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 Dolma in Tomato Sauce Recipe
I offer you a version of dolma, cooked in tomato juice and supplemented with fragrant dried fruits. The dish turns out delicious, spicy and refined.
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 60m minutes
Servings
Ingredients
For dolma:
For the sauce:
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 60m minutes
Servings
Ingredients
For dolma:
For the sauce:
Instructions
  1. Add finely chopped or chopped onion in a blender /meat grinder to the minced meat.
    Add finely chopped or chopped onion in a blender /meat grinder to the minced meat.
  2. Add the washed rice.
    Add the washed rice.
  3. Season with salt and spices, add chopped coriander (unfortunately, I have no it this time, so I added dry herbs). Knead well.
    Season with salt and spices, add chopped coriander (unfortunately, I have no it this time, so I added dry herbs). Knead well.
  4. Wrap the minced meat in grape leaves (put the minced meat on the matte side of the leaf).
    Wrap the minced meat in grape leaves (put the minced meat on the matte side of the leaf).
  5. Here is the work with dolma.
    Here is the work with dolma.
  6. Put a layer of dolma in a frying pan.
    Put a layer of dolma in a frying pan.
  7. Put some prunes and dried apricots on top. It is better to take sour dried fruits.
    Put some prunes and dried apricots on top. It is better to take sour dried fruits.
  8. Repeat the application of layers until you wrap the entire dolma. Pour in thick tomato juice.
    Repeat the application of layers until you wrap the entire dolma. Pour in thick tomato juice.
  9. You can use diluted tomato paste or chopped tomatoes in their own juice.
    You can use diluted tomato paste or chopped tomatoes in their own juice.
  10. Add enough boiling water to cover the entire dolma. Put the pan on the fire, bring to a boil, add a little salt.
    Add enough boiling water to cover the entire dolma. Put the pan on the fire, bring to a boil, add a little salt.
  11. Cook on low heat for 40-60 minutes (depending on the hardness of the grape leaves). Serve dolma with matsun, kefir or low-fat sour cream, adding crushed garlic and chopped herbs. Enjoy your meal!
    Cook on low heat for 40-60 minutes (depending on the hardness of the grape leaves). Serve dolma with matsun, kefir or low-fat sour cream, adding crushed garlic and chopped herbs. Enjoy your meal!
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