Armenia
Tolma
Vine leaves wrapped around spiced meat and rice, then smothered in garlic yoghurt. Rolling is cardio.
110 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayVine leaves, beef or lamb with rice, garlic matsoni.
The original384kcalsame
19 gproteinsame
5 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Blanch fresh vine leaves for 1 minute, or rinse brined ones well. Snip off stems.
- 2Mix mince, rice, onion, half the tomato puree, herbs, chilli, pepper and salt.
- 3Lay a leaf vein side up, put a heaped teaspoon of filling near the stem end, fold the sides in and roll up firmly but not too tightly.
- 4Line a pot with spare leaves and pack the tolma tightly seam side down. Add butter, remaining tomato puree and water, then weigh down with a plate.
- 5Cover and simmer on low until the rice is tender.
- 6Stir garlic and a pinch of salt into the yoghurt and serve with the tolma.
Serve it like this
Arrange the rolls in rows on a platter with a big bowl of garlic yoghurt on the side. Serve warm.