Kelem dolmasi

Готовка

1. 🥄First boil the rice for eight minutes.

Подготовка

1. 🔥Meanwhile, peel and finely chop the onion.
2. 🧂Then chop the herbs.

Шаги

1. 🧂The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them.
2. 🍳I used canned chickpeas, since I've never actually seen them dried.

Подготовка

1. 🍳I decided to chop/mash them slightly so they would better incorporate into the filling.
2. 🫇Chickpeas (or garbanzo beans) roughly chopped

Шаги

1. 🫇Now mince the lamb (I used my mini food processor).
2. 🍽️Here's where I ran into another problem: what to do with the lamb fat this recipe calls for?
3. 🌿Mince it?
4. ✨Melt it?
5. 🥄Does lamb fat even melt?
6. 🔥I decided to mince mine.
7. 🧂Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose.
8. 🍳Minced lamb and its good friend, minced fat.
9. 🫇Ew.
10. 🍽️The ingredients for the dolma stuffing include onion, cilantro, chickpeas and turmeric.

Подготовка

1. 🍽️Anyway, now get your hands into all that slimy raw meat and mix in the onion, spices, chickpeas, rice, chopped herbs and fat.

Шаги

1. 🌿Add a little salt and pepper for good measure.
2. ✨In fact, based on my results I would say to err on the side of a little extra salt and pepper.

Подготовка

1. ✨Mix well with your hands until the stuffing looks something like this.

Готовка

1. 🥄Fill the biggest saucepan you own with salted water and bring it to a boil over high heat.

Шаги

1. 🔥Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the water.

Готовка

1. 🧂Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it.

Шаги

1. 🍳The reason you are doing this is because it's difficult to get whole cabbage leaves off of an American cabbage.
2. 🫇The cabbages you typically buy in our supermarkets come in very tight round balls, and because the leaves are crispy they will snap and crack
3. 🍽️when you try to pull them off in an un-blanched state.
4. 🌿Blanching them for a few minutes makes it so they will come right off without tearing.

Готовка

1. 🫇Now carefully take the cabbage out of the water (but keep the water boiling) and let it cool for a minute or two so you don't burn your fingers.

Подготовка

1. 🍽️Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them.

Шаги

1. 🌿Try to get them off in one piece.

Готовка

1. ✨If the inner leaves are still crispy, return the cabbage to the boiling water for another three or four minutes.

Шаги

1. 🥄Repeat until all of the useable leaves are free.
2. 🔥Blanched cabbage leaves

Подготовка

1. 🔥Now put the leaves on a cutting board and cut out the tough stalks (save them).
2. 🧂Cut the largest leaves in half.

Шаги

1. 🧂Remove the tough inner stalk and set aside.

Подготовка

1. 🍳Cut larger leaves in two.

Шаги

1. 🫇Put a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape.
2. 🍽️Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito).
3. 🌿This is not much of a cylinder, but you get the idea.
4. ✨Fold the edges over ...
5. 🥄Then roll, as if you were making a really small burrito.
6. 🔥Your finished dolma should look kind of like this, only without the hole in the middle.
7. 🧂Put all of the discarded cabbage leaves, stalks etc.
8. 🍳into the bottom of a stockpot.
9. 🫇I know, this seems a little strange.

Готовка

1. 🍽️What you're basically going to be doing is steaming the dolma, with the discarded cabbage pieces forming the base of your steamer.

Шаги

1. 🌿Carefully place the dolma on the bed of cabbage leaves.
2. ✨These dolma are resting on top of discarded cabbage leaves.
3. 🥄Add water to the stockpot up to about the top of the discarded leaves.
4. 🔥Don't cover the dolma.
5. 🧂Now here's where you have to get a bit creative.

Готовка

1. ✨The dolma needs to be weighted down so it doesn't unwrap during cooking.

Шаги

1. 🥄I used a metal pie pan, and then I put my mortar on top of it.

Подача

1. 🔥You could also use a dessert plate with something heavy on top of it, but it would need to be an oven-safe one.

Готовка

1. 🧂The dolma need to be weighted down during cooking so they don't unwrap.

Шаги

1. 🍳Just improvise.

Готовка

1. 🫇Bring the water to a boil,
2. 🍽️then simmer for 25 minutes.You might have to use your ears to figure out if the water is actually boiling; I personally couldn't see what was in my pot after I weighted it down.

Шаги

1. 🍽️Meanwhile, make a simple tomato sauce out of the tomato paste and water.
2. 🌿Heat it up for a few minutes over a medium flame.

Готовка

1. 🌿After the dolma have been cooking for 25 minutes, pour the sauce over them and cook for another five minutes.