Tolma

Name: Tolma
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 40 grape leaves, fresh or jarred; 400g ground beef; 100g short-grain rice; 1 large onion, finely diced; Large bunch fresh tarragon, chopped; Large bunch fresh mint, chopped; Large bunch fresh cilantro, chopped; 1 tsp ground coriander; 1 tsp blue fenugreek; Salt and black pepper; 500ml beef broth; Yogurt or matsoni for serving

ტოლმა (TOL-mah)

Georgian Stuffed Grape Leaves

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 277 kcal

Tender grape leaves wrapped around a savory filling of spiced ground beef and rice with fresh tarragon and mint, simmered until soft and fragrant.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 13.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large pot with lid mixing bowl serving platter

Presentation Guide

Vessel: ceramic platter

Garnishes: fresh herbs, lemon wedges

Accompaniments: matsoni or yogurt

Ingredients

40 grape leaves, fresh or jarred
400g ground beef
100g short-grain rice
1 large onion, finely diced
Large bunch fresh tarragon, chopped
Large bunch fresh mint, chopped
Large bunch fresh cilantro, chopped
1 tsp ground coriander
1 tsp blue fenugreek
Salt and black pepper
500ml beef broth
Yogurt or matsoni for serving

Instructions

1
If using fresh grape leaves, blanch them in boiling water for two minutes until pliable, then drain and cool on a clean towel.
2
Mix ground beef with rice, diced onion, all fresh herbs, coriander, fenugreek, salt, and pepper until thoroughly combined.
3
Place a grape leaf shiny-side down, add a tablespoon of filling near the stem, fold sides inward, and roll tightly into a cylinder.
4
Line the bottom of a heavy pot with torn or extra grape leaves, then arrange rolled tolma tightly in layers, seam-side down.
5
Pour beef broth over the tolma, place an inverted plate on top to keep them submerged, cover, and simmer for fifty minutes.
6
Serve warm with cold matsoni or yogurt on the side, arranging the tolma on a platter garnished with fresh herbs and lemon.

💡

Did You Know?

Georgian tolma differs from Turkish and Armenian versions through its generous use of fresh tarragon, which gives it a distinctly Georgian aromatic character.

Chef's Notes

Equipment Tips

large pot with lid
mixing bowl
serving platter

Garnishing

fresh herbs, lemon wedges

Accompaniments

matsoni or yogurt

The Story Behind Tolma

Tolma is shared across Caucasian cuisines but the Georgian version is distinguished by its lavish use of fresh tarragon and blue fenugreek. It represents the culinary exchange along the ancient trade routes of the Caucasus region.

🕐 Traditionally enjoyed family dinner 📜 Origins: Traditional Georgian-Caucasian

Comments (0)

No comments yet. Be the first to share your thoughts!