The traditional dolma sauce, of course, is made from yogurt. This milky drink is mixed with spices and chopped herbs. Due to the fact that yogurt is not available in every grocery store and not even in every locality, sour cream, katyk, kefir or yogurt are taken to replace it. The recipe for our dolma sauce will be shown using the example of yogurt.
- General \ asset cooking time: \
- Servings Per Container: 3 Servings
- Caloric value (100g): 49 kcal
- Cost: average cost
How to make dolma sauce
- Yogurt - 250 ml
- Garlic - 2 teeth
- Black pepper - 2 pinch (s)
- Hmeli-suneli - 0.5 tsp
- Salt to taste
Preparation: Step 1
For the sauce, you need to take natural yogurt without additives and, of course, unsweetened. It is highly recommended to hang the yoghurt to drain excess liquid and make it thicker.
To do this, use a suitable sized strainer (over a bowl) or just lay a mug with gauze. Pour the yoghurt onto the cheesecloth, pull the ends of the cheesecloth up and hang the yogurt over them so that it is above the bottom of a mug or other suitable container. The longer the yogurt is hung, the thicker it will end up, but after about an hour some liquid will drain off and the thickened yogurt can be used for dolma sauce.
The main spices for the sauce served with dolma are garlic, black pepper, fresh or dry herbs and salt.
The garlic must be chopped to the state of gruel on a grater, through a press, or pressed down on the cloves with the wide side of a knife, and then chopped. Black pepper is requiredground, and there are options in which, in addition to pepper, ground cinnamon is also added. Cilantro is preferred as fresh herbs. In dry form, a mixture of suneli hops is usually used.
Stir prepared thick yogurt with spices, salt to taste. You don't need to whip it up because the sauce can run thin. This sauce is served with any version of dolma: vegetable or meat.
Things to know (Q&A)
What do Armenians call dolma?
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves.
What does a dolma taste like?
Even after being boiled and stored in oil for god knows how long, the grape leaves have a subtle but lingering wine-like taste that muddles into the dill and mint scrap up. Essentially, a dolma is a tiny flavor battlefield where different flavors keep coming out on top.
What does dolma consist of?
In this recipe, grape leaves are stuffed with a tasty meat and rice mixture, seasoned with warm spices (allspice and cumin) and loaded with fresh herbs in the form of parsley, dill and mint. Then, once stuffed, the grape leaves are cooked in a tasty lemony broth.
What is a type of dolma?
Dolma is divided into two groups: dolma without meat and dolma with olive oil . Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur.
Is Dolma an Armenian?
Dolma is one of the most popular dish in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper and cinnamon.
What is another name for Dolma?
Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or ' yaprak dolma ' The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold.
Is Dolma Armenian or Azerbaijan?
Stuffed vine leaves without meat are sometimes called yalancı dolma , which means "liar's dolma" in Turkish.
How do you describe dolma?
dolma, in Middle Eastern and Greek cuisine, any of various stuffed vegetable dishes —notably, the young leaves of the grapevine stuffed with a lemon-flavoured mixture of rice, onion, and, frequently, ground lamb.
What do you eat dolma with?
Dolmas are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. 30
Do you eat the leaf in dolma?
While stuffed grape leaves can be made with leaves harvested a few days earlier — which is how they are most commonly used — fresh leaves can be eaten without cooking and added to salads and other cold dishes . And by the way, some people say the leaves from red grapes are better for eating than those of green grapes. 18
What does stuffed grape leaves taste like?
Grape leaves are tender and have a light citrusy, green, and tangy taste .
What is a type of dolma?
Dolma is divided into two groups: dolma without meat and dolma with olive oil . Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur.
What do Turks call dolma?
Stuffed vine leaves without meat are sometimes called yalancı dolma , which means "liar's dolma" in Turkish.
What do you serve with dolma?
Dolma is rice, meat, and mint wrapped in a grape leaf. It's traditionally served with lemon and greek yogurt . They're a little tedious to make but so worth it!
What does a dolma taste like?
Even after being boiled and stored in oil for god knows how long, the grape leaves have a subtle but lingering wine-like taste that muddles into the dill and mint scrap up. Essentially, a dolma is a tiny flavor battlefield where different flavors keep coming out on top. 21