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.
1
Grind the meat through a fine mesh grinder.
- Beef brisket: 500 g
- Pork belly: 500 g
2
Wash the rice and add it to the minced meat.
- Rice: 180 g
3
Finely chop the onion and greens, add to the minced meat, and mix everything.
- Onion: 200 g
- Cilantro: 60 g
- Purple basil: 60 g
- Dill: 10 g
- Tarragon leaves: 10 g
4
Add spices, mix, and package in 30 g portions.
- Salt: 5 g
- Butter: 50 g
5
Pour boiling water over grape leaves and wrap the filling in them.
- Grape leaves: 50 pieces
6
Place the rolls in a pot of water and boil for 30 minutes.
7
Serve with a matsoni sauce.
