Dolma with minced meat, rice and garlic

Traditionally, dolma (tolma) is made from grape leaves, in which the filling is wrapped, and served with yogurt and garlic sauce.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 50 minutes
• Prep time: 25 minutes
• Total recipe preparation time: 75 minutes

Ingredients

• Grape leaves 20-25 pieces
• Salt to taste
• Rice 5 tbsp. spoons
• Onion 1 piece
• Garlic 2 cloves
• Minced meat 300 g
• Red hot peppers to taste
• Hops-suneli to taste
• Matsoni 200 g
• Garlic 2 cloves
• Spices to taste

Cooking method

• Rinse the grape leaves and remove the petioles.

  Try to take young leaves, they will be softer and more tender. And better with a margin.

• Boil water in a saucepan, lightly salt and boil the grape leaves for 3-4 minutes. Then put in a bowl of cold water and discard in a colander.

  If using salted or pickled leaves, do not boil them, but soak them for 30-60 minutes. Change the water a couple of times during this time.

• Rinse the rice and boil until half cooked in about 10 minutes. Cool it down.

  How to cook rice: basic rules and secrets

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• Chop the onion and garlic.

  If you are making minced meat yourself, mince the vegetables along with the meat.

• Add vegetables to the minced meat, along with rice, salt, pepper and suneli hops. Mix well.

  Minced beef and pork, just beef or lamb is suitable.

• Turn the leaves upside down with the "inner" side with prominent veins. Put some filling on each and wrap in an envelope.

  Do not throw away leaves that have been torn.

• At the bottom of a thick-walled saucepan or frying pan, fold the torn and remaining leaves, on top - dolma tightly to one another.

• Fill with water so that it covers the dolma completely. Press down on top with a plate or lid, the diameter of which is smaller than that of the pan.

• Simmer over low heat for about 40-50 minutes.

• For the sauce, combine the yogurt with minced garlic and spices.

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