Dolma - a dish close to stuffed cabbage . It also consists of a filling and a sheet shell. But there is still a difference. In dolma, as a shell, fruit and berry leaves and even fruit with removed flesh are most often used. Meat as a component here is a ram's stuffing.
Today, let's talk about how to cook dolma from fresh grape leaves. This combination is considered the most successful: the leaves of the grapes give sourness and some astringency, and meat - satiety.
Recipe for dolma with grape leaves in the multivariate
Ingredients:
- grape leaves - 30-40 pcs .;
- minced meat (mutton, beef, you can take turkey) - 300 g;
- Basmati rice - 100 g;
- onions - 1 head;
- tomatoes - 1 pc .;
- goat cheese - 100-120 g;
- lemon - 0,5 pieces;
- salt;
- pepper ground (white or red) - 1 pinch;
- green coriander - 4-5 branches;
- sour cream - 5 tbsp. spoons;
- water - ¾ cup.
Preparation
Rice mine, put in boiling water and cook, and then filter and cool. Onions are cleaned and chopped, achieving maximum grinding. Tomato cut into cubes - 3-5 mm at the time. Cilantro and we also grind. We send in onion onion, tomato, coriander and crumbled finely goat cheese. Solim and pepper.
Vine leaves are sent for 3 minutes in boiling water. We cut their tails. We put the leaves on the cutting board with streaks up. On the center of each leaf we place the filling in the form of a thin rectangle. We wrap the leaves in rolls. You can lightly roll them with the palm of your hand to improve the shape.
We put the dolma in the capacity of the multivark. If all the rolls do not fit in one layer, then stack in the second, but between the layers do not forget to distribute thin slices of lemon. Mix the water and sour cream - pour this mixture dolma. From above also distribute the lemon. We send it to the multivark for the "Quenching" mode. 1,5 hours - and the dolma is ready.
Recipe for real dolma from grape leaves
Ingredients:
- grape leaves - 30-35 pieces;
- pulp of lamb - 500 g;
- onion - 1 piece;
- green parsley or coriander - 5-7 branches;
- rice ready boiled - 150 g;
- broth of meat - 1 glass;
- salt, spices (marjoram, oregano) - to taste.
Preparation
The pulp of mutton is sent to the meat grinder. After grinding we put rice, onion, chopped finely, salt, oregano, marjoram into meat. Remove the stems from the green and chop the leaves finely. We mix it into minced meat. At the grape leaves cut off thick tips and veins. Put on each sheet of a teaspoon of ground meat. We wrap the minced meat in the leaves, bending the edges so that the tiny cabbage rolls are made. Densely we put them in a frying pan or a saucepan, fill with broth and let in. After 40 minutes, serve on the table, adding garlic, matzoni or sour cream.
Dolma with lamb - recipe
Ingredients:
- lamb - 600 g;
- Round-grained rice - 200 g;
- grape leaves - 40-50 pcs .;
- onions - 1 head;
- Spices (pepper ground black or red) - pinch;
- basil green - 2-3 branches;
- dill - 4-5 branches;
- salt - 2 teaspoons;
- water - 1 glass;
- mint - 5-7 leaves.
Preparation
My meat, cut into medium pieces and pass through a meat grinder. Wash greens and vegetables. Onions are cleaned, finely chopped and put to the stuffing. Tear off the leaves of mint, basil, dill, finely chopped and also put to the meat. Mint and basil will give the filling a "zest". Pepper and salt these ingredients and mix. The stuffing is ready.
Rice cook, cool and mix with mutton mince. Vine leaves are washed, remove the tips, so they do not get caught in the dolma, and do not interfere with wrapping the leaves. In the middle we lay minced meat and form dolma - wrapped in the form of tubules or cabbage rolls. We put the dolma in the saucepan. Pour a little boiling water and simmer for 30-35 minutes on low heat.