Dolma-kebab - I type

1 kg lamb or plucks
1 lamb veil
5 bunches of spring onions
1 tbsp (10 g) barashno
1/2 cup (100 g) rice
1 tbsp (20 g) tomato paste
1 tsp (5 g) red pepper
3-4 peppercorns
3-4 eggs
1 cup (200 g) yogurt
100 g butter
Giblets or meat is finely chopped and fry in preheated oil. Then add chopped onion, flour, paprika, rice, fuzzy little water in tomato paste. Add salt mixture, pour 1 cup hot water or broth and boil until the water is absorbed by the rice. Then add the pepper and chopped mint and parsley. Veil soak in warm water and cut into 5 pieces. Each piece is spread in small bowl and ladle or pour it on 1/5 part (1 handful) of the mixture. Then the edges of the veil is wrap. Thus prepared dolmas rank in a greased baking dish with butter, Wrapped like a veil over the left bottom, pour a little hot water and bake in a moderately hot oven. When the veil acquire a pleasant golden color, the dolmas are covered with beaten eggs and milk. Kebab bake for another ten minutes in a hot oven. When he is ready, sprinkle with crushed black pepper and chopped parsley.
Very difficult
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01 Dec 2002