Meat Leaf Wrapping Recipe

Ingredients:

For: 6 People

Prep: 45 Min

Cook: 30 Min

Steps:

1. After rinsing the brine leaves a few times, put them in warm water close to the heat. Change the water three or four times until the salt comes out.

   
2. For the stuffing, put the minced meat in the kneading bowl. Grate or finely chop the onions. Add the broken rice, tomato paste, finely chopped parsley, salt and spices and mix and knead for a few minutes.

   
3. Put the leaves on your board and straighten them. Cut the big ones in half. Cut off the middle and stems of those with extra veins. Separate the torn, etc. leaves that cannot be wrapped to be placed on the bottom and top of the pot.

   
4. Straighten the leaves with the shiny side down and the stem facing you, and put a teaspoon of ground beef on the top. Cover it on the mortar from both sides and wrap it in a roll (Do not wrap it too tightly, considering that the rice will cook and swell)

   
5. Lay the defected leaves you have separated on the bottom of a wide stuffing pot without leaving any openings. Place the wrapped leaves in the pot, back to back, with the ends down.

   
6. For the sauce, peel and grate the tomatoes. Heat the butter in the sauce pan, turn the tomatoes and a spoonful of tomato paste for a couple of turns, add a glass of hot water, salt and sugar. When the tomatoes soften and get the consistency of sauce, drizzle over the wraps you have lined up.

   
7. Cover the vines with the remaining leaves and press lightly. Put a suitable porcelain plate on them so that they do not fall apart while cooking. Add a glass of hot water from the side and close the lid. Cook for half an hour on low heat.

   
8. Check their wrapping, if the rice is still alive, you can add half a glass of hot water and cook for ten more minutes.

   
9. Let the stuffed stuffed rest in its own pot for half an hour. For serving, crush two cloves of garlic and whisk with a bowl of yogurt. Serve the wraps that you have taken on the serving plate, lukewarm with garlic yoghurt. With pleasure...

   

Beef & Lamb Dolma