Georgian-style dolma
Description
Tolma, or Georgian-style dolma, is a very popular dish in the Caucasus countries, and it's also frequently prepared by fans of Caucasian cuisine here. There are many variations of this dish, but the principle is always the same—grape leaves are stuffed with a filling made of meat and rice. Let me share how to prepare Georgian-style dolma—this recipe was given to me by a true Georgian, so I guarantee its authenticity.
Instructions
- 1
Step 1
Wash the grape leaves, place them in a saucepan with boiling salted water, cook for 3-4 minutes, then rinse with ice water and leave in it.
- 2
Step 2
Prepare the filling. Mix the minced meat, rice boiled until half-cooked, onion and garlic passed through a meat grinder, as well as spices. Mix until uniform.
- 3
Step 3
Wrap a small amount of filling in each grape leaf, as shown in the photo.
- 4
Step 4
Take a deep pot, place the dolma on the bottom, arranging them tightly next to each other. Cover with a plate and press down with something heavy. Pour in salted boiled water. Place over low heat and cook for 35–40 minutes.
- 5
Step 5
Ready! Serve hot.