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ingredients

400 g plain yoghurt 3 cloves of garlic Pinch of salt

IDEAL FOR THOSE SEEKING A PEACEFUL PLACE TO REST

sauce

preparation After trimming the stems away, wash the grape leaves and boil for 20 minutes. When done, rinse in cold water and spread them wide across the plate. Mix ground beef with pork and add minced onion, herbs, spices and crushed garlic; stir in uncooked rice. As you roll grape leaves with ground meat mixture, layer the pot with additional grape leaves to prevent burning and transfer the rolls into the pot. Top the rolls with boiling salt water and cover them with a heavy plate. Simmer for 40 minutes. For the sauce, just mix the yoghurt with crushed garlic cloves and add a pinch of salt to taste.

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GRAPE LEAF TOLMA

250 g ground beef 50 g pork 50 g rice 5-6 cloves of garlic 1 medium onion Bunch of fresh cilantro Pinch of dried cilantro Pinch of fresh/dried thyme Up to 40 grape leaves Salt/pepper/fenugreek to taste

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