International : Tolma (Dolma) - Armenian & Georgian hot dish
INGREDIENTS and PROPORTIONS:1 kg of fresh meat (meat should be pretty fatty; beaf and pork) with few bones
young leaves of white grapes
1 head of onions
a bunch of leaves (parsley)
1 hot peper
1 egg
1/2 of wine size glass of rice
a little of milk
PROCEDURE:1) break and stir an egg in a boul
2) ground everything but leaves in a meat chopper
3) add rise, solt, some (50 milligrams) milk and stir the mixture
4) wash leaves and then put them in hot boild water on 15 minutes (leaves
should get very flexible)
5) grab some of mixture by wet hends, shape, and put on a leave (could use
two if they are too small)
6) fold a leave so no meat could be visible or fall out
7) do the above and collect the rolls
8) put small bones on the bottom of a souse pan, then the rolls over them, and
then a large dish (or something to press all of 'em) on the top
8) add some water up to the dish height
9) set a fire and waite untill it boils
10) drop the heat and let it boil slowly for 1-1.5 hours
11) serve hot with dairy souses (the best is Georgian kind of yogurts)
REQUIRED UTENSILS:meat chopper (if you do not like ground meat from groceries)
Notes.
TIME-CONSUMING: 15 minutes prepared, 1-1.5 hours of boiling.
DIFFICULTY RATE: Easy
WARNINGS:
The younger leaves you've used, the better tolma you've got.
COMMENTS:This recipe my mother brought whith her along in emmigration as one of the
best thing to save memory about beautiful Georgia
Contributor Information
Name: David Zlotchenko; Mom's recipe notebook
Email address: zlotchen@solar.rtd.utk.edu or s_dzlotchenk@pstcc.cc.tn.us