Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce.

Based on 1 ratings

Karl K Amirjanyan

Community Member

“Dolma: is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East.”

Difficulty

Medium 👍
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g minced beef
150 g rice
medium fine chopped onions
cloves chopped garlic
big bunch of coriander and parsley
150 g tomato sauce
15 g salt
3 g black pepper
300 g grape leaves
cup plain yoghurt
15 g chopped mint
clove chopped garlic for the sauce
Metric
Imperial
  • Step 1/9

    In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.
    • 500 g minced beef
    • medium fine chopped onions
    • cloves chopped garlic
    • 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.

  • Step 2/9

    Add rice and mix by hand. For those who don’t eat rice for some reason , they can make it without rice!
    • 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!

  • Step 3/9

    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.
    • 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.

  • Step 4/9

    Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.

    Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.

  • Step 5/9

    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.

    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.

  • Step 6/9

    Place the rolled dolma in the pot.  Layer the dolma in two or three layers.

    Place the rolled dolma in the pot. Layer the dolma in two or three layers.

  • Step 7/9

    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.

    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.

  • Step 8/9

    Heat stove to 150C, and cook for 50 minutes.

    Heat stove to 150C, and cook for 50 minutes.

  • Step 9/9

    Sauce: yoghurt, mint and garlic mix together. Salt and pepper to taste.
    • cup plain yoghurt
    • clove chopped garlic for the sauce

    Sauce: yoghurt, mint and garlic mix together. Salt and pepper to taste.