Dolma is an Armenian dish reminiscent of our stuffed cabbage rolls. It is prepared mainly from lamb, but you can take any meat. Dolma is served with sour cream or garlic sauce.
It is necessary
- - meat on the bone - 500-600 g;
- - rice - 3/4 cup;
- - cilantro - 1/2 bunch;
- - mint - 1/2 bunch;
- - basil - 1/2 bunch;
- - grape leaves 0, 3 kg;
- - salt, pepper - to taste;
- - onion - 1 pc;
- - garlic - 2-3 cloves;
- - matsun - 1 glass.
Instructions
Step 1
We wash the rice and set to cook, boil until half cooked. While the cereal is boiling, we separate the meat from the bones, pass the pulp through a meat grinder, fill the bones with cold water and set aside for now. Drain the rice, rinse with cold water and let cool slightly, pour into a bowl with minced meat.
Step 2
Peel the onion and chop finely. We wash the cilantro, basil and mint, dry it from excess moisture and cut into small pieces. Pour onions and herbs to the rest of the ingredients. Add ground pepper and salt and mix the minced meat thoroughly.
Step 3
We wash the grape leaves, dry them with a paper towel and lay them on the table. Put the meat filling in the center of each leaf and fold it into a tight roll or envelope.
Step 4
We chop the meat bones and put them on the bottom of the pan, cover them with grape leaves, and put dolma on them. Press down on top with a plate, smaller in diameter, and add some water. Cover the pan with a lid and simmer over low heat for 30-40 minutes.
Step 5
Now we are preparing the sauce. Peel the garlic, chop finely or pass through a garlic press and mix with matsun.
Step 6
Put the finished dolma on a dish, pour over the juice that was formed during cooking, and serve it to the table. Serve the sauce in a separate container.
