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.
