Dolma
What do the words dolma and sausage have in common? Both terms are collective names that describe a multitude of different things. Dolma is stuffed vegetables, in this case vine leaves.
Ingredients
- 600 g of lamb
- 600 g of beef, fillet
- 200 ml of chicken broth
- prepared vine leaves
- 1 bunch of coriander
- 1 bunch of purple basil
- 1 tablespoon of cumin
- Big onion
- Salt
- 2 tablespoons butter
- 150 g of cooked rice
Description
Dolma – tart vine leaves with hearty filling - are a specialty of oriental cuisine. Traditionally Dolma are served cold as an appetizer. The word dolma comes from the Turkish language and simply means filled. This name has been adapted in many languages, for example in Greece they are called Dolmades and in Armenia Tolma.
Before grape leaves are stuffed, the stems re cut off and they are blanched in boiling salted water. You can buy vine leaves ready prepared these days.
It is important that you wrap the leaves firmly around the filling and neatly lay the Dolma with the overlapping leaves on the downside into a pot. When cooking, you should be careful that the broth only simmers. If the liquid boils too much, it will mess up the wrapped vine leaves.
1. Place all the ingredients for the minced meat mixture into a blender: lamb, beef, onion, cumin, herbs, salt and butter.
