Photograph of the finished Tolma Armenian

Middle East · Bắp cải lá nho cuốn thịt Tolma Armenia

Tolma Armenian

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 2.2 lb
  • Photograph of Salted grape leaves Salted grape leaves 80 leaves
  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 9.9 oz
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 6.3 oz
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.3 lb
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Parsley Parsley 3.5 oz

Method

  1. 1 Blanch the whole cabbage for 10 minutes, then peel the leaves, and blanch the pickled grape leaves separately for 60 seconds.
  2. 2 Using both types of leaves in the same pot is characteristic of Armenian tolma.
  3. 3 Mix the minced lamb with the soaked broken wheat, onions, parsley, and mint leaves.
  4. 4 Roll the grape leaves into small rolls and the cabbage leaves into large rolls, then arrange them separately in two layers.
  5. 5 Place the cabbage roll at the bottom and the grape leaf roll on top because grape leaves cook faster.
  6. 6 Pour tomato sauce over the dish until it's two-thirds full, press down firmly, cook for 60 minutes, and serve with yogurt.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 6: cook under high pressure for 16 minutes, then release the pressure naturally; still place a heavy plate on top of the roll.

Start cooking