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Mince dolma with mint in grape leaves in matsoni sauce
10 servings3 hours
Minced meat - 1 kg, Round rice - 200 g, Bulb onions - 3 pcs., Garlic - 5 zubch., Mint - 3 tbsp., Kinza, coriander - 2 gr., Salt - 2 tbsp., Hot ground pepper - 2 tsp., Red ground pepper - 2 tsp., Grape leaves - 50 pcs., Matsoni - 500 ml, Garlic - 6 tsp.
How to make a classic dolma in grape leaves? If you bought salty leaves, then they should be light and small, because big and dark are old leaves and hard. If the leaves are salty, then they must be poured with boiling water, hold their mines 20 and drain this water, repeat this procedure again, but not keep them in boiling water, but put them on fire and boil for minutes 10, and if the leaves are young, then you can 5 for minutes, drain boiling water, put in a colander
In Georgia, beef and lamb are used, of course, they do not interfere. Sometimes they make beef + pork. Onions and garlic are put in minced meat, who loves spicy, puts red pepper to taste. RAW round-grain rice is put in the mince! This is very IMPORTANT! About spices and herbs. They put pitna (mint) in dolma without fail. Some lay regan (violet basil). Fresh mint in summer and dried in winter. They put a lot. Some lay cilantro, but few: 1-2 twigs. 
Now we will collect our dolma. The minced meat is placed on the ribbed part of the leaves, and on top there should be a smooth side of the leaf. The tails at the leaf are cut off. 
How to wrap a dolma correctly? Very simple! We roll up our pigeon in the form of a converter. 
Put grape leaves on the bottom of the pan so that our dolma does not burn. And only then we put our dolma in a saucepan, tightly in a circle, seam down. 
Fill the dolma with boiling water so that the water level is 10 cm above the dolma and puts a plate with a load on them so that the leaves do not turn around. If you pour little water, then the rice will absorb everything and the debt will be dry, it may even burn. Simmer for about 1 hour. 
We cook the sauce. We pre-prepare Matsoni cheese for dolma: we take matsoni, put it in a linen or cotton bag and hang it for several hours so that the glasses are liquid, and we already use this matsoni for dolma. 
Then add shaken garlic and salt to taste to the matsoni. Our delicious dolma sauce is ready. 
Now we are laying out our & quot; blueberries & quot; on a plate and serve with our delicious sauce. Enjoy your meal!