Name: Stuffed Vine Leaves (Tolma ტოლმა)
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: Makes 12–14
Cuisine: Georgia
Ingredients: salt and freshly ground black pepper; 20 g / ⅔ oz / ⅓ cup finely chopped coriander / cilantro; 4 g / ⅛ oz / 1 garlic clove, minced; ¼ tsp ground cumin; 225 g / 8 oz ground lamb; ⅛ tsp dried summer savory or thyme, or fresh thyme; 240 ml / 8 fl oz / 1 cup plain yogurt; 14 preserved vine leaves; 60 g / 2 oz / ⅓ cup white rice; 4 tbsp extra virgin olive oil; 1 tbsp chopped dill; 50 g / 1¾ oz / ⅓ cup finely sliced dried apricots; 260 g / 9 oz / 1 large tomato, peeled; 60 g / 2 oz / ⅓ cup finely sliced prunes

Preparation info

Makes
12–14

Difficulty
Medium
Ready in
1 hr 55

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

This exotic recipe from eastern Georgia, rediscovered by Keto, calls for lamb and vine leaves, two symbols of her native Kakheti region. Vine leaves are stuffed with herbed lamb and rice and served with fresh tomato purée and yogurt sauce studded with dried fruits. If you can’t find preserved vine leaves, use chard or cabbage leaves.