Turkish dolma
Description
The recipe won't take much time. I first tried authentic Turkish dolma during a vacation at one of the Turkish hotels. I loved it immensely: the combination of slightly tart grape leaves with the tender, juicy filling was perfect. Once I returned home, I found the recipe for Turkish dolma and tried to recreate it—it turned out just as good as in the hotel. So, here's how Turkish dolma is prepared: 1. First, thoroughly rinse the grape leaves under cold running water. Then place the washed leaves into a large pot of boiling water. Boil the leaves for about 4 minutes. After boiling, immediately pour cold water over the leaves (together with the hot water they were cooked in) and leave them in the cold water for 10–15 minutes. 2. While the leaves are soaking in cold water, prepare the filling. Grind the onion and garlic through a meat grinder. Cook the rice until half-done. Mix the rice, onion, garlic, minced meat, and spices until well combined. 3. Take a grape leaf and lay it flat on a smooth surface, smoothing it out. Place a portion of the filling onto the edge of the leaf (the edge where the stem was attached). Fold in the sides first, then roll it up like a small roll. Repeat the same process with the remaining leaves. 4. Once all the leaves are rolled, place the rolls tightly together in a single layer at the bottom of a deep pot. Cover them with a plate and place a weight on top to keep them from unrolling. Pour in boiled water until the rolls are completely submerged, but the plate should only slightly touch the water. Place the pot over medium-low heat and simmer for 30–35 minutes. Turkish dolma is ready. Serve hot.