Wednesday, September 21, 2011



500 g lamb (boned)
½ cupful rice
1 onion
1 cupful stock
400 g grape leaves (or a cabbage)
1 tblsp butter
Chopped dill
Salt, pepper

How to cook:

Put the meat through the mincer, add the boiled rice, shopped onion and dill. Season with salt and pepper. Wash the grape leaves (or a cabbage), cut off hard stems and spread the leaves on the table in paires.
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. Pass
Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar

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