dolma in the slow cooker
Before you “spin” a novel with Armenian cuisine, learn correctly pronounce the magic word “dolma”! In a slow cooker, or in a pan – the emphasis should be on the first syllable! Circling head smell of spices, grape leaves, good meat. That’s what such a dolma!
Stock Foto Dolma in a slow cooker
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Dolma in a slow cooker — the most delicious recipe!
To cook dolma in a slow cooker will need:
- Grape leaves: fresh – 50g, salted – 400g.
- Meat broth or water – 200ml.
- Quince – 1-2pcs.
Minced meat:
- Lamb with fat – 500g.
- Rice to taste (depending on preference). I put very little rice.
- Onion – 150g.
- Greens: cilantro, mint, basil, cilantro, thyme.
- Pepper, salt
Sauce
- Matsoni – 250g.
- Garlic to taste.
You can cook dolma in a slow cooker So:
Blanched grape leaves with petioles half a minute in boiling water.
Prepare the minced meat, boil the rice until half cooked, combine everything in future stuffing.
On the prepared soft leaves, lay out the filling and roll each, like an envelope.
Put the remaining grape on the bottom of the multicooker bowl leaves.
Lay out the “envelopes” on the “bedding”, alternating them with slices quinces. Then dolma is saturated not only with a special aroma, but also will be juicier.
Pour the future dish with hot broth and cover with a plate, suitable in size. The cargo will fix the “envelopes” in one position, and keep them whole, neat.
Turn the quench mode on the multicooker
Dolma served with yogurt sauce. But, you can mix sour cream with garlic and chopped herbs. When you get out from under the leaves basil, cilantro and mint tender dolma expiring with its fragrant juiciness, swallow without noticing. And then the dish is somehow imperceptible empty. Checked!
Tasty ideas
Do not heat cilantro if you cook Caucasian dishes. Therefore, sprinkle the dish with herbs when you get it dolma from the slow cooker and put on a beautiful plate.
