TOLMA – STUFFED PEPPERS
Tolma (Georgian: ტოლმა ბულგარული წიწაკით), known as Dolma in Armenia and Azerbaijan, is a popular meal in Georgia and many other countries and there are many variations. It usually describes a filled, hollowed-out vegetable or a filling wrapped in a leaf. Vegetables used to contain a filling include tomato, eggplant, pepper, apple and zucchini. Leaf wrappings include vine and cabbage.
In Georgia, three types are popular: fillings wrapped in cabbage or vine leaves and stuffed pepper.
In this recipe we will show how to make Georgian stuffed peppers.
Ingredients (serves 7): 7 large peppers, 300 grams of ground beef/pork mix, 80 grams of rice, 2 cloves of garlic (we used 1 very large one), 2 large onions, 2 large tomatoes, 3 table spoons of sour cream, 3 bay leaves, black pepper, 1 tsp of blue fenugreek, 1 tsp of dried coriander, salt and 30 ml of oil.
Preparation: Wash the peppers and slice off the tops. Keep the tops! Carefully remove the insides.
Add the garlic and all spices and salt to a mortar.
Crush ingredients with a pestle.
Cut the tomatoes into medium slices and add to a mixing bowl with half of the crushed garlic and spice mixture, a bay leaf and sour cream. Mix all ingredients with a spoon, ensuring that the sour cream is thoroughly mixed in. Then add half a liter of water and 1 tbs of oil and mix again. When finished, put the bowl to one side.
Boil the rice in salty water, being careful not to over-boil it. Chop and fry the onions in oil. Add the cooked rice and onions to a mixing bowl. Add the meat and the remaining half of the crushed garlic and spice mixture.
Mix all ingredients until they look like the picture below.
Carefully pack the mixture into each pepper, making sure it is pressed firmly inside.
Add the filled peppers to a deep pan, making sure the peppers stand up.
Carefully add the tomato mixture and cook on a low heat for 40 minutes.
When it is ready it should like the picture below.
Carefully remove the peppers from the pan. Georgians do not usually serve the peppers with the juice but we like it!
The peppers are delicious hot or cold. Georgians eat them with sour cream.
Enjoy your stuffed peppers!