Terrine in Grape Leaves and Tomato Juice Recipe
This meat terrine can also be called a dolma for lazy or busy women. Easy to prepare. It tastes warm and cold. Products can be varied.
Servings Prep Time
6 10minutes
Cook Time
50minutes
Servings Prep Time
6 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Put the oven to warm up. Pour the bread crumb (1 piece) with tomato juice. Bread can be white and gray.
  2. Add to the minced egg, capers (or pickled cucumber, diced), cubes of canned (fresh) tomatoes without skin.
  3. Add the breadcrumbs softened in tomato juice, salt, pepper, flour.
  4. Mix thoroughly until a homogeneous mass is obtained, you can even “knock out” the minced meat.
  5. Garlic cloves cut lengthwise.
  6. Grease the terrine (cake) form with vegetable oil, lay out the grape leaves (pickled, salted or fresh) and distribute the first half of the minced meat.
  7. In the center, place olives and garlic cloves in a row along (you can use other things: slices of zucchini, tomato, cheese, herbs, cottage cheese, etc.)
  8. Distribute the remaining minced meat. And cover with grape leaves.
  9. Pour tomato juice over the terrine. Put in a preheated oven and bake for 40-45 minutes. Allow the terrines to cool slightly, and then cut with a sharp knife. Serve with red wine and a salad of fresh vegetables.
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