Stuffed vegetables and leaf rolls
Tolma, a Georgian stuffed grape leaf dish, is made by wrapping a filling of ground lamb, rice, fresh mint, dill, and tarragon in grape leaves and cooking them over low heat. A few minutes of grilling after boiling gives the rolls a lightly smoky aroma.
Cook the ground lamb in a wide skillet over low heat in its own fat for 8 minutes. Add the rice, onion, fresh mint, dill, and tarragon. Season with salt and black pepper and stir for 2 more minutes.
Boil the grape leaves for 1 minute, then drain. Place one 5 ml measure of filling on the dull side of each leaf and roll it up tightly.
Arrange the rolls snugly in a pot and add enough water to cover, along with the lemon juice. Place a plate on top and cook over low heat for 25 minutes.
Turn the boiled rolls in a grill pan for a few minutes until lightly browned, then serve hot.
Remember to place a weight on the rolls in the pot, or they may open while boiling. No allergens are listed.
Tarifte yazan 25 dakika benim tencerede hiç yetmedi, sarmaların içindeki pirinç hâlâ sertti; 40 dakikaya çıkarınca düzeldi ama bu kez tencerenin dibi hafif yapıştı, altına biraz daha su koymam gerekiyormuş.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.