Armenian Dolma (Tolma) with Grape Leaves

Ingredients:

  • 1 jar grape leaves
  • 500 g minced beef
  • 150 g rice
  • 3 medium finely chopped onions
  • 3 cloves chopped garlic
  • 1 big bunch of coriander and parsley
  • 150 g tomato sauce
  • 15 g saltĀ šŸ§‚
  • 3 g black pepper
  • 300 g grape leaves
  • 1 cup plain yoghurt
  • 15 g chopped mint
  • 1 clove chopped garlic for the sauce

Instructions:

  1. In a large bowl, mix all the ingredients well by hand (except for the rice and grape leaves.)
  2. Add the rice and mix with your hands.
  3. Wash the grape leaves in hot water.
  4. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.
  5. Spread a leaf on a plate or cutting board, wrong side up and stem end towards you. Put a teaspoon of filling near the stem end. With your hands, fold the sides and then roll up like a cigar.
  6. Place the rolled dolma in the pot. Layer the dolma in two or three layers.
  7. To ensure stability, place a plate over the top and fill the pot with 2 cups of water. You can add more tomato sauce for extra flavour.
  8. Heat the stove to 150C, and cook for 50 minutes.
  9. For the sauce: Mix the yoghurt, mint and garlic.
  10. Salt and pepperĀ toĀ taste.

Enjoy!

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