Dolma


Servings: 4
Cooking time: 1 h 20 min

Dolma made of tender grape leaves with flavorful stuffing of rice with beef and matsoni sauce

Ingredients


ground beef 0.5 kg
grape leaves 280 g
onions 180 g
round grain rice 80 g
melted butter 80 g
butter 80 g
water 60 ml
chili-suneli 1 tsp.
dried mint 1 tsp.
oregano 1 tsp.
basil 1 tsp.
salt, black pepper to taste
white cabbage a few leaves
SAUCE:
matsoni 200 g
garlic 2 cloves
cilantro 10 g
dill 10 g
black pepper to taste

Instructions


Step 1

Cook the rice for 4-5 minutes in salted water. Then drain on a sieve.

Step 2

Chop the onion and fry in melted butter. Add the basil, oregano, mint and hops. Fry for another minute.

Step 3

Add the minced meat, salt, pepper, water and cook, stirring, for a couple minutes. Then mix the mince with the rice and let cool slightly.

Step 4

Arrange the grape leaves face down on the table and wrap a tablespoon of stuffing in each one.

Step 5

Place a few cabbage leaves in the bottom of the pot, then fold in the dolma, add butter and salt.

Step 6

Cover the dolma with a plate, pour water and cook under a lid at low temperature for 1 hour.

Step 7

For the sauce, mix the chopped garlic and herbs with the matsoni and pepper.

Step 8

Serve the dolma with the sauce. Enjoy.


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