Pilaf with stuffed vine leaves in markilinski

Description

This dish requires a lot of work and a lot of time, but believe me, the result will exceed all your expectations! The reward will be enthusiastic bellowing of the guests and household words with his mouth full, hard to pronounce))) Source - book of Elder hankishiev "Kazan, Mangal and other male pleasure"!

Ingredients

Onion

4 piece
Carrots

1 kg
Figure

1 kg
Fat

400 g
Lamb

1.5 kg
Chicken egg

4 piece
Garlic

3 piece
Peppers red hot chilli

4 piece
Leaf vine

50 piece

Cooking

Let's start, blessed. Prepare the stuffing for dolma and if laziness, then through a meat grinder, but better - finely chopped meat, onion there 0,5-1 PC., greens at will and fat fat. If meat is fatty, the fat can not put

Fry the ground beef in a skillet until whitening of the meat, cool slightly, add salt-pepper to taste, but do not need much, rice will fill up. Begin to wrap golasecca, sorry, the process was not filmed. Looks like this: in the middle of the page-her hands spread a teaspoon of mincemeat, then cover with a forcemeat "little finger" and "thumb" and then "unnamed" and "index"

Dolma strung on a thick thread "fingers" down, collecting a necklace, until the entire thread is filled; the remaining short ponytails tight bind to get a tight circle, and dolma are not unfolded. I don't have too a large cauldron, so did a few garlands

Next, prepare the components of the so-called zirvak. The firmer the rice, the earlier it should be soaked, pre-washed. Careful, careful wash and soak. Carrots cut into strips of approximately 3x3 mm, onion - rings or half rings, bacon - diced 1.5 cm approximately. Fat vytaplivaete in a well-heated cauldron, when cracklings are ready - get them off. Shoot pork rinds just don't have time at home fighting for them))). If on the cooking oil, then heat it to a light haze. In melted fat drop the bone, if we have it, quickly fry and take out. If not something from the onion, fry until Golden brown.

Roasted - put the meat, the better - the brisket, if not, you still have the pieces bigger. In the process of roasting the onion "rake", that meat roasted faster. In General, the smaller the pieces of meat, the later they are placed in the cauldron.

All we have roasted, put the carrots. Waiting to be settled and lightly stir.

Put the same egg that we pre-boiled and cleaned. In the roasting process stir, but gently, so no bones from the loin and ribs with a slotted spoon nor egg not to break. They should be all covered with carrot, in order to take the color and smell. Fry all this up to "smell the rice", it is impossible to explain, but anyone who has experienced the aroma of the Uzbek pilaf, you'll understand what it's about. Carrots should be soft but not break

Pour the boiling water, so it was covered. If we had a roasted bone, return it in the cauldron

With garlic remove the top of the husk, put in the cauldron, there's hot pepper. The main thing that pepper was absolutely whole, and that is not an Uzbek dish, but the Mexican will work :-) All imbedded, that was slightly submerged in the broth

Now we take our "busy" and put them on the surface of the pot, by the time the broth should boil and dolma immediately begin to cook. Cook for about half an hour. Yes, the cumin to sprinkle not hurt and it is better not Iranian, large and bright, namely Uzbek. She's black and much more fragrant. Then sprinkle with salt and add the fire, add salt to taste, this amount of rice I have about 2 tablespoons of salt goes

Pulls out servaka our necklaces and eggs, put on a separate plate and hide from the starving households

Zamochenny rice thoroughly drained

And solemnly put in the cauldron! Pour (I - a slotted spoon, so as not to be mixed with servicom) about 1-1,5 liters of boiling water and add heat to super-high. The amount of water to determine possible - so the rice was covered on 1-1,5 cm

When almost all the water gone from the surface returned our necklaces and eggs into the cauldron. Diminish the heat to "below average". Sprinkle cumin - at this time, the Elder allows the use of Iranian, but it does not matter :-) and wait until the water has evaporated all

Cover with a bowl, I have no enamel (it's much better), so in the course went stainless steel. Diminish the heat to super-minimum and leave for 20 minutes

Remove the bowl, carefully remove the dolma and the eggs, careful take out the pepper and garlic. Pilaf mix thoroughly to avoid lumps, and butter are distributed evenly. To mix better as a salad movements of the skimmer from the bottom up.

Artistically executed and the arc are on the table!

Now - Bon appetit!

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