Armenian Tolma in Grape Leaves
Grape-leaf rolls filled with minced meat, rice, onion, and fresh herbs, cooked together until the filling is done and the leaves are tender.
Tolma is made with stuffed grape leaves, and its ingredients can vary. This version combines minced lamb and pork, a small amount of rice, and fresh herbs; the rolls are cooked in a pot, packed closely in layers.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the filling
Mix the minced lamb and pork with the rice, onion, fresh herbs, salt, and 15 ml of water until the ingredients are evenly distributed.
Ready to continue when: The rice, onion, and herbs are visible throughout the meat mixture.
- 02
Wrap the filling
Place a small portion of filling on each grape leaf and fold it into a closed roll. Repeat with the remaining leaves and filling.
Ready to continue when: The rolls are closed, with no filling protruding from the ends.
- 03
Cook the tolma
Arrange the rolls in snug layers in a pot. Add cold water to cover them and cook over medium heat for 60 minutes.
Ready to continue when: The leaves are tender and the rice in the filling is cooked.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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