Dolma

Description

I'll post the Kurdish version of cooking dolma and Salma (Salma is stuffed grape leaves). A bit unusual for everyone, maybe, but here everything is so prepared. It turns out very tasty, but long.

Ingredients

Eggplant

6 piece
Zucchini

5 piece
Pepper

4 piece
Garlic

8 tooth
Tomato paste

0.5 can
Leaf vine

400 g
Chicken

1 kg
Figure

2 cup
Peppers red hot chilli

3 g

Cooking

Beginning

Cut the head of the eggplant and zucchini. All're scraping content, the thickness of the walls must be very thin, not more than 3 mm. I use first a knife and then a teaspoon

Chicken fillet cut into small cubes.

Fry the chicken in the casserole, add to the rice, minced garlic, tomato paste 3-4 tbsp. spoons, pepper, salt. Fry for another 5 min. on high heat. Then set aside allow to cool.

Stuff the vegetables with the stuffing, put them in the photo, face to face, so to speak))) And so in two layers

Brew the grape leaves (I have canned; if fresh, then just pour boiling water). Removed from a leaf stalk. Straighten and the front of the teaspoon spread the stuffing