78 180 минут 8 порции
Dolma (tolma) – East "relative" of our stuffed cabbage: it is stuffed with minced leaves (most often grape) or vegetable (eggplant, tomatoes, etc.). Usually used for dolma minced meat with rice, but there are vegetarian versions of dolma. Dolma is done in all countries in the territory from the Balkans to Iran, and each country has its own characteristics of this dish. Georgian dolma, spicy and quite sharp: it put the cilantro, parsley, tarragon, celery, garlic, red pepper. This dolma is combined with Georgian red wine.
Ingredients for Dolma
- Minced meat - 1 kg
- Figure - 200 g
- Onion - 3 PCs
- Garlic - 5 a tooth.
- Mint - 3 tbsp.
- Cilantro - 2 vetos.
- Salt - 2 tbsp
- Black pepper - 2 tsp.
- Peppers red hot chilli - 1 tsp.
- Leaf vine - 50 PCs
- Yogurt - 500 ml
- Garlic - 6 tooth.
- Salt - 1 tsp.
Step by step instruction of cooking Dolma
In Georgia use beef and mutton, of course, they do not interfere. Sometimes make beef plus pork. Put in the minced onion and garlic, you can put black pepper, who likes spicy food, puts red pepper. But it is a good choice.
Put in minced RAW short-grain rice. This is very IMPORTANT!
About spices and herbs.
In tolma put mandatory pito (mint). Put some Basil (purple Basil). Fresh mint in the summer, and in winter dried. Put many. Some put the cilantro, but not enough: 1-2 sprigs.
Now we collect our Dolma.
The stuffing is placed on the ribbed part of the leaf, and the top should be smooth side of the sheet. The tails of the leaf are cut off.
We turn our cabbage rolls in the envelope.
On the bottom of the pan to lay out grape leaves to make dolma, our not burnt. And then spread our dolma in a saucepan, in a circle tightly, seam side down.
Dolma fill with boiling water so that the water level was above the tolma cm by 10 and puts them on a plate with the load, that leaves not unfolded. If you pour a little water, the rice will absorb all and dolma will dry and may even burn.
Cook on a medium heat for about 1 hour.
Meanwhile, make the sauce. Yogurt for a dolma pre-prepared: take the yogurt, put in a linen or cotton bag and suspended for a few hours, to drain the liquid, and this yogurt to use for dolma.
Then to the yogurt, add the crushed garlic and salt to taste. Our delicious sauce to tolme ready.