Prepared Armenian dolma
Ingredients:
flesh of mutton or beef - 1 kg
rice - 0.5 cups,
onion - 3-4 pc.,
spicy herbs - cilantro, basil, mint,
salt, pepper,
fresh grape leaves.
Preparation:
Flesh lamb mince, mixed with boiled until half, with rice. Add salt and pepper, add chopped onion, parsley, basil, mint. All once again mix thoroughly. Fresh, young grape leaves washed and blanched in boiling water.
Then put the stuffing on the inner side of the sheet (if the leaves are small, it can take two sheets), and neatly wrapped in a envelope. On the bottom of the cauldron to put chopped mutton bones, on top of bones decompose grape leaves, and only then in a few layers spread prepared by HF - dolma.
Add a little water or broth and simmer until done in a sealed cover. A great complement to the dolma is matsun (like our yogurt) mixed with sugar and cinnamon, or chopped garlic.
Ingredients:
flesh of mutton or beef - 1 kg
rice - 0.5 cups,
onion - 3-4 pc.,
spicy herbs - cilantro, basil, mint,
salt, pepper,
fresh grape leaves.
Preparation:
Flesh lamb mince, mixed with boiled until half, with rice. Add salt and pepper, add chopped onion, parsley, basil, mint. All once again mix thoroughly. Fresh, young grape leaves washed and blanched in boiling water.
Then put the stuffing on the inner side of the sheet (if the leaves are small, it can take two sheets), and neatly wrapped in a envelope. On the bottom of the cauldron to put chopped mutton bones, on top of bones decompose grape leaves, and only then in a few layers spread prepared by HF - dolma.
Add a little water or broth and simmer until done in a sealed cover. A great complement to the dolma is matsun (like our yogurt) mixed with sugar and cinnamon, or chopped garlic.
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