Naked dolmas with spicy sauce

Submitted by enr on 12 Jan 2010
# For bare dolmas:
500 g minced meat
1 egg
100 g rice
flour for rolling
# Sauce Piquant:
1 small onion
1 bunch of white roots (parsley, celery, parsnips)
1 carrot
3-4 tbsp butter or sunflower oil
2-3 tbsp flour
1 bay leaf, allspice berries 2, 4-5 peppercorns, black pepper, salt
lemon juice or vinegar
2-3 pickles
Naked dolmas with spicy sauce
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Rice is polusvaryava in 100 ml salted water. Of minced meat, cooled rice and egg round the meatballs. Rolled in flour. In boiling salted water are placed: the whole onion, cut into chunks and carrot roots, bay leaves, grains allspice and pepper. When the vegetables soften, add the meatballs. Simmer until the rice is cooked. Remove meatballs. Potion strain. flour fried in fat until it gets a golden color. Gradually add the decoction and prepared sauce. Remove from heat. Bare dolmas are covered with sauce prepared according to Option I or Option II: I option: To the sauce, add a little lemon juice to taste. When serving sprinkle with chopped parsley. II version: sauce mix with chopped pickles, pour bare dolmas and sprinkle with ground black pepper.
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12 Jan 2010


Inca recipe's very nice. But .. it is not you usual meatballs with white sauce?

Desi, the difference is in the sauce. The ingredients are different. There is no yogurt and egg yolks. And the taste and aroma are different. Make them with white sauce and bechamel sauce, and tomato sauce. But each sauce adds another flavor.