Grilled Dolma
Main Dishes | Georgian cuisine
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Pork Mince - 21.2 oz
- Canned Grape Leaves - 24 pieces
- Lamb Fat Netting - 0 oz
- Garlic - 0.5 oz
- Cilantro - to taste
- Uchiko Suneli - to taste
- Chili Flakes - a pinch
- Mild Chili Spice - 3 pieces
- Eggplants - 3 pieces
- Tomatoes - 3 pieces
- Matsoni - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ground coriander - to taste
Step by Step guide
Step 1
Peel and finely chop the garlic.
Step 2
Add to the meat mixture and stir well.
Step 3
Add the spices to the meat mixture: dried coriander, ucho, and chili.
Step 4
Stir.
Step 5
Wrap the filling in grape leaves.
Step 6
Wrap each stuffed dish in plastic wrap.
Step 7
Place the stuffed grape leaves on the grill and cook until done.
Step 8
Wash the peppers, eggplants, and tomatoes, then slice them.
Step 9
Place the vegetables on the grill and cook until done.
Step 10
Transfer the cooked vegetables to a blender, and season with salt and pepper.
Step 11
Add fresh cilantro and matsoni.
Step 12
Blend until smooth.
Step 13
On a plate, arrange the vegetable sauce and matsoni, then place the tolma on top.
Step 14
Garnish with herbs.
Step 15
Serve the dish hot.
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