Recipe for cooking doves in Romanian

Blubers are such an ancient dish that it is difficult to attribute it to any one kitchen. The Chinese insist that blueberries originated from the rolls there. The Greeks argue that cabbage They were eating long before our era. In the post-Soviet space, doves and without any reason consider truly their dish and deservedly adore.

There is an opinion that in the XVIII century we were fashionable to imitate the French, eating fried pigeons. However, such a delicacy was only affordable for the rich, so resourceful but poor people found a replacement: wrapped meat and rice in cabbage leaves and baked. It turned out a kind of pseudodoves, the eating of which eventually became a tradition.

Although blueberries are loved by residents of many countries, everywhere they are prepared in different ways. And today's edition. "Site" Offers a little retreat from the favorite since Soviet times doves to prepare their Romanian version - Sarmala.





DepositPhotos Preparation of Pigeons Romanian blueberries They are juicier and, as we think, 3 times more delicious than the usual dish. Moreover, Sarmal can be cooked from pork, beef or turkey. Local gourmets combine several types of meat. Someone even uses sauerkraut for cooking... and bacon. We offer for cooking to take pork or ground beef, because from other meat the dish is not so juicy.





DepositPhotos Ingredients

• 1 head of fresh cabbage
• 250g pork or beef ground
• 100g rice
• 1 carrot
• 1 bulb
• 0.5 cups of water
• salt and pepper

Coat ingredients

• 2 tbsp sour cream
• 100g hard cheese
• 2 tomatoes
• 4 medium cloves of garlic
• parsley

Preparation

1. To easily separate the leaves, place the cabbage in the microwave for 7-10 minutes. And then rinse under cold water and sort it out.
   
   
   
   
2. Boil until half ready.
3. Cut the onions in small pieces, rub the carrots and roast the pan.
4. Mix the roast with the rice, add the mince. Sprinkle and pepper.
5. Now roll the pigeons and lay on a slightly oiled batter.
   
   
   
   
6. Share in the water bowl, cover with foil and put in the oven heated to 200 degrees for 25 minutes.
7. Now is the time to do the "coat." To do this, finely chop the tomatoes, grind the cheese, grind the greens and pass the cloves of garlic through the garlic. Stir it.
8. Add to the "coat" sour cream, pepper, salti and stir again.
9. Evenly cover the surface of the pigeons with a “coat”, level and send again to the oven. In 15 minutes, the pigeons will be ready. Bon appetit!
   
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Cooking pigeons with meat - real art. And in order for everything to succeed, you need to take into account some of the subtleties of preparing the cabbage leaves themselves, which are often not paid due attention:

1. If you boil cabbage for pigeons, then initially cut the pocket, then the leaves will separate themselves when cooking.
2. For a rich taste of pigeons, you should salt not only minced meat, but also cabbage itself.
3. Thick streaks from cabbage leaves should be trimmed - such blueberries will be softer.
   
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Recently, we talked about the secrets of preparing the Azerbaijani dolma. But if time is running out, and guests are on the way, then it's time to cook lazy blueberries. It's delicious and quick.

Save this one. step-by-step recipeNot to lose it.