Tolma-Meat -Summer
Armenian Summer Tolma is a traditional Armenian dish and accentuation of Armenian identity and star on a festive table.
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Ingredients
Stuffing
- 1 lb ground beef 15% fat
- 1 onion small
- 1/4 cup rice rinsed and uncooked
- 1/4 cup parsley
- 1/4 cup purple basil
- 2 teaspoon salt
- 1 teaspoon black pepper
Vegetables
- 4-5 eggplants small to medium size
- 8-10 bell pepper mini or small
- 8-10 tomatoes medium size
- 1 cabbage small head
Instructions
- 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 the large bowl.
- Cover and store in the refrigerator for an hour.
- Meanwhile prepare the vegetables for stuffing (see the main post for details on how to prepare the vegetables.)
- Core Eggplants and tomatoes, cut the tops partially off the peppers and remove the seeds, blanch the cabbage leaves, and set them aside.
- Season the vegetable's interior with salt.
- Using the ground beef stuffing, fill the cavities of the vegetables.
- Place a spoonful of filling on a cabbage leave and roll it into a small log.
- Arrange the stuffed vegetables in a cooking pot and scatter the tomato and eggplant scraps in between.
- Blanket a few cabbage leaves on top of the vegetables.
- Put an upside-down plate on top of the vegetable to hold them intact.
- Pour water over the plate until you see it seeping onto the plate.
- Bring tolma to a boil then cover and lower the heat and let is simmer for 30-40 minutes.
