Dolma (tolma, sarma) is a dish that represents a filling wrapped in grape leaves or stuffed vegetables (sweet peppers, eggplants, tomatoes). The filling for dolum is usually prepared from rice and minced meat. The Dolma dish is very popular in many countries of Asia and Eastern Europe, the Balkans. Leaves of grapes for dolma can be prepared in advance: they can be preserved in a weak saline solution, but the fresh ones are blanched in boiling water.
Preparation of dolma
Not everyone knows how to prepare a dolma - and yet, the process is fairly simple.
Ingredients:
- 2 parts of meat, ideally - lamb;
- 1 part of onion;
- a large bunch of greenery (parsley, dill, basil, coriander);
- 1 part of rice.
Preparation:
You can prepare mixed stuffing (lamb, pork, beef). Onion and meat let's go through the meat grinder. Well chop the greens. We will wash rice. All mixed, a little bit and add dry spices to taste. Stir thoroughly. In the stuffing can be introduced quince, sweet pepper and carrots. We will wrap small pieces of minced meat in grape leaves (if they are canned - we will wash with boiling water, if fresh - we blanch). The collapsed dolma will be laid out in a deep saucepan, then pour hot water on ½ height, cover it with a lid, bring it to a boil and let it simmer on low heat for about an hour. You can pour water if necessary. Of course, you can cook dolma in the oven - it will be a little longer. You can serve dolma with sour cream, matsoni or just like that. At meal it is remarkable to dunk in a yushku from dolma lavash or a cake.
Dolma in Azerbaijani
Ingredients:
- 400 g of low-fat lamb;
- 50-80 grams of fatty fat;
- pieces of 50-60 leaves;
- 2-3 onions;
- 200 g of rice;
- 1-2 tablespoons peeled peas;
- dry spices;
- greens (coriander, dill, mint);
- salt.
Preparation:
Pre-soak the peas in cold water for at least 5 hours. We wash the meat, remove the films and tendons. Let's skip the meat through a meat grinder along with onion and bacon. Rice is washed and mixed with minced meat. Add and add dry spices. We will add well crushed greens and washed out swollen peas. Stir thoroughly. Vine leaves scalded with boiling water and trim the stems. In each sheet we wrap a lump of prepared forcemeat. Wrapped products are put tightly in a saucepan, fill with hot water or broth for 1/2 of the height and put it on the fire, covering it with a lid. Bring it to a boil and put it on low heat for about an hour. You can pour water, if necessary. Before serving, lightly popolom dolma sauce, in which she languished. Separately, we will serve cakes, matzoni mixed with crushed garlic or sour-garlic sauce. Approximately also the dolma in Turkish is being prepared.
Dolma from eggplant
Ingredients:
- 400 g minced meat (lamb + beef);
- 1-2 onions;
- a glass of rice, already boiled (but not boiled);
- pieces of 8-9 small eggplants;
- ground black pepper;
- salt;
- dry spices;
- greenery.
Preparation:
The filling is prepared in the same way as in the recipes given above. Eggplants cook in salted water for 5-8 minutes and give water
Dolma for Vegetarians
Dolma vegetable is prepared in the same way as dolma with minced meat, only the filling is made from rice and passekrovki (finely chopped onions with carrots, rubbed on medium-sized grater). You can add chopped quince and sweet peppers, tomatoes, finely chopped cabbage. By the way, sweet peppers and tomatoes can be used instead of grape leaves or aubergines for stuffing.