Dolmas vine leaves - I type
Ingredients
750 g minced meat
100 g butter
1 bunch fresh onions
1/2 cup (100 g) rice
30-40 vine leaves
1 cup (200 g) yogurt
1/4 bunch parsley
1/4 connection mint
1 tsp (5 g) red pepper
pepper
salt
Photo
Dolmas vine leaves - I type
Photo added on
Photo author
PassionFlower
Method
Chop the onion finely and stew until golden in color of the fat , mixed with red pepper and remove from fire. Mix with ground meat. Add the rice, black pepper and chopped parsley and mint. The mixture add salt to taste, pour a little hot water and stew a few minutes on the fire until the rice absorbs the water. Vine leaves, if fresh are scalded with boiling salted water, and if they are from the brine, thoroughly wash. In each sheet is placed in 1 tsp of filling. Shrinking rectangular dolmaschki who rank in the stew, pour 1 1/2 cups hot water and 1 tbsp oil, cover and simmer. Serve flights beaten yogurt and remaining butter, fried with paprika.
Difficulty
Difficult
Tested
3 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Very good recipe!

The recipe is very easy and delicious! You can add a little finely chopped carrots for color.

Very tasty and easy. Except for me I had to put a lot more than 1 and 1/2 cup water when boiling them up.

I am very pleased! Sarmi became magical! I also put and carrots! :)

instead of vine leaves stuffed mint and parsley put fennel, fenugreek and ground allspice 2-3 grains.

dara_mariaiv

Wed, 11/23/2011 - 00:00

How long simmer?

Give, I brew them about 30 minutes. You can try them and if necessary dovarish.

Today I did Sarmite were delicious, but somebody has evolved wrap them how not to develop and remain whole, thank you.

ani4ka12, I usually proceed as follows: put the filling in the middle of the sheet; then turn the country where was the handle of the sheet; then bend the left / right or as you see fit for you / country; then deflect from the opposite side, and finally turn to the part of the sheet in which the tip of the leaf. Sarma put in the pot / pan or / with The rolled-down. Topped with a saucer and then pour the liquid. I hope I have you with useful tips! :) Good luck in making stuffed cabbage) :)

Yesterday I made stuffed again and this time I managed to curl ordered them in casseroles and became mnogooo delicious tallia vlagodarya you for your advice was very helpful.

ani4ka12, I'm glad that I helped! :)

Beautiful leafs! But I do not put as zuzkoto mint and parsley, dill and many. Stalk of fennel them stretch the bottom of the pan and uttering top rolled leafs, are amazing! Now do them with leaves from the freezer - frozen, and with them I have frost and dill. :)

They are our favorite stuffed prepare them often at home.