Lamb Bulgur Dolma with Mint Sauce

Delicious oriental cabbage rolls with lamb meat). Lamb dolma is good! But, if you wish, you can take any meat. So, experiment!
cook time: 1h 30 min
Ava Prescott
Lamb Bulgur Dolma with Mint Sauce

Nutrition Facts (per serving)

199
Calories
17g
Fat
4g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

grape leaves 200 g

Ground meat:

Ground black pepper to taste
Ground coriander 1 tsp
Zira 1 tsp
Salt to taste
Water 130 ml
Bulb onions 200 g
Salo 150 g
Mutton 1 kg
Ground cinnamon 0.5 tsp
Bulgur 60 g

Sauce:

Ground black pepper to taste
Salt to taste
Butter 150 g
Egg yolks 2 pc
Bulb onions 150 g
Mint 50 g
White wine 4 tbsp
Red wine vinegar 4 tbsp

Recipe instructions

Step 1

Step 1
Trim the lamb from films and veins.

Step 2

Step 2
Pour boiling water over grape leaves for 5 minutes. Place the leaves in a colander and let the water drain. At the base of each leaf, remove the stem (if the leaves are preserved in saline solution, then they should first be soaked in water and then rinsed well).

Step 3

Step 3
Grind the lamb, lamb tail and onion through a meat grinder with a fine wire rack. Add washed bulgur and ground spices to the minced meat.

Step 4

Step 4
Pour warm water into the minced meat, stir and add salt to taste.

Step 5

Step 5
Place the sheet on the table, glossy side down. Place 1-1.5 tablespoons of filling at its base and cover it with the bottom of the sheet, and then with the sides. The principle of cabbage rolls is what dolma is originally. In general, roll up the cabbage rolls!

Step 6

Step 6
Line the bottom of the pan with whole grape leaves (so that the dolma does not stick to the bottom). Place the dolma on top in a circle so that it does not unfold — tightly to each other. Lay the dolma in layers, covering each with whole leaves. Cover the last layer of dolma with leaves and a plate (so that the dolma does not float). Fill them with salted cold water up to the plate. Cover with a lid, place over medium heat, bring to a boil and simmer over low heat for 30 minutes.

Step 7

Step 7
In a small, thick-bottomed saucepan, melt 130g of butter over low heat. When the butter begins to foam, use a spoon to skim off the foam from the surface. After about 10 minutes the oil will become clean and clear. Remove the saucepan from the heat and cool the oil to room temperature.

Step 8

Step 8
Melt the remaining 20g butter in a saucepan. Add finely chopped onion and half of finely chopped mint leaves. Cook over low heat, stirring, until the onion is translucent (attention!!! do not allow the onion to darken). Add vinegar and wine and cook over low heat, stirring, until 3 tablespoons of liquid remains in the saucepan. Remove the saucepan from the heat and let cool. Strain the contents of the saucepan through a fine mesh sieve.

Step 9

Step 9
Mix the egg yolks with the previously strained liquid in a saucepan. Place the saucepan over low heat and cook, stirring continuously with a whisk, until the mass thickens (attention!!! Do not let the mass boil). Remove the saucepan from the heat and add clarified butter in parts, while whisking the sauce.

Step 10

Step 10
Season the sauce with salt and ground black pepper, add coarsely chopped mint leaves.

Step 11

Step 11
Serve the stuffed leaves hot, topped with warm sauce. Finita! Bon appetit!

Additional rubrics

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