Stuffed cabbage made from grape leaves (in other words, dolma) is one of the most common dishes in Greece, the Balkans, Turkey and the Caucasus. To prepare this delicacy, you need meat (exclusively lamb), rice, herbs, onions and, in fact, grape leaves. Grape leaves are the main component of dolma. You can buy them on the market among pickled pickles (you can choose leaves of either wet salted or dry).
It is necessary
- - 500 g of lamb;
- - 60 g of rice;
- - 50 ml of vegetable oil;
- - one onion;
- - 30 g butter;
- - fresh dill and parsley;
- - dry herbs (mint, basil, cilantro);
- - about 50 pieces of grape leaves;
- - ground black pepper and salt (to taste).
Instructions
Step 1
The first step is to boil the rice until half cooked and throw it into a sieve so that all the water is glass. It is better to use round grain rice, cook for no more than 10 minutes over medium heat. Naturally, it is better to rinse and sort the rice before cooking.
Step 2
Next, you need to cut the lamb into small pieces and beat them well so that they become very soft. However, if there is no desire to mess with meat, then you can simply scroll it through a meat grinder.
Step 3
The next stage is mixing meat with dry and finely chopped fresh herbs, as well as chopped onions and rice. Adding pepper and salt.
At this stage, you can add finely chopped fat to the meat (this is only necessary if the meat is lean).
Mix the minced meat well and put in the cold for about an hour.
Step 4
Now you can start assembling. It is necessary to take one grape leaf pre-soaked in cold water, put it face down in front of you so that the petiole "looks" at you.
Put on a leaf, closer to the petiole, about a dessert spoon of minced meat, cover the minced meat with the side blades of the leaf and roll the sheet forward a little. As a result, you should get a small "cylinder" of medium thickness.
Roll the rest in the same way.
Step 5
Next, you need to grease the cauldron or stewpan with vegetable oil and carefully lay out the dolma in layers, pour everything with either broth or plain water (you need to fill the dolma with liquid so that it completely covers it.
Put on fire, bring to a boil and keep on low heat for another 40-50 minutes.
