Genuine Armenian Meat Tolma – Msov Tpov Tolma
Packed with herb and onion infused juices, this meat tolma wrapped in grape leaves always calls for celebration.
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Ingredients
- 500 g meat ground
- 500 g grape leaves
- 25 g rice
- 100 g onion minced
- 20 stems Basil/parsley handfull
- 1 teaspoon salt kosher
- ½ teaspoon pepper
Instructions
- Cube the meat and season it with the salt, pepper and paprika.
- Grind the meat, onion, parsley and basil.
- Add the rice and combine thoroughly with your hands.
- If using pre-ground meat, finely chop the onions, parsley and basil and combine all the ingredients together in a large bowl.
- Cover and store in the refrigerator if not using immediately.
- Meanwhile prepare the grape leaves.
- Cut the excess stems off and give the leaves a good rinse in a hot water to wash off the brine.
- Prepare the working station for the assembly process. Have the cooking pan, grape leaves and meat filling ready.
- Place a couple of grape leaves (shiny face down) on a large flat surface.
- Put a spoonful of meat filling on top of each leaf, just under the stem cavity, and form into an oblong cylindrical shape across the leaf. The amount of the filling should be about the size of your thumb depending on the leaf size.
- Start folding: Bring the leaf base over the filling and tuck it in.
- Then fold the sides.
- Keep rolling into cigar shape little logs. They should not be too tight or too loose but rather firm.
- Line a few grape leaves on the bottom of the pan (use the imperfect leaves).
- Arrange the ready tolmas in the pan on top of the leaves.
- Sprinkle a little bit of salt on top of each layer.
- Place a flat plate on top of the last layer and add enough hot water to cover the plate.
- Bring to a boil and then reduce heat and cook for 45-50 minutes.
Notes
