The juiciest DOLMA with meat - recipe from chef Belkovich ProSto Kitchen YouTube version

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Published on Mar 13, 2021
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Section "Cooking with the Chef". Dolma with meat. Ingredients Canned grape leaves 280 g (52 rubles) Homemade minced meat (pork and beef) 500 g (162 rubles) Long-grain rice 70 g (6 rubles) Onion 1 pc. (3 times) Hops-suneli 1 tsp (1 time) Dried oregano 1 tsp (2 times) Dried basil 1 tsp (1 time) Fresh mint 2 sprigs (7 times) Sour cream 200 g (39 rubles) Garlic 2 cloves (1 time) Vegetable oil 20 ml (1 time) Salt Pepper Total: 5 servings = 275 rubles, 1 serving = 55 rubles. Preparation 1. Pour cold water over the rice in a 1 to 2 ratio and cook for 7 minutes until half cooked. When the rice boils, add 2 pinches of salt. 2. Drain the cooked rice and rinse under running water. 3. Peel the onion, cut into small cubes and fry in vegetable oil (20 ml) in a frying pan. 4. Mix the minced meat with the fried onion and rice. 5. Add 1 teaspoon of oregano, basil, hops-suneli, finely chopped mint to the minced meat, add 2 pinches of salt, pepper to taste, pour in 50 ml of water and mix well. Chef's advice: "It is necessary to add water to the minced meat so that it is saturated and soaks the rice during cooking." 6. Line the bottom of the pan with grape leaves to prevent the dolma from sticking to the bottom during cooking. Chef's tip: "Prepare the grape leaves by cutting out the hard part at the base of the leaf." 7. Place a small amount of minced meat on the inner matte side of the leaf, wrap it up to the middle, fold the two side edges to the center and twist it all the way so that the joint is at the bottom. Press lightly and transfer to the pan. 8. Wrap all the dolma in this way and place it in the pan in a circle in several layers. Cover with a plate (smaller in diameter than the pan) bottom up, add 2 pinches of salt over the plate and pour in water so that it slightly covers the dolma. 9. Cover the pan with a lid and put it on medium heat, as soon as the water boils, reduce the heat and cook for another 50 minutes. 10. Peel the garlic, chop finely and mix with sour cream. Serving 11. Transfer the dolma to portioned plates and serve with sour cream and garlic sauce. Enjoy!

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