Dolma with creamy garlic sauce

Preparation. Dolma with creamy garlic sauce

Gentle grape leaves with slight acidity combined with juicy meat filling. Extremely fragrant and delicious dolma with cream sauce with a delicate aroma of garlic.


  • Leaves of grapes – 20 pcs
  • Pork – 150 g
  • Beef – 150 g
  • Figure kruglozernisty – 30 g
  • Hot chili pepper – 1 pc
  • Bulgarian pepper – 1 pc
  • Onions – 1 pc
  • Garlic – 5 cloves
  • Mint – 5 sprigs
  • Dill – 5 sprigs
  • Fresh Cilantro – 5 sprigs
  • Butter – 70 g
  • Cream 18% – 100 ml
  • Vegetable oil – 3 tbsp
  • Salt – 1 tsp
  • Vinegar 9% – 30 ml
  • Coriander seeds – 1 tsp
  • Grains cumin – 1/2 tsp
  • Black pepper – ½ tsp


Wash and pat dry the meat. Cut into cubes 2×2 cm and repel sharp knife round. Thus, you get chopped minced pieces of 3-5 mm. Rice rinse under cold running water until clear and mix of raw rice with minced meat. For flavor, add chopped green coriander, mint, onion cubes, water and adjika. Give minced meat for 10 minutes at room temperature.

Tip: To dolma was not dry, take the meat and rice in a ratio of 1:10 (10 grams of rice per 100 grams of meat).

Adjika. In a mortar grind garlic, coriander, cumin, salt, vegetable oil to a paste. Bulgarian pepper and chili pepper dice, zablenderite to the state of slurry. Mix peppers with herbs from the mortar.

Grape leaf wash dirt, cut off the stems. Pour boiling water over the leaves and vinegar for 5 minutes, so that they become sticky and “obedient.” Drain through a colander, but do not dry the leaves, otherwise they will lose their stickiness.

Tip: To dolma was not hard, take leaves of blue grapes. To while soaking sheet is not darkened, add the vinegar. Instead of vinegar, you can use lemon juice.

To prepare dolma tolstodonnuyu take the pot and put on the bottom of the plate upside down to dolma evenly stew. On the rough side of a sheet lay out the stuffing and wrap tightly. Put the blank in a circle in a pot, pour hot water to 1 cm below the layer on the top layer, place a piece of butter. Cover the dish dolma, put the yoke (jar of water). Simmer over low heat for 1 hour. Let sit for 20 minutes in a warm place. Serve with pita bread and sauce, garnish with slices of lemon and herbs.

Creamy garlic sauce. In a skillet melt the butter, add sliced ​​garlic cubes. Pour in the cream, bring to a boil and remove from heat. Add the chopped herbs, salt and pepper.