These rich Turkish prepared have their origin in the Ottoman Empire. It is a recipe that is prepared with grain leaves stuffed with minced meat that can be cow or lamb, accompanied by lemon, rice and other spices and vegetables. If you want to make this stuffed parra leave recipe, we recommend you use you A steamer to cook better. However, if not possible, you can use a wide strainer and a non -stick pan or a pot with lid. If you already have everything ready, keep reading to learn how to make Turkish dolmas easily.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make Turkish Dolmas (stuffed parra leaves): |
| 20 leaves of parra 2 lemons 400 grams of cow meat or ground lamb 2 tablespoons of piñones 1 tablespoon of raisins without bone 1 cup of thick bulgur or basmati rice 1 1 piece of onion 1 tooth of garlic 1 handful of peppermint leaves 2 Pellizcos of salt and ground black pepper to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Turkish Dolmas (stuffed parra leaves):
1. Pour two cups of water in a saucepan. It leads to boiling with a pinched salt and introduces the bulgur cup once the water is boiling. Remove and cover until it is ready, it will take about 15 minutes, but it depends on what the package says. Drain it and let it cool.
2. Leave the soak sheets so that they are clean and hydrated. Meanwhile, grind the onion along with the peppermint leaves and garlic clove; It is not necessary to crush too much.
3. Add the crushed ingredients to minced meat and add the rest of the ingredients: raisins, pine nuts, salt and pepper. Remove the mixture so that flavors are integrated well. Drain the leaves of Parra and Hiérvelas over high heat to scald them, with 5 minutes it will be enough.
4. Once the bulgur is cold, add it to the mixture of the meat and integrate everything again to form a homogeneous paste. Drain and dry the leafs of Parras already boiled.
5. Its time to roll the Turkish dolmas! It is not complicated, but it requires some patience. Take a tablespoon of the mixture of ground meat and deposit it on a parra sheet. This must be a gap so that the blade of the leaf is inward and can be fold on the meat. In this way, see the tips towards dent as you wrap the meat and give it a cigarette shape. Meanwhile, prepare a pot or steamer with a liter of water and let it boil.
6. Once you have all the meat wrapped with the leaves, introduce lemon slices as fine as possible as the first layer before adding the dolmas. Place the dolmas without being piled up, if necessary do it in several batches.
7. Cover the Turkish Dolmas with lemon slices and cover leaving 30 minutes. Once this time has passed, remove the lemon slices and serve hot.
Trick: You can also prepare these stuffed meat leaves without meat and only with rice. In that case, you can enjoy them cold.
8. Prepare a sauce to accompany the rolls of Turkish Dolmas, we are sure that you will love to try it with a delicate yogurt sauce or sour cream.
Trick: You can buy parra leaves also can find them natural.
