Dolma-style casserole

Category: Meat dishes
Dolma-style casserole

Ingredients

minced meat (I have pork) 500 BC
chard or beet leaves 15-20 pcs.
garlic 2 tooth.
zira 1/4 tsp
rosemary 5-6 sheet.
turnip onion 1 PC.
oregano 1/2 tsp
thyme 1/2 tsp
raisins 30 g
Pine nuts 20 g
ground black pepper taste
vegetable oil 1-2 tbsp. l.

Cooking method

  • Dolma-style casseroleBlanch the chard or beetroot leaves for 1-2 minutes. Cut off the stem and thick veins.
  • Dolma-style casseroleGrind all dry spices and rosemary in a mortar.
  • Dolma-style casseroleDice the onion and fry in oil.
  • Dolma-style casseroleAdd minced meat to the onion and fry everything together, breaking the minced meat into pieces. Fry for a couple of minutes.
  • Dolma-style casseroleAdd chopped garlic and stir.
  • Dolma-style casseroleAdd nuts, raisins and spices. Season with salt and pepper. Stir and fry everything together until the meat changes color.
  • Dolma-style casseroleGrease the mold with oil. Arrange the chard or beet leaves tightly.
  • Dolma-style casserolePut the minced meat on top and level.
  • Dolma-style casseroleCover the meat with leaves. Lubricate them with oil.
  • Cover the form with foil.
  • Dolma-style casseroleBake in preheated to 180 degrees for 30 minutes. Then remove the foil and bake without it for another 10-15 minutes. Serve the cooked casserole with a slice of lemon and natural yogurt.
  • Dolma-style casserole
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

The recipe was taken from Z. Ivchenko.
Fragrant, spicy meat. The raisins add a sweet touch, the pine nuts a unique flavor. It all goes very well with chard or beet leaves. This is delicious. Recommend!

Florichka
Just perfect! I grow mangold myself and in summer I love dolma with it more than with grape leaves. I harvest the leaves in the winter. There will be an excuse to try the casserole.
ang-kay
Irina, sister! For some reason I don't like grape leaves either. I'm not tasty
Quote: Florichka
taste the casserole
I hope you enjoy it too. I am very much.

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