The sauce for dolma in Georgian

Dolma is a popular dish of Caucasian cuisine. It is not surprising that the most appropriate additive for him is a traditional Georgian sauce.

For preparation of the Georgian sauce for dolma you will need the following ingredients: 400 g yoghurt, 3 garlic cloves, ground cinnamon.
Matsoni is a fermented milk product specific, which is rare in Russia. If it is not possible to buy yogurt, you can use regular unsweetened yogurt. Although replacement significantly changes the taste of the sauce.

Garlic is cleaned from the skin and finely chop with a sharp knife. You should get a paste, which is mixed with yoghurt. The resulting mixture is seasoned to taste ground cinnamon. The finished sauce is recommended for 30 minutes to hold in your fridge for yogurt has absorbed the aroma of cinnamon and garlic.

Sauce recipe for stuffed yogurt

You can cook the sauce, more familiar to Russian citizen. You need the following ingredients: 200 ml 3% yogurt, 2 tbsp 20% sour cream, 2 cloves of garlic, salt, black pepper, fresh dill.

Yogurt and sour cream using a blender mix until smooth. To the mixture add grated garlic, salt and black pepper to taste, and chopped dill.

Sauce for dolma with dried apricots

Most often, dolma, boiled in water and served with sauce. However, you can prepare a dish in an interesting sauce made from dried apricots. This ingredient will give the dolma a little spice and seasoning, making it taste a truly original and unforgettable.

The products needed to prepare the sauce: 400 g of dried apricots, 1 kg of onions, 400 g tomato paste, 1 tsp salt, 2 tsp sugar, 1 tsp. black pepper, 1 tsp ground cinnamon, vegetable oil, 1 liter of water.

Onions cleaned from the husk and cut into thin strips. In a deep saucepan pour the vegetable oil layer of 1 cm heat Oil and fry onion in it until Golden color.

Fried onion, pour a liter of water. Pre-soaked and diced dried apricots put in boiling water. After 5 minutes boiling in a pot add tomato paste, sugar, salt and black pepper. The sauce is used directly for cooking dolma.

Dolma put in a saucepan layers. Each layer pour the cooked sauce. The dish simmer until cooked. This dolma additional sauce is not needed.