Stuffed Vine Leaves

Tolma ტოლმა

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 55

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

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.


  • 60 g / 2 oz / cup white rice
  • 14


Boil your rice to the half-cooked point. It should still be chewy. Drain and allow to cool.

Separate the vine leaves in a large bowl and pour boiling water over them. Leave for 10 minutes.

In a medium bowl, mix the rice with the lamb, garlic, cumin, herbs and 2 tablespoons of the oil