Grape leaf tolma

Grape leaves wrap a measured beef-and-rice filling. Leave room inside each roll for rice to expand as it simmers.

This recipe has not been kitchen-tested.

Prep: 50 min · Cook: 65 min · Serves: 4

Ingredients

• 250 g — brined grape leaves, drained and rinsed
• 400 g — ground beef
• 100 g — dry long-grain rice, rinsed
• 150 g — onion
• 25 g — parsley, washed
• 5 g — salt
• 1 g — ground black pepper
• 600 ml — water

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Combine ground beef, rinsed rice, finely chopped onion and herbs, salt and pepper. Keep chilled until filling; never taste raw meat.
3. Put a small spoonful of filling on each rinsed leaf. Fold the sides and roll loosely enough for rice to expand. Place seam-side down in a heavy pot.
4. Add the water, weigh down with a heatproof plate and cover. Simmer gently 50–65 minutes, until rice is tender and beef filling reaches 71°C. Rest 10 minutes.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.