Lamb dolma

10 servings
1 hour 50 min


1. Cut into finely bulb onions, greens and fats.

2. Boil the rice for 5 minutes and wash in cold water (the rice must be undercooked) .

3. Fry the onions in butter for 5 minutes over low heat and cool down.

4. Add fried onions, fat, greens, rice, 1 tsp, black pepper, suneli hops, red pepper, mint to the mince and gradually add 300 ml of water, thoroughly kneading & nbsp; minced meat with your hands for 8 minutes.

5. Take the grape leaf and put the glossy side on the board, and the rough & nbsp; (matte) side up. Put 1 tsp of minced meat at the & nbsp; base of the sheet and roll up the dense & nbsp; tube by turning the edges of the sheet inside.

6. Put a plate on the bottom of the pan and & nbsp; put the finished dolma & nbsp; in the pan with the seam down in a circle in several layers.

7. Place the remaining leaves on top and press a plate.

8. Pour 1 tsp of salt on the plate and pour 1 liter of water on it, & nbsp; water should be at the same level as dolma, or 1 cm below.

9. Turn on the medium heat, bring to a boil and simmer with the lid closed & nbsp; over low heat for 1 hour. If the grape leaves are tough, continue to simmer for another 30-40 minutes until ready. 10. Cook the & nbsp; sauce: finely chop the parsley and cilantro, finely grind the garlic and add to the matsoni. Let it brew 30 minute. 1
1. If the dolma is ready, turn off the fire, remove the plate and grape leaves, which we put on top and & nbsp; let stand for 15 minutes. Dolma is ready. Enjoy your meal!