{"id":1397,"date":"2020-04-26T11:25:27","date_gmt":"2020-04-26T08:25:27","guid":{"rendered":"http:\/\/andrestover.com\/?p=1397"},"modified":"2022-10-02T20:06:21","modified_gmt":"2022-10-02T17:06:21","slug":"greek-dolma-filled-with-minced-lamb-and-rice","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/greek-dolma-filled-with-minced-lamb-and-rice\/","title":{"rendered":"Lambaliha-riisit\u00e4idisega Kreeka dolma"},"content":{"rendered":"

Dolma t\u00e4histab \u00fcldiselt t\u00e4idetud aedvilju. T\u00e4idetakse tomateid, paprikaid, bakla\u017eaane, suvik\u00f5rvitsaid, sibulaid, samuti kasutatakse erinevaid lehti, mille puhul nimetatakse seda toitu ka sarmaks, mis tuleneb T\u00fcrgi keelest ja otset\u00f5lkes peaks see t\u00e4hendama sisse m\u00e4hkima. Dolma on klassikaline toit Baklanimaades, T\u00fcrgis, L\u00e4his-Idas, Araabia maades. Lehtedesse m\u00e4hitud dolma variante valmistatakse kapsa, rabarberi v\u00f5i viinamarja lehtedest. Nende r\u00e4idetud toitude v\u00f5i rullide nimetusi on v\u00e4ga palju erinevaid, s\u00f5ltuvalt riigist, kus seda valmistatakse.
\nT\u00e4idised v\u00f5ivad olla taimsed, samuti v\u00f5ivad sisaldada ka liha. Ma sain seda toitu esimest korda maitsta palju aastaid tagasi Spetsese saarel \u00fches ranna\u00e4\u00e4rses restoranis. Viinamarjalehtedest rullid olid t\u00e4idetud lambahakkliha, riisi ja maitsetaimedega. Mingit osa nendest maitsetest olen enesega kandnud ja proovisin seda meenutust taastada.
\nValmistasin viinamarjalehtede rulle Kaja k\u00e4est saadud suurep\u00e4rasest lamba hakklihast, eelmise p\u00e4eva toidust \u00fcle j\u00e4\u00e4nud riisist ja kasutasin maitserohelisena v\u00e4rsket peterselli, piparm\u00fcnti ning tilli.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 30-45 min ettevalmistus, 2 tundi valmistamine<\/span>
\nTase: keskmine<\/span>
\nKogus: umbes 25-30 rulli<\/span><\/p>\n

Koostisosad:<\/span>
\n500 g lamba v\u00f5i mingit muud hakkliha
\n7-8 kuhjaga supilusikat\u00e4it keedetud pikaterlist riisi
\n\u00dcks keskmine sibul hakitult
\n2 k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
\nPeot\u00e4is hakitud petersellilehti
\n1 spl hakitud piparm\u00fcnti
\nPeot\u00e4is hakitud v\u00e4rsket tilli
\nSoola ja musta pipart maitsestamiseks
\n1 purk konserveeritud viinamarjalehti (neid v\u00f5ib saada kaubamajast<\/a>, aga v\u00f5ib kasutada ka kodukasvatatud lehti.
\n1 sidrun<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. V\u00e4rsketelt viinamarjalehtedelt eemalda varred ja vala need \u00fcle kuuma vega, Marineeritud viinamarjalehed v\u00f5ta purgist v\u00e4lja sooja vette, et need tuleksid \u00fcksteise k\u00fcljest lahti.
\n2. Valmista t\u00e4idis. Haki petersell, till, sibul, k\u00fc\u00fcslauk ja piparm\u00fcnt peeneks, sega hakkliha, riis ja hakitud maitseroheline kokku, maitsesta soola ja pipraga.
\n3. Aseta viinamarjaleht niiskele l\u00f5ikelauale, t\u00f5sta viinamarjalehele teelusikat\u00e4is t\u00e4idist, keera t\u00e4idis lehe sisse nii, et tekiks suletud viinamarjalehe pakike.
\n4. T\u00e4ida samamoodi k\u00f5ik viinamarjalehed. Aseta need \u00fcksteise k\u00f5rvale paksup\u00f5hjalisse keedupotti. Kui \u00fcks kiht saab t\u00e4is, lao sellele peale teine kiht jne.
\n5. L\u00f5ika 3-4 sidruniviilu ning aseta valmis rullidele. Kata kuumusekindla kausiga ning vala \u00fcle veega nii, et rullid oleksid k\u00f5ik kaetud.
\n6. Sulge pott kaanega ja pane madalale kuumusele hauduma. Hauta 2 tundi. Eemalda ettevaatlikult kauss. Kausi alt v\u00f5ib tulla pahvakas auru, seet\u00f5ttu ettevaatust.
\n7. Eemalda sidrunid ja t\u00f5sta valmis rullid serveerimisalusele. Serveeri kas soojalt v\u00f5i kuumalt. L\u00f5iks juurde paar sidrunisektorit, millest saab valmis dolmarullidele mahla peale pigistada.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Dolma t\u00e4histab \u00fcldiselt t\u00e4idetud aedvilju. T\u00e4idetakse tomateid, paprikaid, bakla\u017eaane, suvik\u00f5rvitsaid, sibulaid, samuti kasutatakse erinevaid lehti, mille puhul nimetatakse seda toitu ka sarmaks, mis tuleneb T\u00fcrgi keelest ja otset\u00f5lkes peaks see t\u00e4hendama sisse m\u00e4hkima. Dolma on klassikaline toit Baklanimaades, T\u00fcrgis, L\u00e4his-Idas, Araabia maades. Lehtedesse m\u00e4hitud dolma variante valmistatakse kapsa, rabarberi v\u00f5i viinamarja lehtedest. Nende r\u00e4idetud toitude […]<\/p>\n","protected":false},"author":1,"featured_media":1401,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,19,76],"tags":[478,488,479,393,389,390,383],"class_list":["post-1397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-rahvustoidud","category-korvalroad","tag-dill","tag-grape-leaves","tag-greece","tag-lamb","tag-parsley","tag-peppermint","tag-rice","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1397"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1397\/revisions"}],"predecessor-version":[{"id":1404,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1397\/revisions\/1404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1401"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}