Recipe: Tasty Armenian dolma (tolma)

Delicious, fresh and Rice.

Armenian dolma (tolma). The Dolma Festival in Armenia is an annual festival, also known as Uduli, that is held annually near the city of Armavir, Armenia. During the festival, chefs from Armenia and other countries. Armenian dolma (tolma) Dolma (also called as tolma) is an Armenian traditional dish.

Armenian dolma (tolma) Armenian Stuffed Vegetables (Dolma) Recipe by Mark Marcarian. Armenian Dolma (Tolma) Served With Yoghurt-Mint Sauce. Community Member "Dolma: is a family of stuffed dishes common in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, India and the Middle East.". You can cook Armenian dolma (tolma) using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Armenian dolma (tolma)

  1. It's 1 kg of beef.
  2. It's 50 grams of rice.
  3. You need 2 large of onion.
  4. You need 1 bunch of coriander greens.
  5. Prepare 5 of basil.
  6. It's 1 of rosemarin.
  7. You need 1 of salt.
  8. Prepare 1/2 cup of water.
  9. Prepare 1 of red and black pepper.
  10. It's 1/2 kg of grape leaves.

Name coming from the word "Toli ", means grape vine. What Tolma is, it's ground spiced meats,a bit of rice and herbs, mixed together, stuffed with grape vines. Traditionally Tolma was made with finely chopped lamb meat. Pasuts tolma is made of seven different grains - chickpea, bean, lentil, cracked wheat, pea, rice and maize.

Armenian dolma (tolma) step by step

  1. Run the beef and onion through the meat grinder.
  2. Add row rice and cut greens to the forcemeat. (You can replace fresh greens with dried).
  3. Add salt, peppers and water and mix very well (perhaps with hands).
  4. Lay the grape leaf on the table and with table spoon put some meat on it. Then wrap and sequentially put in a pan..
  5. After either meat or grape leaves are finished, you are done :) Put the pan on the fire and close the cover for about 1 hour..
  6. Serve hot. On the plates put some sour creme on the dolmas before eating. In Armenia we are putting non sweet yogurt (matsoun) but I am not sure you will find it everywhere in the world..

This dolma is called pasuts (fast day) because the Christian New Year features the fast days, which end on Easter day. [citation needed] Armenian cooks sometimes use rose hip syrup to flavor stuffed cabbage. Grape leaves dolma is a very respectable dish in Armenian families. Armenian housewives usually decorate New Year festive tables with this dish, serving to special guests. Taguhi says that the preparation requires work, but the reward is a worthy payoff. "Dolma rolled up in fresh young grape leaves is especially tasty. Here's what I found in regard to Etchmiadzin dolma (and a few other varieties): Etchmiadzin Dolma (Tolma) An explanation by Gayane Mkrtchyan, ArmeniaNow.com reporter "Armenian cuisine's 'top five tolma chart' includes grape-leaf tolma, Etchmiadzin tolma (with cabbage and vegetables), Lent tolma, Yerevan tolma (like Etchmiadzin tolma.