I walked around the market and noticed grape leaves on sale. I decided that you can pamper your loved ones and relatives with a dolma. These are the so-called small cabbage rolls in grape leaves, the ancestors of the well-known cabbage rolls in cabbage leaves. Try dolma, and then compare it with a recipe for delicious cabbage rolls. Like cabbage rolls, dolma can be stored in the freezer as a semi-finished product for several months. Therefore, you can always prepare for the future another batch.

Dolma is a wonderful oriental dish, which will be an excellent decoration for both a festive and everyday table. And what can we say about the usefulness of this delicious dish! The grape leaves contain a lot of dietary fiber that improves digestion and stimulate the metabolic processes in the body. Frequent use of grape leaves improves vision, potency and slows down the aging process. This is probably why dolma is so appreciated by oriental centenarians.

Dolma has many different cooking options, but I will tell you the recipe as close to traditional as possible.

Ingredients:

• 50 pcs of salty grape leaves (fresh can be used);
• 500 ml of water or meat broth for cooking dolma;

for filling:

• 0.5 kg of minced meat (lamb + beef or pork + beef);
• 0.5 tbsp. rice;
• 2 large onions;
• a small amount of cooking oil for frying;
• small bunches of herbs: mint, basil, parsley;
• zira - a pinch;
• salt;
• ground black pepper;

A recipe for a delicious classic dolma

1. Rice must be washed thoroughly 5-6 times until the water becomes clear. Next, pour our rice with boiling water so that the water slightly covers it and leave it to swell. Thus, rice absorbs water and will not take the juice from the minced meat, which will make the dish more juicy.

Or, you can boil the rice until half cooked. To do this, rinse the rice well, add water, bring the water to a boil and boil for about a minute over medium heat.

2. Cut the onion very finely and set the pan to warm up.

3. Add vegetable oil to a preheated pan and spread the onion. Fry the onion, stirring evenly, until transparent.

4. When the onion becomes transparent, pour our slightly swollen rice into the pan. Stir evenly so that the rice absorbs the juice of the onion. After that, the filling for dolma will become even tastier. Remove the pan from the heat and leave to cool.

5. Very finely chop the parsley and spread in a deep bowl, in which we will prepare the stuffing for the dolma from the minced meat.

6. Add the minced meat to the parsley.

7. Add spices, salt and pepper. Mix.

8. Spread onion and rice to the minced meat. Mix thoroughly again.

9. While the minced meat is infused, we will prepare grape leaves. For dolma, you need to use young green leaves, and they should be collected in the spring. Such leaves are preserved for a year in slightly salted water. Jars with blanks can be found on the market at private traders with pickles.

Finished grape leaves gently straighten and remove the petioles. We sort through each sheet, laying aside the damaged ones. We will also need them, but not for wrapping dolma, but for the substrate in a cauldron.

If you use fresh young leaves, then before cooking they need to be poured with boiling water and held in this form for about 10 minutes.

10. We lay out grape leaves with a smooth side down, veins should be directed upwards.

11. Spread a little minced meat closer to the middle of the sheet.

12. The bottom edge of the leaf close the filling.

14. Turn the first dolma into a tight tube.

  15. We turn off the rest of the dolma using the same technology.

16. We lay part of the prepared grape leaves on the bottom of the cauldron in 1-2 layers.

18. We cover the dolma laid in the cauldron with the remaining grape leaves.

19. Fill with meat broth or water so that the liquid slightly covers the dolma. We put a plate on top, and if necessary, put the load on top. The latter is necessary so that the dolma does not unfold during cooking.

20. We put the cauldrons on the fire and bring to a boil. When the water begins to boil, reduce the heat to a minimum and continue cooking for 1-1.5 hours at a slightly noticeable boil. Then remove the cauldron from the fire and leave for 10-20 minutes to brew.

The most delicious dolma is ready. Serve it with sour cream or sour cream and garlic sauce. Bon Appetit!

