Description
In my family I love Dolma. On the website a lot of recipes of this dish, but I want to share. After all, the highlight of this dish is the sauce with which it is served. The matsoni sauce from Orsik, made my Dolma are amazing!
Ingredients
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Pork
1 kg
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Onion
3 pc
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Spices
-
Salt
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Leaf vine
40 pc
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Yogurt
800 ml
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Greens
2 bunch
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Garlic
8 clove
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Peppers red hot chilli
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Water
Cooking
In advance I made Yoghurt, using a Starter, yogurt makers, thermos of Orsik
Now the time has come when you need to collect grape leaves for harvesting in the winter, usually we in the South do it until may 15. The leaves are plucked young, without gross streaks, medium size.
Of course, I made Dolma from fresh, vine leaf. The required number of leaves pour boiling water and leave for 10 minutes.
Pork and onions make the stuffing. The more onions, the tastier and juicier the meat will be.
Minced salt, add spices to taste. Knead well. The rice in the stuffing for Dolma, I do not add, it is so gentle.
Beef wrapped in grape leaves.
Put ready "grape stuffed" into the pot and fill with water so that it covers them. Put on fire, bring to a boil, add salt to taste and melanom the fire, bring to readiness. (About 40 minutes).
Prepare the sauce of Yogurt. Greens finely chop. It should be a lot, so the sauce was thick and flavorful. Garlic passed through the press.
In a bowl pour the Yogurt from Orsika.
Add chopped greens, red chili pepper, garlic, salt. All mix well.
Dolma are served hot, abundantly watering sauce of Yogurt and herbs. Bon appetit!
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