Dolmeh barg and mo

Dolmeh barg and mo

INGREDIENTS FOR 4 PEOPLE (16 involtini)

• 16 vine leaves
• 300g of minced meat
• 100 g of boiled white rice
• 2-3 onions
• 1 handful of aromatic herbs (parsley, chives, mint, tarragon, dill)
• 1 cup of vinegar
• 3-4 tablespoons of sugar
• a few tablespoons of oil
• salt
• pepper
• 1 handful of barberry in berries (zereshk) (optional)
• 1 handful of split yellow chickpeas (optional)

PREPARATION

Get hold of tender and young vine leaves (ideal are the new late-summer leaves, which do not require prior boiling). If they were bigger and harder, it is necessary to throw them for a few moments in boiling water; drain and dry them on a kitchen towel. The vine leaves preserved in cans are a valid alternative. Prepare a well blended and not too liquid filling proceeding in this way: fry the onions in oil until they become golden, add salt and pepper, add the minced meat and stir fry until it changes color and exudes its water. Separately, chop the well-washed aromatic herbs and sauté them (you can safely use the dried and soaked in hot water). Add them to the meat, add the rice and mix to mix all the ingredients. It is also possible to combine the zereshks and / or the yellow split chickpeas, previously cooked 10 ′ at least in boiling water. If you use fresh vine leaves, remember to remove the hard part with which they are attached to the branch and after spreading them out with a shiny face towards the outside, place a little filling in the center, in quantities proportionate to the size of the leaf so that the edges of this can be well folded around avoiding leaks during cooking. After having lined the bottom of a non-stick saucepan with some vine leaves, place the rolls in a single layer very close to each other. Pour into the saucepan a glass of water and vinegar in which you have dissolved the sugar and oil. Since the ingredients of the fillings are already cooked, the rolls should not cook for a long time: it is sufficient that the liquid evaporates slowly, making the leaves well wither and giving them the characteristic bittersweet taste. They can be served hot or cold, as an appetizer or as a quick second course. Some days are kept in the refrigerator.

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