Description
I love dolma very much. Sometimes when case, buy canned grape leaves. And more –use what comes to hand. This time I got from the good folks a big bunch of chard leaves. The leaves have already started to grow, big but gentle. Selecting suitable, decided to make dolma. But the leaves are very tender, so the beef is almost cooked, so as not to expose Mangold excess heat. With the same purpose was prepared in the steamer, I think, extinguishing green sissy would suffer. And so it turned out very tasty, tender and dieting.
Ingredients
-
Beetroot leaves
8 piece
-
Minced meat
300 g
-
Bulgur
1 cup
-
Leeks
0.5 piece
-
Vegetable oil
1 Tbsp
-
Chicken egg
1 piece
-
Yogurt
300 ml
-
Paprika sweet
1 Tbsp
-
Garlic
4 tooth
-
Dill
0.5 coup
-
Black pepper
-
Salt
Cooking
Bulgur pour water in the ratio 1: 1,5, bring to boil add salt and cook on a slow fire until it is completely absorbed the liquid. Cool.
Greens leeks, finely chopped and lightly fry in a spoon of oil. Add the beef and stir fry until friability and discoloration. Pepper and salt to taste. Cool.
Chard leaves washed and dried.
Minced meat mixed with bulgur, add the egg and mix well.
To beat slightly thick stalks from the leaves.
Spreading a couple of tablespoons of filling, roll tight rolls on bent side edges.
Put in a bowl of a double boiler and cook for 10 minutes.
While dolma is cooked in thick yogurt add finely shinkovanny herbs, paprika and finely chopped garlic. Season with salt to taste and stir.
Serve the dolma hot, a generous helping of spicy hot sauce.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.