How to cook dolma

One of the favorite dishes of Armenian cuisine is dolma. It is customary to prepare for the holidays, as well as spoiling loved ones on ordinary days. Dolma on the table shows what the mistress mistress.

You will need

• Ground beef – 400 gr.
• Ground pork – 300 gr.,
• Rice – 100 ml
• Onion – 1 large head,
• Butter – 80 gr.,
• Tomato paste – 2 tablespoons,
• Dried rosemary – 1/3 tbsp. spoons,
• Dried Basil – 1/3 tbsp. spoons,
• Red pepper – 1/3 teaspoon,
• Black pepper – 1/3 teaspoon,
• Salt,
• Grape leaves – 300-400 gr.

Instruction

1. Finely chop the onion. Preheat a frying pan melt the oil on it. It sit onion until transparent.
2. Mix pork and beef mince, add the rice, onion, tomato paste, rosemary, Basil, pepper, salt, 1-2 tablespoons of cold water. Carefully place until a homogeneous mass.
3. Grape leaves, rinse. Pour into a deep bowl of cold water and dropped leaves. It is not necessary to wash under running water, as this can damage leaves. Pour over boiling water for softness. Fit fresh, frozen or pickled leaves.
4. To roll the dolma. On the inner side of the vine of the sheet, place ½ tablespoon (no slides) of meat, spread over the width of the sheet. The sides of the grape leaf to bend. Collapse tube diameter of 2 cm and a length of 8-10 cm
5. Lay the dolmades in the pan, tightly clutching one tube to another. Cover with cold water so that the water was 2-3 cm above the dolma. Bring to a boil and cook for 1 hour.