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Pulp of mutton to pass through the meat grinder. In the ground meat to add fig, the in small particles cut turnip-shaped bow, to kinzu, mint, basil, savory, marjoram, salt and pepper. Fresh grape leaves to place into the boiling water on y-2min. To cover into leaves stuffing. On the bottom of saucepan to assume the bones, which were remained after separation from them of pulp, and to on top pack to be numbers prepared tolmu, to pour a little bouillon or water and to tightly cover by the overturned plate. Saucepan to shut with cover and to cook on the average fire. Matsun with the tolchennym garlic or with the sugar and the cinnamon tax separately. To 100g mutton: 80 g of grape leaves, 5 g of rice, 20 g of turnip-shaped bow, 50 g of matsuna, 2 g of garlic or 1 g of cinnamon, 10 g of granulated sugar. |
