Beef Tolma
Description
This beef tolma recipe is conditionally divided into three stages. First, we prepare the grape leaves, then make the meat filling, and finally wrap the filling in the leaves and simmer over medium heat until done.
Instructions
- 1
Step 1
Thaw the grape leaves. While they are thawing, bring salted water to a boil in a saucepan.
- 2
Step 2
Prepare the beef mince.
- 3
Step 3
Grate the carrot.
- 4
Step 4
Chop the onion.
- 5
Step 5
Chop the herbs.
- 6
Step 6
Place the thawed grape leaves into boiling salted water. Remove them when the leaves change color. Discard the stems and drain the water.
- 7
Step 7
Sauté the carrots and onion in a frying pan. Once ready, transfer the rice, carrots, onion, and meat to a single bowl. Add spices: thyme, cinnamon, and everything else, season with salt and mix well.
- 8
Step 8
Mix thoroughly.
- 9
Step 9
Wrap the filling in the leaves.
- 10
Step 10
When all the meatballs are wrapped in leaves, place the dolma in a pot.
- 11
Step 11
Cover the pot with a plate, having previously poured in salted water. Simmer over medium heat until done. Check for doneness by taste—simply try the tolma. On average, it takes 30-50 minutes to cook. While the tolma is simmering, prepare the garlic sour cream sauce—squeeze garlic into the sour cream and mix well.