How to prepare a delicious Mojle leaf
Dolme Berg Mo is one of those delicious and popular dishes with pomegranate paste, which has an easy recipe as a noni dish.
It is interesting to know that the types of dome, as one of the most popular finger foods in the world, have their roots in Greek cooking and are considered a traditional food in Greece.
Of course, in cities like Sanandaj, dame Bergamo is one of the Yalda night dinner dishes and one of the main Eid dishes in Azerbaijan and Ramadan dishes in Tabriz.
You can flavour it with sugar and pomegranate paste to prepare the hair leaf paste, or try it with vinegar and sugar.
You can easily make one serving of Mo leaf porridge for ten people and prepare it more quickly.
How to prepare Mo Meles leaves with pomegranate paste seasoning
- Preparation time: 1 hour
- Cooking time: 1 hour
- One hundred grammes of sugar contains 100 calories hair leaves 167 calories
How to prepare Mo Majlisi and Mele’s dolma with pomegranate paste + ingredients inside the dolma
Necessary ingredients for preparing Mo Majlisi (for 6 to 10 people)
- Calf thigh marrow: half a kilogram
- Raw rice: a French mug with a handle
- Fresh and finely chopped parsley: 1/2 French cup
- One large onion
- Turmeric and black pepper powder: one teaspoon each
- Salt 1/2 teaspoon
- Fresh or canned hair leaves: half a kilogram
Necessary ingredients for the seasoning of hairy leaves
- Butter: 30 grams
- Sugar: 1 to 2 tablespoons
- Salt: 1/4 teaspoon
- Pomegranate paste: 3 tablespoons
- Water: 1 glass
The steps of how to prepare hair leaf scabs
To prepare hair leaves, such as Shirazi hair leaves, or Kermanshahi hair leaves, you must first prepare hair leaves. Prepare the ingredients for the filling. Then wrap the material inside the hair leaves and close it. Finally, cook the dumplings on low heat and add the seasonings. Follow the method below to learn the steps of preparing hair leaf scabs.
First stage: Soaking rice and hair leaves
To make dolmeh bela with pomegranate paste, first, soak the rice. If you use canned hair leaves, be sure to soak the hair leaves in water for 2 to 3 hours. Canned hair leaves have a lot of salt and are salty. After this time, wash the hair leaves with water and drain them in a colander.
Second stage: Preparation of the hair paste
In a container, pour all the ingredients of the dolma, except the meat, and mix with a spoon. Cut the calf thigh meat into thin slices. Finely chop the onions and fry them with a little oil. When the onions become light, fry the meat slices with onions.
Third level: Twisting the scalp
Put a slice of meat on a hair sheet and pour one or two spoons of the sauce in the middle. Wrap the hair and roll it. Put all the scallops in a pot, and add half a glass of water to the scallops.
Fourth stage: Cooking hair leaves with pomegranate paste seasoning
Put a heavy ceramic plate and a weight like a scale on the crusts so that they don’t move during cooking. To prepare seasoning or syrup, melt the butter and add pomegranate paste, salt, sugar and water. At the end of cooking, pour the dolma nectar on the dolma.
It takes 2 hours to cook the hair leaves. This is due to the addition of pomegranate melas seasoning; if you don’t like the taste of melas, remove the pomegranate paste. Some people use tomato paste for the sauce of hair leaves like Tabrizi hair leaves.
Tips for choosing hair comb leaves
* To prepare homemade hair leaf scabies, it is better to use young and crispy hair leaves that are the size of the palm of your hand.
*very large leaves are unsuitable for making homemade hairy leaf poultices. Large leaves are usually thick and have lost their softness.
*Do not use very small leaves to prepare hair-leaf scabs because these leaves tear when rolled. If the leaves are too small, you can combine two small leaves and then prepare the scab.
What is the composition of the hairy, leafy vegetables?
Some people use only parsley or a combination of chopped and chives to prepare homemade dolma. But in most cities, aromatic mountain vegetables, as well as parsley, mint, savoury, dill, tarragon, and chopped chives, combine with the delicious and assembly-style vegetable salad.
