What is a dolma?

The Mediterranean meal is made of rice leaves. Although the term dolma is a Turkish word, which means something stuffed, most countries in the Mediterranean region have its own version of this food. Dolma can sometimes be found in specialized shops, but is more often located in Mediterranean restaurants or is produced at home. Tomato paste, pine and mint are also added to many versions. Cinnamon, spices and oregano can be used to taste food, as well as salt and pepper. Some versions included fresh dill, dried currants or parsley. Many or minced meat, usually lamb or beef, are included in many recipes of dolma. Rice can cook briefly and cook it partly. Then the heat and other ingredients are removed, with the exception of the sheets of grapes, they are mixed with rice.

Grape leaves can be purchased fresh or in glasses. The leaves are washed for the preparation of the grape leaves and the stems are removed. If the sheets are soaked in water and then before usedSeparate.

Once the mixture of rice is cool, a small portion is placed in the center of each grape sheet. The leaves then rolled like cigars. The shiny side of the leaves always faces out.

Cooking may or may not be lined with the remaining remaining grape leaves or the stems of grapes. Pads can also equalize the stalks of dill and parsley if they are used. Then the mine is comfortably placed in a pan or steamboat. Some versions can layer leaf cylinders, others use one layer. Once placed, water or oil is poured over the valleys and the food is boiled until the rice has been boiled.

is often placed in a pan over a heat plate or something similar to avoid moving or moving during cooking. Once cooked, the stuffed leaves are cooled inside the pot to help them prevent them from breaking. Downs are very fragile so they should always be transmitted from a pot nand cooking on a plate or serving a plate with carefully. They can be eaten warm, but are more often chilled and consumed.