Tolma meat from vine leaves with yogurt
In English, people often refer to tolma (dolma) as “stuffed” grape leaves. They usually consist of a filling made from a combination of meat (such as beef or lamb), rice or other grains, herbs and spices, then wrapped in grape leaves or cabbage and cooked. Tolma finds its origins in Armenian and Turkish culinary traditions and has also been adopted and adapted by other cultures such as Sephardic Jews and the Balkans. I used to make this version of ground beef tolma.
You will need
500 g minced beef
150 g rice
3 shallot
3 garlic
1 large bunch parsley
150 g tomato sauce
salt and pepper
300 g grape leaves
1/5 chopped mint
2 cup fresh dill
1 cup plain yoghurt
Procedure:
In a large bowl, combine all ingredients except rice and grape leaves. Mix in rice by hand. If using canned leaves, rinse them in hot water.
Prepare a medium to large pot by placing some grape leaves at the bottom to prevent sticking. Lay a leaf, the wrong side up, with the stem facing you. Add a teaspoon of filling and roll it up like a cigar.
Place the rolled tolma in the pot, layering them in 2-3 layers. For stability, add a plate and pour in 2 cups of water, plus extra tomato sauce if desired. Cook for 40 minutes.
Mix yoghurt and garlic in a small bowl, seasoning with salt and pepper to taste.
Beef – Property – Sweet; spleen and stomach meridians entered.
Actions -Tonify the spleen and stomach, replenish qi and blood, and strengthen the tendons and bones.
Indications – Weakness of the spleen and stomach, qi and blood deficiency, diabetes, edema, abdominal mass, vomiting with diarrhoea, sores and weakness of waist and knees, consumptive disease.
Cautions – It is contraindicated in case of eating the dead and the sick.
See the tolma recipe here.
This post contains affiliate links from which I’ll receive small commissions but the price is the same for you. All thoughts and opinions are my own.
