Ingredients

Title Value
1. Minced lamb 600 Column
2. Rice 6 art. l
3. Bulb onions 5 PC.
4. Basil 20 Column
5. Mint 20 Column
6. Dill 20 Column
7. Butter 70 Column
8. Vegetable oil 70 Ml
9. Zira pinch
10. Black pepper taste
11. Salt taste
12. Sour cream 15% Sauce 1 Art.
13. Garlic Sauce 6 clove
14. Basil Sauce 20 Column
15. Parsley (greens) Sauce 20 Column
16. Salt Sauce taste

Cooking

1. Stage

Rinse fresh grape leaves well, put in a bowl, pour boiling water and let stand for about 5 minutes. Fold the leaves in a colander and let the water drain. Drain water, shake off excess water from leaves. Each leaf to remove petioles.

1. Stage. Rinse fresh grape leaves well, put in a bowl, pour boiling water and let stand for about 5 minutes. Fold the leaves in a colander and let the water drain. Drain water, shake off excess water from leaves. Each leaf to remove petioles.

2. Stage

Peel and finely chop the onion. In a pan, heat the butter along with the vegetable oil, put the onion, salt and fry over low heat, until soft.

1. Stage. Peel and finely chop the onion. In a pan, heat the butter along with the vegetable oil, put the onion, salt and fry over low heat, until soft.

3. Stage

Rinse and cook rice after boiling for 3 minutes, lay on drushlak.

1. Stage. Rinse and cook rice after boiling for 3 minutes, lay on drushlak.

4. Stage

Wash greens and chop finely.

1. Stage. Wash greens and chop finely.

5. Stage

Put the minced meat in a bowl, add fried onions, boiled rice, chopped herbs, a pinch of zira, salt and pepper to it.

1. Stage. Put the minced meat in a bowl, add fried onions, boiled rice, chopped herbs, a pinch of zira, salt and pepper to it.

6. Stage

Lay the grape leaves on the table with the smooth side down and the distinct veins up. Put some minced meat in the middle of each sheet.

1. Stage. Lay the grape leaves on the table with the smooth side down and the distinct veins up. Put some minced meat in the middle of each sheet.

7. Stage

First, close the stuffing by bending the upper edges of the sheet. Then close the filling with the sides of the sheet and roll up a tight tube, like cabbage roll. In the same way, cook the remaining dolma. Put 2 layers of grape leaves at the bottom of a thick-bottomed pan. Put dolma close to each other, seam down. Pour in water flush with dolma .

1. Stage. First, close the stuffing by bending the upper edges of the sheet. Then close the filling with the sides of the sheet and roll up a tight tube, like cabbage roll. In the same way, cook the remaining dolma. Put 2 layers of grape leaves at the bottom of a thick-bottomed pan. Put <strong>dolma</strong> close to each other, seam down. Pour in water flush with <strong>dolma</strong> .

8. Stage

If necessary, salt a little with salt, cover with a dish, and put a load on top so that during boiling the dolma does not unfold. Put the pot on the fire, bring to a boil and reduce the heat to a minimum. Cook for 1.5 hours with a barely noticeable boil. Remove from heat and let it brew for about 10 minutes.

1. Stage. If necessary, salt a little with salt, cover with a dish, and put a load on top so that during boiling the <strong>dolma</strong> does not unfold. Put the pot on the fire, bring to a boil and reduce the heat to a minimum. Cook for 1.5 hours with a barely noticeable boil. Remove from heat and let it brew for about 10 minutes.

9. Stage

Make the sauce. Wash, dry and chop greens. Peel and finely chop the garlic. Combine sour cream with garlic and herbs, salt to taste and mix. Cool the sauce well in the refrigerator for 2 hours. Serve hot dolma with sauce.

1. Stage. Make the sauce. Wash, dry and chop greens. Peel and finely chop the garlic. Combine sour cream with garlic and herbs, salt to taste and mix. Cool the sauce well in the refrigerator for 2 hours. Serve hot dolma with sauce.

10. Stage

Bon Appetit!!!