Grilled Dolma
Main Dishes • Georgian
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Pork Mince 20 oz
- Canned Grape Leaves 24 pieces
- Lamb Fat Netting 0 oz
- Garlic 0 oz
- Cilantro to taste
- Uchiko Suneli to taste
- Chili Flakes a pinch
- Mild Chili Spice 3 pieces
- Eggplants 3 pieces
- Tomatoes 3 pieces
- Matsoni 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Ground coriander to taste
Step-by-Step Guide
Step 1
Peel and finely chop the garlic.
Step 2
Add to the meat mixture and stir well.
Step 3
Add the spices to the meat mixture: dried coriander, ucho, and chili.
Step 4
Stir.
Step 5
Wrap the filling in grape leaves.
Step 6
Wrap each stuffed dish in plastic wrap.
Step 7
Place the stuffed grape leaves on the grill and cook until done.
Step 8
Wash the peppers, eggplants, and tomatoes, then slice them.
Step 9
Place the vegetables on the grill and cook until done.
Step 10
Transfer the cooked vegetables to a blender, and season with salt and pepper.
Step 11
Add fresh cilantro and matsoni.
Step 12
Blend until smooth.
Step 13
On a plate, arrange the vegetable sauce and matsoni, then place the tolma on top.
Step 14
Garnish with herbs.
Step 15
Serve the dish hot.
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