Grilled Tolma
6 servings
45 minutes
The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.
Calories346.4kcal
Proteins20.2grams
Fats24.1grams
Carbohydrates9.4grams
Ground lamb
600
g
Grape leaves
24
pc
Garlic
15
g
Dried cilantro (coriander leaf)
to taste
Blue fenugreek (utskho-suneli)
to taste
Chili flakes
pinch
Chili pepper
3
pc
Eggplant
3
pc
Tomatoes
3
pc
Matsoni (yoghurt)
60
ml
Salt
to taste
Ground black pepper
to taste
Fresh cilantro (coriander)
to taste
1
Clean and finely chop the garlic.
- Garlic: 15 g
2
Add to the minced meat and mix.
3
Add spices to the minced meat: dried cilantro, ucho, and chili.
- Dried cilantro (coriander leaf): to taste
- Blue fenugreek (utskho-suneli): to taste
- Chili flakes: pinch
4
Shuffle
5
Wrap the filling in grape leaves.
- Grape leaves: 24 pieces
6
Wrap each dumpling in a fatty film.
- Lamb caul fat: 1 g
7
Place the tolma on the grill and cook until done.
- Ground lamb: 600 g
8
Wash the peppers, eggplants, and tomatoes, and slice them.
- Chili pepper: 3 pieces
- Eggplant: 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.
- Salt: to taste
- Ground black pepper: to taste
11
Add fresh cilantro and matsoni.
- Fresh cilantro (coriander): to taste
- Matsoni (yoghurt): 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.
