Lean dolma recipe

No, it's not stuffed, which we used to be wrapped in cabbage leaves, although the technology is completely identical. An important difference is dolma grape leaves, which are used pickle out of season. And the rest, as well as the process itself, as well as methods for preparing a variety of toppings, similar ...

Preparation of dolma with photos

Finely diced onion, chop the garlic cloves and fry them in a pan with 2 tablespoons of olive oil until the onion is translucent markedly. Then shift the contents of the pan into a deep bowl, add the 1, 5 cups of rice, chopped mint, salt, drizzle with lemon juice and mix completely.

Rinse the grape leaves and soak them for 2-3 minutes in boiling water. Then lay each sheet of care not to damage the starting cooked stuffing so that you can wrap. Carefully, not too tightly wrap them and form dolma.

By following recipe, put on the bottom seam dolma overlaying layers into an empty pan. Pour on top with olive oil and lemon juice. Pour into water so that stuffed vine leaves completely immersed in the water, but no more. Flat plate press down from above, so that the cooking process does not lose lean dolma shape and cover. Bring to the boil, then reduce heat to cook and continue to simmer for 40 minutes.

When you are ready to put in a bowl for feeding, can be served with sour cream, fresh vegetables or a spicy sauce.

Dolma - a popular dish now many people, a kind of cabbage. Especially prevalent in the Caucasus and in Central Asia. The filling, which is mainly prepared from minced meat and rice is usually wrapped in grape leaves and young boiled in a little water.