Cooking

1. Rinse the grape leaves well (it is better to rinse not in running water, but in a large bowl or sink, changing the water several times to maintain the integrity of the leaves. It is better to take grape leaves about the size of a palm, young. The darker the leaves, the older they are - young leaves are light green (yellowish) in color. Dolma from old grape leaves may be harsh. Put fresh leaves in boiling water and let stand for 3-5 minutes. Drain water, shake off excess water from leaves. Cut off petioles from each leaf along with HAND of veins at the base sheet.
  2. Prepare the minced meat: mince the meat. Peel and finely chop the onion (if desired, the onion can be slightly fried). Wash greens, dry and chop finely. Wash the tomato, peel it and cut into small cubes. Pour rice with boiling water and leave for 10-15 minutes or boil until half cooked. Peel and finely chop the garlic. Combine the meat with onions, garlic (optional), rice, herbs, tomatoes, add salt, pepper, nutmeg, pour 1-2 tablespoons of cold water and mix well.
  3. On a wide part of the prepared grape leaf, put a little (~ 1 dessert or 1 tablespoon) of the filling (spread on the smooth side of the leaf). Tighten the edges of the sheet to the center and fold a neat tube (fold as well as wrap cabbage rolls).
  4. Cover the bottom of the stewpan or other thick-walled dishes with grape leaves (this will prevent the burning of dolma and give even more taste). Tightly lay the “darlings” on top. Stuffed cabbage can be laid in several rows. Each row can be shifted with a layer of grape leaves.
  5. Prepare one of the fillings listed below or pour dolma with salted meat broth instead of pouring. For tomato-sour cream filling: combine sour cream with tomato paste and mix. Add the broth or water, salt, pepper, pour in the oil and stir again. For pouring with onions and tomatoes: peel and finely chop the onion. Wash, dry and cut the tomatoes into cubes (you can peel the tomatoes from the tomatoes). Pour 1 tablespoon of vegetable oil into the pan and put onions. Fry ~ 1 minute. Add tomatoes and simmer, stirring, ~ 8-15 minutes. Salt and pepper. Put the tomato mass on the cabbage rolls. Pour in salted meat broth (pouring should almost completely cover the house).
6. Cover cabbage rolls with a smaller diameter of the stewpan with an inverted flat plate (so that cabbage rolls do not float) and cover. Bring to a boil, reduce heat and simmer ~ 40-60 minutes.
  7. Turn off the fire and leave the cabbage rolls to brew for another ~ 10-15 minutes. Put the prepared dolma on a plate, pour sauce and sprinkle with chopped herbs.
  8. For the sauce: peel and finely chop the garlic or mince through a garlic press. Wash greens, dry and chop finely. In sour milk, yogurt, kefir, natural yogurt or sour cream, add garlic, herbs, a little salt and pepper. Stir the sauce well.

How to cook dolma at home? This question is asked by those who love culinary delicacies. The dish is of eastern origin. The word "dolma" came to us from the Turkic languages. Its direct meaning is “fill”. In Armenian, grapes are “tol”. Literal translation: "filling the leaves of grapes."

The principle of preparation of dolma is stuffing with minced meat (mainly lamb) grape leaves or leaves of other edible crops. Dolma recipes are available in Asian and Caucasian peoples. Greece also has its own recipe for this dish. In Russia, dolma is our favorite cabbage rolls. You can cook a dish in both Azerbaijani and Armenian. Consider cooking real dolma.

The recipe for this dish includes 3 ingredients.

Regardless of what kind of dolma we are preparing, 3 steps must be observed:

1. Shell preparation.
2. Cooking toppings.
3. Sauce.

Any leaves are suitable - from sorrel to cabbage. However, the classic dolma is made from fresh grape leaves, although pickled and frozen are also used. The filling is made from lamb, adding cereals or vegetables. There is a lean variety of Armenian dolma and fish dolma.

After cooking the dish with the broth, make a seasoning sauce. A special chic is a chilled treat with salted yogurt. Cooking oriental dishes is a whole art. The secret is that the bottom of the pan is laid out with a layer of leaves, then dolmushki is firmly laid, again on top is a layer of leaves; they are pressed with a plate so that the dish does not float, but remains in the broth and is better steamed; pour water and cook. Cooking dolma at home is easy. The following is a recipe for how to make dolma from grape leaves.

Dolma Recipe

This dish is the decoration of any table, a delicacy that will satisfy the most refined taste.

For this dolma you will need the following products:

• fresh mutton - 1.5 kg;
• grape leaves - up to 130 pieces;
• rice - 2 tablespoons;
• coriander, seeds - 0.5 tsp;
• zira - 0.5 tsp;
• onion - 4 onions;
• salt to taste;
• greens of parsley, mint, cilantro - 1 bunch each;
• vegetable oil for toasting - 2-3 tbsp. l .;
• ground black pepper - 1 tsp;
• tarragon - 0.5 beam.

