Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the copper‑lined galley of a steam‑powered workshop, gears hiss and pistons churn as peppers, tomatoes, and eggplants are hollowed and filled with spiced meat and rice. Tolma, the Georgian stuffed vegetable dish, becomes a mechanical marvel — rustic parcels forged in fire and steel, nourishing travelers with hearty comfort.
Tolma is a Georgian variation of stuffed vegetables, related to Dolma but prepared with peppers, tomatoes, eggplants, or zucchini. The filling usually combines minced meat, rice, onions, and herbs, simmered until tender. This dish reflects Georgia’s agricultural heritage, showcasing seasonal produce and communal dining traditions.
Recipe Categories
Ingredients
- 300 g minced beef or lamb
- 100 g rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and black pepper to taste
- 2 bell peppers, hollowed
- 2 tomatoes, hollowed
- 2 small eggplants or zucchini, hollowed
- 500 ml broth or water
- Fresh dill or parsley for garnish
Preparation
- Mix minced meat with rice, onion, garlic, oil, and spices.
- Stuff hollowed vegetables with the filling.
- Arrange stuffed vegetables in a pot.
- Pour broth or water over them, cover with a lid.
- Simmer gently for 45–60 minutes until vegetables and filling are tender.
- Garnish with fresh herbs and serve warm.
Nutritional Facts (per piece)
- Calories: 280
- Protein: 15 g
- Fat: 12 g
- Carbohydrates: 26 g
- Fiber: 5 g
Tips & Variations
- Use vegetarian filling (rice, mushrooms, herbs) for a lighter version.
- Add lemon juice or tkemali (plum sauce) for tanginess.
- Serve with yogurt or garlic sauce.
- Mix different vegetables for variety and color.
Next Steps
Do you like our recipe? You can find more recipes in the Main Dishes category here.