Grilled Tolma

6 servings

45 minutes

The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

Energy value per serving

• Calories: 346.4
• Proteins: 20.2g
• Fats: 24.1g
• Carbohydrates: 9.4g

Ingredients

• Minced lamb: 600 g
• Grape leaves: 24 pc
• Sheep fat mesh: 1 g
• Garlic: 15 g
• Dried cilantro (coriander): to taste
• Utskho-suneli: to taste
• Chili pepper flakes: pinch
• Chili pepper: 3 pc
• Eggplants: 3 pc
• Tomatoes: 3 pc
• Matsoni: 60 ml
• Salt: to taste
• Ground black pepper: to taste
• Fresh cilantro (coriander): to taste

Cooking steps

1. Clean and finely chop the garlic.

   Required ingredients:

   • Garlic: 15 g

2. Add to the minced meat and mix.

3. Add spices to the minced meat: dried cilantro, ucho, and chili.

   Required ingredients:

   • Dried cilantro (coriander):  to taste
   • Utskho-suneli:  to taste
   • Chili pepper flakes:  pinch

4. Shuffle

5. Wrap the filling in grape leaves.

   Required ingredients:

   • Grape leaves: 24 pieces

6. Wrap each dumpling in a fatty film.

   Required ingredients:

   • Sheep fat mesh: 1 g

7. Place the tolma on the grill and cook until done.

   Required ingredients:

   • Minced lamb: 600 g

8. Wash the peppers, eggplants, and tomatoes, and slice them.

   Required ingredients:

   • Chili pepper: 3 pieces
   • Eggplants: 3 pieces
   • Tomatoes: 3 pieces

9. Send the vegetables to the grill and fry until cooked.

10. Send the prepared vegetables to the blender, add salt and pepper.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

11. Add fresh cilantro and matsoni.

    Required ingredients:

    • Fresh cilantro (coriander):  to taste
    • Matsoni: 60 ml

12. Beat until homogeneous.

13. Place the vegetable and matsoni sauce on a plate, then put the dolma on top.

14. Garnish with greenery.

15. Serve the dish hot.