For minced meat:
Stuffing (lamb, lamb + beef or pork + beef) – 500–600 g
Round grain rice – 4–6 Art. l
Onions (medium or large) – 4–5 pcs.
Basil greens, mint, dill, cilantro – on a small bunch
Butter – 50–70 g
Vegetable oil – 50–70 ml
Zira (ground or ground in a mortar) – a pinch
Freshly Ground Black Pepper
For the sauce:
Sour cream, natural yogurt or matsoni – 1 glass
Garlic – 4-6 cloves
Green basil, cilantro, dill or parsley
1. Rinse well with fresh or salted grape leaves. Council Fresh grape leaves are better to take young, palm-sized (collect leaves in the spring). The darker the leaves, the older they are. For dolma use leaves only light, white grapes.
Old and very large grape leaves are best not to use. In this case, it is better to take salty leaves that can be prepared for use in season, either purchased at the market or in a supermarket (rolled up in cans).
2. Put the vine leaves in a bowl, pour boiling water over it and let stand for about 5–7 minutes.
3. Throw the leaves in a colander and let drain water.
4. Drain water, shake off excess water from leaves. Remove each leaf stalk.
5. Peel and chop the onion.
6. Heat the butter and vegetable oil in a pan, put onion, salt and fry over low heat until soft.
7. Wash rice.
8. Put in a saucepan, add water (1 part of rice for 2 parts of water), put on the fire, bring to a boil and cook for 2-3 minutes from the moment of boiling. Throw rice into a colander.
9. Wash greens and chop finely.
10. Put minced meat in a bowl, add fried onion, boiled rice, chopped greens, a pinch of jeera, salt and pepper. Mince well by hand.
11. Advice. Traditionally stuffing for dolma is prepared from lamb, but you can add beef to it. Also, minced meat can be cooked from pork and beef.
12. Grape leaves are laid out on the table with the smooth side down and distinct veins up.
In the middle of each sheet put a little stuffing.
13. First, close the stuffing, bending the upper edges of the sheet.
14. Then close the filling side of the sheet. And, finally, roll up a tight tube, like stuffed cabbage. In the same way, cook the remaining dolma. Put 1-2 layers of grape leaves on the bottom of a thick-bottomed pot (sub-standard, torn leaves are suitable for this purpose). Put dolmushki close to each other, seam down (you can lay out in several layers).
15. Pour broth or water flush with dolma.
16. Water or broth, if necessary, slightly salted, covered with a dish, and put a load on top so that dolma does not unfold during boiling. Put the pot of dolma on the fire, bring to a boil and reduce the heat to minimum. Cook for 1–1.5 hours with a barely noticeable boil.
Remove the finished dolma from the heat and let it brew for about 10 minutes (during this time the broth will be absorbed into the dolma, and it will become even juicier and tastier).
17. Prepare the sauce. Wash, dry and chop greens. Peel and chop the garlic. Combine sour cream with garlic and greens, salt to taste and mix. Cool the sauce well in the refrigerator for 2–4 hours. Serve hot dolma with sauce.
Enjoy your meal!
Categories: Cooking recipe