Tolma — Georgian Stuffed Grape Leaves with Meat
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and
a generous handful of fresh herbs. Served hot with garlicky yogurt. Every Caucasian culture has a
tolma; the Georgian version is distinguished by its herb-heavy filling and Georgian spice blend.
FASTING LEVEL: Non-Fasting (lamb, beef, or mixed meat)
SERVINGS: 6 (about 40 rolls)
TIME: 2 hours 30 minutes
INGREDIENTS:
- 60-80 grape leaves, fresh or brined (rinse brined ones well)
- 400 g ground lamb
- 300 g ground beef
- 150 g short-grain rice, rinsed
- 2 medium onions, finely diced
- 4 cloves garlic, minced
- 1 bunch fresh cilantro, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh mint, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon khmeli suneli
- 1 teaspoon ground coriander
- 1 teaspoon dried blue fenugreek
- 0.5 teaspoon cayenne
- Salt and black pepper
- 500 ml chicken broth (or water with 1 tablespoon tomato paste)
- 3 tablespoons butter
- Juice of 1 lemon
For the yogurt sauce:
- 500 g thick Greek-style yogurt
- 4 cloves garlic, minced to a paste
- Salt to taste
METHOD:
1. If using fresh grape leaves, blanch briefly in boiling water (30 seconds) and drain. If using brined leaves, rinse well in cool water and pat dry.
2. Make filling: combine meats, rice, onions, garlic, all herbs, tomato paste, spices, 2 teaspoons salt, and 1 teaspoon black pepper. Mix well with hands for 2-3 minutes.
3. Place a grape leaf shiny-side down on a work surface, stem end toward you. Trim the stem. Place 1 heaped tablespoon of filling near the stem end.
4. Fold the stem end up over the filling, fold in the sides, then roll tightly away from you into a cigar. Repeat with remaining leaves and filling.
5. Line the bottom of a heavy Dutch oven with unused or torn grape leaves (this prevents sticking and scorching).
6. Arrange tolma seam-side down in tight concentric rings, layering as needed. Dot with butter pieces between layers.
7. Pour broth over until rolls are just covered. Squeeze lemon juice on top. Place an inverted heatproof plate on top to keep rolls submerged and prevent unrolling.
8. Cover and simmer on lowest heat for 60-75 minutes until rice is tender and leaves are fork-soft.
9. Make yogurt sauce: combine yogurt, garlic paste, and salt.
10. Let tolma rest in the pot for 15 minutes. Serve hot with a generous dollop of yogurt sauce.
NOTES:
- The herb-to-meat ratio is high by design. Do not reduce the herbs — they are the flavour of Georgian tolma.
- Work in assembly-line fashion. Two cooks can roll 40 tolma in under 20 minutes.
- Tolma freezes beautifully after cooking. Cool completely, pack with cooking liquid, and freeze. Reheat gently in the same liquid.
- Yogurt sauce is essential. Do not skip it.
NUTRITION (per 6 rolls with yogurt, approximate):
Calories: 480 | Protein: 28 g | Carbohydrates: 32 g | Fat: 26 g | Fibre: 3 g