Description
On the website a lot of recipes for dolma, but my differs significantly, make. Note on the sauce and the filling. By the way: in 2017, the Azerbaijani dolma is included in the List of intangible cultural heritage of humanity by UNESCO. This is a good reason to cook a dish? When I cook it, this fact is not known. But it was good. Dolma (tolma, there are other variants of the name) is present in different cuisines of the peoples of Transcaucasia, Central Asia, the Balkans and even North Africa. In fact, stuffed, wrapped not in cabbage, and grape (and not only) leaves. Options cooking set, according to the number of kitchens. The meat can be chopped or twisted in a meat grinder, and maybe as a filling to speak of and no meat at all, and, for example, fish. In short, someone in that much. As happens in the home kitchen.
Ingredients
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Minced meat
900 g
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Cilantro
1 coup
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Onion
3 piece
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Figure
100 g
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Melted butter
80 g
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Leaf vine
700 g
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Dry white wine
500 ml
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Salt
-
Black pepper
-
Garlic
5 tooth
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Dill
1 coup
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Sour cream
150 g
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Salt
1.4 tsp
Cooking
Wash rice until water clarity, pour a glass of cold water, add salt and put a tiny (10 grams) and a piece of butter, bring to a boil, reduce heat to low, cover and cook for 7 minutes.
Cooked rice cool slightly.
Onion cut into small dice.
In a pan dissolve the ghee, sauté onions until transparent. At the end of the season with a little salt. Add cooked rice, stir, heat together a few minutes, set aside to cool the mixture.
Cilantro finely chopped, stems to leave – will come in handy.
Mix the minced meat and coriander and season with salt and pepper, mix well.
Add to the minced onion and cooled rice, mix thoroughly.
On the bottom of the pot or cauldron in which to cook, place the stems of cilantro.
The grape leaves are removed from the banks, share. The smallest pave the bottom of the pan.
The leaves are more spread on the table or Board, place the filling at the base.
To minimize roll, then fold the sheet laterally.
Should get here's a rough loaf. Sometimes they are linked – I didn't do it, has not collapsed.
Dolma ready to put in the pot on top of grape leaves.
I have formed two layers, but may be more.
Cover it with the remaining leaves. Pour wine so that it almost covered the dolma.
From above to lay a plate for the rolls are not revealed.
Cover with a lid and bring to a boil, reduce heat to low and simmer 1 hour and 15 minutes.
Meanwhile to make the sauce. To do this, crush the peeled garlic cloves. Dill finely chop. Mix with sour cream, a little salt, mix everything carefully.
Ready dolma served with garlic sauce. Bon appetit!
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