Dolma from pickled grape leaves
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Recipe for making dolma from pickled grape leaves. The dish turns out very tasty, with a slight sourness.
Dolma is a dish of Transcaucasian and Middle Eastern cuisine, similar in type to cabbage rolls. It is prepared from minced meat - a mixture of meat and rice, wrapped in leaves, usually grape leaves. Often the leaves for dolma are salted, pickled or frozen for the winter. Today we will prepare dolma from purchased pickled grape leaves. The dish turns out very tasty, with a slight sourness.
To prepare dolma from pickled grape leaves, take the products according to the list. My minced meat is made from beef neck; it was prepared in front of me at the butcher shop.
Ингредиенты
Pickled grape leaves - 25-30 pcs.
Beef - 600 g
Rice - 50 g
Large onion - 1 pc.
Parsley and cilantro - 0.5 bunch
Salt - to taste
Pepper, h.m. - taste
Ground zira - a pinch
Vegetable oil - 2 tbsp.
Рецепт
1. I have pickled leaves - with a lot of acid, they need to be taken out of the jar, divided, put in a deep bowl and filled with water. After 30 minutes, change the water so that the acid goes away a little.
2. At this time, rinse the rice, add a little water and boil it until half cooked. Chop a large onion and fry in vegetable oil. Cool the onion and rice.
3. In a convenient deep bowl, mix ground beef, onion, rice and chopped herbs. Season with salt and pepper, add cumin, mix the minced meat well until smooth.
4. Place the pickled grape leaves in a colander to drain excess water. Place the sheet on a convenient surface, glossy side down. Place some minced meat on the sheet.
5. First, the upper edges of the grape leaf are folded.
6. Then wrap the minced meat with the side edges of the sheet.
7. And then - wrap the minced meat, twisting the grape leaf in the form of a cabbage roll.
8. Do the same with the remaining grape leaves and minced meat. Line the bottom of a pan or cauldron with several rejected grape leaves and place dolma on them.
9. From this amount of products I got 25 medium pieces.
10. Cover the dolma with a saucer, add water (or broth previously cooked on beef ribs) so that it covers the dolma well. Cook over low heat for 45-50 minutes. During cooking, try the water in which the dolma is cooked - you may need to add salt to taste. Remove the finished dolma from the heat and let it sit for 10 minutes. During this time, half of the broth will be absorbed into the dolma, it will become even tastier.
11. Prepare dolma sauce from sour cream or natural yogurt with the addition of garlic, salt, pepper, plenty of herbs and serve. Dolma from pickled grape leaves is ready. Have a nice one.