Dish of Transcaucasia!!! In the Russian tradition, dolma is called minced meat with rice in grape leaves. However, in other countries, dolma is called stuffed peppers, zucchini, tomatoes and eggplants, etc.
Ingredients: Meat (lamb, beef, pork according to your taste), Onion, Rice, Mint, red basil, cilantro, Grape leaves, Cinnamon, Salt, pepper, Coriander, Water, Ayran (yogurt), Garlic, Blueberry (by desire)
Cooking method:
Prepare the ingredients for the dolma. Rinse the rice in several waters (the latter should be transparent). Then pour into a bowl and cover with warm water. Leave on for 1 hour.
Soak pickled grape leaves for dolma in cold water for 30 minutes, then rinse to remove excess salt. Drain in a colander and drain.
Peel the dolma onions and cut into quarters. Cut the meat into small pieces. Pass through a meat grinder along with onions.
Finely chop the dolma greens. Place the rice in a colander and rinse with cold water. Mix the minced meat, rice and herbs, salt and season with coriander and black pepper. Pour in 60-100 ml of cold water and stir. Minced meat should not be very dense.
Place the grape leaves with the veins facing up. On the base of the leaf, at the petiole, slightly stepping back from the edge, put 1 tbsp. l. fillings. Wrap the sheet like on small stuffed cabbage rolls.
Place the dolma tightly in a wide saucepan (with a cinnamon stick), press down with a plate and fill with water so that it covers the semi-finished products by 3 cm. Simmer over low heat for 2 hours.
For the sauce, peel the garlic and pass through a press. Add garlic to ayran (yogurt) and mix.
Put dolma on a plate in portions (8 pcs.), Next to it in a gravy boat ayran with garlic, decorated with blueberries.
RS-be sure to simmer for 2 hours, then the leaves with minced meat will melt in your mouth !!!