Dolmeh is one of the most popular Turkish dishes and one of the most delicious spring dishes, which, although it seems simple and concise, has a difficult and time-consuming preparation stage.
ingredients:
1: grapevine leaves: as needed
2: Minced meat: lamb or beef meat 300 g
3: Rice: one measure
4: 300 grams of pickled vegetables (coriander, parsley, mint and tarragon) in proportion to a little more coriander
5: Medium onion: two pieces
6: Cocoons: a measure
7: Salt: as needed
Ingredients for stuffing
1: Water: one measure
2: Vinegar: half a measure
3: Sugar: half a tablespoon
Preparation method:
1- Step Cook the cobs and rice separately.
2- Step Put a pan on the heat and pour some oil in it to heat.
3-Step Then chop the onions and add a little turmeric to the oil and fry.
When the onion turns golden, add the meat and fry until the meat changes colour.
4-Step Add the cooked rice and cobs to the roasting meat and stir. Finally, add the vegetables and fry. After sprinkling a little salt on the ingredients, remove them from the heat.
5- Step Next, if the grapevine leaves are fresh, put them in boiling water for two to three minutes and boil them so that they are not brittle when the Stuffing is wrapped between them due to their crispness.
5- Step place about 1 teaspoon of the cooled rice mixture in the centre of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
6-Step
Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
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