Stuffed Broad Beans
Ingredients
Brined grape leaves (about half a kilo)
2 cups of fine bulgur
1 tablespoon tomato paste (mashed in 1 tea glass of water)
1 cup of dried broad beans
Salt, black pepper, basil
1 onion (finely chopped)
Boned meat
Hot water
For the sauce on top of the dolma:
1 onion
1 tablespoon tomato paste
Vacuum
Dried broad beans are soaked 1 day in advance and the next day, their shells are peeled and finely chopped. Not too thinly, it is enough to divide a broad bean into 2 or 3.
The boned meat is placed at the bottom of the pot.
The other ingredients are mixed raw.
The prepared stuffing is wrapped in grape leaves and placed on the bones.
Enough hot water is added to cover the dolma and left to cook with the lid closed.
When the dolmas are almost cooked, lightly pink the finely chopped onion in vegetable oil in a small pan, add tomato paste and stir 1-2 more times.
The prepared sauce is spread over the stuffed vegetables and cooking continues.
The cooked stuffed vegetables are turned upside down in a large serving bowl or tray so that the bones remain on them. Our meal is ready to serve.
Enjoy.
