Oriental cuisine is spicy, all dishes are rich in spices and delicious aroma. That is why she received worldwide recognition from various culinary specialists. Oriental dishes, undoubtedly, are very popular, especially dolma. To try this piquant delicacy, it is not necessary to go to another country or visit restaurants, today we will share a unique recipe for its preparation.
Dolma in a slow cooker turns out to be very tasty and healthy, well, and if you do not have this device, then cook for a couple. It resembles Russian cabbage rolls to taste, only the “clothes” are more exotic: grape, fig or quince leaves, sometimes whole vegetables. There are a lot of cooking methods, each nation has its own unique option.
As the filling, finely chopped meat (not twisted) is traditionally used, it is often mixed with rice, fresh herbs and, of course, oriental aromatic seasonings, which give the dish a piquancy and a special aroma. Vegetarian dolma in a slow cooker is prepared from sautéed vegetables: zucchini, tomatoes, and blue ones.
Some chefs use minced fish in combination with nuts, mint and lemon juice, to which is added a bouquet of various spices. The traditional oriental filling is prepared exclusively from lamb. But this does not mean at all that it cannot be made from another kind of meat. Be sure to experiment and enjoy the taste.
How to cook dolma in a slow cooker? Start with our recipe, which will require:
- a kilogram of any meat (sirloin) ;
- two onions;
- rice (150 g);
- grape leaves (500 g, canned)
- spices: coriander, dried basil and oregano, black pepper, salt - 5 g each;
- tomato paste (20 g);
- water (200 g).
Cooking dolma in a slow cooker begins with cutting meat. We chop it into small pieces with a knife (you can make minced meat). Add chopped onions, rice and seasonings. We spread on grape leaves a spoonful of ground meat (on the base) and carefully wrap in the form of a convolution. We put rolls in dense layers in a slow cooker, pour in a sauce of tomato paste, water and salt. Close, set the mode "Extinguishing" and cook one and a half hours. Dolma cooked in this way in a slow cooker is served with sour cream or yogurt. Treat yourself to an oriental dish and delight your friends.
The second recipe from vegetables
Dolma in a slow cooker is made from eggplant, bell pepper and tomatoes. For stuffing, lamb stuffing is suitable.
Proportions:
- three tomatoes;
- two onions;
- two eggplants;
- two sweet peppers;
- chilli;
- lamb tenderloin (500 g);
- kurdyuk (100 g);
- butter (100 g);
- black and red pepper, salt, garlic (2 cloves).
Grind the meat with fat into minced meat, put it in a pan and simmer until tender. At the very end, add salt, chili, garlic, pepper, chopped onion and 70 grams of butter - mix everything and remove from heat.
We start cutting vegetables: remove the lid from tomatoes, peel the pulp. We do the same with bell pepper. As a result, you get vegetable pots. We cut the little blue ones along, take out the inside, lower the “boats” in salt water for 15 minutes.
Fry eggplant and peppers in butter - cool slightly and fill with meat filling.
We glue the eggplant "boats", and cover the peppers with tomatoes with "lids". We put all the vegetables in the slow cooker, fill it with water, turn on the "Stewing" mode and leave it for an hour. It is recommended to sprinkle the prepared dolma with herbs and serve garlic or tomato sauce.