Features of preparation and a step-by-step recipe with a photo of tender and tasty dolma in grape leaves with beef and rice. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking dolma with beef and rice
- Video recipe
Dolma is a national dish of the Middle East, Balkans, Central Asia and the Caucasus. This traditionally dish is made from grape leaves, in which the filling is wrapped. Today we will cook dolma with beef and rice. Although instead of beef, you can use any other meats. For example, lamb or chicken fillet is traditionally used for the filling. But dolma can also be vegetarian, with rice and raisins. Dolma resembles cabbage rolls in many ways, but it is based on grape leaves, fresh or pickled. They are much more tender than cabbage ones, and the filling in them is much easier to wrap. Another feature of dolma is onions fried in butter and boiling cabbage rolls in meat broth under pressure until completely cooked. In addition, aromatic and spicy spices and herbs are added to the minced meat, which give the food a unique and bright taste. These are the main differences between dolma and our analogue of stuffed cabbage.
It turns out the dish is tasty, satisfying and aroma. Dolma is served with katyk mixed with garlic. But this fermented milk product can be replaced with low-fat sour cream, and a sauce based on it with garlic and chopped herbs can be made. Also, in order for dolma in grape leaves with beef and rice to turn out correctly, you need to know some important recommendations of experienced chefs.
- Dolma will be tastier if you cook the minced meat with your own hands. the purchased product is often made from poor quality meat.
- Rice is usually used round grain, pre-cooked until half cooked.
- Spices and aromatic herbs give the dish a pleasant aroma: fresh cilantro and parsley, fresh or dried mint.
- If the minced meat is not firm enough, add a beaten raw egg.
- Roll up the dolma with square or cylindrical envelopes.
- For extinguishing, use a cauldron or other thick-bottomed dishes.
- Caloric content per 100 g - 503 kcal.
- Servings - 50
- Cooking time - 1 hour 30 minutes
Ingredients:
- Frozen, fresh or canned grape leaves - 50 pcs.
- Beef - 700 g
- Garlic - 2 pcs.
- Salt - 1 tsp or to taste
- Butter - 25 g for frying
- Ground black pepper - a pinch
- Onions - 1 pc.
- Greens, spices and herbs - to taste
- Rice - 50 g
- Broth - for cooking dolma
Step by step cooking dolma with beef and rice, recipe with photo:
1. Rinse the rice under running water, fill with water in a 1: 2 ratio, salt and boil until almost cooked.
2. Melt the butter in a skillet and sauté finely diced onions until transparent.
3. Wash the beef, dry it with a paper towel and twist it through a meat grinder.
4. Add boiled rice to the minced meat.
5. Place the fried onions next.
6. Season with salt and pepper and add herbs. Greens can be used fresh, frozen, or dried.
7. Stir the minced meat well.
8. Cut the cuttings from fresh grape leaves, wash and dry with a paper towel. If the leaves are frozen, thaw them. Be careful with such leaves, because they are very fragile when frozen. Just wash and dry canned sheets.
9. Put a portion of the minced meat on the grape leaves.
10. Tuck the edges of the sheet and cover the minced meat.
11. If necessary, then tuck the leaves to make a neat dolma shape.
12. Roll the dolma in the grape leaves into a roll or envelope.
13. Place it tightly in the cooking pot.
fourteen. Pour the broth over the dolma so that it only covers it. Put a press on top, for example, put a plate on which you place a jar of water. Cook at home with beef and rice after simmering for half an hour. Then serve it to the table.
See also the video recipe on how to cook dolma. All the subtleties of cooking.
