Tolma (dolma)
Tolma is a meat dish consisting of a vegetable shell filled with filling, the basis of which is minced meat, and gravy. As a shell, various vegetables and fruits are used. The shell creates the shape, appearance of the tolma and gives it a basic flavor. The third part of the tolma - gravy - is prepared from the broth in which the tolma was cooked, and from the seasonings introduced into this broth before or after its readiness. These seasonings, and, consequently, the taste of gravy, should always be sour or sweet and sour.
Shell
The shell is usually prepared from grape and cabbage leaves, eggplant, tomatoes, zucchini, onions, quinces and apples.
Fresh grape leaves
Dip in boiling water for 2-3 minutes, then remove the stems.
Cabbage
Cut a cob from a head, boil a head in salted boiling water for 10 minutes, disassemble into leaves, and remove coarse stems.
Tomatoes, Peppers
Cut from the side of the stalk across three quarters so that the lid turns out, remove the seeds. Eggplant: cut from above horizontally along so that the lid turns out, remove the seeds and some of the pulp.
Zucchini
Cut along in half, remove seeds, scald with boiling water.
Bow
Cut off the layer from the root part, scald or boil in boiling water for 2 minutes, remove the middle.
Apples and quince
Cut off the top in a circle to make a lid, clean the core. Quince, in addition, boil for 5 minutes until half cooked.
Filling
500 g lamb
2-3 tbsp. spoons of rice
3 onions
1-2 eggs
0.5-1 head of garlic
1 tbsp. cilantro, parsley, basil
2 tbsp. spoons of thyme
3 tsp mint
10 peas of black pepper
Make minced meat from meat. For most types of tolma, boil the rice until half cooked, and when cooking in a shell of zucchini, onions and tomatoes - completely. Grind onions and other spices. Mix all components thoroughly.
Fill the prepared casings with minced meat, cover with cut or cut lids, wrap minced meat in sheet casings, tie them up with thread. Put bones in the dishes, pour in the broth, lay the tolma - first more dense varieties - quince, then apples or eggplant, then peppers, tomatoes. In the intervals between the tolma, place slices of apples, quinces, dried apricots, prunes, finely chopped onions, pour tomato juice or mashed potatoes into cabbage and squash, add cherry plum to the onion (tkemali). After laying, cover the dolma tightly with a plate, close the pan and simmer everything over low heat until cooked.
Gravy
The sauce from the broth and boiled dried fruit or tomato puree formed during the cooking of dolma is drained and served separately.
To the tolma in grape leaves and zucchini serve matsun with crushed garlic
Tolma is a meat dish consisting of a vegetable shell filled with filling, the basis of which is minced meat, and gravy. As a shell, various vegetables and fruits are used. The shell creates the shape, appearance of the tolma and gives it a basic flavor. The third part of the tolma - gravy - is prepared from the broth in which the tolma was cooked, and from the seasonings introduced into this broth before or after its readiness. These seasonings, and, consequently, the taste of gravy, should always be sour or sweet and sour.
Shell
The shell is usually prepared from grape and cabbage leaves, eggplant, tomatoes, zucchini, onions, quinces and apples.
Fresh grape leaves
Dip in boiling water for 2-3 minutes, then remove the stems.
Cabbage
Cut a cob from a head, boil a head in salted boiling water for 10 minutes, disassemble into leaves, and remove coarse stems.
Tomatoes, Peppers
Cut from the side of the stalk across three quarters so that the lid turns out, remove the seeds. Eggplant: cut from above horizontally along so that the lid turns out, remove the seeds and some of the pulp.
Zucchini
Cut along in half, remove seeds, scald with boiling water.
Bow
Cut off the layer from the root part, scald or boil in boiling water for 2 minutes, remove the middle.
Apples and quince
Cut off the top in a circle to make a lid, clean the core. Quince, in addition, boil for 5 minutes until half cooked.
Filling
500 g lamb
2-3 tbsp. spoons of rice
3 onions
1-2 eggs
0.5-1 head of garlic
1 tbsp. cilantro, parsley, basil
2 tbsp. spoons of thyme
3 tsp mint
10 peas of black pepper
Make minced meat from meat. For most types of tolma, boil the rice until half cooked, and when cooking in a shell of zucchini, onions and tomatoes - completely. Grind onions and other spices. Mix all components thoroughly.
Fill the prepared casings with minced meat, cover with cut or cut lids, wrap minced meat in sheet casings, tie them up with thread. Put bones in the dishes, pour in the broth, lay the tolma - first more dense varieties - quince, then apples or eggplant, then peppers, tomatoes. In the intervals between the tolma, place slices of apples, quinces, dried apricots, prunes, finely chopped onions, pour tomato juice or mashed potatoes into cabbage and squash, add cherry plum to the onion (tkemali). After laying, cover the dolma tightly with a plate, close the pan and simmer everything over low heat until cooked.
Gravy
The sauce from the broth and boiled dried fruit or tomato puree formed during the cooking of dolma is drained and served separately.
To the tolma in grape leaves and zucchini serve matsun with crushed garlic
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