Dolma - a dish that is a minced meat in grape leaves, stewed in a cauldron - is tasty in itself. It is enough to pour it with sauce or broth in which it was extinguished. However, it is customary to serve it with a separately prepared sauce, which gives the dish freshness and makes it possible to best reveal its taste. Most often, such a sauce is made on the basis of fermented milk products, but you can prepare a sauce for dolma not only from them. There are many options, and each of them is good in its own way.
Cooking Features
There are not so many secrets of cooking sauce for dolma, but they are worth knowing.
- Most often, the basis of the sauce for dolma is fermented milk products. When choosing them, it should be remembered that the sauce should be light, so the fat content of the products does not have to be high. The main thing is that they are fresh and not too sour.
- Lemon zest and mint give freshness to the sauce, sometimes lemon juice is added to it. In some recipes to make the sauce fresh there is a cucumber.
- There are recipes for dolma sauce that includes raw eggs. In these cases, it is desirable to prepare the sauce in a water bath, in extreme cases - on a very slow fire. Otherwise, the eggs will roll instead of making the sauce thick and tasty.
- Adding fresh herbs will not spoil the dolma sauce, no matter what recipe you make.
Given the above recommendations, even an inexperienced hostess can make a delicious sauce for dolma. She will only have to choose the right recipe.
Cream-cucumber sauce for dolma
Composition:
- sour cream - 0, 2 l;
- fresh cucumbers - 0, 2 kg;
- fresh coriander - 50 g;
- salt, pepper - to taste;
- lemon - 1 pc.
Method of preparation:
- Wash the lemon, dry it. Rub the zest with it.
- Wash and dry the cucumbers, cut off their tips. Grate the cucumbers using a fine-grained side of the grater.
- Lightly salt the cucumber puree and leave for 10 minutes. After a specified time, squeeze the juice from the pulp.
- Finely chop the washed and dried cilantro with a knife.
- Mix cilantro, sour cream, lemon zest and cucumber juice. Add to this mixture a little ground pepper to taste, mix.
If you want the sauce to be thicker, you can not squeeze the pulp of cucumber, but put it in sour cream along with the juice. However, in this case, before chopping on a grater, the cucumber must be cleaned. Old fruits in this case for the preparation of the sauce will not work, we need only young cucumbers.
Lemon Sauce for Dolma
Composition:
- butter - 120 g;
- chicken egg - 4 pcs .;
- chicken broth - 0, 5 l;
- lemons - 2 pcs .;
- wheat flour - 80 g;
- water - 50 ml;
- salt, pepper - to taste.
Method of preparation:
- In a small bowl, break the raw eggs. Add cool water to them, whisk together.
- In a saucepan, melt the butter.
- Pour the flour and fry it in butter until caramel color is formed.
- A thin stream, constantly stirring, pour broth. Cook over low heat until the sauce thickens.
- At the next stage, the sauce can be poured into a bowl and continue cooking in a water bath. But you can continue to cook in a skillet, reducing the heat as much as possible. Introduce eggs in small portions, mixing the sauce well each time.
- Wash the lemons and squeeze lemon juice out of them. Add the zest to one lemon, finely rub it on a special grater.
- Continuing to heat the sauce, pour lemon juice into it in a thin stream.
- Lastly, put the zest, salt and pepper sauce to taste. Stir it again and remove from heat.
It is better to use this sauce before it gets cold - it will be much tastier warm.
Kefir sour cream sauce for dolma
Composition:
- kefir - 0, 25 l;
- sour cream - 50 ml;
- fresh dill - 100 g;
- garlic - 2 cloves;
- salt, pepper - to taste.
Method of preparation:
- Skip the garlic through a press, mix with sour cream.
- Finely chop the dill with a knife, put in sour cream, mix.
- Salt and pepper, stir again.
- Dilute the resulting thick sauce with kefir. You need to stir until the consistency is completely homogeneous. If desired, you can use a mixer.
The sauce prepared according to this recipe is not only tasty, but also very fragrant.
Garlic-mint sauce for dolma on yogurt
Composition:
- unsweetened yogurt - 0, 2 l;
- garlic - 2 cloves;
- fresh mint - 20 g;
- salt, pepper - to taste.
Method of preparation:
- Crush the garlic and mix it with the yogurt.
- Add mint to yogurt, finely chopping it with a knife.
- Salt and pepper the sauce to taste.
This sauce can be called a classic, so this recipe must be known to those who want to cook classic dolma in grape leaves.
Traditional sauce for dolma from yoghurt
Composition:
- matsoni - 0, 5 l;
- garlic - 6 cloves;
- fresh coriander - 20 g;
- fresh mint - 20 g;
- fresh parsley - 20 g;
- salt, pepper - to taste.
Method of preparation:
- Peel the garlic cloves and pass them through the press.
- Wash, dry and finely chop the greens with a knife.
- Put garlic on the greens, add salt and pepper, put them together with a pestle or a wooden spoon.
- Pour the spicy mix of yoghurt and mix well to ensure the sauce has a uniform consistency.
This recipe for dolma sauce is traditional. It turns out quite spicy due to the inclusion of a large amount of garlic and at the same time very fragrant, since it contains a lot of fresh greens.
Egg Sauce for Dolma
Composition:
- chicken eggs - 3 pcs .;
- lemon juice - 80 ml;
- chicken broth - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Wash raw eggs, dry them with a towel. Separate the yolks from the proteins. You will not need protein, sauce prepared from yolks.
- Cook the broth and cool it to a temperature of about 40-50 degrees. That is, it should be hot enough, but not burning.
- Beat the egg yolks in a bowl.
- Continuing to whisk yolks, add lemon juice to them.
- In a large saucepan, boil water and place a bowl of yolks in it.
- While heating a bowl in a water bath, slowly pour hot broth into the lemon-yellow mass. The sauce at this time you need to constantly whisk whisk.
- Cook the sauce in a water bath for 10 minutes. Add salt and spices if necessary, cook for another couple of minutes and remove from heat.
The sauce prepared according to this recipe will come out very tender and thick enough, with a slight pleasant sourness.
Dolma sauce can be prepared according to various recipes. Most often it is made on the basis of fermented milk products, but often it is prepared from eggs and broth. The choice of recipe depends on what taste you want to get.
