Title: Tolma (Stuffed Cabbage Leaves with Pomegranat
Categories: Meat Lamb Israel Jewish Georgian
Yield: 8 Servings

1	lb	Ground lamb
4	md	Onions (1 is chopped to make 1/2 c for stuffing & 3 are slic
2	ts	Ground coriander
2	tb	Fresh coriander, chopped
2	tb	Fresh dill, chopped
2		Ribs (2/3 c) celery, chopped
2		Cloves garlic, chopped fine
1/4	ts	Ground turmeric
1/4	ts	Red hot chili flakes
3/4	c	Raw rice, well-rinsed
20		To 25 cabbage leaves
1/2	c	Pomegranate seeds
1	c	Tomato juice
1	c	Water

TOLMA (Stuffed Cabbage Leaves With Pomegranate Seeds)

The Georgians have assembled this extravagant stuffing for humble cabbage leaves. The pomegranate seeds provide flavor & an interesting crunch that adds an unexpected texture.

1. Prepare stuffing. Mix lamb, chopped onions, ground coriander, 1 tb fresh coriander, 1 tb fresh dill, celery, garlic, turmeric, chili flakes, & rice. Set aside.

2. Trim 20 to 25 cabbage leaves as described in Stuffed Cabbage With Lamb. Stuff each leaf as described to make rolls 3-" long & 1-1/2-" thick.

3. Put 1 layer of stuffed cabbage in pan, fitting rolls closely together. Scatter half of onions on top, then half the remaining coriander & dill & pomegranate seeds. Cover this with another layer of stuffed cabbage & repeat garnishes. Carefully pour tomato juice & water over all. Cover w/a dinner place to hold down leaves. Bring liquid to a boil, then reduce heat to low, cover pan, & cook for 1-1/2 hours. Check to see that liquid does not evaporate too quickly, in which case add another 1/2 cup of water. There should be very little sauce. Serve warm. Serves 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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