Tok Dolma Recipe
Uzbek Stuffed vegetables are called Dolma, and Tok means vine leaf. Although Uzbek Tok Dolma is very similar to the Turkish and Middle Eastern variations, there are some slight differences. This cherished dolma recipe bursts the flavours of Uzbekistan in every bite with its minced meat and rice filling. Uzbek spices and a hint of mint are added to the fragrant palov rice to give this delicately wrapped grape leaves its authentic taste. These little parcels of deliciousness are usually slow-cooked to perfection over a light sauce or broth so that they absorb a harmonious fusion of flavours.
Ingredients
For the Dolma
- 200 g minced lamb
- 1 cup rice partially cooked
- 1 large onion
- 1 tsp crushed cumin seed
- 1 tsp crushed coriander seed
- 1/2 tsp black pepper
- 1 tsp salt to taste
- 1 tsp tomato paste
- 1 tbsp dried mint
- 2 tbsp vegetable oil
- 908 g jar vine leaves 46 servings
For the Sauce
- 2 onions
- 6 tomatoes
- 2 medium carrots
- 1 red pepper
- 2 garlics grated or crushed
- 1 tsp salt & pepper to taste
- 1 tsp sugar
Instructions
- Wash the rice and leave to soak for about 30 minutes, then partially boil in some water mixed with 1 tsp salt. Drain and leave to cool.
- Finely dice the onion and collect all the filling ingredients in a bowl. Season the minced meat, onion and rice with the spices, tomato paste and oil and mix well.
- Rinse the vine leaves in a colander with some hot water, strain, remove any extended stalks and pat dry ready to fill.
- Lay the leaves down on a clean surface with the stalk side facing you. Place 3/4 tbsp of filling at the bottom of the leaf and roll it up tightly to halfway.
- When you reach halfway up the leaf, fold in the sides of the leaf and then continue to roll up the rest of the way.
- Continue to do this to all the remaining leaves.
- Peel, wash and slice the onions long from the root down.
- Slice the carrot and red pepper into strips, then peel & and dice the tomatoes.
- Heat 4 tbsp of oil in a Kazan or a casserole pot suitable to accommodate all the Dolma.
- Add the sliced onion and caramelize them before adding the tomatoes, red pepper and carrot. Cook them until they begin to soften then add the seasoning to taste.
- Lay all the dolma evenly over the sauce 1 layer at a time then pour over some boiling water or stock to only cover the dolma 1/2 way.
- When cooked, you can either serve them over the sauce with a yoghurt or soured cream dip or serve the sauce as a dip with the dolma on the side