prepare than kolduni but well worth it.

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