Dolma is a delicious dish made from young grape leaves and minced meat. However, dolma is best consumed with a sauce that can emphasize its original taste.
Making Georgian dolma sauce
Dolma is a popular Caucasian dish. Therefore, it is not surprising that the traditional Georgian sauce is considered the most suitable addition for it.
To prepare a real Georgian dolma sauce, you will need the following ingredients: 400 g of yogurt, 3 cloves of garlic, ground cinnamon.
Matsoni is a specific fermented milk product that is rarely found in Russia. If you can't get yogurt, you can use regular unsweetened yogurt. Although replacing it significantly changes the taste of the sauce.
Peel the garlic and chop finely with a sharp knife. You should get a gruel, which is mixed with yogurt. The resulting mixture is seasoned with ground cinnamon to taste. It is recommended to hold the finished sauce in the refrigerator for 30 minutes so that the yogurt absorbs the aroma of cinnamon and garlic.
Recipe for kefir dolma sauce
You can make a sauce that is more familiar to a resident of Russia. The following ingredients are required: 200 ml of 3% kefir, 2 tbsp. l. 20% sour cream, 2 cloves of garlic, salt, black pepper, fresh dill.
Kefir and sour cream are mixed with a blender until smooth. Mashed garlic, salt and black pepper to taste, chopped dill are added to the mixture.
Dolma sauce with dried apricots
Most often, dolma is boiled in water and served with sauce. However, you can cook the dish in an interesting dried apricot sauce. This ingredient will add a little piquancy and pungency to dolma, making its taste truly original and unforgettable.
Products necessary for the preparation of the sauce: 400 g of dried apricots, 1 kg of onions, 400 g of tomato paste, 1 tsp. salt, 2 tsp. sugar, 1 tsp. ground black pepper, 1 tsp. ground cinnamon, vegetable oil, 1 liter of water.
Peeled onions and cut into thin strips. Vegetable oil is poured into a deep saucepan in a layer of 1 cm. The oil is heated and onions are fried in it until a golden hue is obtained.
Fried onions are poured with a liter of water. Dried apricots, previously soaked and cut into strips, are transferred to boiling water. 5 minutes after boiling, add tomato paste, sugar, salt and black pepper to the pan. The sauce is used directly for making dolma.
Dolma is spread in layers in a saucepan. Each layer is poured with cooked sauce. The dish is stewed until tender. No additional sauce is needed for such dolma.
