NgesiGreki: λαχανοντολμάδες, ebizwa ngokuthi lah-hah-no-dol-MAH-thes
Imiklabishi yamaGreki yama-iklabishi ingafika ezinhlobonhlobo eziningi, ezinye zendabuko kanye nezinye ezenzeka esikhathini esizayo. Isibonelo, ezinye zokupheka zifaka umsizi we-tomato othakazelisayo esikhundleni se-sauce yendabuko echazwe kule recipe. Abanye basebenzisa ingulube kunokuba yenkomo yenkomo (noma inhlanganisela kokubili). Kukhona nokuhlukahluka kwezitshalo nezitshalo ezisebenzisa okusanhlamvu okuhlukahlukene kunokudla.
ENyakatho yeGrisi, iklabishi eqoshiwe ebizwa ngokuthi yiaprakia (γιαπράκια, ithi: yah-PRAHK-yah), yenziwa ngeklabhu (i- brined ) iklabishi nomgogodla womhlaba, futhi iyindlovu yendabuko yaseKhisimusi .
Ukuhlakanipha okuvamile kwesiGreki ukuthi iklabishi engcono kakhulu ingatholakala emva kweqhwa lokuqala, ngakho-ke zonke izinguqulo zeklabishi egijiwe yizintandokazi zasebusika.
Uma uhlela ukupheka ukwelashwa okuyiqiniso, uzomboza le dish yeklabishi ehlutshiwe ngenhlabathi yenkomo kanye nelayisi ngeqanda lendabuko kanye nelamula (avgolemono) sauce. Ungenza futhi inguqulo elula ngamaqabunga amakhulu aseRomineine noma iklabishi yaseShayina .
Okuzokwenza
- Amakhilogremu amabili enkomo (umhlabathi ngesinye isikhathi)
- Amaqanda amabili (aphelele)
- Izinkomishi ezingu-3/4 zelayisi (okuncane okusanhlamvu noma i-risotto)
- Iziqu ezintathu ze-dill (fresh, snipped)
- 1 upeleti (olwandle)
- I-pinch engu-1 (omnyama omusha)
- 1 anyanisi ophakathi (oqoshiwe)
- Isipuni esingu-1 samafutha omnqumo
- Indebe 3/4 yamafutha omnqumo
- I-anyanisi e-1 (elayishiwe emasongweni)
- Izaqathe ezimbili eziphakathi
- Iziqu ezimbili zesilimo esidliwayo esinamagatsha anamanzi (amaqabunga kuphela)
- Ama-cabbages angu-2 (inani lamakhilogremu angu-10)
- Ku-Avgolemono:
- Amaqanda amaqanda ama-5
- Isipuni 1 samanzi
- I-7/8 indebe yamanzi kalamula (asanda kufakwa)
Indlela Yokwenza
Hlanganisa inyama yenkomo , amaqanda amabili, irayisi, i-dill, enye ye-anyanisi, amafutha amancane namanzi, bese uxoka uhlanganise kahle. Engeza amanzi amaningi noma amafutha uma kudingeka. Yenza ama-34-35 azungezile.
Esikhathini sommbizi omkhulu wesobho, ulethe amanzi anosawoti ngamathumba. Susa ingqikithi yeklabishi, futhi unamathele umfoloko omkhulu phakathi nendawo. Gcoba iklabishi, ushiye imfoloko. Uma amaqabunga angaphandle aphendulela oluhlaza, phakamisa usebenzisa imfoloko bese ususa amaqabunga athandisiwe.
Buyela embizeni bese uphinda kuze kube yilapho zonke izinhlamvu zeklabishi zisusiwe.
Ukusebenzisa amaqabunga angaphandle, faka ingxube yenyama emagqumeni kanye ne-roll, usebenzisa inqubo efanayo ne- Rolling Grape Leaves .
Faka phansi ebhodweni eliphephile ngezinqamule zanqante, u-anyanisi osele, amaqabunga esilimo esidliwayo esinamagatsha anamanzi, namaqabunga amancane eklabishi ayemancane kakhulu ukuze aqhume. Beka imigqa yeklabishi ehlanganisiwe, phinda uhlangothi oluphansi, phezulu emaqenjini aphethwe kahle. Beka ipuleji ephikisiwe phezulu ukuze ubambe phansi lapho upheka.
Engeza amanzi ukumboza, futhi ulethe emathumba. Lapho ubilisiwe kufinyelelwa, vula ukushisa, ukumboza, futhi ubambe isikhathi sehora elingu-1.
Emaminithi ambalwa ngaphambi kokuba iklabishi isenziwe , yenza i- avgolemono sauce :
- Hlanganisa izikhupha zeqanda kanye ne isipuni samanzi. Faka i-1/2 indebe yetshezi kusuka ebhodweni, ijusi lemon , kanye nesitashi sommbila , uhlasele kuze kube sebushelelezi. Susa iklabishi kusuka ekushiseni, ususe ipuleti, uthele isiphuzo seqanda. Bamba imbiza ngezibambo bese ugubha ngobumnene ukusabalalisa.
Khonza efudumele ngama-spoonfuls ambalwa we-sauce phezu kweklabishi.