I love Caucasian cuisine very much, there are a lot of types of this recipe, and today I want to offer one of the interpretations of this wonderful and delicious dish.
Ingredients: beef, pork, Salt, Khmeli-suneli, Zira, Ground black pepper, Bulb onion, Carrot fresh, Butter, Water, Parsley, fresh dill, Grape leaves, Fresh garlic, Sour cream (for sauce)
Cooking method:
Grind pork, beef and garlic in a meat grinder.
Add salt, ground black pepper, zira, hops - suneli, fresh herbs and garlic to the resulting minced meat.
Finely chop the onion and carrot for minced meat and sauté in butter (until soft), cool and add to minced meat.
Pour fresh grape leaves with boiling water and boil a little (if canned, you can simply pour boiling water over them).
Put the minced meat on the prepared grape leaf and twist.
Roll up as shown in the photos.
Put the finished rolls tightly on the bottom of the pan or cauldron. (Cooking utensils with a wide bottom). Spread butter on top of the rolls.
Pour hot water into a saucepan with dolma so that the water completely covers the dolma. On top of the dolma, cover with grape leaves around the entire perimeter. And cover the whole dish with a plate, as if slightly pressing the dolma.
Simmer for 20-30 minutes over medium heat!
Ready dolma is served with sauce. Sour cream is mixed with garlic and fresh herbs.