How to cook dolma correctly: secrets and recipe

Dolma is a very satisfying and tasty dish that is an alternative to cabbage rolls. The only difference is that it uses grape leaves instead of cabbage.

The FoodOboz editorial team has selected a recipe for a delicious dolma with ground beef and bulgur, which was published on Facebook in the All About Feeding group.

The secret: soak the leaves in cold salt water!

Ingredients:

• young grape leaves

• onion - 1 pc.
• carrot - 1 pc.

• minced beef - 300 g
• boiled bulgur - 300 g

• herbs - (green onions, dill, parsley, mint, basil)
• spices - a mixture of peppers, garlic, nutmeg, thyme, thyme, paprika, oregano, ground coriander

• butter - 50 g

Method of preparation:

1. Wash the grape leaves, put them in cold water with salt and soak for 15-30 minutes.

2. Mix the ground beef with the herbs and spices. Mix with your hands, grate in the butter and mix well again so that the mass does not stick together.

4. Put the minced meat in the leaves with your hands, it is important that the smooth side of the leaf should be outer, put the filling on the underside.

5. Grate the carrots, dice the onions, put them on the bottom of the pan, and top with the filling.

6. Pour the water into the tamped dolma pan so that the edge barely reaches the top layer of dolma. Simmer, covered, until the water is almost completely boiled.