Dolma. Midye dolma sadece sokak yemek kültürünün bir parçası olarak kalacak diye bir kural yok. Bir yılbaşı geleneği olan hindi dolma tıka basa doyururken lezzetten de dört köşe eden bir tarif. 🎦 Dolma. Classical Azerbaijani dolma with vine leaf (top) and with eggplant, tomato and pepper (middle); a stamp issued by Azerbaijan's Postal Service (bottom).
Dolma refers to a family of stuffed grape leaves or vegetables, widespread in the Middle East, Western Asia and Mediterranean regions. Dolmas, or stuffed grape leaves, are a tasty Greek treat. Now you can make your own with just a Fill with water just until the Dolmas are covered. You can have Dolma using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Dolma
- It’s 1 kg of beef.
- Prepare 50 grams of rice.
- It’s 2 of large onion.
- It’s 1 bunch of coriander greens.
- Prepare 5 of basil.
- It’s 1 of rosemarin.
- Prepare 1 of salt.
- It’s 1/2 cup of water.
- It’s 1 of red and black pepper.
- Prepare 1/2 kg of grape leaves.
Place a large plate or dish on top of the Dolmas to hold. Dolmas or dolmades are very versatile; they can be eaten cold or warm. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary. Dolma is a traditional Armenian non-vegetarian dish made of ground beef, mixed with The ones with cabbage and eggplant are called "summer Dolma".
Dolma step by step
- Run the beef and onion through the meat grinder.
- Add row rice and cut greens to the forcemeat. (You can replace fresh greens with dried).
- Add salt, peppers and water and mix very well (perhaps with hands).
- Lay the grape leaf on the table and with table spoon put some meat on it. Then wrap and sequentially put in a pan..
- After either meat or grape leaves are finished, you are done 🙂 Put the pan on the fire and close the cover for about 1 hour..
- Serve hot. On the plates put some sour creme on the dolmas before eating. In Armenia we are putting non sweet yogurt (matsoun) but I am not sure you will find it everywhere in the world..
According to historians, the first Armenian Dolma. Dolma, in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion.