Bai Dancho’s Shopi-Style Dolmades

10/03/2014
"Its time for another unique, classic recipe from Bai Danchos collection. Enjoy!"
Preparation60 min.
Cooking120 min.
Тotal180 min.
Servings50-60 pcs
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Ingredients

  • pork - 6.5 lb (3 kg), meat from the neck
  • leeks - 4 - 5 bunches
  • oil - 1 1/5 cups (300 ml)
  • rice - 2/3 cup (150 g)
  • sauerkraut - 2 (9 lb (4 kg))
  • cream - 4/5 cup (200 ml)
  • chili peppers - 2, dry
  • bay leaf - 1 packet (0.5 oz (10 g))
  • savory - 1 tablespoon
  • fenugreek - 1 tsp
  • black pepper - 1 tsp
  • paprika - 2 tbsp (30 g)
  • salt - to taste
measures

Preparation

Cut the meat into large cubes. Stew the rice in salted water with 2 tablespoons of oil. Chop the cleaned and washed leeks into large pieces and stew them in the remaining hot oil for 20 minutes. Paprika is added, the dish is mixed, and then removed from the fire.

Dry the bay leaves in a low oven and once cooled, pulverize them using a wooden mortar and pestle. Roast the dry peppers on the heat and crush them coarsely by hand. All the products are mixed and flavored with bay leaf, savory, fenugreek, black pepper and a little salt.

The filling is rolled into the sauerkraut leaves, and the stuffed wraps are then arranged in an appropriate tray. Pour hot water to cover the dolmades. Stew for 2 hours in the oven at (374°F (190 °C)).

Pour the cream over the ready dolmades. Boil for about a minute, then remove from the heat. From the book: I Cooked for Zhivkov.

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