Vine dolmas in a saucepan

Submitted by enr on 06 Sep 2012
vine leaves (2 jar)
1 onion
1 large carrot
500 g minced meat
1 cup Rice
400 g yogurt
1 or 2 egg yolks
1 tsp flour
pepper, savory, cumin, mint, parsley
In oil fry finely chopped carrot and onion with spices, it is desirable to prevail mint and cumin to put only 1-2 grains. Add the minced meat and also lightly fry. Add the rice and fry until turns white. Then he can spew about 150-200 ml water and the mixture to simmer for about 10 minutes. Spread the leaves in a dish and wound the dolmas - with about 1-1 and 1/2 tsp of the mixture a sheet depends on the leaves. If you are worried not open the dolmas, can fit the them with toothpicks. Arrange in a deep pan (it optional to cover the bottom leaves, but it is not particularly important for the final result), add half a jar of juice of the vine leaves, make up water, stacked to the dolmas with a plate and leave to boil over high heat about 30-40 minutes. When the rice is ready, pull the pan from the heat and mess soup thickenerta: yogurt with egg yolks and flour. In order not to intercept, can be diluted with hot water from the pan prior to fall. Remove the plate, soup thickenerta poured inside without mixing the contents of the pan and leave to simmer for 3-4 minutes. * When serving garnish with fresh parsley. * The same recipe is suitable for stuffed peppers.
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06 Sep 2012


yoghurt 400 g Is?

Yes, recently made them 400 and use one. Maybe 500, but then the yolks are mandatory 2.