Tphov Tholma - Main
Course
( Stuffed Grape Leaves )
Ingredients:
375 g. (12 oz.) preserved vine leaves or 80 fresh leaves
500 g. (1 lb.) finely ground beef
500 g. (1 lb.) finely ground lamb
ground black pepper
2 tablespoons finely chopped fresh basil or 1 tablespoon of
dry basil
1 medium-sized onion, finely chopped
1 cup short grain rice 1/4 cup finely chopped parsley 1/4 cup
finely chopped cilantro (coriander)
2 tablespoons finely chopped fresh dill
2 tablespoons soft butter
water
Directions
1. Rinse grape leaves in cold water. Remove strings and blanch
in boiling water. Then
place them in cold water and put into a colander to drain.
2. In a large bowl, add meat, rice, butter and all other ingredients.
Mix well until well combined.
3. To stuff grape leaves: place shiny side down on a flat surface.
Put a spoonful of filling in
the center. Fold four sides of leaf over filling to form a small
square bundle (roll).
4. Line the bottom of the pan with extra grape leaves. Place
stuffed leaves in a concentric arrangement, seam side down to
form layers. Add water to cover the rolls. Cover top of the
rolls with remaining grape leaves and place heavy plate on top
to keep the rolls in shape while cooking.
5. Cover pan with lid and place over medium heat. Bring to a
slow simmer, then reduce heat and continue cooking over low
heat for 1,5 hours or until rice is soft.
6. Drain cooked rolls and arrange on a serving dish. Garnish
with parsley and lemon slices
and serve with yogurt sauce.
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Yogurt Sauce
- Sauce
Ingredients:
2 cups yogurt
2 cloves garlic
ground black pepper
Directions
Pour yogurt in a bowl, then press garlic in it, add ground black
pepper and salt
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