Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce.
Step 1/ 9
- 500 g minced beef
- 3 medium fine chopped onions
- 3 cloves chopped garlic
- 1 big bunch of coriander and parsley
- 150 g tomato sauce
- 15 g salt
- 3 g black pepper
In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.
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- 150 g rice
Add rice and mix by hand. For those who don’t eat rice for some reason , they can make it without rice!
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- 300 g grape leaves
If using fresh grape leaves, cut off the stems and blanch them in boiling water first. But if you are using canned leaves, wash in hot water.
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Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.
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Now the fun part. 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.
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Place the rolled dolma in the pot. Layer the dolma in two or three layers.
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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 flavor.
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Heat stove to 150C, and cook for 50 minutes.
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- 1 cup plain yoghurt
- 1 clove chopped garlic for the sauce
Sauce: yoghurt, mint and garlic mix together. Salt and pepper to taste.
Enjoy your meal!