Naughty and delicious Armenian dish, cooking it should start 2-3 days before serving. Use it for ribs lamb very tender meat with no hint of the smell of sheep. No less important, ingredient cabbage, she must be young, smooth, without dark spots. Actually, dolma is a variant of cabbage, cabbage leaves filled with ground beef. But tolme údolí thing of meat cabbage leaves protect it from heat, and apricots gives the ribs a bright fruity notes. With us the recipe of dolma údolí shared chef from Yerevan Karo Gouyoumdjian, member of the gastronomic forum “the Gastronomic roads of the Great silk road” (Astrakhan, Jul 2017).
Ingredients
- 12 segments of pulp of lamb on the bone
- 80 g of dried apricots
- 2 sweet peppers
- 1 onion
- 400 g of bulghur
- 800 g of cabbage
- 80 g butter
- 1 Cup water
- 40 g of tomato paste parsley
- Basil
- dill
- flaky sea salt
How to Make It
- Clean meat from the upper part of the ribs. Lightly beat off meat, but that it is not separated from the bones.
- Chop the herbs, pour a little oil, add large sea salt and send the ribs in the marinade for 24 hours.
- For the filling, finely chop the onion, saute until transparent in a large amount of oil, add finely chopped sledkov pepper. Once the peppers start to change color, stir in the bulgur and immediately remove from heat.
- Wrap the filling in the pounded lamb, but don't cut the rib bones. Refrigerate for 24 hours.
- Separate from Kachan cabbage leaves and blanch them in boiling water for 1 minute. Wrap each roll of meat in the cabbage leaf so that outward protruded ribs. Fold the ribs in the pan. Mix tomato paste with 1 Cup of water, pour this liquid into the pan. Add to the apricots. Simmer on low heat for 1.5-2 hours.
- Put the ribs on the plate "a fire" and submit.
