Very Delicious Dolma

نديم الشيبانيKüchenchef

Zutaten

• 4 large Swiss chard leaves
  4 leaf
• 2 cabbage leaves
  2 leaf
• 1/2 eggplant
  0.5 piece
• 1/4 cup minced fatty meat
  0.3 cup
• 1/2 tablespoon lamb fat
  0.5 tablespoon
• 1 cup soaked rice
  1 cup
• 4 celery sticks
  4 stick
• 1/2 onion, finely chopped
  0.5 piece
• 1 tablespoon lemon juice
  1 tablespoon
• 1 tablespoon tomato paste
  1 tablespoon
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1 teaspoon sour
  1 teaspoon
• 1 tablespoon oil
  1 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 1 teaspoon spice
  1 teaspoon

Schritte

1. 1

   Boil the cabbage and Swiss chard leaves briefly, then set them aside.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   In a frying pan, heat the oil, add all the ingredients except the rice and tomato paste, and stir the mixture for 15 minutes.

   Benötigte Werkzeuge:

   Bratpfanne

   7 Min
3. 3

   Add the tomato paste to the mixture and stir for 5 minutes, then add the rice and mix for 2 minutes.

   7 Min
4. 4

   Remove the frying pan from the heat, stuff the cabbage and Swiss chard leaves with the filling, then hollow out the eggplant, remove the insides, and stuff it.

   10 Min
5. 5

   In a pot, place the cabbage, Swiss chard, and eggplant, add hot water to cover the ingredients slightly, then place on the heat to cook, reduce the heat, and let it cook well.

   15 Min
6. 6

   Remove the pot from the heat, pour the dolma onto a plate, and serve hot.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags