Презентация 8 А Халилов Гусейн

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ingredients grape leaves (fresh, or salted) - 40-50 PCs, water or broth (mutton, beef or chicken cooking dolma - 500 ml (maybe a little more or less) for the stuffing minced meat (mutton, mutton + beef or pork + beef) - 500-600 g, round grain rice (for example, "Arborio" rice or other sort of крахмалистого round rice for kas ) - 4-6 tablespoons, onions (medium or large) - 4-5 PCs, green Basil, mint, dill, coriander - from a small trunk, butter - 50-70 g, vegetable oil - 50-70 ml, Zira (minced or растертая in a mortar) - pinch, freshly ground black pepper, salt

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Cooked Fresh, or salted grape leaves rinse well

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Stuffing mix well with your hands.

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Grape leaves spread out on the table with a smooth side down, as distinct veins up. On the middle of the sheet to put a little meat.

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First, close the stuffing, tucked top edge of the sheet.

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Then close the filling sides of the sheet.

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And, finally, the collapse tight tube, like stuffed cabbage. In the same way, prepare the remaining dolma .

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At the bottom of the pot put 1-2 layers of grape leaves (for this purpose, suitable substandard, torn leaves).

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Put dolma close to each other, seam side down (can be laid out in several layers).

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Pour the broth or water on a par with dolma .

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Water or broth if necessary, add some salt, cover the dish and place on top of the cargo, so that during boiling dolma not unfolded.

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Serve hot dolma with sour cream or with gatgi