The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Dolma from the dock

Dolma is a part of the national cuisine of many European and Asian nations. Their main feature is stuffing wrapped in leaf. The fillings can be extremely varied (meat and vegetarian) and the leaves in which they are turned. The Bulgarian cuisine uses mainly a vine leaf, but in many parts of the country is used lime leaf, dock, lettuce and cabbage leaf.

2 tea cup rice
1 onion
2 sting gosum
4 tablespoons oil
2 tablespoons lemon juice,
½ tea cup grated lemon peel (zest),
2 dock bunches (30-40 leaves)
1 tea cup water
Salt and pepper to taste
For the sauce:
2/3 bucket of yogurt
1 carrot
1 clove of garlic
2 sting gosum
salt to taste

Method of preparation:
The dock leaves are washed thoroughly and put in boiling water for a few seconds to soften. In the hot oil it is necessary to choke a finely chopped onion. When the onion becomes golden in color, rice is added to it. Pour water and flavor. Once the rice has absorbed the water, add the lemon juice and bark and the finely chopped gosum. Sprinkle with pepper. In each leaf dock one tablespoon of the mixture is then rolled tight in a tray. Cover with water, gently dip and bake in the oven at 180°C.
To prepare the sauce, the carrot needs to be boiled and cut into very thin cubes. Mix with yoghurt, gosum and garlic. Add salt to taste. With the so-prepared sauce, the dolmas are poured and served.

Maria Todorova, Haskovo

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