Yerevan Tolma in Grape Leaves (Herb-Scented Stuffed Vine Leaves with Garlic Matzoon) – Authentic Armenia Recipe
Perfumed with Armenia’s signature triad of purple basil, tarragon, and savory.
- Country of Origin
- 🇦🇲 Armenia (Caucasus, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tender grape leaves, Minced beef and rice filling, Cool garlic matzoon (yogurt) sauce, Fresh purple basil (rehan), Tarragon
Ingredients for Yerevan Tolma in Grape Leaves (Herb-Scented Stuffed Vine Leaves with Garlic Matzoon) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender grape leaves, prepped into bite-sized pieces
- 1.5 cups minced beef and rice filling, washed and trimmed
- 1 cup cool garlic matzoon (yogurt) sauce
- 1 medium onion and 3 cloves garlic, finely minced with fresh purple basil (rehan)
- 1.5 tbsp traditional Armenia seasoning (tarragon, summer savory (tsitron), coriander)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tender grape leaves and mix in a bowl with fresh purple basil (rehan), tarragon, summer savory (tsitron), coriander, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with minced beef and rice filling into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon cool garlic matzoon (yogurt) sauce generously over the top and serve warm.