How to cook the sauce:

• 1 cup kefir;
• 1 head of garlic;
• mint - half a bunch;
• cinnamon - a pinch (for gourmets);
• salt to taste.

Choose meat. Ideally, this is a lamb leg with ribs. Lamb is cut from the bones that are needed to make the broth. It is advisable to fry the ribs to a crust, then pour a small amount of water and cook, you get an excellent broth.

Minced meat can be prepared in 2 ways: grind in a meat grinder or chop finely with an hatchet or knives. In this case, one condition must be met: the entire tool must be sharpened for a quick chopping process and preserve the juiciness of meat.

In a large bowl we combine everything for the stuffing: meat, two fresh, finely chopped onions, salt, 2 onions fried in oil (onion of two kinds gives the dish a special taste), tarragon, parsley, cilantro, mint. Add half a teaspoon of coriander, 1 teaspoon of black pepper, half a teaspoon of zira (ideally grind seasonings with a coffee grinder).

At the end we add 2 tablespoons of uncooked rice - in the process of languishing dolma, the rice will boil.

Stuffing the minced meat, for ease of mixing, you can add 1/3 cup of sparkling mineral water. A mixture of aromas will be unpredictable.

Grape leaf preparation

If the leaves are frozen, they must be put in advance in the refrigerator for defrosting. In the morning they are washed in a basin. Sour leaves are prepared as follows: pour boiling water and hold for about 15 minutes. Fresh leaves are also immersed in hot water to reduce acidity. Leaves are laid on a colander and allowed to flow. The cuttings are inedible, so they need to be cut.

The sheet is laid on a flat surface with the veins pointing upward, on it is a portion of minced meat (the amount is adjusted depending on the size of the selected sheet). Large leaves — larger than the male palm — are best avoided, as they are coarse and inelastic. To wrap small leaves, special skill is needed.

There are several ways of wrapping minced meat in leaves, the three main ones are a roller, a bag, an envelope. Press the minced meat on the sheet and start wrapping in any way. Do not be afraid that the sheet does not wrap. It is flexible enough, sticks well to minced meat and will not unfold.

In an empty pan we put dolmushki tightly to each other, without gaps, not forgetting to lay a layer of leaves on the bottom. When everything is laid (100-120 pieces), carefully pour the previously prepared broth, you can use plain water.

Top up so as to hide the half-laid. During cooking, the volume of the broth will increase due to minced juices, the dish will languish in this mixture. Do not salt, pepper, seasoning, season with a dish, simmer.

By the aromas in the kitchen you will understand that the broth begins to boil. Reduce heat and let the dish simmer for about an hour. To give tenderness to the grape leaves, cook another 30 minutes.

Sauce making

While the dish is being cooked, prepare the sauce, without which it is impossible to imagine dolma. Mint leaves, garlic, salt are ground in a mortar, until we get a thick mass; breed it with 1 cup of kefir. Be careful with salt, as the dish is salted in advance.

Ideally, the sauce is better to make before preparing the main dish, it will gain vigor and give the food an unforgettable taste.

After cooking, the volume of broth in the pan will increase. If the dish is left to cool, each dolmushka is saturated with it and will be even juicier and more piquant.

Before serving, pour the dish with broth, adding garlic sauce to the plate. It is good to dip fresh bread into the mixture and enjoy the great taste of freshly prepared oriental goodies.

You can cook dolma in a slow cooker using several modes. Roasting is done in the “frying” mode, and the “baking” mode is suitable for languishing dishes. It should be remembered that the number of dolmushek depends on the size of the bowl.

1. Choice of meat: lean meat will not turn out to be a very good dish. Meat should not be fat, but lean meat will not work either.
2. Dolma is not meatballs, mixing different types of meat is not worth it if you want to enjoy the true taste.
3. Grapes are best harvested in spring; they should be palm-sized or slightly smaller, and light shades in color. Dark leaves are old and hard to taste. Suitable leaves can be purchased at the market or in the store, canned in banks.
4. Do not forget to lay the bottom of the pan with grape leaves before cooking - this will protect dolmushki from burning and sticking to the bottom during cooking.
5. Not only vegetables are suitable for the minced meat shell. Often use blackcurrant (leaf), fruits: quince, pears, apples, the inside of which is scraped and filled with minced meat.

