Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of tomato juice.
Ingredients
Servings 4-6- 400 g beef pulp
- 80 g round rice
- 200 g beef fat
- 100 g onion
- 1 clove of garlic
- 2-3 sprigs of cilantro
- 2-3 sprigs of mint
- 400 g marinated grape leaves
- salt to taste
- ground black pepper to taste
- sour cream for serving
Cooking
Step 1
Rinse rice in several waters. Cut the beef and onion into cubes and turn through a meat grinder. Add washed rice, fat, salt, pepper, finely chopped garlic and herbs.
Step 2
Pinch off the "tails" of the grape leaves. Wrap a tablespoon of minced meat in each sheet. Place the dolma in the cauldron in layers.
Step 3
Pour hot water over the dolma until it is completely covered. Salt the water, cover with an inverted plate. Simmer over moderate heat for 40 minutes after boiling. Serve sprinkled with herbs and sour cream.