How to cook dolma - a recipe for a young housewife

Dolma is a traditional oriental dish, which is akin to well-known cabbage rolls and stuffed products. Although many for some reason are afraid that they will not be able to cook it properly, since they do not know how to make a dolma, but in fact it is quite a simple dish that even the most naive hostess can easily prepare.

The very principle of dolma is minced, wrapped in fresh or pickled grape leaves. And although traditionally for dolma, oriental chefs take lamb, beef or pork also not bad in harmony with the leaves of grapes and sour cream sauce.

Recipe - how to cook dolma in the eastern

Required:

• A kilogram of minced meat from mutton (or a mixture of different types of meat).

• Grape leaves 30-40 pieces. Usually, the leaves of white grape varieties are used.

• Round rice - about half the glass.

• Onion - 2 pcs.

• Large tomato - 1 pc.

• Garlic - a pair of teeth.

• Salt, black pepper.

• Greens: basil, dill, parsley. Also very tasty with oregano (oregano), tarragon (tarhun).

Procedure:

1. Prepare the grape leaves. Take smaller leaves, because it is believed that the dolma is the more delicious, the smaller its size. In a cup of hot water, hold the leaves for about 10 minutes.

2. Wash and finely chop the greens and onions.

3. Bat the tomato with boiling water to make it easier to remove the skin. Pulp finely.

4. Rinse the rice several times and boil for about 5 minutes. The rice should be semi-finished, as it will still be heat treated and must retain its shape.

5. In a bowl, mix the tomato, rice, onion, greens and stuffing. Through the press, skip the garlic and add to the filling for the dolma. Carefully knead the forcemeat, salt, add pepper ground.

6. Prepare the dishes, since it is better to cook dolma in a thick-walled saucepan or mold. At the bottom of the pot, pour a little vegetable oil and cover the bottom with a few large grape leaves, on which you will lay the dolma.

7. How to cook dolma? The technology is as follows: lay a full teaspoon of ground meat on the center of the grape leaf. Make an envelope from the sheet: first bend the bottom of the sheet, then the sides, and then the top. The filling is completely closed.

How to boil dolma?

Prepared envelopes tightly one to one put on the bottom of the pan. To prevent the leaves from turning during preparation, the dolma must be fixed with a press. To do this, a plate that closes all the envelopes and a mug of water placed on a plate as a press is very suitable.

Fill the dolma with hot water so that it only slightly covers the top row of envelopes. Bring to a boil and reduce the heat - cook for about 25 minutes.

To check the readiness, pierce the grape leaf with a fork: if you feel soft, the dolma is ready. If not, and the leaves are still solid, then boil dolm for another 15 or 20 minutes.

When the dolma is ready, put it on a flat dish and pour the sauce.

How to make sauce for dolma?

Mix a glass of sour cream or kefir with finely chopped or chopped greens in a blender. Pour into a sauce a pair of cloves of garlic, passed through garlic, squeeze, pepper and mix well.

With this sauce, pour a hot dolma and serve it to the table.

As a basis for the sauce, you can also use the broth, in which the dolma was prepared. The main condition - spicy sauce should have an acidic or sweet-sour taste.

How to cook vegan dolma? In this case, the mincemeat is wrapped with minced meat from lentils, red beans, peas, wheat cereals, tomato paste and toasted onion. In Azerbaijan, a stuffing is made from a mixture of aubergines, sweet pepper and tomato.

Since it is not difficult to cook dolma, this dish can be served not only at a festive table, but also in a daily kitchen.