- – 500 grams of minced meat;
- – 300 grams of pickled grape leaves;
- – 2 bulbs;
- – 3/4 cup of rice;
- – glass tomato puree;
- – 2 tablespoons vegetable oil;
- – 2 chicken eggs;
- – 1 bell pepper;
- – 2.5 cups broth;
- – salt, pepper, spices to taste.
Cook minced meat. For this purpose it is necessary to clean the meat from slats, excess fat and lived. Scroll through the meat grinder and 1 bulb. In the minced meat add 1 chicken egg, salt, pepper and other spices to taste.
Boil rice in 1 liter of water until ready. Pull away in a colander, zipped with gauze, let lay down to make excess water go away.
Another bulb clean, cut with half rings. Prepare the peppers and other seasonings to taste.
Onion add to rice. Here, add already finished minced meat, another egg and vegetable oil.
Get the pickled leaves from the jar, gently give away the excess water so as not to damage them. Place on a table or board.
Put a little mince on the middle of each grape leaf (depending on the size of the leaves from 1 teaspoon to 1 tablespoon). Do not put too much stuffing soul, otherwise when wrapping the sheet may break.
Wrap the minced meat in leaves, first closing the crass on the sides, and then wrapping along each leaf. Dolma should turn out not very large, about 5 centimeters long and 1-2 centimeters in diameter. The size will vary depending on the size of the leaves.
On the bottom of the bowl of multicooks to settle a few leaves, even damaged. This is to ensure that the dolma is not set alight.
Mix broth with tomato purée, add salt, black ground pepper and other seasonings to taste. Stir everything.
In the bowl of multivooks lay out the dolma, tight enough together so that the grape leaves do not unfold during the cooking process. Pour the dolma with the bzllion mixture.
Dolma cover with a deep plate fit in diameter. The plate must press and prevent the dolma from floating otherwise the grape leaves will unfold.
Put on the multicooker mode “Stew” for 40-60 minutes, close the lid and leave until the signal of disconnection.
Dolma serve hot, with sour cream or any other sauce to taste.