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Tolma armenian

Cooking recipes / Top Picks / Stuffed cabbage

10 servings
2 hours 30 min

Grape leaves - 400 gr, Water - 2 l, Beef - 1 kg, Pork - 300 gr, Onions - 600 gr, Rice - 220 gr, Garlic - 50 gr, Parsley - 10 gr, Dill - 10 gr, Tarkhun, tarragon - 4 tbsp, Basil - 4 tbsp, Mint - 1 tea, Paprika - 1 tea, ground black pepper - to taste, Salt - to taste, Sour cream - 250 g, Cucumbers - 1 pc., Garlic - 1 tooth., Dill - 10 g, Ground coriander - 0.5 tea liters., Salt - to taste

How to make the Armenian crowd? First, prepare the ingredients for the filling. Meat is required without bones, only flesh. Instead of meat, you can take store minced meat in the same proportions, but it is desirable that it be with minimal fat.

Rinse the rice thoroughly to clear water and dry.

Peel the onions and garlic. Cut the onions into pieces.

Wash the beef meat, dry and cut into medium pieces.

Rinse the pork meat as well and cut into pieces.

Skip both meats, onions, garlic, dill and parsley through the meat grinder.

Add the washed rice, dried basil, tarragon and mint to the mince.

Knead the minced meat thoroughly. Pour in the salt and paprika and stir again.

Wrap the bowl of mince in a bag and refrigerate overnight.

Remove the grape leaves from the jar, rinse with hot water.

Place the sheet glossy side down and spread. Put a little mince on the wide part of the sheet.

Roll up the sheet with a roll, bending the side edges.

Similarly, roll up all the other rolls.

Place the rolls in a cast-iron saucepan or cauldron.

Top with a few whole grape leaves. Put a plate on them. Pour in the water to cover the plate.

Cover the pan with a lid and place on a low heat. Simmer for about 1 hour or longer until tender.

Now prepare the necessary ingredients for the sauce.

Wash the cucumber and grate it over a coarse grater. The skin, if it is not rough, not damaged and not bitter, does not need to be cut.

Wash the dill, dry and chop finely.

Whisk sour cream with a fork. Add grated cucumber, dill, garlic, coriander and salt passed through the press to sour cream. Stir everything and refrigerate for 30 minutes.

Serve the tome with the sour cream sauce. Enjoy your meal!