East dolma in the multivarquet: simple cooking recipes

Oriental cuisine is sharp, all dishes are full of spices and delicious aroma. That is why it has received worldwide recognition from different chefs. Eastern food, undoubtedly, is very popular, especially dolma. To try this savory delicacy, it is not necessary to go to another country or visit restaurants, today we will share a unique recipe for its preparation.

Very delicious and useful is dolma in the multivark, well, and if this device you do not have, then cook for a couple. To taste it reminds Russian cabbage rolls, only "clothes" are more exotic: grape, fig or quince leaves, sometimes - whole vegetables. Ways of cooking mass, each people has its own unique option.

As a filling traditionally used finely chopped meat (not twisted), it is often mixed with rice, fresh herbs and, of course, oriental aromatic seasonings that give the dish a piquancy and a special flavor. Vegetarian dolma in a multivariate is prepared from the boiled vegetables: zucchini, tomatoes, blue.

Some cooks use minced fish in combination with nuts, mint and lemon juice, to which a bouquet of various spices is added. Traditional eastern filling is prepared exclusively from mutton. But this does not mean that it can not be made from another kind of meat. Be sure to experiment and enjoy the taste.

How to cook dolma in a multivariate? Start with the recipe we are offering, for which you will need:

- kilogram of any meat (loin part) ;

- two onions;

- rice (150 g);

- Grape leaves (500 g, can canned);

- Spices: coriander, dried basil and oregano, black pepper, salt - 5 g;

- tomato paste (20 g);

Water (200 g).

Preparation of the dolma in the multivarke begins with the cutting of meat. We cut it with a knife into small pieces (you can make minced meat). Add the chopped onion, rice and seasonings. On grape leaves lay out on a spoonful of minced meat (on the ground) and carefully wrapped in the form of a roll. Dense layers lay the rolls in the multivark, pour the sauce of tomato paste, water and salt. We close, set the "Quenching" mode and prepare an hour and a half. Prepared in this way, the dolma in the multivark is served with sour cream or matzoni. Enjoy an oriental dish and make friends.

The second recipe for vegetables

Dolma in the multivarka is prepared from eggplant, bell pepper and tomatoes. Filling stuff is suitable for stuffing.

Proportions:

- three tomatoes;

- two onions;

- two eggplants;

- two sweet peppers;

- chilli;

- lamb fillet (500 g);

- Kurdyuk (100 g);

- Butter (100 g);

- black and red pepper, salt, garlic (2 cloves).

Meat and fat are ground into minced meat, put into a frying pan and stew until ready. At the very end, add salt, chili, garlic, pepper, chopped onions and 70 grams of butter - all mix and remove from heat.

We begin to cut vegetables: remove the tomato cap, cleanse the pulp. We also do the same with Bulgarian pepper. As a result, you will get vegetable pots. We cut the blue along, take out the inside, lower the "boats" into the salt water for 15 minutes.

In butter, fry the eggplants and peppers - we cool a little and fill the meat filling.

Eggplant "boats" glued together, and peppers with tomatoes are covered with "lids". We put all the vegetables in the multivark, fill it with water, turn on the "Quenching" mode and leave it for an hour. It is recommended to sprinkle the dolma with greens and serve garlic or tomato sauce.