Pip dolmasi

[Cooking is not difficult. The main thing is to do it with love for your loved ones!]

Pip dolmasi

Category: Meat dishes

Kitchen: azerbaijani

Ingredients
Filling
minced mutton	250 g
rice	50 g
dry mint	taste
salt	taste
ground black pepper	taste
cilantro, dill	4-5 vet.
Fill
bouillon	300 ml
a tomato	1 PC.
butter	30 g
salt	taste
Sauce
katyk (gatyg) I have yogurt	100 ml
garlic	1-2 teeth.
salt	taste
ground black pepper	taste
greens (cilantro, parsley, dill)	2-3 wet.
----------------------	---------------
young leaves of pistachio (hornbeam, linden, currant) about	80 pcs.

Cooking method

Pluck young leaves. Remove the petiole.

Boil the leaves in salted water for one to two minutes.

Add dry rice to the minced meat, season with salt and pepper. Add dry mint and chopped herbs. Mix well.

Put some minced meat on the wide part of the sheet. If the leaves are very small, then you can take two sheets and put them one on top of the other.

Wrap the minced meat.

Place very tightly in a saucepan.

Cut the tomato into slices. Lay on top. Arrange the pieces of butter.

Pour in broth. If the broth is not salty, then add salt. Cover with a plate, which should cover tightly and press down on the dolmas. Put on fire. Let it boil. Screw on the heat and cook for 1 hour.

Add greens, garlic passed through a press to katyk (gatyg) or yogurt. Season with salt and pepper. Mix.

Serve the pip dolmas with the sauce.

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe is prefabricated. In one source I read that the leaves for this dish are collected in early May. Only young leaves are suitable. The most commonly used leaves are pistachio. With these leaves, the dish acquires a unique taste and aroma. Linden and hornbeam leaves are used for this dish. I also used currant leaves.
Pip dolmas are one of the varieties of dolma. We know more about dolma from grape leaves. Cooking pip dolmas and dolma from grape leaves are similar.
Dolmas are very small in size. I read in one source a recommendation to string dolmas on a string like beads, and then put them in a saucepan.
It turns out a very tasty dish. I liked the dolmas in the currant leaf more. It was also easier to work with him. Recommend!

[Angela]

Angela, I cook these, only without the tomato, I just pour them with sour cream sauce. Because they are small, they quickly prepare. We like the sour grape leaf. I also make beets from a leaf, I have not tried it from currant.
And the grapes here do not even bloom yet, only the leaf has grown, young ones, that's what to do.

[Marina]

Marina, I have never done it from grapes. I tried it with people, I was not impressed. I must try it myself. I like it very much in beet leaves. And there is a recipe.

Cabbage rolls in beet leaves Rinse the rice and boil until half cooked. Rinse the leaves. Hold each leaf in boiling water for 30-60 seconds. Scroll the meat with one onion through a meat grinder. Season with salt, pepper and mix ...ang-kay

And so delicious

Dolma-style casserole Blanch the chard or beetroot leaves for 1-2 minutes. Cut off the stem and thick veins. Grind all dry spices and rosemary in a mortar. Dice the onion and fry in oil. Add to the bow ...ang-kay

without tomatoes, just pour them with sour cream sauce

In this type, dolma is poured with broth. I saw tomatoes only in one source. I like it. I decided to put it down.

Angela, thank you very much! Made almost exactly according to the recipe, from the deviations only minced chicken and pork and sour cream as a sauce with all the ingredients. The leaves were currant. It is very tasty, these dolmasins spin quickly in the presence of ready-made minced meat.One piece the size of a dumpling, the taste of meat with herbs and currants is great. We all loved it!

[Marina]

Marina, I am very glad that the recipe came in handy. I also really liked the taste in the currant leaf.