You will need:
- - grape leaves - 50 pieces +10 pieces;
- - Apples - 1-2 pieces.
- - pork, ground beef - 800 grams;
- - rice - 5 st.lozhek;
- - tomato - 1 piece:
- - onions - 2 pieces;
- - garlic - 5 cloves;
- - greens (mixture of parsley, cilantro, mint) - 1 bunch;
- - yogurt - 250 grams;
- - Passat tomato - 100 grams;
- - broth - 500 ml;
- - sour cream or yogurt - 125 grams;
- - Garlic - 1-2 cloves;
- - herbs - to taste;
- - salt and pepper - to taste.
To prepare dolma Grape needed young leaves, the size of a woman's hand in the amount of 50 pieces.Another 10 pieces of the same leaves need to pave the bottom of Kazanka.Leaves rinse and fill with boiling water for 5 minutes, then the water is drained.
parallel begin to cook stuffing.Figure pour into a large container, pour water in it, something she covered the rice, put a container with water and rice in a microwave oven, cook for 5 minutes at maximum power.If this is not possible, then to cook rice to se
Stuffing is ready, you can do directly dolma.In grape leaves cut out all of the solid sheet.Each sheet and spread evenly on the inner part of it we place a small handful of stuffing.Then follows the bend of the sheet in the following order: one side of the bottom, second overlapping thereto, then closing the side cover sheet and then bent upper part.Must turn "envelope."Do not be afraid that it will be revealed during cooking!Dolmushki prepared.
grape leaves lining the bottom of Kazanka or pans with thick walls.Then add up the cauldron dolma.Cut into thin slices of apple shift the gaps between the dolma.Likewise, make another layer.
Next, prepare the fill.To do this, mix tomato Passat, yogurt, broth, salt the, if necessary.Pour dolma filling, bring to a boil.From above, if necessary, put a plate of the bottom up, in order not to pop up our dolma.After that, the cauldron is necessary to cover and boil for some time our meal 1.5 hours on low heat.
Dolma cooked sauce in the casserole slightly thickened.Before applying, it is recommended in the sour cream (yogurt) pour finely chopped garlic, crumbled herbs, salt and pepper.With this sauce Serve the dish to the table.
author of the publication: Rostislav Belyakov