Lentil tolma in grape leaves
Boil the lentils, put in a colander and put in a saucepan. Boil wheat grits separately. Scald the yellow plum (albukhara) with boiling water, remove the seeds and chop. Finely chop the onions and fry in sunflower oil. Lentils, wheat grits, onions, albukhara, raisins, finely chopped cilantro, mint, thyme mix, sprinkle with salt and pepper. Scald fresh grape leaves with boiling water, remove the stalks. For every 3-4 grape leaves put a filling weighing 50-60 g and wrap in an envelope. Put dolma in rows in a saucepan, cover with sweet dried apricots, pour water to cover the food, add sunflower oil and cover tightly on top with an overturned plate. Cover the saucepan and boil over low heat. Put the ready tolma on a dish and add parsley. This dish can also be prepared in cabbage leaves (fresh, pickled).
| Products |
| lentils |
thirty |
r |
| small wheat groats |
15 |
r |
| bulb onions |
20 |
r |
| vegetable oil |
20 |
r |
| dried apricots |
ten |
r |
| raisins |
ten |
r |
| grape leaves |
50 |
r |
| salt |
|
taste |
| pepper |
|
taste |
| cilantro greens |
|
taste |
| mint |
|
taste |
| thyme (thyme, Bogorodskaya herb) |
|
taste |
| parsley |
|
taste |
| yellow plum (albukhara) |
ten |
r |
|
|
