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Dolma
Missov Bighbeghi yev Loligi Letdadz

Stuffed Vegetables with Rice and Meat
Contributed by Mary George

Stovetop
Serves 4 - 6

Mixed Dolma
Dolma are delicious as a main course or side dish. Serve in a deep dish with some remaining tomato sauce from the pan.
 
Ingredients
1 pound ground lamb or beef
1 cup uncooked rice
2 medium onions, chopped
a few sprigs parsley
sprinkle fresh mint
 salt and pepper to taste
1 1/4 cup tomato sauce
 Vegetables for stuffing - tomatoes, bell peppers, cabbage or grape leaves.

Preparation
  1. Mix filling ingredients, adding in pulp of fresh tomatoes if used, otherwise use 1/4 cup of the tomato sauce.
  2. Prepare vegetables as directed below, and fill with meat mixture. Pack lightly to allow for expansion of rice.
  3. Place stuffed vegetables together in a deep frying pan and add tomato sauce and 1-2 cups water. Cover and simmer over low heat until tender. Approximately 1 hour.

Tomatoes
Wash and cut off tops. Save tops to place back on tomato when filled. Scoop out pulp (add it to raw meat and rice mixture). Sprinkle a little salt and lemon juice inside to keep tomatoes more firm.
Bell Peppers
Cut off tops, scoop out insides.
Grape Leaves and Cabbage
Prepare as for derevi sarma.