Oriental dishes have long been included in our diet. One such frequent guest is dolma. It reminds us of Russian cabbage rolls, only pickled grapes are used instead of cabbage leaves. Dolma sauce makes the dish finished; it is made from yogurt or other sour-milk drinks.

Sour cream and cucumber dolma sauce

Dolma is an oriental dish of meat and grape leaves. Serve such an appetizer in a white sauce based on fermented milk products. For flavor, add greens, lemon zest and other spices. We will talk about how to prepare a traditional sauce for dolma a little later, and now we offer a more interesting, in our opinion, recipe from sour cream and fresh cucumber. It is quite simple, the main thing is to use only young fruits.

Ingredients:

  • a glass of sour cream;
  • one cucumber;
  • a bunch of cilantro;
  • zest of one lemon;

Cooking method:

  1. Peel the vegetable and three on a grater, add, leave for a couple of minutes.
  2. Add the grated cucumber (without juice) to the sour cream, as well as chopped citrus zest, chopped cilantro, salt and pepper to taste.
  3. If your sour cream is too thick, then the vegetable flesh is not necessary to squeeze.

From kefir and garlic

The main ingredient in making dolma sauce is a fermented milk product.

 

The sauce should be light, so you should not choose a "milk" with a high fat content. The main thing is that the drink was not very acidic in taste and, certainly, fresh.

Ingredients:

  • 230 ml of kefir;
  • 60 ml of sour cream;
  • 80 g of dill;
  • two cloves of garlic.

Cooking method:

  1. In chopped sour cream, put chopped garlic cloves and dill.
  2. We dilute the resulting mass with kefir, add salt and pepper to taste. Knead until smooth.

How to make yogurt

Traditional dolma sauce made from yogurt. This is a fermented milk drink that is often used in Armenian and Georgian cuisine.

The sauce is both spicy and aromatic, as the recipe uses a lot of garlic and herbs.

Ingredients:

  • two glasses of yogurt;
  • six garlic cloves;
  • fresh herbs: mint, parsley and cilantro.

Cooking method:

  1. Pass the garlic slices through the press, finely chop the greens with a knife.
  2. We mix the crushed ingredients, sprinkle them with salt and pepper, crush in a mortar.
  3. Fill the aromatic mixture with yogurt and mix until smooth.

Creamy garlic sauce for dolma

Sour cream and garlic sauce is the most popular seasoning for many dishes, and especially with a high fat content. Thanks to its piquant taste, it emphasizes or makes meat, fish, and vegetable dishes more diverse. Moreover, it has a rich and vibrant aroma, which makes it very colorful, truly oriental.

Ingredients:

  • 220 ml sour cream;
  • two garlic cloves;
  • dill greens.

Cooking method:

  1. Mix sour cream with chopped dill and garlic.
  2. Add salt and pepper to taste. Mix.

Read also:dolma in grape leaves - recipe

From mayonnaise

As a rule, dolma sauce does not include the use of mayonnaise, but if you can’t imagine a dish without this product, then in no case should you buy it in a store, but rather cook it at home.

Ingredients:

  • a glass of oil;
  • 1 tsp vinegar (9%);
  • two yolks;
  • salt, sugar;
  • greens (cilantro, dill, mint);
  • three cloves of garlic.

Cooking method:

  1. First of all, prepare a classic homemade mayonnaise. To do this, you need to wash the eggs well, even with soap.
  2. For mayonnaise, only yolks are needed. Put them in a deep bowl with 1 tsp. sugar and half as much salt.
  3. We start whipping with a blender, the yolks should turn white. Then, without interrupting the whipping, portionedly introduce the oil. It is better to use olive, but if it was not found in the refrigerator, take vegetable, only high-quality.
  4. Pour the vinegar and beat for a few more minutes.
  5. In the finished homemade mayonnaise, add chopped garlic, chopped herbs and spices to taste. Mix and infuse the sauce in the refrigerator.

Cooking from Tomatoes

Once again, we can use any dairy product for eastern sauce. It can be kefir, natural yogurt, yogurt, sour cream. There is also a recipe based on egg yolks and butter.

But there is an option for cooking dolma in tomato sauce. It is served not separately, like other types, but they stew the main dish in it.

Ingredients:

  • five fresh tomatoes (or a can of canned);
  • a bunch of cilantro;
  • three onions;
  • 30 g suneli hops;
  • a spoon of granulated sugar;
  • cube of broth.

Cooking Method:

  1. In a pan, lightly fry the chopped onion for seven minutes.
  2. We chop tomatoes. If fresh ones are used, then peel them off.
  3. Add the flesh to the onion along with the sweetener, hops-suneli, pepper and crumbs of the bouillon cube. If there is not enough salt, then add salt.
  4. Stew the sauce for five minutes, then pour dolma over it and simmer the dish for 40 minutes.

Walnut Dolma Sauce

The sauce with walnuts not only gives the dish an amazing taste, but also fills the body with nutrients. Indeed, walnuts occupy a leading position among most products that make up our traditional diet in their beneficial properties.

Finding dolma sauce with the addition of walnuts is quite difficult, but we were able to find for you a gentle seasoning recipe that will especially emphasize the taste of the oriental dish.

Ingredients:

  • a glass of cream;
  • half a packet of ghee;
  • 110 g of walnuts;
  • 120 g of cheese;
  • nutmeg if desired.

Cooking method:

  1. The main thing in this recipe is cream. They should be fresh, high-quality, but the percentage of fat content depends on your taste. Dolma sauce should not be too heavy, so 15 percent is best.
  2. Heat the cream, but do not let them boil. Put ghee, stir until completely dissolved and remove from heat.
  3. In the resulting mass we put chopped nuts, pepper it, salt and, if desired, throw a little nutmeg.
  4. The sauce is almost ready, but it turned out to be too thin, so we need thickeners. For this purpose, you can use a spoonful of flour or starch, but it is best to take hard cheese, grate it on a fine grater, put in a warm sauce and knead until it dissolves.

Quite often there are recipes in which the sauce is prepared from raw yolks. Such a filling needs to be cooked in a water bath or on a very low fire, otherwise the eggs just curl up and the sauce will be spoiled. For saturation, the finished composition is diluted with chicken stock, and to give a slight acidity, lemon juice is added.

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