Kada govorimo o hrvatskoj kuhinji, bez sarme je nemoguće zamisliti. U Ukrajini se slično jelo zove golubci. Priprema se isto kao i sarma, samo što se koristi svježi kupus. Međutim, na Krimu i u južnim regijama Ukrajine često se priprema dolma. To su listovi vinove loze punjeni mesom i rižom. Dolma je drevno jelo rasprostranjeno u mnogim zemljama, od Azerbajdžana do Jordana. Probajte i vi!

Sastojci:

• Mladi listovi vinove loze 30 kom
• Riža 100 g
• Mljeveno meso po izboru 400 g
• Luk 1 glavica
• Začini po ukusu
• Zeleniš (peršin ili korijander) 10 grančica
• Kiselo vrhnje ili grčki jogurt 100 g
• Češnjak 2 režnja

Priprema:

1. Listove vinove loze operite, uklonite peteljke i prelijte kipućom vodom na nekoliko sekundi. Ocijedite vodu. Listovi će postati mekani.
2. Skuhajte rižu i pomiješajte je s mljevenim mesom, začinima, sitno nasjeckanim lukom i zelenilom.
3. Na svaki list vinove loze stavite nadjev i zamotajte.
4. Punjene listove posložite u lonac i prelijte vodom. Kuhajte otprilike 40 minuta.
5. Od jogurta i češnjaka napravite umak. Dolmu je najbolje poslužiti vruću.

Smačnogo! Dobar tek!

Dolma: Sarma in Grape Leaves

When we talk about Croatian cuisine, it’s impossible to imagine it without sarma. In Ukraine, a similar dish is called holubtsi. It’s prepared the same way as sarma, but using fresh cabbage. However, in Crimea and the southern regions of Ukraine, dolma is often prepared. These are grape leaves stuffed with meat and rice. Dolma is an ancient dish widespread in many countries, from Azerbaijan to Jordan. Give it a try too!

Ingredients:

• Young grape leaves 30 pcs
• Rice 100 g
• Minced meat of your choice 400 g
• Onion 1 head
• Seasonings to taste
• Greens (parsley or cilantro) 10 sprigs
• Sour cream or Greek yogurt 100 g
• Garlic 2 cloves

Preparation:

1. Wash the grape leaves, remove the stems, and pour boiling water over them for a few seconds. Drain the water. The leaves will become soft.
2. Boil the rice and mix it with the minced meat, spices, finely chopped onion, and greens.
3. Place the filling on each grape leaf and roll it up.
4. Arrange the stuffed leaves in a pot and cover with water. Simmer for approximately 40 minutes.
5. Make a sauce from the yogurt and garlic. Dolma is best served hot.

Smachnogo! Enjoy!