Dolma Recipe

YOUR LINK HERE:

http://youtube.com/watch?v=kZtVq1P2aQM

This Dolma recipe is simple and easy. It is so delicious that every step is worth making. No special tools are needed. • It is a beautiful Saturday morning on a perfect summer day; you are walking in between the vines, breathing in the cold fresh air; you feel for a comforting meal for later that day when your siblings will come, and you are curious if you can make something from these healthy grape leaves. You know you have nice round rice, a few juicy tomatoes, some sweet yellow onions, and fresh lemons you picked from your tree yesterday. • Now I'll tell you, if you have the patience, five garlic cloves, and a tbsp of salt, you can make the most delicious Mediterranean finger food dish. • Join me in making these divine Dolma. • Comments: • Round rice gives the best result for a soft and moist texture. If you don't have it handy, you may use any other kind; make sure you add enough liquid. • Please don't skip the sliced tomatoes at the bottom of the pot; this prevents the Dolma from getting burned on their bottom. • Remember, this is a slow-cooking dish; every 30 minutes, make sure enough liquids are in the pot. The liquids will ensure the Dolma becomes soft and full of moisture. And, of course, it will prevent the dish from burning. • Make sure the plate you place on top of the Dolma is in a diameter that is as close as possible to the diameter of the pot. The plate serves as a weight that helps the Dolma keep their shape. • • Landras Dream by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... • Artist: http://audionautix.com/

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