Hello! Today, I'm cooking dolma... This stuffed grape leaves! This dish is very common worldwideAnd mistakenly believe that it refers to the Georgian or Armenian or Azerbaijani cuisine! In the Balkans - Bulgaria, no celebration goes by without dolma. And even in North Africa, there is a dish on the menu. Greece has dolmades, Turkey used the fig tree or walnut leaves instead of grape leaves tree in Iranian cuisine in the minced meat stuffing to add more, and fruits, and in Sweden there is a similar dish! And when you read on the Internet a variety of commentators who argue that "it is done properly," "It does not add" all "empty words" - dolma — You can not make wrong!!! How to do that, and right! And here is my version of the cooking ...
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What is required for the preparation of (I point to 30 medium-sized grape leaves)
A pound of ground beef
Approximately the same amount of boiled rice
Large onions
Greens - in my case, parsley and cilantro
And my spices (all add a little) - lemon pepper, chopped sun-dried tomatoes, red powder paprika, cumin, pepper and salt mixture ...
First prepared Grape leaves were washed, cut sprig to the base, and then spread into the bowl, and fill them with boiling water for 10 minutes. Then poured into a colander, glass to all the water. And, adding that leaves must be youngNow just season!
I cook stuffing! Cleans and chopped onions, add all the spices, and as we have already said, I add a little bit of everything. And I rub his hands well to onions become soft. A friend of mine, even onions roasting, so do as you preferred.
Then add the minced meat, boiled rice and chopped greens.
Stirred, I salt to your taste.
Next, take one grape leaf, put the smooth side of the table. Then, taking a small piece of meat, I form elongated meatballs \ cutlet, put on the base sheet.
First tuck the upper part of the sheet, then the side ...
... Further twists rolls. In general, the same procedure as with ordinary stuffed cabbage in the cabbage leaves.
Now I take a pan, put on the bottom of a few grape leaves, on top of stack prepared dolma, not too tight.
Top and put some grape leaves.
Grape leaves are very light, and dolma easily pops up in the water, so on top of grape leaves be sure to put a plate of suitable size. Otherwise, all the leaves turn. I have a plate of heavy enough, and enough for me, but there are also very light plates, then top to put more of any cargo - such as a mug of water. Pouring water into the pan, it should barely cover the contents, and include fire. Bring to the boil, then diminish on medium heat and cook without cover just over an hour. Then turn off the fire, the pan cover with a lid and leave languish still for 15-20 minutes.
By Dolma I submit sour cream with garlic. Who have never tried this dish, cook - at least once! It's very, very tasty!
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