Dolma

Dolma. Midye dolma sadece sokak yemek kültürünün bir parçası olarak kalacak diye bir kural yok. Bir yılbaşı geleneği olan hindi dolma tıka basa doyururken lezzetten de dört köşe eden bir tarif. Classical Azerbaijani dolma with vine leaf (top) and with eggplant, tomato and pepper (middle); a stamp issued by Azerbaijan's Postal Service (bottom). "Dolma is my all-time favorite Mediterranean dish!

Dolma Dolma refers to a family of stuffed grape leaves or vegetables, widespread in the Middle East, Western Asia and Mediterranean regions. Dolmas, or stuffed grape leaves, are a tasty Greek treat. Now you can make your own with just a Fill with water just until the Dolmas are covered. You can have Dolma using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Dolma

  1. It’s of Sauce.
  2. Prepare 1 of oignon et demi.
  3. It’s 2 gousses of d'ail.
  4. It’s 2 of cas de coriandre et persil (frais).
  5. It’s 1 of tomate.
  6. It’s 1 of courgette.
  7. Prepare 5 of pommes de terre moyennes.
  8. It’s 1 of cac de coriandre en poudre.
  9. You need 1 of cac de cannelle en poudre.
  10. It’s 4 of cas d'huile d'olive.
  11. Prepare of Farce.
  12. It’s 300 g of viande hachée.
  13. You need 1/2 of oignon.
  14. You need of Sel, poivre.
  15. You need 1 of oeuf.
  16. You need 1 of cas de persil et coriandre.
  17. It’s 3 of cas de riz.

Place a large plate or dish on top of the Dolmas to hold. Dolmas or dolmades are very versatile; they can be eaten cold or warm. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary. Dolma is a traditional Armenian non-vegetarian dish made of ground beef, mixed with The ones with cabbage and eggplant are called "summer Dolma".

Dolma instructions

  1. Dans une marmite, faire revenir la tomate (coupé en dés), les oignons (mixés), l'huile d'olive et les épices. Laisser revenir 10min sur feu doux, puis ajouter 500ml d'eau, couvrir et laisser mijoter..
  2. Préparer la farce, tout mélanger. Éplucher les légumes. Pour la courgette je les épluche comme sur la photo, ce qui permet d'enlever L'amertume..
  3. Creuser les légumes, à l'aide d'une cuillère, puis les farcir. Pour la courgette ne pas vider entièrement, laisser le bout pour ne pas que la farce se fasse la male. Déposer les légumes farcies et laisser cuire (environ 1h) vérifier la cuisson des légumes..

According to historians, the first Armenian Dolma. Dolma, in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes, notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion.