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Tukhum dolma cutlets

Tukhum Dolma (Egg-Stuffed Meat Cutlets)

This dish hides a surprise inside—read on to find out what! The recipe comes to us from Uzbekistan: meat cutlets stuffed with egg. In the original language it's called tukhum dolma, meaning "wrapped eggs." Unlike classic dolma, though, the eggs here aren't wrapped in leaves but in meat—so you could just as easily call them stuffed cutlets.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Beef (or any meat)

800

Onion

Breadcrumbs

Cumin

Pepper

Salt

Eggs (hard-boiled, for the filling)

Eggs (beaten, for coating)

Vegetable oil

100

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 40 % 12 g

Carbohydrates 13 % 4 g

181 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 40 min

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Hard-boil the eggs, then transfer them to cold water and peel them. Chop the meat very finely by hand. You can use ground meat, of course, but hand-chopped meat is said to taste better. Finely chop the onion the same way; if you're short on time you can grate it instead—just don't be surprised if the flavor isn't quite what you'd hoped for. Combine the onion with the meat and the crushed breadcrumbs, add salt, pepper, and cumin, and mix everything very well. Wrap each egg in the meat mixture, roll it in the beaten egg, and fry in hot oil until golden and crisp. If the oil isn't hot enough, the cutlets may fall apart. Arrange one or two per plate, garnish with fresh herbs, and serve with a side of fried potatoes or braised carrots, or a fresh vegetable salad.