Armenian Dish Tolma Recipe - Armenian Cuisine - Heghineh Cooking Show

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

grape leaves

🥗Healthier: cabbage leaves

💰Cheaper: collard greens

Cabbage leaves offer a similar texture and flavor, while collard greens are often more accessible.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories, while seasoned water is cost-effective.

Prepare grape leaves by rinsing them under cold water and removing stems.

Soak grape leaves in hot water for 10-15 minutes until softened.

Mix rice, ground beef, chopped onion, parsley, dill, salt, pepper, and spices in a bowl.

Place a spoonful of filling on each grape leaf and roll tightly, tucking in the sides.

Layer the bottom of a pot with leftover grape leaves to prevent sticking.

Arrange the rolled tolma seam-side down in the pot in a single layer.

Drizzle olive oil and lemon juice over the tolma.

Add broth until it just covers the rolls and place bay leaves on top.

Cover the pot and bring to a simmer over medium heat for 30-40 minutes.

Reduce heat to low and cook for an additional 20 minutes until rice is tender.

Remove from heat and let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary