Dolma in Beet Leaves

by Editorial Staff

After reading it, I decided to definitely try. Changing the sauce a little. The whole family is delighted.

Summary

Cook Time	1 hr
Course	Side Dish
Cuisine	Middle Eastern

Ingredients

Instructions

Wash beet leaves well and pours over salted boiling water. Throwback.
Cook the rice until half cooked in salted water. Discard and mix with toasted carrots and green onions, as well as grated garlic and chopped dill.
If the leaves are not large enough – fold in pairs. Twist the filling and ready to fold tightly in a stewing dish.
For the sauce – brown a spoonful of flour in butter, dilute the sauce with water, sour cream, or cream until light. Salt, add finely ground nuts – I had a simple peanut.
Pour the sauce to the very top and simmer for 1 hour.
After reading it, I decided to definitely try. Changing the sauce a little. The whole family is delighted.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.