Dolma with lamb mince
Description
The dish is prepared without unnecessary complications. Dolma is a popular Eastern dish. Its country of origin is difficult to pinpoint. The original version uses lamb mince, but other types of meat can confidently be used as well. The dish is best served with sauce or sour cream. The finished dish can now be served.
Instructions
- 1
Step 1
1. Rinse the rice in cold water until the water becomes clear (5-7 times).
- 2
Step 2
2. Place the grape leaves in a colander and rinse them thoroughly under running water.
- 3
Step 3
3. Place the leaves in a bowl and pour over hot boiled water. Let the leaves soak for 10 minutes, then place them on a paper towel.
- 4
Step 4
4. Meanwhile, finely chop the previously washed herbs.
- 5
Step 5
5. Peel the onion and dice it finely.
- 6
Step 6
6. Mix the lamb mince with raw rice, onion, and herbs.
- 7
Step 7
7. Season the minced meat with salt and pepper to taste.
- 8
Step 8
8. Divide the filling into portions, place a small amount on the upper part of the grape leaf, then roll up the filling.
- 9
Step 9
9. Place the dolma in a saucepan and pour in water. Put the saucepan over heat, cover with a lid, and cook for 50-60 minutes after boiling.
- 10
Step 10
10. Place the prepared dolma on a plate and serve.