Georgian Tolma
Cooking time: 1 h
Recipe yield: 6 servings
Georgian Tolma Recipe
Tolma, or Georgian dolma, is one of the traditional recipes of Georgian cuisine, and although dolma is cooked in many national cuisines of the world, Georgian dolma is slightly different from this dish in other countries. One of the differences is the use of not only beef or lamb, but also pork in the dolma recipe, in addition, the Georgian dolma recipe includes a large number of spices and herbs. Nevertheless, the Georgian dolma recipe is quite simple, and anyone can cook dolma at home without much effort.
Інгредієнти рецепту толми по-грузинськи
Рецепт приготування толми по-грузинськи
To cook Georgian Tolma according to the Georgian cuisine recipe, first you need to prepare minced beef and pork belly. Wash the meat, cut into pieces and mince.
Rinse the rice well and add to the minced meat. Finely chop the onion, as well as all the greens - tarragon, dill, cilantro, basil - and add to the minced meat. Also add chopped spices to the filling and mix everything well.
Now you can prepare the grape leaves - scald them with boiling water and cut off the stems.
Place small portions of the filling in the prepared grape leaves and roll them into tubes, tucking the edges so that the stuffing does not fall out.
Put the prepared dolma in a saucepan, add butter, pour water and cook over low heat for about one hour.
Serve Georgian dolma with Georgian sauce - for example, with a sauce based on matsoni.
