The eastern snack in the grape leaves - dolma - is usually served with a very fresh white sauce, which is prepared on the basis of fermented milk products. Additional freshness of sauce is given with the help of lemon juice or zest, mint leaves and grated cucumber. We will share with you the most traditional sauces for dolma according to simple recipes.
How to make lemon sauce for dolma?
Ingredients:
- butter - 200 g;
- flour - 6 tbsp. spoons;
- chicken broth - 3 items;
- eggs - 6 pcs .;
- lemons - 3 pieces;
- water - 6 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Preheat the chicken broth. In a frying pan, melt the butter and fry the flour on it for a minute. Constantly stirring the flour sauce, pour broth into it with a thin trickle. Once the mass becomes uniform, add one egg to it, mixing as intensively as possible so that the eggs do not curl. The mixture should not be brought to a boil, but only wait until it thickens, stirring constantly. The last in the sauce is lemon juice, salt and pepper, after which you can remove it from the fire.
Sauce for dolma - recipe
Ingredients:
- yoghurt - 1 item;
- fresh mint - 1 bunch;
- garlic - 1 clove;
- salt, pepper - to taste.
Preparation
Leaves of mint are separated from stems (they can be used for brewing tea later) and finely chopped. Garlic is passed through the press and added to yogurt along with sliced greens. To taste, season the sauce with salt and pepper.
Sauce for kefir dolma
Ingredients:
- kefir (2.5%) - 1 item;
- sour cream - 2 tbsp. spoons;
- dill - 1 bunch;
- salt, pepper - to taste;
- garlic - 1 clove.
Preparation
Kefir mixed with sour cream until smooth, add a little chopped dill, salt, pepper and chopped garlic. This sauce is ideal for the case, if the hand did not have a matzoni, well, if the matzoni is still there, then pay attention to the following recipe.
Sauce for Macoma dolma
Ingredients:
- matzoni - 500 ml;
- garlic - 5 denticles;
- coriander, dill, mint;
- salt, pepper - to taste.
Preparation
Garlic crushed together with herbs in a paste, add salt and pepper to the resulting fragrant mixture, then we put the herbs and garlic in a cold matzoni and mix thoroughly.
Egg sauce for dolma
Chilled egg sauce for dolma with lemon, reminds of the taste of the sauce prepared according to the first recipe, however in this case, our sauce thickens without flour.
Ingredients:
- egg yolks - 3 pieces;
- lemon juice - 1/3 of a century;
- chicken broth - 3/4 tbsp.
Preparation
Whisk egg yolks, adding salt and pepper to them. Do not stop whipping, pour lemon juice into the yolk mixture and mix for another minute. We put a saucepan with yolks on a small fire and start gradually pouring hot broth, also continuously mixing. Once our sauce thickens, you can take it off the fire, cool it and serve it to the table.
Sauce for sour cream
Sour cream sauce with cucumbers is called tsatsiki (dzadziki) and is traditional in Greek cuisine. But since for the Greeks dolma - also a traditional dish, a snack in the grape leaves, according to tradition, began to be served with this sauce.
Ingredients:
- cucumber - 1 piece;
- sour cream - 200 g;
- salt, pepper - to taste;
- coriander - 1 bunch;
- peel 1 lemon.
Preparation
Cucumber rub on finely grated, slightly salted and leave for a couple of minutes. Squeeze out the secreted juice and pour the cucumber pulp with sour cream. Season the resulting mixture with salt, pepper, add lemon zest and crushed cilantro. Lovers of garlic or chili pepper can supplement sour cream sauce and these ingredients. Bon Appetit!