Dolma

Description

Dolma can be served with sour cream, kefir or matsoni. It will not be superfluous and crushed garlic with finely chopped herbs. You can cook a vegetarian dolma by making minced dill, cilantro, spinach and green onions with rice and hard-boiled eggs.

Cooking

Step 1

Rinse the grape leaves thoroughly, put in a large bowl and pour boiling water over. After an hour, pour the broth into a separate bowl, set aside. Wash the leaves again.

Step 2

Boil 1.3 cups of water in a saucepan, add 1 tsp. vegetable oil and a pinch of salt. Pour in rice. Reduce heat and simmer until the rice has taken all the water. Peel the onion and chop very finely. Wash the mint and parsley, dry and finely chop. Put the minced lamb, rice, onion, thyme and herbs in a bowl, salt and pepper to taste and knead well.

Step 3

Lay grape leaves flat side down on a cutting board. Put on each 1 tbsp. l. minced meat, giving it the shape of a small sausage and placing it closer to the base of the sheet. Cover the minced meat first with the wide part of the grape leaf, then with the side parts, then roll up with a small roll.

Step 4

Put the rolls in a saucepan in one row, pour the preserved broth so that it only covers the dolma. Put on fire, bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Step 5

Prepare the dressing by mixing the oil with the lemon juice.