If you read Wikipedia, then it is described in it, it is described as a dish of the plants stuffed with anything. Each kitchen uses different leaves: quince, french, cabbage, grape. In some countries, stuffed peppers, tomatoes, eggplants are called a liability. The filling of dolma can be meat or cereal. The most common and tasty is the dish of young grape leaves. They are best started with beef or ram minced meat, mixed with rice and spices.
How to prepare a dolma - the billet of the leaves
Only very young leaves are suitable for dishes and, preferably from grapes of light varieties. If such a plant is growing on the site, then the navita leaves with the size of the palm. Wash the leaves well, hold for 5 minutes in hot water, and then cut the tailings from them.
In winter, the dolt can be prepared from sauer-grape leaves. They are sold on any collective farm market or they can be prepared to prepare themselves.
How to prepare dolma - making a filling
For the filling you will need onions (4 pcs.), Rice round (5 tbsp.), Muffle of lamb and beef (300 g), vegetable oil (50 ml), salt, pepper, zira (1 pinch), fresh Mint, Kinza, Basil, Dill (3 branches).
- Onions are finely babble and fry on the oil to transparency.
- Meat twist on the meat grinder.
- Rice boil in a large amount of water until half-ready. Catch it up on the colander.
- Spicy herbs finely chop.
- Mix rice, mince, onion and grass. Salt the stuffing, pepper and pumped the zira. All mix.
How to prepare dolma - wrapping products
On the board lay out the leaves with a rough side up. On each sheet in the area of \u200b\u200bthe sliced \u200b\u200btail, put a teaspoon of the filling. Roll down, how would you wrap my cabbage from the cabbage leaves. You must have tight, resembling fingers, products.
How to prepare dolm - extinguishing dishes
At the bottom of a thick-walled saucepan or a pan to put a layer of grape leaves. They are very tight - all wrapped fingers. Pour the dolma of beef broth or hot water. And broth, and water should be well suicide. From above, close a layer of leaves. Put a flat plate on these leaves - it will give a dolt, and all your fingers will be in the broth. Close the saucepan with a lid and put it on a very small fire. Cushion dolma 1.5 hours from the moment of its boiling. Watch the fire is minimal.
How to prepare a dolt - feed
Put hot dolma on a deep dish and pour her sauce from the pan. To the dish, be sure to serve an acidic sauce from Prostokvashi: sour milk - 1 cup, garlic crushed - 4 teeth, salt and sugar - to taste.
In order for the dolma, it is even more delicious and fragrant, then lay a few robles of fresh quilts between your fingers. You can start stuffing and leaves of quince with grape leaves - extinguish everything together. And more grape and quince can lay out on a sheet for baking and decompose a small stuffed zucchini, eggplants, tomatoes and peppers. All this magnificence pour the same broth and cover the foil. Touch until readiness.
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