Armenian Grape Leaf Tolma
Tender grape leaves wrapped around seasoned beef, herbs, and butter, served with garlicky matsoni.
About This Dish
Armenian tolma often emphasizes finely minced beef and herbs, with little or no rice, inside supple young grape leaves.
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Stages
- Preparation45 min
- Cooking60 min
Step-by-Step Instructions
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1
Rinse the preserved leaves. Blanch them for 2 minutes if they remain firm or very salty, then drain and trim thick stems.
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2
Mix the beef, onion, butter, chopped herbs, paprika, salt, and pepper until evenly combined.
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3
Place a small portion of filling near the base of each leaf, fold in the sides, and roll into a compact cylinder.
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4
Line a wide pot with damaged leaves, arrange the tolma seam-side down in snug layers, and add the stock. Cover with an inverted plate and a lid.
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5
Simmer gently for 50–60 minutes, until the centers reach 71 °C. Rest for 10 minutes and serve with matsoni mixed with garlic.
