Dolma sauce

Dolma sauce - inevidimka dolma sauce 0b9baa15 d289 4fdf 891d a392dddfb30d

Dolma, a beloved dish with roots in the Middle Eastern, Mediterranean, and Caucasian cuisines, consists of grape leaves stuffed with a flavorful mixture of rice, meat, and spices. The history of dolma stretches back centuries, with variations of the dish found across many cultures, each adding their unique twist. An essential component that elevates dolma is its sauce—a crucial element that complements the rich flavors of the stuffed leaves. Among the various sauces, one popular version is made with sour cream, known for its creamy texture and tangy taste that balances the savory notes of the dolma.

Serves: +10
  • Sour cream 200 g
  • Garlic 10 g
  • Lemon juice 20 g
  • Dill 15 g
  • Salt 2 g
  • Black pepper 1 g
  • Water 50 g
60 minsPrint
  • Start by peeling and finely mincing the garlic. Chop the dill finely to release its aromatic flavors. Juice the lemon, ensuring no seeds make their way into the sauce.
  • In a medium mixing bowl, combine the sour cream, minced garlic, and lemon juice. Stir thoroughly until the mixture is smooth and the garlic is well distributed.
  • Add salt and black pepper to the mixture. Stir again to ensure the seasoning is evenly incorporated throughout the sauce.
  • If a thinner sauce is desired, gradually stir in water until you reach your preferred consistency. This step is optional and based on personal preference.
  • Fold the chopped dill into the sauce, reserving a small amount for garnish. The dill will add a fresh, herbaceous note that complements the tanginess of the sour cream and lemon.
  • Dollop the sauce over individual servings of dolma or serve it on the side as a dip. Garnish with the reserved dill for an elegant presentation.

Storage Tips

This sour cream-based dolma sauce is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep it in an airtight container to maintain its freshness and prevent it from absorbing other flavors. Due to its dairy content, freezing is not recommended as it can affect the texture and consistency of the sauce.

Useful Properties of Sour Cream

Sour cream is not just a delicious base for sauces; it also offers nutritional benefits. It’s a source of calcium, important for bone health, and probiotics, which can aid in digestion and support the immune system. The fat content in sour cream helps in the absorption of fat-soluble vitamins present in the dolma.

Interesting Facts about the Sauce

  • Cultural Significance: Sour cream is a staple ingredient in many Eastern European cuisines, often used to add richness and tanginess to dishes, reflecting the cross-cultural influences in the preparation of dolma and its accompaniments.
  • Versatility: While this sauce is tailored for dolma, it can also complement a variety of other dishes, from grilled meats to vegetable wraps, showcasing its versatility in the culinary world.
  • Historical Roots: The use of sour cream in cooking dates back hundreds of years, evolving from simple preservation methods to become a beloved ingredient in many traditional recipes.

This dolma sauce recipe, with its creamy texture and refreshing tang, perfectly complements the savory fillings of dolma, enhancing the overall dining experience. Whether you’re a seasoned dolma enthusiast or new to this traditional dish, this sauce is sure to add a deliciously tangy twist to your meal.

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