Dolma is a festive dish originally from Armenia. In Russian it is called cabbage rolls in grape leaves. This dish also has many other interesting names - these are dulma, and tolma, and durma, and sarma. All this is the classic oriental stuffed cabbage rolls. How to cook dolma at home?
It is necessary
- - long-grain or round-grain steamed rice - 150 g
- - lamb, pulp - 600 g
- - lamb broth - 300 ml
- - onion - 1 pc.
- - grape leaves (pickled) - 400 g
- - the oil grows. - 20 ml
- - fresh greens - 1 bunch
- - curdled milk or thick yogurt - 200 ml
- - garlic - 3 teeth.
- - greens - 1 bunch
Instructions
Step 1
Only the best pieces of lamb go to dolma. Rinse the lamb pulp, remove the veins (you can leave a little fat) and grind in a meat grinder.
Step 2
Boil rice in water until half cooked. Otherwise, in the process of cooking dolma, it will grind and turn into porridge.
Step 3
Mix rice with meat and add chopped onions, herbs, salt and pepper.
Step 4
Rinse and dry grape leaves for dolma. Separate the stalk and place on the table. Combine two sheets into one backing. Put a teaspoon of minced meat on each and wrap it tightly in an envelope, like ordinary cabbage cabbage rolls. They should be no thicker than your index finger.
Step 5
Very tightly, close to each other, place the dolma in a saucepan with a seam at the bottom, add sunflower oil and pour in 300 ml of lamb broth. Simmer under a tightly closed lid for an hour over low heat.
Step 6
Place ready-made mini cabbage rolls in grape leaves on a large platter. Serve yogurt or thick yogurt mixed with chopped garlic, fresh cilantro and a pinch of salt with juicy, fragrant dolma in a saucepan.
