Wednesday, August 8, 2018
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Dolma recipe
The biryani is full of meat and potatoes, a stack of spiced koftas (meatballs), and naan bread will always be available. But for me, the star of the dish is open together and must be filled with grape leaves or dolma. Dolma is rarely presented when breaking and if there is one, it will quickly run out.
I was so craving for the first bite of grape leaf that was rolled tightly. I imagine the taste mixed with spices. And I always look forward to welcoming each of them to break the fast - until finally, I begin to create myself.
Ingredients:
- Small green peppers
- Small red peppers
- 1/2 kg of ground meat
- 2 cups of rice
- 1 small parsley tie
- 1 tie small mint leaves
- 1 bunch of fresh dill leaves
- Salt to taste
- 2 tablespoons of tomato paste
- Black pepper to taste
- Peppers powder to taste
- Chilli to taste
- 1 onion
- 1 fresh tomato
- 2 cloves of garlic
How to make:
1. Mix all the ingredients above except onions.
2. Clean the peppers, and fill with all the ingredients mixed.
3. Arrange on a flat pan, then dissolve 3 tablespoons of tomato paste with 6 glasses of water, then flush it over the dolma, give slices of garlic over the dolma, cover tight and cook until cooked.
If all this time you have always tasted Arabic cuisine in the restaurant, now there is no harm in tasting Arabic cuisine in your own kitchen. You can try the Arabic Cuisine Recipe above and serve it for families. Would have been nice!
