Spring dolmas with liver

Submitted by enr on 29 Mar 2010
1-2 salads (lettuce)
500 g pork (beef) liver
2-3 onions (1-2 bunches of fresh onion)
1 carrot
1 sprig fresh garlic ( optional)
3/4 cup sunflower oil
1 cup rice
1 tbsp tomato puree or 2-3 tomatoes (optional)
1 tsp dried mint (or fresh)
pepper, salt
Spring dolmas with liver
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Liver cut into large pieces and boiled in water nepodsolena. Separate the leaves of salad, cut thick pieces, washed nice and soak in cold water for half an hour, to reduce nitrates. Then blanched in seconds (just sink and remove) in salted, boiling water and almost immediately placed in a container with cold water. In the heated sunflower oil sauté the chopped onion and grated carrot. Finally add chopped fresh garlic to choke for ten seconds. Add the rice, chopped into small pieces liver, tomato puree, mint, pepper, 3 cups lukewarm water and salt. Once the mixture boils, reduce heat and boil until the rice absorbs the liquid. Twist dolmas of salad leaves and mix. Place in a saucepan on top are covered with porcelain bowl upside down and pour hot salted water, cover them lightly. Dish simmer no more than 10 minutes as the mixture is ready, and the salad leaves are too fragile and pre-blanched. When serving served with yogurt.
1 user
29 Mar 2010


I like the idea of ​​lettuce. Even these days, and I will do them.

Initially, my idea was to ward liver grilled and make fresh salad. But the salad was beginning to fade and came to me this idea. Likewise can be made COLD leaves. Will be glad if you like.

Sounds and looks appetizing, today will do. Then we'll score.

I made them with dock are super.

And can you make with vine leaves?

You and vine leaves, why not, and summer and beet leaves. I'm sure it will be delicious. As Ina gave rice-water ratio - 1: 3, I would cook them steam for about 1 hour or 1 1/2 hours. It will retain the well shape, and taste is delicate, my other concern is that the salad leaves are very soft. Summer sarmi do them exclusively with beet leaves thus with different fillings, but not liver I think. Ina, Thanks for the idea !. Before serving inundate each serving with a spoonful of hot oil well. The sauce can be yogurt with garlic and mint, or only yogurt as proposed Ina.

and were about 50-55 pieces.

I am glad that you like. Of course you can use other leaves - dock, salt bush, grape, lime, beet / as suggested buci. In the winter you can enjoy preserved leaves.