Kitchens various countries have long been firmly taken root in Russia, so overseas cooking meals as no surprise.Moreover, the Slavic people gradually adopt foreign traditions.For example, baking gingerbread before Christmas.By one of those traditions is true cooking dolma - Armenian dishes, always present on New Year's table.
How to cook dolma, grape leaves right?
Armenian dolma - absolutely no dietary meal.That it turned out the same as in need, it requires fatty meat.Usually it pork or beef.You can take a lamb, though it is rarely stated in the classic recipe.Along with meat, important choice of grape leaves.They are required freshness and tenderness.For this product is required to store and process ..
method for preserving leaf dolma as follows:
- Thoroughly washed grape leaves lay on a towel with them to glass excess moisture.
- Then build a stack of them.Each will be no more than 15 pieces.Fold the leaves in a roll tied with a thin thread.
- Place upright in a glass jar in the amount of 0.5 l.
- Conduct short sterilization techenie10 min.
prepared in a similar way leaves can be used all year round.Just before creating their dolma requires dry on a towel, after they would get from the banks.During the season, of course, better to take fresh.
How to cook dolma on Armenian recipe?
- Grape leaves - 100 pcs.
- Minced meat - 1 kg.
- Kruglozernovoy rice - 100 gr.
- Onions - 2 pcs.
- Butter - 50g.
- spices, fresh herbs and salt - to taste
- For the stuffing can be used as fatty beef, and its combination of pork.Or pure lamb.Twisted on minced meat combine with black pepper and salt, and boiled or steamed rice, fresh herbs (mint and cilantro) and finely chopped onions.
- During kneading pour in 2 tablespoons of the total weightbroth or just boiled water.Smooth com that happens in the end, 30 minutes away.Refrigerate.
- Obsushenny grape leaf put on the board, the general part of it away.In the center put 1 tbspminced meat with rice and spices.Then the sheet is first folded on the sides, then roll into a roll.The scheme is the same as that for stuffing pancakes.
- After that the resulting tube is recommended to tie the thread so they do not creep away in the heat treatment.
- All "pancakes" are laid out in the bottom of the pan with thick walls (ideally, a cast-iron).Between them, there should be a distance, they should be stacked very tightly.Cover with remaining grape leaves.Pour the boiling water, making it so that the water level covered all lined tube to a height index finger.
- giving dolma in the pan flat plate.Put a small fire and cook for an hour.Immediately after boiling in water, put a piece of butter.Optionally, you can add salt.
As for the caloric content of dolma, then using ground beef recipe above 100 grams.It will issue about 103 cc.But when combined with pork or pork meat on a clean - has 137 cc.for the same volume portions.Calorie Dolma with lamb - its energy value is able to reach even the 232 cc.100 grams.
While dolma cooked, it is preparing the sauce.The classic recipe for it consists of only two ingredients.This clove garlic and 1 tbsp.yoghurt.Garlic is crushed, mixed with yogurt drink.Also, it is recommended to add a little cilantro.Ready-made sauces flavored dolma.
can take others. Variant gravy.It consists of yogurt (200 g.), Chopped greens and basil, garlic cloves (7-8 pcs.).
How to prepare dolma in other countries?Options preparing
Although dolma - Armenian national dish, she prepares and beyond.In particular, there is Greek, emchiadzinsky embodiment.Prepare dolma in Turkey, Azerbaijan and Georgia.Each recipe has a number of features that should be carefully studied.Thanks to them, nearly everyone can find an option to your liking.This applies even to those who are sitting on a diet.
- Azerbaijani dolma is not always done with minced meat.Often the fish-filled acts.For example, Kutum, perch or salmon.Fillet mince, connect with 2 pieces.finely chopped red onion, half a chopped sweet peppers.There also is poured cilantro, grated piece of ginger root, garlic clove and spices.The mixture is wrapped in grape leaves and cooked on the same technology as the Armenian dolma - with a press of the dish to simmer for 1 hour. After boiling the water is added 1 tbspoil.It is better to plant.
- Georgian dolma different sharpness and spiciness.In her recipe of spices necessarily used tarragon, coriander, red pepper.Required garlic and celery.Often found in recipes parsley.Minced pork is usually taken.This was mixed with a small amount of rice.Sauce for a Dolma may not apply.But you should definitely put on the table a bottle of red Georgian wine
Greek dolma: recipe
all who are watching their weight and can not eat fatty meat, you should pay attention to the Greek version and Echmiadzin dolma.The cooking process is much simpler than that of the Armenian cuisine.
- Kruglozernovoy rice - 250 gr.
- Grape leaves - 50 pcs.
- Juice 1-2
- Walnuts - 2-3 pcs.
- Onions - 2 pcs.
- Parsley, dill, mint, spices, and salt - to taste
- necessary to wash the rice, let it brew in cold water for 2-3 hours. Then pour it into a pot that already boiling salted waterand does not boil over 10 minutes.
- chopped onion and herbs, grind walnuts.Combine all this with the rice and season with 2 tablespoonsolive oil.
- Technology twisting 'tubes' and cooking in a pot is not changed.After the first 30 min.pouring lemon juice, then dolma is preparing another 30 minutes.Its calorie content is not more than 73 cc.100 grams.
sauce it is somewhat unusual: 1 tbspflour is mixed with 100 ml.pure water was added thereto 2 beaten eggs and juice of 3 lemons.The entire mass is heated over low heat until until it begins to thicken.Greek dolma is served in the form of not heated.And gourmets are advised to hold the dish before serving 3 days in the cold.
Dolma emchiadzinskaya not always prepared with the use of grape leaves.There are purely vegetable options, intended to include in a recipe eggplant, peppers and tomatoes.
- lamb meat - 400 gr.
- Bulgarian pepper - 2 pcs.
- Tomatoes - 2 pcs.
- eggplants - 300 grams.
- Rice - Article 0.5.
- Onions - 1 pc.
- Tarragon, coriander, oregano, thyme, salt, pepper and melted butter - to taste
- eggplants and peppers are cleared from the core and seeds.
- meat twisted in beef, salted and flavored with herbs.
- Shinko bulb, finely chopped tomato.
- mixture of vegetables and meat put into the eggplant and peppers, then the dish is cooked in a cauldron, filled with water and melted butter.Readiness is determined by the condition of the meat.
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Modifications recipes dolma, grape leaves today there are so many.Basis dishes - rice, beef and spices - remains unchanged.To her often added tomatoes, carrots and peppers.Also varied seasonings - nutmeg, mint, oregano, basil, turmeric.In some Eastern cuisine recipe provides for nuts - walnuts, cashews, hazelnuts.Thanks to this diversity of flavors everyone can find a variation on the soul.