Dolma in grape leaves For this recipe it is better to use mutton, but fat pork or beef with bacon will suit, but chicken fillet will not go any more. Vine leaves are needed very young, in the cold season for the dolma use pickled grape leaves! And yet - I have a little secret - in mincemeat for dolma I add a few crushed leaves of mint and basil, it turns out perfectly!
Ingredients:- Pork pulp 600g
- Onions 1 pc.
- Round-grain rice 300 g
- Grape leaves fresh 100 g
- Salt 5 g
- Black pepper powder 5 g
- Basil green fresh 5 g
- Parsley fresh 10 g
- Fresh dill 10 g
- Peppermint fresh 5 g
- Step 1 Prepare the necessary ingredients: fat pork pulp, onions, rice, grape leaves, basil, mint, parsley, dill, salt and pepper. Rice boil until half cooked in salted water.
- Step 2 Pass the meat through the meat grinder. Salt and chastise.
- Step 3 Onion finely chopped.
- Step 4 Grind all the greens - basil, parsley, dill and mint. Add together with chopped onions in minced pork.
- Step 5 Add boiled rice to ground meat and stir.
- Step 6 Vine leaves to wash, cut off the tail, so it was convenient to wrap. Take a bit of minced meat and wrap it in grape leaves like cabbage rolls.
- Step 7 Put the dregs in the saucepan, pour a little hot water and cover it with a lid, simmer for about 30 minutes first on the middle and then on low heat.
- Step 8 Serve to a table with yoghurt, sour cream or vegetables!