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Print Recipe
Terrine in Grape Leaves and Tomato Juice Recipe
This meat terrine can also be called dolma for lazy or busy women. Easy to prepare. It tastes warm and cold. Products can be varied.
Instructions
  1. Put the oven to warm up. Pour the bread crumb (1 piece) with tomato juice. Bread can be white and gray.
    Put the oven to warm up.
Pour the bread crumb (1 piece) with tomato juice. Bread can be white and gray.
  2. Add egg, capers (or pickled cucumber, cut into cubes), cubes of canned (fresh) tomato without skin to minced meat.
    Add egg, capers (or pickled cucumber, cut into cubes), cubes of canned (fresh) tomato without skin to minced meat.
  3. Add the bread crumb softened in tomato juice, salt, pepper, flour.
    Add the bread crumb softened in tomato juice, salt, pepper, flour.
  4. Mix thoroughly until smooth, you can even "knock out" the minced meat.
    Mix thoroughly until smooth, you can even "knock out" the minced meat.
  5. Garlic cloves cut lengthwise.
    Garlic cloves cut lengthwise.
  6. Form for terrine (cake) grease with vegetable oil, put the grape leaves (pickled, salted or fresh) and distribute the first half of the minced meat.
    Form for terrine (cake) grease with vegetable oil, put the grape leaves (pickled, salted or fresh) and distribute the first half of the minced meat.
  7. The center put along in a number of olives and slices of garlic (you can use another: slices of zucchini, tomato, cheese, greens, cottage cheese, etc.)
    The center put along in a number of olives and slices of garlic (you can use another: slices of zucchini, tomato, cheese, greens, cottage cheese, etc.)
  8. Distribute the remaining minced meat. And close grape leaves.
    Distribute the remaining minced meat. And close grape leaves.
  9. Pour the terrine with tomato juice. Put in a preheated oven and bake for 40-45 minutes. Give terrines cool slightly and then cut with a sharp knife. Serve with red wine and fresh vegetable salad.
    Pour the terrine with tomato juice.
Put in a preheated oven and bake for 40-45 minutes. Give terrines cool slightly and then cut with a sharp knife.
Serve with red wine and fresh vegetable salad.

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