Tolma in grape leaves in Armenian
5 servings
60 minutes
Armenian tolma is a culinary gem of Armenian cuisine that embodies the history and traditions of ancestors. Tender grape leaves enveloping fragrant minced lamb with rice and spices create a harmony of flavors infused with notes of fresh herbs and Eastern seasonings. The slight acidity of the grape leaves perfectly highlights the juiciness of the meat, while simmering in broth gives the dish tenderness and rich flavor. Tolma is not just a treat but a symbol of hospitality and family celebrations, always present on festive tables. It is enjoyed with matzun or garlic sauce, savoring every note of Eastern aroma. The taste of this tolma is a blend of rich heritage, comfort, and warmth passed down through generations.
1
Sort the rice, rinse, boil until half-cooked, and cool.
- Rice: 3 tablespoons
2
Pass the meat through a meat grinder, add finely chopped onion, prepared rice, finely chopped cilantro, mint, basil, season with salt and pepper, and mix well.
- Mutton: 500 g
- Onion: 1.5 head
- Coriander: to taste
- Fresh mint: to taste
- Green basil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Dip fresh grape leaves in boiling water for 2 minutes, but do not boil.
- Grape leaves: 500 g
4
Place a little filling on each sheet, fold the edges like an envelope, and roll it up.
5
Place chopped lamb bones in a pot, layer grape leaves on top, and carefully arrange the dolma in rows on them.
- Mutton: 500 g
- Grape leaves: 500 g
6
Pour in some broth or water, cover with an inverted plate, close the pot with a lid, and simmer on low heat until cooked.
- Water: to taste