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Tolma in vine leaves
рinch black pepper
gr. filtered Matsoni
Cut the pork and beef and let them through the mincer machine twice, together with the garlic, onion and spices. Mix them up with already cleaned and drained (20 min) rice, add some salt and mix thoroughly.
Pour some boiled water on the vine leaves and keep them in hot water for 6 or 8 minutes. Then, take them out and let them cool. Place a dessert spoon full of minced meat in the center of each vine leaf and wrap them tightly.
Cover the bottom of a middle-sized pot with vine leaves and place the dolmas tightly next to each other. Add some salty water to slightly cover the dolmas. Roof them with a wide plate and the pot lid.
How To Serve
When the rice gets cooked, move the dolmas in a deep bowl and dress with Matsoni sauce and pounded cinnamon.
Filtered Matsoni sauce: Cover the riddle with few layers of gauze. Pour Matsoni on the gauze and keep it in the fridge for 4 hours. Then blend what is left on the riddle and add some salt and pounded garlic.