How To Cook Dolma With Minced Meat In A Slow Cooker

2024 Author: Brandon Turner | [email protected]. Last modified: 2023-12-17 01:37

At home - a very tasty oriental dish. There are many recipes for dolma, with different types of meat, although traditionally it is cooked with lamb. Today we will consider a recipe with minced meat of your choice.

It is necessary

• - 500 grams of minced meat;
• - 300 grams of pickled grape leaves;
• - 2 onions;
• - 3/4 cup rice;
• - a glass of tomato puree;
• - 2 tablespoons of vegetable oil;
• - 2 chicken eggs;
• - 1 bell pepper;
• - 2, 5 glasses of broth;
• - salt, pepper, spices to taste.

Instructions

Step 1

Prepare minced meat. To do this, it is necessary to clean the meat from strips, excess fat and veins. Scroll the meat and 1 onion through a meat grinder. Add 1 chicken egg, salt, pepper and other spices to taste into the minced meat.

Step 2

Boil rice in 1 liter of water until tender. Throw in a colander, covered with gauze, let lie down so that the excess water is gone.

Step 3

Peel another onion, cut into half rings. Prepare peppers and other seasonings to taste.

Step 4

Add the onion to the rice. Add ready-made minced meat, another egg and vegetable oil here.

Step 5

Take the pickled leaves out of the jar, carefully give away excess water so as not to damage them. Lay out on a table or board.

Step 6

Put a little minced meat in the middle of each grape leaf (depending on the size of the leaves, from 1 teaspoon to 1 tablespoon). Do not put too much minced meat on the soul, otherwise the sheet may break when wrapped.

Step 7

Wrap the minced meat in the leaves, first closing the beauty on the sides, and then wrapping each leaf along. Dolma should turn out to be not very large, about 5 centimeters long and 1-2 centimeters in diameter. The size will vary depending on the size of the leaves.

Step 8

Place several leaves at the bottom of the multicooker bowl, even damaged ones. This is done so that the dolma does not burn.

Step 9

Mix broth with tomato puree, add salt, black pepper and other seasonings to taste. Mix everything.

Step 10

Put dolma in a multicooker bowl, tight enough to each other so that the grape leaves do not unfold during the cooking process. Pour the dolma with the mixture I received.

Step 11

Cover dolma with a deep plate, suitable in diameter. The plate should press and not let the dolma float, otherwise the grape leaves will unfold.

Step 12

Set the "Quenching" mode on the multicooker for 40-60 minutes, close the lid and leave until the shutdown signal.

Step 13

Serve dolma hot, with sour cream or any other sauce to taste.