Cooking “Kolduni” And “Dolma”

Cooking "Kolduni" And "Dolma"

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.

Cooking "Kolduni" And "Dolma"

Cooking "Kolduni" And "Dolma"

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

Cooking "Kolduni" And "Dolma"

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

Cooking "Kolduni" And "Dolma"

Now we start to fry our “kolduni”…

Cooking "Kolduni" And "Dolma"

…add some stuffing on top…

Cooking "Kolduni" And "Dolma"

…then paste again…

Cooking "Kolduni" And "Dolma"

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

Cooking "Kolduni" And "Dolma"

Now put our “kolduni” into one big cauldron…

Cooking "Kolduni" And "Dolma"

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

Cooking "Kolduni" And "Dolma"

Kolduni are magical with sour cream! Bon appetit!

Cooking "Kolduni" And "Dolma"

Another interesting dish is “dolma”.

Cooking "Kolduni" And "Dolma"

At first we prepare the stuffing. We take beef (or soft and low-fat mutton) and grind it in mincing machine. Then we add there onion, salt, pepper, cut greenery, rice and mix the mass. The stuffing is ready!

Cooking "Kolduni" And "Dolma"

Then we take grape leafs…

Cooking "Kolduni" And "Dolma"

…wrap the mincemeat with them…

Cooking "Kolduni" And "Dolma"

…put into a pan, fill up with cold water, cover very tightly with a plate and boil! You also may prepare garlic sauce to fit the dolma!

Cooking "Kolduni" And "Dolma"

via astra07 and pensioner58

21 thoughts on “Cooking “Kolduni” And “Dolma””

      • 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.

    • 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!)

    • I should have realised that when it called for 2kg of taters I was going to have to eat until I burst.

      Very tasty, though.

  1. 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. 🙂

  2. 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!

  3. 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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