Special dolma in tomato sauce

European cuisine

---

Description Products Steps

Dolma in tomato sauce in this variation is special in that it uses dried fruits in the form of dried apricots and dogwood. They give it their own sourness with a fruity flavor. Combined with meat and rice, it makes a very savory dish. It will take some time to prepare it, but it’s a lot of work! Like cabbage rolls, it requires painstaking work as a cook, but there is no eater indifferent to the dish.

1. Calories
   172,69 kcal
2. Protein
   10,23 gram
3. Fat
   5,76 gram
4. Carbohydrates
   20,6 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Rice

   ---

   
   200 g
2. Beef

   ---

   
   1 kg = 1000 g
3. Grape leaves

   ---

   
   20 pcs. = 140 g
4. Zira / Kumin

   ---

   
   to taste
5. Hop-sunels

   ---

   
   to taste
6. White onions

   ---

   
   300 g
7. Black pepper ground

   ---

   
   to taste
8. Dried fruits

   ---

   
   400 g
9. Tomato juice

   ---

   
   1 glass = 200 g
10. Salt

    ---

    
    to taste
11. Water

    ---

    
    to taste

Steps:

1. 
   Wash the rice. Peel and wash the onions. Grind the meat using a meat grinder. Wash the grape leaves and pour boiling water until the color changes.
2. 
   Add chopped onion and rice to the minced meat. Salt, pepper, add spices, mix everything.
3. 
   Place the minced grape leaves on the matte side of the leaf and wrap. Place the dolma in a cast iron pot or pan. Place dried apricots and dogwood on top of each layer of dolma.
4. 
   Pour in tomato sauce, tomato paste diluted with water or finely chopped tomatoes. Pour hot water to cover the dolma. Simmer over low heat for 50-60 minutes.
5. 
   Serve the dolma on a large platter. Place a saucepan with sour cream. To enhance the taste, add chopped garlic and herbs.

---

eng3info@gmail.com