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101_0551

<p style="text-align: center;"><img class="size-medium wp-image-547 aligncenter" title="101_1126" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1126-300x225.jpg" alt="101_1126" width="300" height="225" /></p>
 Turkish people  likes stuffed vegetables-dolma. Stuffed tomatoes ,peppers, aubergines ,cabbage leaves grape leaves

and courgette flowers .  They dried aubergines , and pepper for winter time. And stuffed them. (I'll give the recipe later)  So dolma   very  importance  for Turkish cusine.  Cooked with minced meat or olive oil.   (see my recipies --stuffed grape leaves &courgette flowers)

Cabbage dolma ..Have go at making these fantastic dish,it's really not as hard as you would image and will certanly impress your guest and your family...The success of any great dolma, which literally means 'stuffed'.

The  dolma recipies shows    some   regional  difference  .  This recipie from  east and south of Turkey.

These recipe  is for the stuffing used miced lamb or beef  and bulgur. (ETLI DOLMA--Dolma with meat)
<p style="text-align: center;"><img class="size-medium wp-image-549 aligncenter" title="101_1118" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1118-300x225.jpg" alt="101_1118" width="300" height="225" /></p>
<strong>INGREDIENTS</strong>    

1medium cabbage

2 cups medium bulgur

2cups ground lamb or beef

2tablespoons butter , melted

2tablespoons tomato paste

1tea spoon red pepper paste or paprika flakes

1cup chopped parsley

1teaspoon black pepper

1teaspoon salt

1teaspoon sugar

 2cups water

<strong>FOR SAUCE</strong>

4-5 cloves garlic

1teaspoon dried mint

1lemon juice

2table spoons olive oil

[caption id="attachment_550" align="alignleft" width="300" caption="cut out of the heart cabbage"]<img class="size-medium wp-image-550" title="101_1117" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1117-300x225.jpg" alt="cut out of the heart cabbage" width="300" height="225" />[/caption]

[caption id="attachment_553" align="alignright" width="300" caption="plunge into a pot of boiling salted water and cook for 3-4munites"]<img class="size-medium wp-image-553" title="101_1116" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_11161-300x225.jpg" alt="plunge into a pot of boiling salted water and cook for 3-4munites" width="300" height="225" />[/caption]

[caption id="attachment_552" align="alignright" width="300" caption="Cut awaythe central vein cut pieces the size of your hand"]<img class="size-medium wp-image-552" title="101_1115" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1115-300x225.jpg" alt="Cut awaythe central vein cut pieces the size of your hand" width="300" height="225" />[/caption]

<strong>METHOD</strong>

Cut  out the hearts of  the cabbage . Plunge into salted boiling water. 3-4 munites. separate the leaves.  Cut away the central vein cut pieces the size of your hand. 

In a bowl   mix    the butter  , meat  ,bulgur,  tomato  and  ,red pepper paste, black pepper, salt ,parsley .

[caption id="attachment_554" align="alignleft" width="300" caption="place 1tablespoon of bulgur stuffing at the base of each leafArrange dolma in the pan seam side down"]<img class="size-medium wp-image-554" title="101_1120" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1120-300x225.jpg" alt="place 1tablespoon of bulgur stuffing at the base of each leaf" width="300" height="225" />[/caption]

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[caption id="attachment_555" align="alignright" width="300" caption="Arrange dolma in the pan seam side down"]<img class="size-medium wp-image-555" title="101_1121" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1121-300x225.jpg" alt="Arrange dolma in the pan seam side down" width="300" height="225" />[/caption]

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<div class="mceTemp">One by  one ,place a tablespoon  mixture at the base of each leaves, fold the edges in towards over stuffing and roll up</div>
<div class="mceTemp">to form a finger sized dolma..L ine   a  large pan with  any discardded cabbage leaves. Arrange  the dolma in  the pan seam side down and side by side, creating layers.  S prinkle salt and sugar. Pour  2 cups water over the dolma.</div>
<div class="mceTemp"><img class="alignleft size-medium wp-image-556" title="101_1122" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1122-300x225.jpg" alt="101_1122" width="300" height="225" /></div>
<div class="mceTemp">Place  a plate on top this, which fits easly into the pan  and act a weight. Cover and cook over a low  heat for about 30 munites.   </div>
<div class="mceTemp">Be creafully and remove the plate from the pan. Minced  garlic add lemon juice and dried mint pour over the dolma. Turn of the  heat. Cover and let  rest for 15 munites . Serve hot , as  you wish.  ( plain yogurt , cacik,  or green salad)</div>
<div class="mceTemp"><strong>ENJOY!</strong></div>
<div class="mceTemp"><strong>Not: After this I'll give dried oubergine  dolma with same stuffing mixture..</strong></div>

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