Lamb and bulgur dolma with mint sauce

Step-by-step cooking

1. Step 1:

   

   Strip the lamb from the films and veins.

2. Step 2:

   

   Pour boiling water over the grape leaves for 5 minutes. Flip the leaves into a colander and let the water drain. At the base of each leaf, remove the stem (if the leaves are preserved in a saline solution, then they should first be soaked in water, and then rinsed well).

3. Step 3:

   

   Turn lamb, mutton chicken and onion through a meat grinder with a fine grate. Add the washed bulgur and ground spices to the minced meat.

4. Step 4:

   

   Pour warm water into the minced meat, mix and add salt to taste.

5. Step 5:

   

   Place the sheet on the table with the glossy side down. Put a 1-1.5 table in its base.spoon the filling and cover it with the bottom of the sheet, and then the sides. The principle of cabbage rolls is what dolma is originally.In general-wind up cabbage rolls!

6. Step 6:

   

   Lay out the bottom of the pan with whole grape leaves (so that the dolma does not stick to the bottom).Place the dolma on top in a circle so that it does not unfold-tightly to each other. Lay out the dolma in layers, covering each with whole leaves.Cover the last layer of dolma with leaves and a plate (so that the dolma does not float). Pour them with salted cold water to the plate. Close the lid, put on medium heat, bring to a boil and cook over low heat for 30 minutes.

8. Step 7:

   

   In a small saucepan with a thick bottom, melt 130g of butter over low heat. When the oil starts to foam, collect the foam from its surface with a spoon. After about 10 minutes, the oil will become clean and transparent. Remove the saucepan from the heat, cool the oil at room temperature.

9. Step 8:

   

   Melt the remaining 20g of butter in a saucepan. Add finely chopped onion and half of finely chopped mint leaves. Cook over low heat, stirring, until the onion is transparent (attention!!! do not allow the onion to darken). Add vinegar and wine and cook over low heat, stirring, until 3 tablespoons remain in the saucepan.spoonfuls of liquid. Remove the saucepan from the heat and let cool. Strain the contents of the saucepan through a fine-mesh sieve.

10. Step 9:

    

    Mix the egg yolks in a saucepan with the previously filtered liquid. Put the saucepan on low heat and cook, stirring continuously with a whisk, until the mass thickens (attention!!! do not let the mass boil). Remove the saucepan from the heat and add the refined oil in parts, while whipping the sauce with a whisk.

11. Step 10:

    

    Season the sauce with salt and ground black pepper, add coarsely chopped mint leaves.

12. Step 11:

    

    Serve the stuffed leaves hot, sprinkling with warm sauce. Finita! Enjoy your meal!