How to cook blueberries with meat

We have repeatedly told about the secrets of Armenian cuisine, and each time these publications resonated in the hearts of our grateful readers.

So today we're going to tell you How to cook minced pigeons Armenian recipe. There will be a few cooking secrets and plenty of meat. We promise it'll taste good.



DepositPhotos

Blubers with meat are a dish that in one way or another exists, perhaps, in every kitchen in the world. Even in ancient Greece, minced meat was wrapped with a leaf of cabbage and cooked on fire. After many years, the technology has only slightly improved, and now every cook adds his own touches that make the dish special.

Before experimenting with pigeons, it is recommended to master the classic version of their preparation. And although ours is today Armenian recipe It is difficult to call classic, but it is quite simple and helps to understand many nuances of cooking a world-favorite dish.





DepositPhotos Ingredients

• 1 kg pork or beef ground
• 1 kg fillet (better beef)
• 200g tomato lecho
• 100g tomato paste
• 2 heads of white cabbage
• 100g rice
• 100ml sunflower oil
• 1 large bulb
• 1 carrot
• prunes, greens (crop, onions, cilantro), black pepper to taste

Preparation

1. To mince, add half of the bulb, sliced in small cubes, crushed greens (you can also add green pepper), 1 tbsp. l. tomato paste and lecho. Add rice here. Popperchi and salti. You can use spices. Add 50 ml of sunflower oil - it will give the meat a softness. Stir well, and mince ready.
   
   
   
   
2. Cut the cabbage and disassemble it. Place the leaves in boiling water for 2 minutes so that they become soft and pliable.
3. Beef fillets are placed in cold water for 24 hours to remove all blood and dirt from the meat. Peeled fillets cut into medium pieces. Paint the bottom of the pan with cabbage leaves. Pour a little sunflower oil, and on top of the cabbage in one layer lay out pieces of beef fillet. Perchy.
   
   
   
   
4. Start rolling the pigeons out of previously prepared cabbage and mince. To make the leaves of cabbage easier to twist, cut out coarse veins, and put the mince on the inside of the sheets. Put the pigeons in a pan over the beef fillet. Try to stitch them down. On top of each layer of pigeons lay a sliced prune.
   
   
   
   
5. Prepare the gravy. To do this, grind dill, rub the carrots, cut the second half of the bulb in cubes. Roast everything in the pan. During frying, add 1 tbsp. l. tomato paste, as well as a pour of half a glass of boiled water.
   
   
   
   
6. Put a pot of doves on the middle fire. Fill them up evenly with gravy. On all sides also fields of boiled hot water. Not much water should not reach the last layer of pigeons. Keep on fire for about 60 minutes.
   
   
   
   
7. Blubs are ready - you can serve to the table. We especially recommend trying the meat fillet that was cooked at the bottom of the pan. It takes on a rich taste.
   
   
   
   

It doesn’t matter what you cook, it matters how you do it. Even the most common dish can be prepared in a special way, if you listen to the advice of knowledgeable people. Especially when it comes to Armenians who know how delicious it is. meat-cook. Even if it's a regular beef leg soup.

What do you like more about Armenian cuisine: pigeons or legendary dolma?