Dolma-kebab - II type

Submitted by enr on 01 Dec 2002
750 g lamb
300 g plucks
1/2 cup (100 g) pork lard
50 g butter
1 lamb veil
4 bunches of spring onions
3-4 (200 g) red tomatoes
1/2 cup (100 g) rice
1/4 connection mint
1/4 bunch parsley
1 tsp (5 g) red pepper
1 tbsp (20 g) salt
1 tbsp (20 g) tomato paste
1/2 tsp (3 g) pepper
Meat and offal (babrecheta, sweetbreads, nuts) are finely chopped and fry in 1/2 of the lard, which is then removed. In the same oil fry the white part of the onion, cut into in small pieces mix with tomato paste and red pepper, and pour a little hot water. In the resulting returns meat sauce and add feathers green onions, coarsely chopped and peeled and coarsely chopped tomatoes. The mixture stew, while the fat remains, add salt, seasoned with the milled black pepper and finely chopped mint and parsley and remove from heat. Add rice, stewed advance in the rest of the lard and a little water. The mixture is well mixed and distributed in sliced ​​veil previously soaked in water. Dolmas wrapped in caul rank in the pan, pour the melted butter with and bake in the oven. During the baking tray in the side make a little broth or water.
Very difficult
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01 Dec 2002