You will need
    • 20 vine leaves;
    • 150 g lamb;
    • 150 g beef;
    • bulb;
    • tomato;
    • 50 g of rice;
    • 10 g of vegetable oil;
    • a clove of garlic;
    • a bunch of parsley and cilantro;
    • salt
    • Zira
    • ground black pepper.
    • To fill:
    • 30 g of tomato paste;
    • 200 g ghee;
    • 500 g beef broth or water;
    • 20 g of vegetable oil.
Instruction
1
Prepare the stuffing: wash and boil the rice until soft. It should not be sticky. For dolma it is necessary to take fine-grained Fig.
2
Prepare grape leaves. If you are using fresh leaves, then carefully sort and rinse them in a bowl of water and then place in boiling water and keep no more than 5 minutes. Drain, carefully cut the thickening of the leaves and dry them. You should choose the young leaves, palm-sized, no more, since large - zhestkovaty. If this dish you will be cooking from pickled leaves, soak them beforehand in cold water for 5 hours, during which time they will be released the excess salt. Before cooking taste them, if they are too salty, soak in water longer.
3
Scroll through a meat grinder, mutton and beef. Cut into small cubes onion and promassiruyte in a hot vegetable oil until light cream color. Add it to the stuffing.
4
Chop the greens and garlic. Remove tomatoes skin and cut into small cubes. Connect all prepared ingredients with minced meat, pepper, add salt and a pinch of crushed cumin. For the filling to be juicy, pour 2 tablespoons of boiling water and carefully stir the minced meat.
5
Place on the middle of the prepared grape leaf stuffing and carefully roll it into a tube. Similarly, one should wrap the filling in the other sheets.
6
Fold the dolma in the pot or pan. The bottom of the pan must cover the grape leaves. Dolma should be laid in serried ranks, between which there should not be any gaps, otherwise the leaves can turn around in the cooking process.
7
Prepare the sauce: mix the yoghurt, tomato puree, pour in water or beef broth, add vegetable oil and mix thoroughly. Pour prepared filling dolma so that she was completely covered. Put a few vine leaves and cover with a heavy plate. She will not allow dolma to emerge. Simmer the dish on low heat for one hour.
8
Pour dolma juice, which was formed by her fire, and serve hot. To it is usually served with matsun with crushed garlic.