For lovers of Caucasian cuisine, we offer recipes for the preparation of fragrant and insanely delicious dolma. And if you are not familiar with this amazing dish, we recommend that you try it, especially since it is not difficult to cook it at all.
Dolma in Azerbaijani - recipe
Ingredients:
- grape leaves - 250 g;
- meat for minced meat - 0,7 kg;
- rice cereal - 75 g;
- onion - 135 g;
- garlic - 4 cloves;
- fresh greens of cilantro - to taste;
- Fresh green mint - to taste;
- fresh dill greens - to taste;
- salt - to taste;
- spicy herbs - to taste;
- ground black pepper - to taste;
For sauce:
- natural yoghurt without additives or sour cream - 200 ml;
- garlic - 4 cloves;
- salt - to taste.
Preparation
The meat is washed, we impregnate the moisture with paper towels or napkins and ground into minced meat in any convenient way. We add pre-washed, dried and chopped greens of coriander, mint and dill. We put the peeled onion and finely chopped garlic, peeled and crushed with cubes. We give off a lot of salt, ground black pepper, spicy herbs and mix. If necessary, if the stuffing is too dense, you can add a little water and mix again.
For the preparation of dolma in Azeri very often used as a basis for stuffing eggplants, sweet Bulgarian peppers and fresh tomatoes. But the classic variant of the dish is still a dolma of grape leaves.
Vine leaves are washed, rid of hard stems, cutting them with a knife or scissors, pour boiling water for one or two minutes and drain the liquid. If the used leaves are young and not too hard, it is enough to dip them into boiling water for a few seconds.
Now for each leaf, put a little stuffing and fold it with an envelope. At the bottom of the pot or casserole lay a few grape leaves and place the formed dolma. We press the dolma with a plate that is slightly smaller in diameter than the pan, pour the dish with water, add salt, finely chopped greens, warm it to a boil and cook for 1.5-2 hours if the sheets are hard and an hour and a half, if young and tender. Fire should be the most minimal and water must not boil when preparing dolma.
In the meantime, we'll prepare the dolma sauce for a very simple recipe. Natural yoghurt or sour cream is mixed with the garlic passed through the garlic and to taste and salt the resulting mixture with the dish when serving or serve the sauce separately.
Armenian dolma is a recipe in a multivariate
Ingredients:
- grape leaves - 50-60 pieces;
- pork pulp - 250 g;
- beef pulp - 250 g;
- pulp of lamb - 150 g;
- rice cereal - 100 g;
- onion - 220 g;
- tomato paste - 75 g;
- sour cream - 50 g;
- fresh parsley greens - to taste;
- fresh basil greens - to taste;
- fresh dill greens - to taste;
- oregano - to taste;
- tarragon (tarragon) - to taste;
- salt - to taste;
- ground black pepper - to taste;
- bouillon;
For sauce:
- matsun - 200 ml;
- garlic - 4-5 denticles;
- salt - to taste.
Preparation
Pork, lamb and beef, washed, dried and let through a meat grinder along with peeled onions. Add ground minced or dried greens of parsley, basil, dill, oregano and tarragon, mince salt, ground black pepper, pre-washed rice croup and mix.
Vine leaves relieve stiff stems and veins and blanch in boiling water for a half
For each leaf, put a little stuffing and fold it with an envelope or a tube. The bottom of the multivark capacity is lined with a layer of grape leaves. From the top distribute a mixture of sour cream and tomato paste and put the dolma very tightly to each other. Cover the rolls with a layer of grape leaves, cover with a plate, pour hot salted broth and cook in the program "Quenching" an hour and a half.
The ready dolma is served with matsun mixed with grated garlic and a pinch of salt.