Still do not cease to dispute what kind of kitchen - Armenia, Azerbaijan and Dagestan - relates this dish. Each of these people consider it their own. Azerbaijanis argue that "dolma" comes from the word "doldurmak," that is, "fill anything." In some parts of the North Caucasus and Central Asia is a dish called "sarma" - ie, "turn." Armenians say "dolma" and say what happened name of the dish from the word "felts", which translated from Armenian means "vine leaves".
To find out who is right, we will not. Instead, we tell you how to cook this wonderful dish, which can be safely regarded as the crown of Caucasian cuisine. Options for cooking dolma there are dozens - not only among different peoples. The same can be seen Azerbaijan dozen different recipes - using, for example, leaves, quince and fig, tomato and eggplant. We will focus on the traditional classical recipe, having mastered that you can improvise with this dish to infinity.
INGREDIENTS
• Grape leaves - 40-50 pcs.
• Water or broth - 500 ml
• Minced meat - 500-600 g
• Figure kruglozernisty - 4-6 Art. l.
• Onions - 4-5 pcs.
• Butter - 50-70 g
• Vegetable oils - 50-70 ml
• Herbs (basil, mint, dill, cilantro)
• cumin, black pepper, salt.
• For the sauce:
• Mazzoni (you can use sour cream or homemade yogurt) - 1 cup
• Garlic - 4-6 cloves
• Green (basil, dill, parsley, cilantro, salt)
PREPARATION Step by step
1. The first thing you need to pick grape leaves. To prepare this dish fit leaves white grapes. Choose bright young leaves of the palm-sized.
2. Rinse them, fold into a bowl and cover with hot (70-80 ° C) water for 5 minutes.
3. Fold the leaves in a colander and remove their stalks. Put ka towel dry off.
4. Meanwhile, finely chop the onion and lightly fry it in a preheated mixture of butter and vegetable oils, do not forget to lightly salt.
5. Figure rinse and fill with water from a rate of 1 part of rice / 2 parts water. Put on the heat and bring to a boil. Leave to simmer for 2-3 minutes, remove from heat and fold in a colander.
6. Mix the minced meat with fried onions, rice, finely chopped herbs, a pinch of cumin and black pepper, salt.
7. Stuffing must be thoroughly knead by hand. Traditionally, it is made of lamb, but the lamb as desired can be mixed with beef or cook beef and pork in half.
8. Grape leaves are spread out on the table streaked upward and the smooth side down. At the middle of each leaf lay a little stuffing and wrap. For this, first cover minced upper edges of the sheet (the side where the petiole is attached), then the lateral sides of the sheet and, finally, roll in a tight tube.
9. At the bottom of the pan (better to take a cast-iron cookware with a thick bottom) Put several layers of vine leaves, and on top lay tightly dolma seam down. It can be spread in several layers one by one.
10. Pour water or broth flush with dolma, top cover with a plate and put the goods to the boil while dolma not unfolded.
11. Replace the heat and bring to a boil, and then reduce heat to a minimum and leave to stew for 1-1.5 hours.
12. Meanwhile, prepare the sauce. To do this, mix the yogurt with finely chopped herbs and garlic, season with salt. While preparing dolma, let the sauce cool in the refrigerator.
13. Dolma ready remove from heat and leave to stand for 10 minutes so that it absorbed the broth and is even more juicy.
14. Serve hot. In a separate bowl put the sauce. Enjoy your meal!
Also we recommend to pamper your loved ones in this beautiful summer weekend, and other delicious dishes from our column Cuisines of the world.
