Spring dolmaschki with walnuts

Submitted by enr on 04 May 2009
15-20 vine leaves canned
250 g rice
200 g ground walnuts
1 onion
1 carrot
70 ml sunflower oil
a pinch of salt, dried thyme and nutmeg
400 g yogurt
1 sprig garlic
3-4 sprigs of dill
Rice soak in a bowl of water. The onion is peeled, washed and cut into small pieces. Carrot scraped and grate. Vine leaves are arranged on each other. In a pan pour 70 ml sunflower oil. Sprinkle salt and the dish of hot stove. Drain the rice well water. As warm fat add onions, rice, carrot and the walnuts. Fry for 5-10 minutes. Sprinkle with a pinch of thyme and nutmeg. Mix stuffing and pan retired. In the middle of vine leaves put in 1 tsp of filling. Wind up dolma and ranks at the bottom of the ring casseroles. By the last turn and dolma pour water one finger below the level of the dolmas. Watered 1 tbsp sunflower oil. The meal was capped and put on a baking in the oven at 200 C for 40 minutes. Separately prepared milk sauce watering. It is a pot of yogurt, a pinch of salt, 3 4 sprigs of dill and green sprig of fresh garlic. Peel the garlic and cut into very small pieces. Dill also. Mix the milk with salt, garlic and dill. In the plate served 3 dolmas. Watered with sauce from baking and dairy sauce.
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04 May 2009