Turkish Dolma Recipes

Turkish dolma recipes, dolma cuisines, Preparation:

Serves 4, 1 pm
Container: 1 pot, 1 serving platter, 1 bowl

Containers and utensils:

250 grams of rice
200 g of vine leaves
(fresh or canned)
250 g of olive oil
750 g chopped onions
50g pine nuts
25 g of currants
1 piece sugar
1 lemon
salt, pepper, spices 4
2 tomatoes
mint leaves

Cut the tails of vine leaves, boil them in plenty of water soaked a little lemon juice for 5 minutes. The removal of water, drain and let cool slightly.

Heat oil in saucepan over high heat. Y lay the chopped onions. Stir with a spoon until the onions are slightly browned. Add the mint, Suvre, lemon juice, pine nuts, raisins currants and salt. Stir all still 2 or 3 times and then add the grated tomatoes. Bringing back all and add the rice thoroughly washed. Stir vigorously so that the stuffing is homogeneous. Pour 2 cups boiling water. Close casserole, moderate heat and cook the stuffing in 1 / 4 hour. Empty the pan into the bowl and let the stuffing cool.

Garnish the bottom of the pan with leaves strongest and most nerve. Spread a sheet of vines on the serving platter in the middle of this sheet put a tablespoon of the stuffing, wrap it intelligently. Here the know-how very much. Dolma store in the pan. Add water to the edge of the container. Close the container. On a medium heat 20 minutes of cooking can give a good result. It is this "Dolma" cold.

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