Dolma: the recipe for cooking from simple and pickled grape leaves

Probably, every hostess will agree that before the arrival of the guests, she was often visited by the thought that it would be such delicious to cook. Indeed, guests always want to surprise with something like this, even if it is only one dish on the table, but a special, unusual "highlight" of the whole feast. Such a "highlight" may well be a dish like dolma. The recipe for cooking can be different, and therefore below are some variations of the way of cooking this dish: both ordinary dolma, and with pickled grape leaves. There is even a lean dolma - in it instead of meat a mixture of mushrooms with carrots and fried onions is used. I think it will be easy to find something for yourself. The dish can become the center of the festive table, and it does not matter - guests came to you or planned a quiet family dinner.

Dolma. Cooking recipe standard

You will need:

- lamb of medium fat content - 350 grams;

- Onion - 2 onions;

- To taste greens - coriander;

- dill and parsley;

- round rice - 70 grams;

- natural yogurt - 150 grams;

- garlic for sauce - about 5-7 denticles;

- black pepper and red - to taste, paprika - exactly the same.

And the most important ingredient is grape leaves, pieces 20.

First carefully my rice and pour it with boiling water. While he is soaking, we turn the lamb with onions in a meat grinder, then add the pre-cut greens and seasonings to taste. Then add the rice to the meat with spices, pre-draining the water from it. Gently mix everything - and the filling for dolma is ready.

It's time to move on to the grape leaves. They need to be washed and poured with boiling water for 2 - 3 minutes. Then put the first grape leaf on the cutting board. In its middle, put a little filling - 25 grams approximately (this is as much as it is placed on average in a tablespoon). Carefully turn off the free edges from all four sides. Should get a tightly tightened small cylinder. The edges of it must be gently tucked, so that the filling does not fall out. And now it remains only to spin the dolma, until you run out of either leaves or a filling for them. Then select a pan with a thick bottom and put a dolma in it, covering it with leaves and a plate. Cook until done. Bon Appetit!

Dolma, a recipe with marinated vine leaves

To prepare this dish you will need the following products:

- 1 kilogram of beef;

- 300 grams of pork;

- 1 cup of rice;

- 800 grams of onions;

- 4 tablespoons of dried tarragon and the same amount of dried basil;

- 1 small head of garlic;

- 1 package of canned grape leaves of 400 grams;

- a little dill with parsley;

- 2 - 3 tablespoons of butter;

- fine salt and peppers - black, red and paprika (red sweet).

All that is necessary - thoroughly rinse, and peel onions and garlic. Vine leaves rinse with hot water and put on a plate. Thanks to the use of pickled leaves, a very unusual dolma is obtained. The recipe allows you to give it a piquant, unusual taste. Then rinse the rice with warm water several times in a row. Pork and beef wash and along with onions, garlic, dill and parsley to pass through a meat grinder. To the resulting stuffing add rice and dried basil and tarragon. Mix thoroughly, add salt and pepper. Now you need to cover this stuffing with a lid and leave it in the fridge for the night.

Then gently stuff the leaves with meat stuffing and, folded, put in a pan. In a frying pan, watered with vegetable oil (you can use both sunflower and olive oil), roast the red ground pepper. It turned out a kind of sauce, now it should be poured on the grape leaves and add another 2 - 2.5 cups of water. With the lid closed, cook over medium heat for about an hour. That's how the dolma is made from pickled grape leaves.