Tolma in Georgian

10 servings

45 minutes

Tolma is a vivid example of the richness and diversity of Georgian cuisine. The dish is based on juicy minced beef and pork, complemented by aromatic herbs and spices. Wrapped in tender grape leaves, it acquires a special texture and unique taste with a slight tanginess. The dish has roots in ancient tradition when grape leaves were used to preserve the juiciness of meat. When served, tolma is garnished with matsoni, highlighting its richness and softness. It’s not just a treat — it’s a whole story encapsulated in each roll, in every flavor nuance that unfolds gradually.

Energy value per serving

• Calories: 498
• Proteins: 17.9g
• Fats: 39.2g
• Carbohydrates: 18.4g

Ingredients

• Beef brisket: 500 g
• Pork belly: 500 g
• Rice: 180 g
• Onion: 200 g
• Coriander: 60 g
• Red Basil: 60 g
• Dill: 10 g
• Tarragon leaves: 10 g
• Butter: 50 g
• Grape leaves: 50 pc
• Salt: 5 g

Cooking steps

1. Grind the meat through a fine mesh grinder.

   Required ingredients:

   • Beef brisket: 500 g
   • Pork belly: 500 g

2. Wash the rice and add it to the minced meat.

   Required ingredients:

   • Rice: 180 g

3. Finely chop the onion and greens, add to the minced meat, and mix everything.

   Required ingredients:

   • Onion: 200 g
   • Coriander: 60 g
   • Red Basil: 60 g
   • Dill: 10 g
   • Tarragon leaves: 10 g

4. Add spices, mix, and package in 30 g portions.

   Required ingredients:

   • Salt: 5 g
   • Butter: 50 g

5. Pour boiling water over grape leaves and wrap the filling in them.

   Required ingredients:

   • Grape leaves: 50 pieces

6. Place the rolls in a pot of water and boil for 30 minutes.

7. Serve with a matsoni sauce.