How to cook dolma at home

The origin of the dolma is not known exactly, but from thisthe love of the eastern peoples does not diminish. A win-win culinary combination, including meat, rice and edible plant leaf (in our case - grape) has won recognition among many gourmets. Rice perfectly matches with meat, absorbing excess fat.

A leaf gives a pleasant astringency and sourness. You can give any form. But the sheet is easier and faster to fold a square. It is believed that the most delicious dolma is obtained if its size is not more than a little finger, and it is completely placed in the mouth.</ p>

Recipe for dolmens

Variations on the topic of cooking dolma today are great. We will analyze the classical recipe, which can be modified and adjusted if desired.

Ingredients:

leaves of grapes - 1 kg

minced meat - 1 kg

rice - ½ cup

large bulbs - 2 pieces

cilantro

dill

parsley

salt

black and red pepper

boiled water

sour cream 250 g

kefir 2 tbsp

garlic - 2 cloves

Cooking method:

prepare the leaves. Rinse in lightly salted water and dry;

2.drew the rice;

clean, wash my onions and let's go through the meat grinder;

very finely chop the greens and add to ground meat, salt and pepper. If the mixture is dry, you can add a little boiled water;

prepare a wide pan;

spread the grape leaf in front of you, scoop up a teaspoon and put it at the base. Then carefully and tightly wrap. Do the same manipulations with the rest of the leaves;

the resulting folds densely fold in a pan, pour salted water so that it covers the dolma by a few centimeters;

cover with a flat dish, suitable in size for fixation, since the dolma should be stationary while cooking;

cover and bring to a boil. Then simmer on low heat until cooked. It's about 60 minutes. If the leaves are dark, then your dish is ready;

to prepare the sauce take kefir, sour cream, salt, chopped garlic, mix thoroughly and put in the fridge. It tastes better than chilled.

Serve hot with sauce.

How to properly prepare dolma

There are small tricks, thanks to which your dolma will be especially tasty:

it is very important to correctly choose the choice of leaves. Best if it's white grapes. They should be young, medium-sized with barely noticeable veins. Before stuffing, they need to be scalded with boiling water;

in the leaf there should be no breaks. In extreme cases, they can be patched with a piece of another sheet;

At the bottom of the pot, put a ceramic bowl, then the dish will not burn;

Dolma should not be cooked, namely, languish on a slow fire, then the filling will be juicy;

if you add a little mint to the filling, it will turn out to be especially fragrant;

if the meat for mince is lean, add a little butter.

if the meat is finely chopped, and not passed through a meat grinder, the dolma will be much tastier;

you can prepare the leaves for the winter. Collect the stacks of 15 - 20 pieces, bandage and fill with brine. Or just sprinkle with salt.

Modern culinary delights allow you to retreatfrom the canons. For the filling you can use meat of turkey, chicken and even fish. Vegetarians replace meat when cooking, for example, beans. Sometimes, for spinning, use leaves of figs, horse sorrel, quince. But still the old classical dolma will not be replaced by any innovations.