Tolma – Georgian Stuffed Grape Leaves with Meat and Herbs

Ingredients:

Preparation mode:

👉 Tolma is the Georgian version of dolma: tender grape leaves wrapped around juicy minced meat, rice and lots of fresh herbs, then simmered slowly and served with a cool garlic-yogurt (matsoni) sauce.

It’s a summer favourite in Georgia, but with jarred grape leaves you can make it all year round.

How to Make Tolma

1. Prepare the leaves. If using fresh leaves, blanch them for 1 minute in boiling water. If from a jar, rinse well. Cut off the stems.
2. Make the filling. Mix the meat with the rice, onion, herbs, coriander, salt and pepper until well combined.
3. Roll. Place a leaf shiny side down, put a spoon of filling near the stem end, fold in the sides and roll tightly.
4. Arrange. Line a pot with a few leaves and pack the tolma tightly in layers, seam side down. Dot with butter.
5. Simmer. Pour in the hot water, place a small plate on top to keep them in place, cover and simmer on low heat for 50–60 minutes.
6. Serve. Mix the matsoni with the crushed garlic and a pinch of salt. Serve the tolma warm with the garlic sauce.

👉 Discover more Georgian classics: Georgian Food: 25 Traditional Dishes You Must Try

Footnotes:

Cabbage tolma: in winter Georgians make the same dish with blanched cabbage leaves.

Make ahead: tolma tastes great the next day and freezes well (cooked).