Dolma, in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion. dolma.
A Turkish food that has many varieties generally stuffed with ground beef.
Dolma is clearly a Turkish food but it can be seen in other cuisins with some differences, by diffent names.
Ingredients of Dolma
- You need 1 kg of beef.
- You need 50 grams of rice.
- It's 2 of large onion.
- You need 1 bunch of coriander greens.
- You need 5 of basil.
- Prepare 1 of rosemarin.
- It's 1 of salt.
- You need 1/2 cup of water.
- You need 1 of red and black pepper.
- You need 1/2 kg of grape leaves.
Dolma step by step
- Run the beef and onion through the meat grinder.
- Add row rice and cut greens to the forcemeat. (You can replace fresh greens with dried).
- Add salt, peppers and water and mix very well (perhaps with hands).
- Lay the grape leaf on the table and with table spoon put some meat on it. Then wrap and sequentially put in a pan..
- After either meat or grape leaves are finished, you are done :) Put the pan on the fire and close the cover for about 1 hour..
- Serve hot. On the plates put some sour creme on the dolmas before eating. In Armenia we are putting non sweet yogurt (matsoun) but I am not sure you will find it everywhere in the world..
Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly. From Turkish dolma, from dolmak ("to get full, be filled"). Thus, the word literally means "stuffed thing". dolma (plural dolmas). Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices. sarma. сэнэтхьапэ (sănătḥāpă).
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