Composition / ingredients
Cooking method
To make the yogurt thicker (and thick yogurt is needed to make the sauce), it is better to hang it. It is not difficult to do this. Take a small-sized sieve, put it over some suitable container where the excess liquid from the yogurt will drain. Cover the sieve with gauze folded in several layers. Pour the yogurt into a sieve, then pull off the ends of the gauze and hang the knot with yogurt over some container. An hour (if the yogurt is very liquid, then an hour and a half) of hanging will be quite enough to get the yogurt of the required consistency.
Transfer the thickened yogurt to a bowl. Peel the garlic and grate it on a fine grater (you can squeeze it through a press). Pour ground black pepper (freshly ground - perfect), hops-suneli and salt. Mix everything together. Important! There is no need to beat the sauce - from whipping it will become liquid.
The sauce is ready and you can serve it on the table with dolma. If the dolma is not ready yet, put the sauce in the refrigerator for now. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Acedophilin of 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
