|
Kishmish Vashli Tolma georgian, groundmeat, jewish, lamb, rice russian 1 lb ground lamb 1/2 cup light or dark raisins 1 tablespoon fresh coriander, chopped 1 tablespoon fresh dill, chopped 1 teaspoon ; salt, or to taste 1/2 cup raw rice, well-rinsed 20 to 25 cabbage leaves, blanched in; boiling water for 3 mins 3 large (1 lb) apples, peeled, cored, & sli; ced 2 medium (1 c)onions, cut into rings 3 cup tomato juice (Raisin, Apple, And Lamb Stuffed Cabbage) Fruit & meat w/herbs makes another unfamiliar combination for stuffing cabbage leaves. Rice always provides a filler & tomato juice the medium of cooking tolma. Another premier example of Georgian culinary ingenuity. 1. Mix lamb w/raisins & herbs & process to a smooth consistency. Mix w/salt & rice. Stuffed cabbage leaves w/mixture. 2. Put stuffed cabbage in one layer in a large pan or skillet & scatter over over it half of apple slices & onion slices. Add another layer of stuffed cabbage & balance of apples & onions. Pour tomato water over all & bring to a boil. Cover pan & cook over low heat for 1 hr. Serve warm w/bread. NOTE: Leftover stuffing can be used to prepare meatballs 1-" in diameter. Place them in a pan where there is space & cook w/stuffed cabbage. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |