Tolma with grape leaves
20 servings
90 minutes
From the book by Gayane Breiova "Gayane jan's Kitchen. Armenian culinary recipes.
1
Boil grape leaves in slightly salted water for 5 minutes. Pass the meat through a meat grinder.
- Grape leaves: 45 pieces
- Beef: 700 g
- Pork: 300 g
2
Add finely chopped onion, greens, and round rice. Then mix the minced meat thoroughly by hand, adding a small amount of warm water.
- Onion: 100 g
- Fresh herbs: 150 g
- Rice: 300 g
3
Carefully place the minced meat on the grape leaf - one teaspoon of filling per leaf. The smaller the dolma, the tastier it is.
- Grape leaves: 45 pieces
- Beef: 700 g
- Pork: 300 g
4
Place the dolma tightly in a deep pot so that it doesn't open during cooking. Pour in cold water (the water level should be slightly above the level of the dolma). To prevent the dolma from floating, place a clean plate on top. Do not cover with a lid.
- Grape leaves: 45 pieces
- Rice: 300 g
5
Cook the tolma over medium heat for about 40 minutes. The readiness indicator is the cooked rice in the filling. Let it sit for a few minutes without removing the plate so the broth can soak into the tolma. If you didn't use pork in the filling, add a small amount of butter to the filling.
- Butter: 100 g
