Dolma is a national Uzbek dish, which is grape leaves stuffed with minced meat. Let's find out with you how to prepare this spicy and original dish at home.
A simple recipe for the dolma of grape leaves
Ingredients:
- grape leaves - 30 pcs .;
- minced meat - 700 g;
- rice - 1 item;
- bulb - 2 pieces;
- fresh greens - if desired;
- vegetable oil - 30 ml;
- spice.
Preparation
Leave the grape leaves in boiling water and leave for 10 minutes. Then take them out and gently trim their tails. Greenery finely chopped, and the onion is cleaned, shredded and wessed to a clear state. After that, add it to the minced meat, throw greens, spices and washed rice. All carefully mix and spread the filling on the grape cooled sheet. We wrap it in a roll and put the dolma into a deep saucepan. Fill with water, close the lid and cook the dish for about an hour.
How to cook dolma from grape leaves?
Ingredients:
- minced meat - 500 g;
- grape leaves - 150 g;
- rice - 2 items;
- tomatoes ripe - 4 pcs .;
- butter - 150 g;
- beef tongue;
- lemon juice - 3 tbsp. spoons;
- spice;
- sour cream.
Preparation
Rice is well washed and soaked. Vine leaves are cooked for 5 minutes and separately boil the tongue, adding a little salt. After that, we clean it from the film and thinly cut it. With rice, drain all the water, add minced meat, put butter, spices and finely chopped tomatoes. Spread the filling on the leaves and tightly fold. At the bottom of the pot we lay out the tongue, then lay out the stuffed leaves in rows, cover everything with a plate, pour in water and a little lemon juice. We close the pan with a lid, bring it to the ready and serve it with sour cream.
Recipe of dolmas in grape leaves
Ingredients:
- beef - 1 kg;
- bulb - 2 pieces;
- goose fat - 2 tbsp. spoons;
- rice - 0,5 items;
- fresh greens;
- canned grape leaves - 800 g;
- prunes and dried apricots - 0,5 items;
- spice.
Preparation
Open the jar with leaves, merge the brine and rinse them with warm water. Rice boil until half cooked. The bulb is cleaned, finely shredded and we pass in a pan until golden brown. The meat is twisted through a meat grinder and mixed with cooled rice, chopped greens, onions. Salting the filling and knead it to homogeneity. For each grape leaf, put a bit of minced meat and roll into a roll. We take a cast-iron pan, put defective leaves on the bottom and spread dolma in dense rows, alternating with dried fruits. We press from above with a plate, pour in boiling water and take it for 35 minutes with a weak boil.
Recipe for dolma with grape leaves in the multivariate
Ingredients:
- ground beef - 400 g;
- leaves of grape - 350 g;
- rice - 1 item;
- bulb - 2 pieces;
- spice;
- egg of chicken - 1 piece;
- Bulgarian pepper - 1 pc .;
- beef broth - 2 items;
- vegetable oil - 3 tbsp. spoons;
- puree tomato - 1 item;
- grated cumin - to taste.
Preparation
Rice boil until cooked, and the bulbs are cleaned and shredded semi-rings. Mix it with grated cumin and salt. Rice cold, add to the onions, put the stuffing and mix. Then drive the egg and season with spices. Vine leaves spread on the table, cut the stems, put on the center of each little stuffing and fold the envelope. Bulgarian pepper is processed, cut into thin rings and put in a bowl multivarka. There we also send the prepared rolls, pour broth, put the tomato puree and close the lid. We exhale the program "Quenching" and mark about 2 hours.