Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce.
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- 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.
- 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!
- 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.
Next, prep your pot. Place some grape leaves on the bottom of a medium to large pot to prevent the dolma from sticking.
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.
Place the rolled dolma in the pot. Layer the dolma in two or three layers.
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.
Heat stove to 150C, and cook for 50 minutes.
- 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!