Description
This dish, of course, is not traditional, authentic dolma... But there's one ingredient that makes it taste even more unusual. The recipe I did it accidentally. Left after the holidays a piece of home pastrami. We don't really love, although it is considered a delicacy. Throw a pity... I Decided to dream a little. And so was born the recipe of my famous dolma. And guests always ask what I'd prepared this variant and not traditional. So you have to always have in stock not only grape leaves but also their pastrami.
Ingredients
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Meat
0.5 kg
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Leaf vine
1 pkg
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Basturma
200 g
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Figure
100 g
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Onion
1 pc
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Sour cream
200 g
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Garlic
1 clove
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Greens
1 bunch
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Salt
-
Carrots
1 pc
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Broth
0.5 l
Cooking
For the preparation of dolma in addition to meat, rice, onions and grape leaves need any jerky. To make it simple. Take a good piece. Dry it with a tissue. Put it in a container on a layer of salt. The top is also generously sprinkle with salt. Remove for a day in the cold. Then carefully remove the salt, dip them in your favorite ground spices (I Khmeli-suneli based on fenugreek). Wrap in gauze and hung in a cool place for ripening. In a week you can eat. Such meat is stored for a long time, months.
Grind up the meat (I got pork). Finely chop the onion and beef jerky. Boil until semi-cooked rice. If the grape leaves are salty, then soaked them in water. Minced meat, onion and rice mix. Do not add salt, because the grape leaves, dried the meat and broth already salty.
Take the leaves. Cut out large veins. Put the filling. Turn dolma. Three carrots on a coarse grater. Put it in a sturdy pan. This coat is dolma. Fill with broth. Put on the fire. Once it boils reduce the flame, cover.
At this time, make the sauce. Take the cream. Finely chop the garlic and parsley. Sprinkle lightly with salt. Stir.
Place the dolma on a plate, pour the sauce, enjoy!
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