Armenian recipe
How to make Tolma
տոլմա
The whole country
Tolma is the Armenian name for dolma: minced meat mixed with rice and herbs, wrapped in young grape leaves or cabbage leaves and simmered slowly. Summer tolma is made with stuffed peppers, tomatoes and aubergines. It is served warm with a sauce of yogurt and crushed garlic.
Ingredients
- About 40 grape leaves in brine, rinsed
- 500 g minced beef or a mix of beef and lamb
- 80 g short-grain rice, rinsed
- 1 onion, finely chopped
- A handful each of chopped coriander, dill and mint
- 1 teaspoon salt, ½ teaspoon black pepper
- 1 tablespoon butter and about 500 ml water or light stock
- 300 g plain yogurt and 2 garlic cloves, crushed, for the sauce
Method
- Mix the meat, rice, onion, herbs, salt and pepper with 3 tablespoons of cold water.
- Lay a grape leaf shiny side down, put a heaped teaspoon of filling near the stem, fold in the sides and roll it up firmly.
- Line a heavy pot with a few torn leaves and pack the rolls in tightly, seam side down, in layers.
- Add the butter and enough water or stock to almost cover, then weigh the rolls down with a small plate so they do not open.
- Cover and simmer gently for 50 to 60 minutes, until the rice is soft.
- Mix the yogurt with the garlic and a pinch of salt, and serve the tolma warm with the sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
Armenia holds a yearly tolma festival, where cooks from different regions show their own versions.
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