Dolma (stuffed with meat grape leaves)

Dolma (meat stuffed grape leaves) – a detailed recipe cooking. The photodishes: Voulas Cafe, Seattle, Washington state Time: one hour. 35 minutes Difficulty: easy Quantity: 10 – 20 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dolma

• 450 gr ground beef
• 2 tbsp. l olive oil
• 1/2 head chopped onion
• 1/2 tbsp. rice
• 2 chopped garlic cloves
• 1/2 tbsp. finely chopped parsley leaves
• 1/4 Art. finely chopped dill
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 can of grape leaves
• Water
• 30 gr butter

Lemon sauce

• 3 tbsp. chicken stock (we use water and a base for chicken soup to give the dish a stronger chicken aroma)
• 1 tbsp. l corn starch mixed with 2 tbsp. l cold water
• 2 beaten to soft peaks of egg white
• 1/4 Art. lemon juice

Recipes with similar ingredients: ground beef, onions, garlic, rice, grape leaves, lemon juice, eggs, oregano, parsley dill

Recipe preparation:

1. In a large frying pan over medium heat, heat oil. When it is warm, add ground beef, onions, rice and garlic. Sauté until the meat is lightly browned. Remove the pan from the heat, add parsley, dill, salt, pepper and oregano. Give some cool off. Put the grape leaves in a bowl and fill with water. Soak for 15 minutes, then drain the water. Shift leaves backward side down on a paper towel to absorb moisture.
2. Preheat the oven to 190 ° C. Stuff the leaves using a tablespoon with a slide of toppings. Put it in the center of the inverse sides of the sheet and wrap its outer edges to the center, and then roll up like a burrito. Do not roll too tightly. Lay out rolls side to side in deep form for baking. Fill the form with stuffed leaves with water until leaf surface, and put butter on top. Cover foil and bake for an hour until the water is absorbed.
3. For making lemon sauce: in a large saucepan bring the chicken stock to a boil, reduce the heat and add diluted corn starch in water to make the broth gravy consistency. Take the egg whites that you beat in large bowl and add gravy to them, stirring slowly. Be careful not to brew protein, only lightly heat up. Beat until you get a creamy consistency, and add lemon juice. Lemon flavor may be required. add more lemon juice to get the right lemon taste. It should be great!
4. Put grape leaves on a plate and pour on top the sauce.