TolmaStuffed Grape Leaves with Yogurt Sauce

Name: Tolma (Stuffed Grape Leaves with Yogurt Sauce)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Cuisine: Armenia
Ingredients: 40 pcs Grape Leaf (rinsed); 180 g White Rice (rinsed); 400 g Ground Beef; 150 g Onion (finely chopped); 10 g Garlic (crushed); 25 g Tomato Paste; 20 g Fresh Parsley (finely chopped); 15 g Fresh Dill (finely chopped); 8 g Salt; 2 g Black Pepper; 700 ml Water; 300 g Plain Yogurt; 6 g Garlic (crushed); 3 g Salt

Tolma has many Armenian meat and rice variations. This version wraps beef, rice, onion, garlic, and herbs in grape leaves and serves garlic yogurt alongside.

Prep

45m

Cook

Serves

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Estimated

Nutrition

Per serving

537kcal

Calories

27g

Protein

24g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Tolma

40pcs
Grape Leaf (rinsed)
180g
White Rice (rinsed)
400g
Ground Beef
150g
Onion (finely chopped)
10g
Garlic (crushed)
25g
Tomato Paste
20g
Fresh Parsley (finely chopped)
15g
Fresh Dill (finely chopped)
8g
Salt
2g
Black Pepper
700ml
Water

Sauce

300g
Plain Yogurt
6g
Garlic (crushed)
3g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the grape leaves stack in a bowl, cover with hot water for a few minutes to soften the leaves, then drain well.
02
Combine the ground beef, white rice, onion, garlic, tomato paste, fresh parsley, fresh dill, salt, and black pepper in a bowl.
03
Lay one grape leaf shiny-side down, place a small spoonful of filling near the stem end, fold in the sides, and roll it into a tight parcel. Repeat with the remaining leaves and filling.
04
Arrange the rolls seam-side down in a pot in snug layers. Pour in the water, then place a small heatproof plate on top to keep them from unrolling.
05
Bring the pot to a gentle simmer, cover, and cook over low heat until the white rice is tender and the center of the tolma reaches 71°C (160°F).
06
Stir together the plain yogurt, garlic, and salt until smooth. Keep the sauce refrigerated until serving.
07
Serve the stuffed grape leaves warm with the yogurt sauce on the side.

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