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Armenian Tolma
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves (about 60 leaves)
- 1 pound of ground beef or lamb
- 1 cup of long-grain rice
- 1 large onion, finely chopped
- 1/2 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- Salt and pepper to taste
- Juice of 2 lemons
- 3 cups of chicken or beef broth
Instructions
- Rinse the grape leaves under cold water and drain well.
- In a large bowl, mix together the ground meat, rice, onion, parsley, mint, dill, olive oil, paprika, cumin, cinnamon, allspice, salt, and pepper.
- Place a grape leaf on a flat surface, shiny side down, and place a small amount of the meat and rice mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly.
- Repeat with the remaining grape leaves and filling, placing the rolled tolma snugly in a large pot in layers.
- Pour the lemon juice over the tolma, then place a heavy plate on top to keep them from unraveling during cooking.
- Pour the broth over the tolma, cover the pot, and simmer over low heat for 1 hour, or until the rice is cooked and the meat is tender.
- Remove the tolma from the pot and let them cool slightly before serving. Enjoy!
Armenian Tolma, also known as dolma, is a traditional dish with a rich history dating back to ancient times. It consists of grape leaves stuffed with a tantalizing mixture of ground meat, rice, and aromatic herbs. This culinary gem has been perfected over generations, with each family adding its unique touch. Renowned Armenian chefs, such as Zarmig Ohanian, have elevated Tolma to an art form, infusing it with passion and expertise. Today, the best Tolma can be savored in the picturesque regions of Armenia, where local restaurants serve up this delicacy with pride. The key to an exceptional Tolma lies in the perfect balance of flavors and the meticulous wrapping of the grape leaves. While the classic meat filling is a staple, vegetarian versions with lentils or chickpeas are also popular, offering a delightful alternative. Whether enjoyed at a festive gathering or a cozy family dinner, Armenian Tolma is a true celebration of culinary heritage.
90 min
6 servings
350 per serving calories
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