The techniques of making the Majesli leaf scab
*If you use fresh hair leaves, boil them in water for 2 to 3 minutes until they soften and do not break when twisted.
*You can also use 250 grams of minced meat instead of sliced meat to make the hair leaves with pomegranate paste.
* Some people prefer a combination of leek, mint, dill and tarragon in addition to parsley for the dolmen vegetable . 5 tablespoons of these vegetables is enough for this amount of dolma.
How to prepare Mo Majlisi leaves with pomegranate paste and make it delicious.
* Barberry and raisins are popular for making hair leaves with pomegranate paste. Soak the barberry a little and add it to the ingredients. To add raisins to the dolma ingredients, fry it with a little onion, turmeric and cinnamon and add it to the hair dolma ingredients.
* Cover the bottom of the pot with a few leaves before picking the scallions so that the scallions do not stick to the bottom of the pot during cooking.
* Chickpeas are one of the ingredients usually used to cook hairy leaves with pomegranate paste. If you like the taste of cob in dolma, cook it before adding it to the dolma ingredients. Be sure to soak the cobs for one to two days before making them cobs and then cook them until the puffiness of the cobs is removed.
The recipe for the preparation of Mo Meles leaf scabs
*If you plan to cook the rice except for soaking, remember that the dome rice should not be overcooked. Rice should have only a few boils and be so-called grains. Be sure to drain the rice.
*You can also use wheat or quinoa instead of rice, like the Turkish hair leaves in the recipe of hair leaves with pomegranate paste.
* The method of preparing tabrizi mo leaf dome is the same as minced meat. Khuzestani dolmen is prepared similarly, sometimes made without minced meat.
*Some people use tomato paste instead of pomegranate paste to season hair leaves.
*Mix a little dolmen nectar with the ingredients for the dolma of the hair leaves so that the dolma ingredients get a more delicious taste.
* The water you add to the dolmeh should be very little, to the extent that it is below the level in the pot and should not cover the top of the dolmeh in any way.
* It is better to use crispy and young leaves to prepare dolmeh. If the season of new hair is not fresh, use canned hair.
*To wrap the dolma, place the ingredients on the back of the dolma leaf because the smooth and shiny part of the dolma should be the outer part of the dolma.
*Before serving the scallops in the dish, you must turn off the gas flame and let them cool down a bit so they don’t fall apart.
* We suggest you read the article on preparing Tabrizi Majlisi cabbage dolma, another delicious Iranian Majlisi dolma.
* You can use soy or a combination of soy and meat instead of meat in the recipe for making hair leaves with homemade pomegranate paste.
* Add roasted raisin dolma to the ingredients in the recipe for hair leaf dolma with pomegranate and raisin paste.
* One of the ways to make homemade dolma sauce is to use a combination of vinegar and sugar. To make hair leaves with vinegar and sugar, you must combine vinegar and sugar, then pour it on the scabs and let the scabs cook in this mixture with gentle heat.
* preparing hair leaves for four people is not different from making these leaves for 10 or 20 people. You can double the ingredients needed in this recipe only if you have to prepare the hair leaves with pomegranate paste for 20 people.
*Adding the cob to the simple homemade dolma with pomegranate paste is completely optional, and if you wish, you can also prepare the dolma without the cob. Cotyledons are usually used in Tabrizi Mo leaf scabies.
* It is also customary to prepare hair-leaved dolma without meat.
FAQs
What should we use as a seasoning?
The most famous seasoning for hair scabs is “Skanjbein”. You can also use sugar in this seasoning to soften the sourness of the scallops. Add one tablespoon of sugar if you want your dolma to be sweeter.
Or if you like the taste of your dolma to be more sour, you can consider the amount of vinegar to have a more sour dolma. Of course, pomegranate paste, plum paste, Abghora and lemon juice are other seasonings used in different cities.
What to do to make the hair leaves soft and crispy?
If you want the grape leaves to be crunchy and soft, place them in a microwave-safe dish once the rinds are ready. Turn on the microwave and put the dolams in it for 1-2 minutes, then serve the dolams in the same way.
You can use an oven or even a toaster oven without a microwave. In addition to making you feel better when you eat it, its crispiness also helps make it more palatable.