Thursday, March 19, 2009

Dolmas in spinach leaves

  • 1kg. spinach
  • 350g. ground pork
  • 250g. ground beef
  • 50g. rice
  • 1 smaller onion
  • 2 cloves of garlic
  • 1 egg
  • salt and pepper
Clean spinach, wash, drain, remove thick leaf ribs, blanch shortly, then drain. Mix meat, add half-cooked rice, finely chopped onion and garlic, egg, salt and pepper. Mix all well. Fill spinach leaves with this stuffing, roll them up and press both ends thightly, so that the stuffing does not come out in cooking. Heat lard in a bigger pan or enamelled djuvetch, add one half of chopped onion cook shortly until slightly soft, arrange dolmas over, cover with the rest of chopped onion, pour in tomato juice, cover and stew in the oven preheated to 175-200°C. While stewing, shake the pan several times and add some more warm water and put back into the oven. Serve sour cream with the dolmas. Romanian dolmas in grapevine leaves are prepared in the same way.

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