Dolma can not only be boiled, but also baked.

There are dishes that are often successful for a woman, and there are purely masculine pleasures of gastronomic existence, where men have no equal! Yes, we are talking about winemaking, because only a gambling man can produce homemade wine from grapes, the recipe of which becomes his pride! A woman here can only be “caught up” - to prepare containers, and to encourage a man and praise him for his skills and enthusiasm!

We will share with you the classic technology of making homemade wine from grapes, the recipe of which will allow even a novice winemaker to be proud of the result. So let's get started!

Terms

Pulp  - This is an initial, intermediate product of winemaking technology. This is a mass of crushed grape berries, with or without combs. The combs should be taken away, otherwise the wine may be bitter.

Wort  - This is the unclarified grape juice that stands out from the pulp. This, in fact, is a young wine that has not yet begun to ferment.

Fermentation  - The process of breeding wine yeast, which fruit sugar in berries is processed into alcohol, and as a result we get wine!

What is the best grape variety

For the production of homemade grape wine should use technical (wine) grape varieties. The clusters of these varieties are small in size, the berries are small and tightly adjacent to each other.

These are such varieties as Merlot, Isabella, Cabernet, Muscat, Sauvignon, Dove, Chardonnay, Riesling and others.

Preparatory work

Harvested or purchased grapes cannot be washed, because wine yeast abounds on the surface of berries. Grapes harvested after heavy rainfall for the production of natural wines are not suitable for the same reason. And do not be afraid of dust on the surface of bunches - it will settle, and in the process of fermentation the juice will also clean itself.

Bunches must certainly be free of atmospheric moisture and be dry - this is an important condition for high-quality home-made grape wine, the recipe of which we are studying. However, this applies to any of the recipes for making wines at home!

We separate the berries from the ridges, taking away moldy, dry and spoiled - they can ruin the taste of the drink. Now we need to transfer the raw materials to the state of pulp, and it is more convenient to do this in parts, if we crush the grapes, we will be an ordinary potato masher.

Knead carefully, so that each berry gives all the juice.

If winemaking promises to be your hobby, it is justifiable to purchase a special crusher. For a small amount of wine material, you can also use a meat grinder.

Homemade grape wine recipe

Stage I

The resulting mass of pulp is poured into a large prepared container - a wooden or plastic barrel, or an enameled pan, given that it needs to be filled only by 2/3. We cover the container with a cotton cloth and fix it around the circumference of the dishes.

Fermentation temperature conditions: 18-23 ° С. If the temperature is higher, the quality of the final product will suffer or even vinegar fermentation will begin, which will turn the wort into vinegar.

A temperature below 18 ° C will inhibit the fermentation process, which may not even start at this temperature.

Experienced winemakers advise: if you brought grapes from fresh air with a temperature of 10-15 ° C, then the grape clusters should warm up to the temperature of the living room.

You can’t even start to crush them until they gain heat.

Leave the container with grape pulp alone for 3-5 days. The very next day, the rapid growth of yeast bacteria begins, accompanied by fermentation.

The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is helped by the active release of carbon dioxide. This rising pulp needs to be mixed with wort more than once a day, otherwise the pulp will peroxide and spoil the future wine.

Many winemakers use only freshly squeezed juice to make homemade grape wine, and discard the skin and seeds. But, to obtain a fragrant, with a beautiful rich color of the drink, professional winemakers will never abandon the pulp, which gives the wine a noble aftertaste!

Stage II

After the laid 3-5 days, squeeze the pulp - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, the wort is poured into a volumetric glass container three quarters of the volume and tightly closed with a stopper with a tube.

If we leave the pulp, then skip the previous step.

This carbon dioxide drain tube is called a water seal that protects the wort from oxygen and souring. We lower the tube with one end in wine, the other in a liter jar or a glass of water.

At the same stage, we regulate the strength of homemade wine from grapes. It depends on the amount of fructose in the berry and the amount of sugar that should be added during fermentation. The grape varieties growing in our countries do not contain fructose above 20%, and therefore you need to add the missing sugar. Otherwise, we get dry sour wine.

Add sugar dosed: 200-250 g of sugar per 1 liter of wort. To do this, pour a little juice, heat and dissolve sugar in it, and then pour into the general container and securely close the cork.

In general, grape must without fermentation wanders about 21-30 days at room temperature. During fermentation, the yeast settles to the bottom, the wine clarifies and gradually acquires density, and the emission of carbon dioxide ceases.

Stage III

Separate the sediment from the clarified wort: by draining (through a tube, lowering the second container below the wine container). If the drain did not work out carefully, we filter the wine through a few more layers of gauze.

Checking the sweetness. If you like dry wine, you don’t need to add sugar. If sweet wine is more beloved by you, then add sugar, do not forget to mix it in wine until completely dissolved.

We pour into prepared glass containers of dark color and loosely seal them so that the still emitting carbon dioxide will find its way out.

Stage IV Stage V

This stage of winemaking at home is different, because each master has his own opinion. It is about sterilizing unripe grape wine.

Some winemakers believe that wine should ripen naturally for several months, and should not be disturbed. For natural ripening, it is necessary to install water locks for each bottle and, until the wine is completely fermented from the grapes, place it in a cool and dark place.

Ripening usually takes at least 2-3 months, during which the wine is drained several times from the precipitate formed.

Another part of winemakers insists on sterilizing bottles of wine material and its further maturation in a tightly sealed container of dark glass.

How to do this, according to this recipe?

1. We pour the wine into bottles, loosely clog it, wrap it with any cloth and install it in a tank of water (it should reach the shoulders of the bottle).
2. We lower the thermometer into one of the bottles and sterilize until the temperature of the wine in the bottle rises to 60 degrees. This completes the sterilization process.

In the process of sterilization, wine yeast completely dies, thereby the further fermentation process becomes impossible. At the same time, the bottles in the water are tightly closed with stoppers - for the release of carbon dioxide.

At the end of sterilization, the bottles are tightly corked. Leave to cool at room temperature, and then remove to a cool place for storage.

The sterilized wine material is perfectly highlighted, ripens qualitatively, and the wine is characterized by a velvety soft taste, with a great finish. Drink of the gods! But even after sterilization it needs to be "drained from the sediment" several times.

Wine with the addition of water and wine yeast (video)

You can store homemade wine from grapes, the recipes of which we examined in detail, up to 10 years, at a temperature of 10-15 degrees.

In Armenia, any family has its own unusual recipe for dolma, which is traditionally made from meat and grape leaves. Over time, other recipes appeared, so today a fairly wide range of this dish is presented. Of great importance is the freshness of products, and especially meat.

How is traditional Armenian dolma prepared?

Let's start with the classic recipe, which is used not only in Armenia, but also in many oriental restaurants around the world. Now you have a great opportunity to cook this dish at home. The cooking process will take about 90 minutes. For a diet dish, you can cook the fillet and use it in the filling.

For this recipe, you should prepare such a list of products. 1 kg of grape leaves and lamb mince, 150 g of rice, onion, garlic, salt and pepper. We will serve with sauce, for which you need to take 250 ml of natural yogurt without filler and 3 cloves of garlic.

1. Cut the peeled onion into a small cube; if desired, it can be fried until golden brown in oil;
2. Put it in the minced meat and mix well. Rinse thoroughly in running water until it remains clear, and add it to other ingredients. Stuff the filling thoroughly with your hands;
3. Add chopped garlic, spices, salt and pepper to it. Remember that Armenian cuisine is spicy and spicy, so do not spare the seasonings. Add a little cold water so that the resulting mass is soft and uniform;
4. Take grape leaves and pour boiling water over them to make them more supple. Put them on the board so that the convex veins are inside after twisting. If you use pickled leaves, then they should first be soaked in water;
5. Hands take a little stuffing, put it on the edge of the sheet and wrap, forming an envelope. Put the dolma in the pan and fill it halfway with water. Cover with a plate and place a load, for example, a bottle of water;
6. Put the pot on the fire and after 15 minutes. remove the load with the plate, and cover the pan with a lid. Cook over low heat for 40 minutes. Break one dolma and check the readiness of rice and meat;
7. We turn to the sauce, for which garlic is passed through a press, and mix it with yogurt. The dish is ready to serve.

How to cook pasus-dolma in Armenian?

The dish turns out to be quite satisfying, since the filling contains beans and various types of cereals. Instead of grape leaves, cabbage is used in this version of dolma. Serve the dish at any meal.

