Dolma

Last Updated on August 19, 2024

Ground mutton, seasoned, wrapped in vine leaves and stewed in broth. A recipe originally from Turkey, it is also commonly cooked in Greece, Cyprus in the Balkans and in Central and North Asia.

Ingredients:

800 g of lentil meat 300 g of rice 40 g vine leaves 1 pk onions 1 tbsp butter ground pepper salt parsley mutton or masox stock

Procedure:

1. To the ground mutton add cooked rice, finely chopped onion, parsley, salt, pepper and mix well
3. Wash the vine leaves, cut off the stem and put 2-3 pieces on top of each other, put the minced meat on them and wrap
4. Place the rolls tightly together in a buttered baking dish, season with salt and butter and add a glass of stock
5. Simmer, covered, for about 60 minutes.

Recommendation:

Serve the dolmas on a large platter. To the rolls separately give sour milk with garlic wiped with salt.