Turkish dolma

Turkish dolma

One of the countries in which dolma is an integral part of national cuisine is Turkey. Here this dish in grape leaves every hostess can cook. Of course, the dolma they get is not quite the same. Turkish dolma can be from lamb, beef, or even vegetarian, without adding meat, but despite the variety of recipes, it is prepared according to one technology: the variations relate only to a set of products.

Cooking Features

To try Turkish dolma, there is no need to go to Turkey or visit a Turkish restaurant. This dish can be cooked at home. The technology has its own characteristics, but it is not complicated.

  • Usually, not too much rice is put into the dolma, but Turkish dolma is an exception. There should be a lot of rice in it. In this case, it is pre-steam. If you boil rice in water, rather than steaming, it will be a significant departure from technology.
  • Grape leaves, which are used to cook Turkish dolma, should also be held over steam for a few minutes so that they become more tender and it would be easier to wrap the stuffing in them.
  • If ground beef is used for dolma, it should be very fat. Most often it is lamb. If it is replaced by beef, then beef fat is added to the mince. Our compatriots can successfully replace him with pigs.
  • Dolma can have a different shape. In some countries, it resembles small “pillows” of a square or round shape, in others it has a cylindrical oblong shape. Turkish dolma is like a straw.
  • Ground stuff laid out on the matte side of the vine leaves to the glossy side was outside.
  • To prevent dolma from burning during extinguishing, several vine leaves are placed on the bottom of the pan. The pan itself should be thick-walled, with a thick bottom.

By whatever recipe you cook Turkish dolma, it does not hurt to pay special attention to the quality of the products and the choice of spices. Then the dish you get tasty and fragrant, as it should be.

Turkish dolma with lamb

Composition:

  • fat lamb - 0, 5 kg;
  • rice groats - 0, 22 kg;
  • thyme - 10 g;
  • fresh parsley - 50 g;
  • tomato paste - 15 ml;
  • pepper paste - 5 ml;
  • onions - 100 g;
  • vegetable oil - 50 ml;
  • salt, black pepper - to taste;
  • grape leaves - how many leaves.

Method of preparation:

  • Wash the lamb. Blot with paper napkins, cut into large chunks and scroll through a meat grinder.
  • Peel the onion and cut it into small pieces, place in a bowl with minced meat.
  • Wash and shake the parsley, cut off the leaves and chop them in a blender or chop them very finely. Add chopped parsley leaves to the minced meat, discard the stems.
  • Pour thyme, black pepper and salt in minced meat.
  • Put the tomato and pepper paste in the minced meat. If you do not have pepper paste, you can also replace it with tomato, and add red pepper for sharpness.
  • Pour vegetable oil into mince.
  • Rinse the rice and steam for 15 minutes. Put the rice in the stuffing.
  • Mix everything well and put in an hour in a cool place.
  • Prepare grape leaves. To do this, they need to be washed and put on the steamer steamer for 2 minutes. After that, the leaves need to be slightly dried, cut the stalks.
  • Place a small spoonful of minced meat on each leaf of the vine, form oblong rolls, wrapping the minced meat in the vine leaves.
  • At the bottom of a thick-bottomed pot, lay a few grape leaves. Lay the dolma on them tightly. Pour in some water and put the pot on the fire.
  • Cook the dolma on low heat under the lid for one and a half hours. Water, if necessary, can be poured, but it should not be too much.

They serve Turkish dolma with white yogurt. If desired, it can be replaced with low-fat sour cream.

Turkish dolma with beef

Composition:

  • ground beef - 0, 4 kg;
  • rump or lard - 100 g;
  • rice groats - 0, 22 kg;
  • red ground pepper (hot) - 5 g;
  • ground coriander - 5 g;
  • onions - 0, 2 kg;
  • garlic - 4 cloves;
  • tomatoes - 0, 2 kg;
  • salt - to taste;
  • grape leaves - how many leaves.

Method of preparation:

  • Peel the onions, cut them into small pieces and mix with the minced meat.
  • Scroll through a meat grinder or chop with a blender fat or fat, put in a bowl with minced meat, mix.
  • Add spices and salt to mincemeat, stir.
  • Crush the garlic and add to the mince.
  • Dip the tomatoes with boiling water, peel, cut into small cubes and combine with the minced meat, mix gently.
  • Wash and steamed vine leaves, remove the stalks from them.
  • Start the leaves with prepared minced meat.
  • Place a layer of grape leaves on the bottom of the pan. Fill the pot with dolma. Pour in a glass of water. Place a plate on top.
  • Stew the dolma under a lid on low heat for an hour. If the water is evaporated earlier, it can be poured.

Dolma with beef is served with the same sauce as the traditional, cooked lamb, that is, with unsweetened yogurt.

Turkish dolma without meat

Composition:

  • grape leaves - 50 pcs .;
  • rice cereal - 160 g;
  • onions - 0, 2 kg;
  • lemon - 1 pc .;
  • parsley - 50 g;
  • mint - 20 g;
  • tomato paste - 50 ml;
  • olive oil - 50 ml;
  • dried garlic - 2 g;
  • black ground pepper - 5 g;
  • salt - to taste.

Method of preparation:

  • Prepare grape leaves. To do this, they need to be well washed and dried, cut the stalks. After that, the leaves should be doused with boiling water or a couple of minutes to hold over the steam so that they become softer and more flexible. Then they should be dried again and folded.
  • Wash the greens. Cut the mint leaves and parsley with scissors, finely chop them with a knife.
  • Wash the rice and boil it in steam or in water until almost ready. Transfer to a bowl.
  • Add chopped greens, salt, and spices, including dried garlic, to rice.
  • Squeeze the juice from half a lemon into a bowl of minced meat, pour a spoonful of olive oil into it, add tomato paste and mix everything well.
  • Finely chop the peeled onion, combine with rice.
  • Fold the dolma with rice and vegetables in a saucepan, putting grape leaves on its bottom. Pour in some water. Simmer the dolma for half an hour on low heat under the lid.

Before serving, squeeze the juice from the remaining half of the lemon, mix with the remaining oil and pour this mixture over the dolma.

Turkish dolma is easy to prepare, it turns out tasty, nourishing and fragrant. Among the recipes of this dish, everyone will be able to find one that will please him. Even vegetarians will find a suitable version of Turkish dolma.

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