For this recipe, pusus dolma in Armenian should prepare such a list of ingredients. 0.5 tbsp. red and white beans, wheat groats, rice, chickpeas and lentils, as well as a head of cabbage, 55 g of raisins, 5 pcs. prunes, 2.5 tbsp. tablespoons of tomato paste, a couple of onions, a bunch of parsley, cilantro and mint, salt and 2 tbsp. tablespoons of vegetable oil.

1. Previously, it is recommended to soak the beans and chickpeas separately at night. In the morning, drain, rinse and boil these ingredients and other types of cereals separately;
2. Cut the peeled onion into a small cube and fry in oil for 6 minutes. Rinse dried fruits and cut into a small cube. Finely chopped greens chopped;
3. Combine legumes, cereals, raisins, onions, and half the prepared herbs. Add salt and pepper to the filling to taste, and then mix everything well;
4. Now go to the cabbage. Remove the stump from the head, and then put it in a large pot and pour boiling water over it. Put salt and cook for 8 minutes. After time, cool and separate the leaves;
5. Using a knife, carefully cut thick veins from the leaves. In leaflets, wrap the filling in the form of an envelope;
6. Take a saucepan and oil it. Put dolma, add the remaining greens to prunes. Separately combine tomato paste and 1.5 tbsp. water. Mix well and pour into a pan. Close the lid and cook on low heat for half an hour. After the time, remove from the stove and leave for a day in the refrigerator. You need to eat cold.

How to cook summer dolma in Armenian?

A dish prepared according to this recipe is similar to cabbage rolls, but only grape leaves are used in it. Thanks to dried fruits, a pleasant sweet taste appears. Serve recommended with sweet and sour sauce.

Summer dolma is made from such ingredients. 1 kg of mutton with fat, 1 tbsp. rice, 225 g of grape leaves, a bunch of cilantro, a couple of onions, 155 g of dried apricots and prunes, tomato juice, suneli hops, pepper and salt.

1. We start with leaves that need to be poured with boiling water, and then soak them in water. Rinse several times in water and pour boiling water over it;
2. Wash the peeled onions and cut into small cubes, and then fry in oil until golden. Pass the meat cleared from films through the meat grinder. Wash greens, dry and chop finely. Combine all prepared ingredients, add spices and mix well;
3. Take a pot with a thick bottom and put a few grape leaves on the bottom. Wrap the prepared mincemeat in the rest and form a dolma. Put it in a cauldron and add chopped dried fruits. Add tomato juice so that it reaches the top level of Armenian cabbage rolls. Put on the stove, cover the lid and simmer for one hour until cooked.

How to cook vegetable dolma in Armenian?

The most original option, since we will cook not in the leaves of cabbage and grapes, but in vegetables. This is an ideal dish for the summer, when nature pleases with fresh vegetables from the garden. They also call it “traffic light”. since the composition includes vegetables of different colors.

For this recipe, you should prepare such a list of products. 145 g of melted butter, 2 eggplant, onions and tomatoes, 0.5 g of lamb, 100 g of chicken, 2 teaspoons of salt, and also ground and hot red pepper.

1. Grind the peeled onions and meat through a meat grinder, and then, remember the mass with your hands. Send it to a dry pan and simmer, stirring occasionally so that there are no lumps. Add 1 teaspoon of salt, 70 g of oil and mix well. Cook until the stuffing is crisp;
2. Take the eggplant, remove the tail, and then, with a knife, make indentations and remove the insides. Pour some salt inside and leave for 10 minutes. which will remove the bitterness. After the time, wash the vegetables;
3. Take care of the pepper from which you need to cut the top to get the so-called cap. Remove seeds and veins. In tomatoes, cut off the lower part, and remove the teaspoonful flesh, which is useful for the sauce;
4. To prepare dolma, you need eggplant and fry pepper in oil on both sides over medium heat until half cooked. Cool them and fill with the filling, which is also worth putting in tomatoes. Close with a “hat” peppers and tomatoes;
5. Take a pan with a thick bottom, put the oil, chopped pulp of tomatoes. Put stuffed vegetables and simmer over low heat for 35 minutes. Serve with the sauce in the pan.

Whatever recipe you choose, following all the rules, the dish turns out to be incredibly tasty and satisfying. We are sure that it will appeal to both adults and children.

You can use not only vegetables, but also fruits in the filling, for example, dolma is very tasty with quince. You can cook this dish in a slow cooker.