Armenian Tolma Dolma Recipe


Dolma Recipe

Traditional Armenian dish: Dolma , otherwise known as:stuffed grape leaves.I made it in quite “non traditional ” way,if I may say so.The only purpose was to save time and still have the same great tasting meal.Plus the entire process of making it, is so much easier.Instead of spending hours to carefully wrap each dolma individually, I just spoon,shape the spiced ground meat on prepared pan, layer with grape leaves ,top with tomato souce and bake covered in the oven, or cook on top of the oven.The taste of  this dolma inspired dish is unbelievably delicious, plus it looks really appetizing.Feel free to improvise and use spices you’d prefer ,you don’t have to follow the recipe promptly .

Try this version of dolma and enjoy a great meal that didn’t take too much effort!




For the sauce

15 oz (425 grams) tomato sauce (or crushed tomatoes)

1 Medium onion (sliced)

4-6 Tbs olive oil or butter

2 Tbs Salt + black pepper to taste

For the meat filling/stuffing

2-3 Lbs ground meats (I use turkey and beef mix)

1 Medium onion

1 Egg

⅓ Cup washed-drained rice

¼ Cup fresh cilantro, parsley

3-4 Garlic cloves

2-3 Tbs salt

1 Tsp ground black pepper

¼ Tsp curry powder

1 Tsp cayenne pepper

1 Tbs tomato paste

1 Tbs red pepper paste

¼ Cup salsa or tomato paste

2-3 Fresh green peppers

Dry greens such as basil,dill (optional)

A jar of grape leaves,washed -drained

Boiling water




Start by making the sauce:

Slice and saute the onion with olive oil,add salt,pepper,tomato sauce

Cook a few minutes ,set aside and start prepping the meet

In a food processor combine all the ingredients for the filling

Except the meats ,rice and grape leaves

Pulse until well incorporated

Add it to the meats along with the rice and mix well

At this point preheat the oven to 450°F/200°C

Place some of the prepared tomato sauce on the bottom of baking pan

Layer the bottom of baking pan with grape leaves

Using an ice cream scoop take the meat,shape into mini kabob and place in the pan

Continue until the first layer is filled

Drizzle with tomato sauce and layer with grape leaves

You can use a few extra garlic cloves for extra flavor (optional)

Repeat until all ingredients used

Pour hot water to cover the pan a little bit more than half

Don’t use too much water

While it’s cooking lots of juices and fats from meats will form

Cook about 50-60 minutes

Turn off the oven and let it sit in the oven for 20 minutes to stop the cooking process

Enjoy dolma with garlic or plain yogurt



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