Tolma - stuffed grape leaves
Tolma in grape leaves, also known as Georgian-style stuffed rolls with a very aromatic filling. In Georgia, depending on the region, the filling is made with one or more types of meat, combined with rice, chickpeas, groats, or potatoes.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 2 g ground black pepper
- 20 g coriander leaves
- 4 g hot paprika powder
- 200 g yogurt
- 4 g sweet paprika
- 3 g dried tarragon
- 300 g minced beef
- 300 g milled pork meat
- 150 g Onion, raw
- 16 g garlic
- 14 g salt
- 100 g Rice white polished
- 5 g grapes
- 30 g parsley leaves
Method of cooking:
- Prepare 15-20 large grape leaves, wash them thoroughly, and trim off the stems. Place them in a large bowl, add 1 teaspoon of salt, cover with boiling water and set aside. Place a bowl on the lid of a bowl without the measuring cup, reset the scale, and weigh out 100 grams of rice. Cook until fluffy according to the instructions on the package. Set the rice aside to cool completely.
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