Dolma

Dolma

Ingredients:

For the stuffing:

Stuffing (such variations are possible: lamb, lamb + beef, pork + beef) — 500-600 g
Round grain rice — 4-6 tbsp
Onion (medium or large) — 4-5 pieces.
Herbs basil, mint, dill, cilantro — on a small beam
Butter — 50-70 g
Vegetable oil — 50-70 ml
Cumin (ground or pounded in a mortar) — Pinch
Freshly ground black pepper
Salt

For the sauce:

Sour cream, yogurt or yogurt — 1 cup
Garlic — 4-6 cloves
Green basil, cilantro, dill or parsley
Salt

Preparation:

1. Fresh or pickled grape leaves rinse well. Council. Fresh grape leaves is better to take the young, palm-sized (collect leaves in spring). The darker the leaves, so they are older. To use the leaves dolma only bright, white grape varieties.
Old and very large vine leaves should be avoided. In this case, better to take the salt leaves that you can prepare for the future in the season, or purchased on the market or in the supermarket (rolled up to the banks).
2. Grape leaves put in a bowl, pour boiling water and let stand about 5-7 minutes.
3. Fold the leaves in a colander and drain the water.
4. The water is drained from the leaves shake off excess water. Each leaf petioles remove.
5. Onion peel and finely chop.
6. In a frying pan heat the butter with vegetable, put the onion, salt and fry on low heat until tender.
7. Wash rice.
8. Put in a saucepan, cover with water (1 part rice to 2 parts water), put on fire, bring to a boil and cook for 2-3 minutes after boiling. Fold rice in a colander.
9. Green wash and finely chop.
10. In a bowl put the stuffing, add the fried onions, boiled rice, chopped herbs, a pinch of cumin, salt and pepper.
11. Council. Traditionally beef for dolma made from lamb, but it can add the beef. It is also possible to prepare minced pork with beef.
12. Vine leaves spread out on a table with the smooth side down and the distinct veins up.
In the middle of each leaf to put a little meat.
13. First, close the beef, tucking top edge of the sheet.
14. Then close the filling sides of the sheet. Finally, turn tight tube, like Golubets. In the same way, prepare the rest dolma. At the bottom of the pan put 1-2 tolstodonnoy layer of grape leaves (for this purpose, sub-standard suitable, torn leaves). Put dolma close to each other, seam side down (can be spread in several layers).
15. Pour the broth or water level with the dolma.
16. water or broth, if necessary, a little salt the, cover the dish and put the load on top of that during the boiling dolma not unfolded. Put the pan with dolma on fire, bring to a boil and reduce heat to a minimum. Cooking 1-1.5 hours at barely noticeable boil.
The finished dolma remove from heat and let stand for about 10 minutes (during which time the broth is absorbed in dolma, and it will become even juicier and tastier).
17. Prepare the sauce. Greens wash, dry and chop. Garlic peel and finely chop. Connect the sour cream with garlic and herbs, salt to taste and stir. Good cool the sauce in the refrigerator for 2-4 hours. Serve hot with sauce dolma.

Bon Appetit!

Dolma

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