Tokosh
8 servings
60 minutes
Tokosh is a refined dish of Uzbek cuisine that combines aromatic spices and the rich flavor of lamb. Its roots trace back to ancient traditions of Eastern cuisine, where grape leaves were used to create tender and juicy meat appetizers. The minced lamb mixed with spices and rice is wrapped in grape leaves, forming miniature dolmas. Slow-cooked in chicken broth with butter adds special softness and richness to the tokosh. When served, it is garnished with fresh herbs and accompanied by sour cream, enhancing its flavor even more. This dish is perfect for festive tables, impressing guests with its exquisite taste and rich aroma of Eastern spices.
1
Prepare the filling: pass lamb meat and lamb fat through a meat grinder, finely chop the onion, add rice, salt, pepper, spices, and finely chopped cilantro. Mix everything well.
- Lamb: 600 g
- Lamb fat (tail fat): 200 g
- Onion: 200 g
- Rice: 200 g
- Salt: 10 g
- Ground black pepper: 5 g
- Cumin: 3 g
- Sweet paprika: 2 g
- Ground coriander: 2 g
- Chopped cilantro (coriander leaf): 10 g
2
Tokoksh: cut a circle from each grape leaf, place prepared filling in it and wrap it like small cabbage rolls. Layer the prepared tokosh in a pot, pour chicken broth over it, add butter and a bit more salt and pepper. Cook until fully done.
- Grape leaves in brine: 200 g
- Chicken broth: 1000 ml
- Butter: 100 g
- Salt: 10 g
- Ground black pepper: 5 g
3
Garnish with fresh cilantro, basil, and scallions when serving. Serve with sour cream.
- Chopped cilantro (coriander leaf): 10 g