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