Stuffed Grape Leaves
Main Dishes • Armenian
Description
For the sauce, it is recommended to use yogurt with garlic, in the proportions of 3 cloves of garlic for 500 ml of yogurt.
Ingredients
- Canned Grape Leaves 45 pieces
- Beef 25 oz
- Pork Blood 10 oz
- Onion 5 oz
- Rice 10 oz
- Butter 5 oz
- Herbs 5 oz
Step-by-Step Guide
Step 1
Boil the grape leaves in slightly salted water for about 5 minutes. Pass the meat through a meat grinder.
Step 2
Add finely chopped onion, herbs, and round rice. Then, mix the filling thoroughly by hand, adding a small amount of warm water.
Step 3
Carefully place the filling onto the grape leaf – one teaspoon of filling per leaf. The smaller the dolma, the tastier it is.
Step 4
Place the stuffed grape leaves tightly in a deep pot, ensuring they don't open during cooking. Pour in cold water until the water level is slightly above the level of the stuffed leaves. To prevent the leaves from floating, place a clean plate on top. Do not cover with a lid.
Step 5
Cook the tolma over medium heat for about 40 minutes. The dish is ready when the rice in the filling is fully cooked. Let it sit for a few minutes without removing the lid so that the broth can be absorbed into the tolma. If you didn't use pork in the filling, add a small amount of butter to the mixture.
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