Oriental cuisine is sharp, all dishesfull of spices and delicious aroma. That is why she received worldwide recognition from different chefs. Oriental dishes, no doubt, are very popular, especially dolma. To try this savory delicacy, it is not at all necessary to go to another country or visit restaurants, today we will share a unique recipe for its preparation.
Very tasty and useful is dolma inmultivark, well, and if you do not have this device, then cook for a couple. To taste it reminds Russian cabbage rolls, only "clothes" are more exotic: grape, fig or quince leaves, sometimes - whole vegetables. Ways of cooking mass, each people has its own unique option.
As the filling is traditionally usedfinely chopped meat (not twisted), it is often mixed with rice, fresh herbs and, of course, oriental aromatic seasonings that give the dish a piquancy and a special flavor. Vegetarian dolma in the multivarka is prepared from the boiled vegetables: courgettes, tomatoes, blue.
Some cooks use minced fish incombination with nuts, mint and lemon juice, to which a bouquet of various spices is added. Traditional eastern filling is prepared exclusively from mutton. But this does not mean that it can not be made from another kind of meat. Be sure to experiment and enjoy the taste.
How to cook dolma in a multivariate? Start with the recipe we offer, for which you will need:
- kilogram of any meat (loin part);
- two onions;
- rice (150 g);
- grape leaves (500 g, can canned);
- spices: coriander, dried basil and oregano, black pepper, salt - 5 g each;
- Tomato paste (20 g);
- water (200 g).
Cooking dolma in a slow cooker starting withmeat cutting. We cut it with a knife into small pieces (you can make stuffing). Add chopped onions, rice and seasonings. On grape leaves, spread on a spoonful of minced meat (on the base) and carefully wrap in the form of a convolution. Layout rolls in a slow cooker in a slow cooker, pour the sauce of tomato paste, water and salt. Close, set the mode of "quenching" and prepare a half hour. The dolma prepared in this way in a slow cooker is served with sour cream or matsoni. Treat yourself to an oriental dish and please your friends.
The second recipe from vegetables
Dolma in a slow cooker is prepared from eggplants, bell peppers and tomatoes. Mutton stuffing is suitable for the filling.
Proportions:
- three tomatoes;
- two onions;
- two eggplant;
- two sweet peppers;
- chilli;
- mutton tenderloin (500 g);
- rump (100 g);
- Butter (100 g);
- black and red pepper, salt, garlic (2 cloves).
Grind meat with fat into mince, spread onpan and simmer until tender. At the very end, add salt, chili, garlic, pepper, chopped onion and 70 grams of butter - mix everything and remove from heat.
We start cutting vegetables:remove the cap from the tomatoes, clear from the pulp. Do the same with the Bulgarian pepper. As a result, you get vegetable pots. Cut the blue ones along, take out the inside, lower the “boats” into the salt water for 15 minutes.
Fry eggplants and peppers in butter - cool a little and fill with meat filling.
Eggplant "boats" are glued together, and the peppers withcover with tomatoes "lids". We put all the vegetables in a slow cooker, fill it with water, turn on the mode “Quenching” and leave for an hour. It is recommended to sprinkle the finished dolma with greens and serve garlic or tomato sauce.
