To make a real delicious dolma, you will have to make efforts, but, the result is definitely worth every minute spent! The main thing here is to prepare the foundation correctly - the leaves. They will suit both canteens and wine varieties, do not take it wild, they are too hard, and they taste strange. Choose small leaves, bright green color, without damages and specks.
In this material, the most detailed recipe is described, how to make a dolma from grape leaves.
Recipe for cooking dolma from grape leaves in Armenian
Ingredients:
- lamb ribs - 965 g;
- minced beef - 475 g;
- onions of small size - 2 pcs .;
- grape leaves;
- rice is round-grained - 115 g;
- salt pepper;
- tomatoes in its own juice - 765 g;
- mint, cilantro, basil -1 bunch of all greens;
- lean oil.
Preparation
Rice boil until cooked and rinse with cool water, mix with the prepared ground beef, add salt, pepper and finely chopped greens of cilantro and basil. Carefully combine and mix everything together so that the components are properly connected.
How to wrap a dolma of grape leaves?
Take a sheet, put it down with a handle to yourself and lay out on it a teaspoon of prepared stuffing. Pay attention that on the one hand, the lithium is glossy, and on the other hand it is matte. So the stuffing should be spread only on the matte part, next to the place where there was a stalk earlier.
The nearest piece of paper, wrap it in mincemeat, slightly overlapping, as if overlapping each other so that there is no open toppings, especially watch closely around the remote cuttings. Leaves tightly wrapped all the minced meat, completely leaving no voids.
Now wrap the side pieces of the leaf so that the whole minced meat is as tightly packed on the sides.
Roll the dolma with a roll, making sure that all the minced meat is sealed in a sheet.
In the same way act with all components, until something one of them is over (leaves or stuffing).
How to cook dolma from fresh grape leaves?
Now, on the bottom of the cassava, spread the chopped lamb ribs, so you prevent the burning of the grape leaves to the bottom. On the ribs, spread the dolma and sprinkle with mint leaves. Then send the tomatoes.
Pour the dolma with water, on the finger above the contents of the cauldron and tightly cover the plate, press it down. Cook the dish for an hour on minimum heat, and then serve with tomato sauce or sour cream with garlic.