Долма по-ташкентськи
Cooking time: 30 min
Recipe yield: 8 servings
Tashkent-Style Dolma Recipe
The Tashkent-style dolma recipe is a little more complicated than the usual dolma recipes. This is because this dish not only includes grape leaf dolma, but also stuffed bell peppers, as well as fried meat and vegetables. The combination of these products in one dish allows you to give it not only a beautiful appearance, but also a unique taste and aroma, characteristic of all Uzbek dishes. Such a unique dish must be prepared at home to enjoy the taste of real Uzbek cuisine.
Tashkent-Style Dolma Ingredients
Tashkent-Style Dolma Cooking Recipe
In order to make Tashkent-style dolma according to the Uzbek cuisine recipe, first you need to wash the beef and divide it into two parts - weighing 1 kg and 400 g. Grind 1 kg of beef in a meat grinder, and cut 400 g into large pieces.
Finely chop 2 onions and add to the ground beef, add washed rice, salt and pepper the mixture and mix well until smooth. We use part of the minced meat for stuffing the bell peppers, and wrap the other part in grape leaves, which must first be scalded with boiling water and the stems cut off.
Chop the remaining 2 onions and fry in a deep frying pan in butter until golden brown, add the chopped meat, carrots and potatoes, and fry over high heat for 10 minutes.
Reduce the heat to low, put a layer of dolma made of grape leaves in the frying pan, then a layer of stuffed bell peppers, pour in water so that it is three centimeters higher than the peppers, turn on high heat again and cook until the water is absorbed by the rice. Then reduce the heat again and cook the dolma until done under a closed lid for about 40 minutes.
Tashkent-style dolma is served like this: dolma made from grape leaves and stuffed peppers are placed on a large plate, and meat, carrots and potatoes are placed on top.
