Dolma from fresh grape leaves - recipe

There are so many dishes of different national culinary traditions, which have perfectly taken root in our country. Quite popular is the Caucasian cuisine, for example, kharcho , adzhika and, of course, dolma. This delicious dish, is a filling of meat, vegetables and rice, wrapped in grape leaves. They give the dish a light piquant sourness, which makes the dish tastes no less interesting than cabbage rolls. Tell you how to prepare dolma from fresh grape leaves.

Dolma summer

Of course, to make a delicious dolma, you have to spend time and make efforts, but, believe me, the result is worth it! The main thing - to properly prepare the leaves. They can be taken from grapes of both canteens and wine varieties, the main thing is not from wild, they are too hard. Choose small leaves - the size of a palm, bright green color, without holes and stains. We cut off the crust so that the sheet can not be damaged, you can cut it with scissors. So, dolma of fresh grape leaves, the recipe is basic.

Ingredients:

Preparation

First you need to make a stuffing. My meat and dried with a napkin, we pass through a meat grinder with a large nozzle. Pay attention - the meat should not be completely without fat, otherwise the dolma will turn out to be dry and tasteless. Therefore, it is good to include a little chicken fat in minced meat, if a piece of veal is completely lean. We clean onions and carrots, cut into small cubes and simmer in hot oil in a cauldron or on a frying pan until softness - that is, approximately 10-12 minutes. Meanwhile, sorted and washed with warm water rice, my tomatoes and three of them on a grater or purring (we use a blender, food processor, chopper, meat grinder). Add the tomato puree to the vegetables, salt, pepper, take another 3 minutes. Mix the stuffing: meat, rice, fry. Add finely chopped greens and mix. While the filling is cool, we deal with the leaves. They need to be folded in a basin, pour cold water and wait for about a quarter of an hour, rinse the leaves and change the water - now we pour the leaves with boiling water. We are waiting for 7 minutes and take them out carefully. The leaves become darker, much more elastic, but they also tear easier, so we work with them carefully. At the edge of each leaf, put a little stuffing and fold the envelope. We cook dolma in a pan or cauldron - the bottom is lined with leaves, we lay tightly the envelopes on them. Fill them with slightly salted boiling water and cook for about 10 minutes after boiling. We serve dolma with sauces: garlic, tomato or simply with sour cream - also very tasty.

Dolma Spicy

More interesting is the taste of the dolma in Azerbaijani style: the recipe includes spicy herbs, pine nuts, but do not put vegetables.

Ingredients:

Preparation

Rinse the rice, cook the minced mutton, clean and fry in a vegetable oil to a brownish shade finely chopped onions. In the bowl put the frying, minced meat, rice, chopped garlic (you can grate it), calcined in a dry frying pan nuts, salt, pepper, pour lemon juice, season with dried herbs and chopped parsley. Stirring. We wrap the filling from the edge where the petiole was. Carefully form envelopes. Brewed a dum from fresh grape leaves in a cauldron, pan or multivark - pour in broth and wait.

Many are interested in how to keep fresh grape leaves for dolma for the winter. We prepare empty plastic bottles. We use only dark plastic. Rinse and thoroughly dry them. Then turn off the dry leaves of pieces of 10 tubes, put them into bottles, tightly tighten the lids and store in the basement. Use leaves until summer - they remain fresh and fragrant. Just cut the bottle and extract the leaves for the dolma.