Dolma from grape leaves: a recipe for cooking a delicious oriental dish

Dolma of grape leaves, the recipe of which weconsider below, is an oriental dish, which is very similar to ordinary cabbage rolls. It is worth noting that such a dinner turns out to be quite tasty, satisfying and fragrant. In addition, it is done for a small amount of time, which for sure will seem attractive to many housewives.

Dolma from grape leaves: a recipe for a fragrant eastern dish

Necessary ingredients:

• fresh pulp of lamb (femoral part) - 550 g;
• Bulbs large fresh - 2 pcs .;
• Fresh greens - if desired;
• long grain rice - 1/3 cup;
• salt cooked small - to taste;
• black pepper - 3 pinch;
• sheets of freshly cut grapes - 10-15 pieces (depending on the number of guests).

The process of processing meat products

Dolma of grape leaves, the recipe of which is similarwith the preparation of traditional cabbage rolls, is most often made from lamb. To do this, you need to buy a low-fat piece of pulp, which should be thoroughly washed, cleaned from all sorts of wreaths and veins, and then chop into medium pieces and grind in a meat grinder.

Process of filling

To dolma of fresh grape leavesIt has turned out fragrant and tasty, it is recommended to add additional ingredients to the meat stuffing. To do this, it is necessary to peel 2 large onion heads from small husks and chop them finely. Next, pour the long-grain rice into the sieve, it is good to sort out if necessary, and then rinse, put in boiling salted water and boil for 10-13 minutes. After this, the rump is required to strip the liquid and pour it along with the chopped onion to the previously cooked minced mutton.

All the products laid out should be sprinkled with the necessary amount of salt, fresh herbs and pepper, and then shake hands until smooth.

The process of preparing green leaves of grapes

Dolma of grape leaves, the recipe of which wepresent in this article, provides for the use of only freshly cut leaves. After all, they have the ideal for the dish softness and juiciness. Thus, the leaves of the grapes must be washed well, and then scalded with steep boiling water and held in it for no more than 3 minutes. This will make them gentle, which will greatly facilitate further stuffing.

Forming a dish

Stuff grape leaves with minced mutton andrice should be in the amount of 1 or 2 large spoons (depending on the size of the leaf). They wrapped in exactly the same way as cabbage in the process of cooking cabbage rolls.

Heat treatment

Dolma of grape leaves, photo of which can besee above, is cooked on the stove for about 35-47 minutes. However, before this, the semi-finished products must be densely laid out in a saucepan, and then poured into it about 1-2 glasses of ordinary water.

Correct feed to the table

Dolma from the leaves of the grapes is served to the table in a hot state (it is possible together with the broth). Also to this delicious oriental dish you can present sour cream or hot ketchup.

</ p>