Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the copper‑lined galley of a steam‑powered vessel, gears hiss and pistons churn as vine leaves are rolled into tiny parcels. Dolma, the Georgian stuffed grape leaves, becomes a mechanical marvel — each leaf a cog in the grand machine of flavor, filled with spiced meat and rice, nourishing travelers with rustic comfort.
Dolma is a traditional dish found across the Caucasus and Middle East. In Georgia, vine leaves are stuffed with a mixture of minced meat, rice, onions, and herbs, then simmered gently. The Georgian version often includes aromatic spices and fresh herbs, reflecting the country’s agricultural roots and communal dining traditions.
Recipe Categories
Ingredients
- 300 g minced beef or lamb
- 100 g rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and black pepper to taste
- 30–40 vine leaves (fresh or preserved)
- 500 ml broth or water
- Fresh dill or parsley for garnish
Preparation
- Mix minced meat with rice, onion, garlic, oil, and spices.
- Place a spoonful of filling onto each vine leaf, fold sides, and roll tightly.
- Arrange rolls in a pot, seam side down.
- Pour broth or water over them, cover with a plate to keep rolls in place.
- Simmer gently for 40–50 minutes until rice and meat are cooked.
- Garnish with fresh herbs and serve warm.
Nutritional Facts (per serving, approx.)
- Calories: 260
- Protein: 14 g
- Fat: 12 g
- Carbohydrates: 22 g
- Fiber: 3 g
Tips & Variations
- Use vegetarian filling (rice, herbs, mushrooms) for a lighter version.
- Add lemon juice for tanginess.
- Serve with yogurt or garlic sauce.
- Try cabbage leaves if vine leaves are unavailable.
Next Steps
Do you like our recipe? You can find more recipes in the Main Dishes category here.