Difference between revisions of "Tolma"
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Meat Dishes" to "Category:Meat Recipes Category:Georgian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Georgian ([^cC])(.*)\]\]" to "Category:Georgian cuisine Category:$1$2 Recipes") |
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# [[Sour cream]] mixed with grated [[garlic]] and [[salt]], or [[cinnamon]] mixed with [[powdered sugar]]. | # [[Sour cream]] mixed with grated [[garlic]] and [[salt]], or [[cinnamon]] mixed with [[powdered sugar]]. | ||
| − | [[Category:Georgian Appetizers]] | + | [[Category:Georgian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Georgian cuisine]] | [[Category:Georgian cuisine]] | ||
Revision as of 15:19, 8 May 2012
Description
Stuffed grape leaves
Ingredients
- 500 g lamb (boned)
- a cupful rice
- 1 onion
- 1 cupful stock
- 400 g grape leaves (or a cabbage)
- 1 tbsp butter
- chopped dill
- salt, pepper
Directions
- Put the meat through the mincer, add the boiled rice, shopped onion and dill.
- Season with salt and pepper.
- Wash the grape leaves, cut off hard stems and spread the leaves on the table in pairs.
- Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape.
- Sprinkle with salt and place the tolmas in rows in a shallow casserole.
- Pour over butter and the bone stock.
- Cover tightly and simmer over low heat for about an hour.
- Serve the tolma on a platter.
- Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar.
