Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g lamb (boned)
- a cupful rice
- 1 onion
- 1 cupful stock
- 400 g grape leaves (or a cabbage)
- 1 tblsp butter
- Chopped dill
- Salt, pepper
Directions
Put the meat through the mincer, add the boiled rice, shopped onion and dill.
Season with salt and pepper.
Wash the grape leaves, cut off hard stems and spread the leaves on the table in paires.
Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape.
Sprinkle with salt and place the Tolmas in rows in a shallow casserole.
Pour over butter and the bone stock. Cover tightly and simmer over low heat for about an hour.
Serve the Tolma on a platter.
Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar.
Category:Georgian Recipes
Category:Georgian Appetizers