Tolma
Yerevan, Armenia
Armenia's answer to dolma, tolma wraps spiced lamb and rice in tender grape leaves, but what sets it apart is the generous use of fresh herbs — tarragon, basil, cilantro, and summer savory. Traditionally made in enormous batches for family gatherings, each household has its own recipe. Served warm with a garlic-yogurt sauce, the herbs perfume every bite with a freshness unusual in stuffed-leaf dishes.
Ingredients
- 50 leavesgrape leaves (brined or fresh)
- 500 gground beef (80/20)
- 100 gshort-grain rice
- 2 mediumonion (finely minced)
- 1 bunchfresh cilantro (chopped)
- 1 bunchfresh dill (chopped)
- 1 tbspdried purple basil
- 2 tbsptomato paste
- 200 gmatzoon (or greek yogurt)
- 3 clovesgarlic (minced)
Directions
- 1
Blanch grape leaves in boiling water for 2 minutes if fresh, or rinse thoroughly if brined.
- 2
In a bowl, combine ground beef, rice, onions, chopped herbs, tomato paste, salt, and pepper; mix by hand until tacky.
- 3
Place a leaf flat, add a tablespoon of filling at the base, and roll tightly into a small cylinder, tucking the sides in.
- 4
Line the bottom of a heavy pot with torn leaves and pack the tolma in tight, circular layers.
- 5
Add enough water or light broth to barely cover them; weight them down with an inverted plate to prevent unrolling.
- 6
Simmer on low heat for 45-50 minutes until the rice is tender and water is absorbed.
- 7
Serve hot with a side of matzoon mixed with minced garlic.