HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

Georgian Cuisine : VegetablesPamidvris Tolma
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

Pamidvris Tolma
(Stuffed Tomatoes)

These tomatoes packed with fresh herbs and walnuts differ from most other stuffed vegetables in that they contain no meat or starch. They work equally well as an accompaniment to grilled meat or as a featured luncheon entreé. Serve crusty bread on the side.

Serves 4

1 onion, peeled and minced
2 tablespoons of butter
1 cup of shelled walnuts
4 garlic cloves, peeled
3/4 teaspoon of ground coriander seed
3/4 teaspoon of ground marigold
3/4 teaspoon of salt
Freshly ground black pepper
1/4 teaspoon of paprika
1/8 teaspoon of cayenne
1 cup of boiling water
2 tablespoons of red wine vinegar
4 large firm tomatoes
3/4 cup of chopped mixed fresh herbs (basil, cilantro and parsley)
Cilantro

In a deep saucepan just large enough to hold the tomatoes, cook the onion in the butter until soft. Finely grind 1/2 cup of walnuts with 3 garlic cloves. Add to the cooked onions. Stir in the coriander seed (grinded), marigold, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, paprika and cayenne. Pour in the boiling water and the vinegar. Pour in the boiling water and the vinegar and simmer for 10 minutes.

Meanwhile, slice the tops off the tomatoes and scrape out the seeds, being careful not to puncture the skin.

Grind together the remaining 1/2 cup of walnuts, garlic, clove, salt and black pepper. Stir in the finely chopped herbs. Stuff the tomatoes with this mixture and replace the tops,

Place tomatoes in the nut sauce and cook them over low heat, covered, until they are tender but still hold their shape, about 25 minutes. Allow cooling to room temperature in the pan.

Serve tomatoes on a bed of the sauce, garnished with sprigs of cilantro.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )