Recipe of Turkish doves with meat

While others are just thinking about what to cook for dinner, the editorial board "Site" I have already found a delicious recipe for Turkish pigeons with meat.

And right now I am ready to dedicate you to all the subtleties of preparing this wonderful dish.

Recipe of blueberries with meat Ingredients

1 kale
4 tbsp rice
400g pork mince
1 bulb
2 teeth. Garlic
200g tomato paste
1/2 sweet red pepper
1 tsp ground sweet paprika
500ml meat broth
1 tbsp olive oil
dill
salt
chili

Preparation

The first step is to prepare the cabbage leaves. Set the water boil in a large pan, and in the meantime, while it boils, peel the cabbage from the upper leaves and wash it. Then cut the cap and send the cabbage boiling water for 2-3 minutes. Then take out the cabbage and carefully separate the leaves from each other. If the leaves are too hard and brittle, place them in hot water for another 2 minutes.
Then take a large deep bowl and mix in it rice with minced and crushed onions. Add chopped garlic, ground sweet paprika and some chopped greens. Fresh sweet pepper grind in a blender and also send in a bowl to the remaining ingredients. Sprinkle, pepper and mix the mince well, then leave it to stand for 30 minutes.
After the mince is well infused and absorbs all the spices, you can start wrapping the pigeons. Spread the cabbage leaf, place a little mince on its edge and twist tightly. Then spiral the resulting sausage to make blueberries in the form of snails. Or wrap the pigeons in the usual way.

Then lubricate the form for baking with vegetable oil, put blueberries in it and pour 300 ml of broth. Place dill twigs on top and pour all the tomato paste.
Tightly cover the shape with foil and send to the preheated to 180 degrees oven. Burn. oven-beef for an hour, then remove the foil from the form and remove the dill, after which leave the doves to bake for another 10-15 minutes.
Put the baked pigeons in a pan, pour the remaining broth and add a few more branches of fresh dill to the pan. Put a pot of doves on a medium fire. Wait until the broth in the pan boils, cover the pan with a lid, turn down the fire and cook the blueberries for another half an hour.