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Dolma

Dolma is a culinary dish of minced meat wrapped in leaves or placed in vegetables. How to cook dolma was invented in the East. More details about dolma...The dolma recipe is undoubtedly of Eastern origin. According to one version, the word dolma comes from the Turkic verb "fill, " according to another, from the Armenian "tol" - grapes. Making dolma involves filling various leaves or vegetables with minced meat. Almost every Central Asian and Caucasian people have their own dolma recipes: there is an Azerbaijani dolma, Georgian dolma, Armenian dolma or tolma. Even in Greece and other countries that have visited the Ottoman yoke, they know how to do dolma. In principle, how to cook dolma is known in Russia and Ukraine, only this dish of cabbage rolls is called.

Whatever dolma interests you, the recipe will have three ingredients: making leaves or vegetables, making minced meat, and making a sauce or gravy for dolma. The leaves can be very diverse, from cabbage to horse sorrel, but the most popular is the dolma of grape leaves. Leaves can be fresh, or prepared, for example, as in a recipe for dolma from pickled grape leaves. The composition of minced meat for dolma most often includes meat, cereals and stewed vegetables. However, there is both a lean dolma (the Armenian name for pasus dolma) and a dolma with fish.

Dolma sauce is prepared based on the broth in which the dolma was cooked. The recipe for making dolma sauce involves the use of sweet or sour-sweet seasonings. And if you are interested in how to make dolma especially tasty, serve it with chilled and salted yogurt.

It is very important to know how to cook dolma. The recipe for making dolma must include this technological nuance. Leaves are placed on the bottom of the pan, then dolma is tightly laid, leaves are placed on top again and, finally, all this is pressed with a plate so that the dolma does not pop up and fall apart. Another important point is to wrap the dolma correctly, so we advise you to see the dolma recipe with a photo. And you will definitely get the right dolma - a recipe with a photo will save you from errors.