Spicy dolma in tomato sauce

Dolma in tomato sauce acquires a piquant taste if you add dried fruits to it - prunes, dried apricots, and the spices cilantro and cumin, as in this version. This national dish of several world cuisines can be appreciated not only by true gourmets, but also by just amateurs. The preparation time for such dolma is usual, at the same time, it is not too expensive and tastes great.

1. Calories
   169,97 kcal
2. Protein
   10,1 gram
3. Fat
   5,69 gram
4. Carbohydrates
   19,53 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Beef

   ---

   
   900 g
2. Rice

   ---

   
   1 glass = 180 g
3. White onions

   ---

   
   4 pcs. = 320 g
4. Salt

   ---

   
   to taste
5. Black pepper ground

   ---

   
   to taste
6. Cinza

   ---

   
   1 bunch = 30 g
7. Ground cumin/cumin
   to taste
8. Grape leaves

   ---

   
   to taste
9. Dried apricots

   ---

   
   200 g
10. Prunes

    ---

    
    200 g
11. Tomato juice

    ---

    
    200 ml = 200 g

Steps:

1. 
   Prepare your food. Remove veins and tendons from the meat, wash, dry and pass through a meat grinder. Peel and wash the onions and herbs. Pour boiling water over the grape leaves for a few minutes. Wash the rice and drain the water.
2. 
   Add rice, finely chopped onion and cilantro to the minced meat, then add spices or dry herbs and salt and pepper. Mix everything.
3. 
   Take the leaves with the matte side. Place minced meat on each sheet, wrap and place in a layer on the bottom of the pan. Scatter a handful of dried fruits on top, and repeat until you run out of leaves and minced meat.
4. 
   Pour in tomato juice, crushed tomatoes, or dilute tomato paste with water. Add hot water to cover the dolma and place the pan on the fire. After boiling, add salt and cook over low heat for about 60 minutes. Determine readiness by the softness of the leaves.
5. 
   Place dolma on a plate. Accentuate the mound with dried apricots and prunes from the dish. Garnish with a sprig of greenery. Serve with kefir, low-fat sour cream or matsun.