World Cuisines

Tolma

Armenia

Armenia's stuffed leaves: minced meat and rice wrapped in grape leaves (or cabbage), simmered in tomato broth and served with garlic-yogurt (madzoon). Ingredients: grape leaves, minced beef and pork, rice, onion, tomato paste, herbs (parsley, dill, cilantro), dried mint, lemon, garlic, yogurt.

What it is

Armenia's stuffed leaves: minced meat and rice wrapped in grape leaves (or cabbage), simmered in tomato broth and served with garlic-yogurt (madzoon). Ingredients: grape leaves, minced beef and pork, rice, onion, tomato paste, herbs (parsley, dill, cilantro), dried mint, lemon, garlic, yogurt. Recipe: 1) Blanch the leaves. 2) Mix meat, par-cooked rice, onion, herbs and tomato. 3) Roll small, tight fingers. 4) Simmer covered in tomato broth until tender. Serve: with garlic madzoon; summer tolma stuffs peppers, tomatoes and eggplants instead. Flavor: tangy leaves, herbed meat, cool garlic yogurt. History: tolma (from 'toli', the grape leaf) is claimed across the Caucasus and Anatolia; Armenian cooks guard regional styles — Echmiadzin's is famously meatless for Lent. See also: Khorovats, Lavash.

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