Dolma with Yogurt Sauce
Main Dishes • Greek
Description
It often happens that there is leftover filling, but the leaves run out. I found some cool ziplock bags in supermarkets of a neighboring country for storing ingredients. And thawed filling has its own charm — the meat is shredded and tender.
Ingredients
- Cilantro 1 bunch
- Beef chuck roast 20 oz
- Canned Grape Leaves 10 oz
- Onion 2 heads
- Garlic 6 cloves
- Salt to taste
- "Five Pepper Blend" to taste
- Lamb Neck Fillet 5 lbs
Step-by-Step Guide
Step 1
Prepare the filling for the dolma.
Step 2
Take the front leg of the lamb (I don't know the correct name for it) and cut the meat off the bone. If there is a bit of internal fat (from the ribs) — that's even good. Everything goes into the meat grinder.
Step 3
Slightly trim the beef chuck, cut it into pieces — and into the meat grinder.
Step 4
Add the onion and garlic — into the grinder as well.
Step 5
Rinse the grape leaves, pour boiling water over them, and let them sit for 3–4 minutes. Drain the boiling water and rinse with cold water. If you don't rinse the leaves with cold water after boiling, they can spoil and start tearing.
Step 6
Add salt and pepper, and place in the refrigerator for an hour. This is the most wonderful hour. The family knows you are making dolma and won't disturb you. Take out the ramps, garlic, and pepper you bought earlier, tear off a bit of cilantro, and take the chacha out of the freezer (in the 20 minutes you spent on the filling, it has cooled to the right temperature). Attention! Fire!
Step 7
Well, hands steady, take the filling out of the refrigerator and start rolling the dolma.
Step 8
I love to cook dolma in a cast iron pot (also known as a duck pot). Thick bottom, lid. I usually make two pots at once. Carefully place the dolmas in the pot, tightly but not to the brim. You can cover the dolma with leftover leaves. Pour water into the pot to cover the top layer. Bring to a boil, reduce the heat to low, and let it simmer for 35–45 minutes. Leave the lid slightly ajar. Let the broth be stronger, and let some water evaporate.
Step 9
Now for the sauce. Take yogurt. I use 2.5% yogurt. Pour about 180 ml into a glass — not to the brim. Crush a large clove of garlic into it, fill the glass with water to the top, and mix.
Step 10
Serve the dolma in a bowl. A plate won't do. Along with the dolmas, pour a bit of broth into the bowl (or place it; it acquires a jelly-like consistency in the refrigerator). Heat in the microwave for 3–4 minutes. It needs to be hot since the yogurt-garlic sauce should be cold. If heated, it will curdle.
Step 11
You can tear the cilantro or chop it and sprinkle it over the dolma. I love a lot of cilantro.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!