dolmeh is one of the most popular and special dishes in the Middle East. Which is served in Iran, Turkey and Azerbaijan. The word dolmeh is a Turkish word meaning stuffed. You can make a delicious dolmeh with any kind of vegetables you can think of. Most of the main ingredients of the dolmeh are meat and the dolmeh can be prepared with or without meat. If you or other family members should not eat meat due to illness or diet, you can substitute soy for minced meat.
You can have dolmeh for lunch or dinner. It is interesting to know that the method of cooking all kinds of scallops is the same. The only secret to cooking a great jam is to let the food cook over a low flame. So jam is by no means an instant food. The raw materials for preparing carrot dolmeh are minced meat, onion and vegetable and carrot.
- Carrots (large): 7 to 8 pieces
- Water: To the extent necessary
- Olive oil: 3 tablespoons
- Minced meat: 500 g
- Onion (chopped): one
- Pine nuts: 2 tablespoons
- Tomato paste: 2 tablespoons
- Red pepper (powdered): To the extent necessary
- Sweet vegetables: 60 g
- Salt: To the extent necessary
- Black pepper (powdered): To the extent necessary
Peel Carrots and slice it into 8 to 10 cm pieces.
Then empty the inside of the carrot so that you can put the middle ingredients in it.
Boil water in a saucepan and cook the carrots in it.
Then fry them with some olive oil.
Pour a little olive oil in a pan and fry the minced meat with onion in it.
Once the meat is golden, add the pine nuts and fry together.
A few minutes later, add the tomato paste, red pepper, black pepper and salt to the ingredients, and finally add the pickled vegetables.
Fill the carrots with the material dolmeh and place them vertically in the pot.
Then add two cups of hot water and cook over medium heat.
Serve the curds with a special dolmeh sauce after cooking.
The most important part of this delicious dish is its sauce. To make a delicious seasoning, you need to heat a little oil in a pan and fry a number of chopped onions in it until golden. Add half a teaspoon of turmeric. Then add a tablespoon of tomato paste and fry for a short time. Add 200 ml of water and season the sauce with broth, salt and crushed seeds and black pepper.