Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
The story of one dish <ul><li>Tolma: from the birth to stomach </li></ul>By one Armenian girl
Tell me what you eat... …  and I tell who you are. Well, not quite. “Tolma” is very popular meal among many nations, and n...
Find similarities So what is the same and main in all “tolma”-like meals. Briefly, it’s some stuff filled in some vegetabl...
One Armenian family’s tradition <ul><li>Tolma is the main and necessary dish on each Armenian holiday table. </li></ul><ul...
Filling <ul><li>1 kg ground beef (or lamb) </li></ul><ul><li>1 handful of rice (50 g)  </li></ul><ul><li>3-4 small heads o...
Beat until it will breathe <ul><li>Mix the ingredients. </li></ul><ul><li>Slowly add 200g of warm boiled water while conti...
Vegetable garden <ul><li>1 kg cabbage  </li></ul><ul><li>4 medium tomatoes </li></ul><ul><li>4 medium bell peppers </li></...
Digging the garden <ul><li>Tomato. Cut from the top, but not until the end to have a cover. Dig/hollow out the inside (put...
White strip, black strip <ul><li>You have a choice with eggplant; to have it unpeeled, to have it “dressed” like zebra, or...
Slowly Undressing   <ul><li>Cut and remove the inside hard core of the cabbage. </li></ul><ul><li>Put it into boiling wate...
Cutting the dress <ul><li>Remove/cut the hard part of the leaf, and if it is not very big you can use it all for wrapping ...
Feeding the baby <ul><li>Tomato. Fill it with meat and cover the cap. </li></ul><ul><li>Pepper. Fill it. </li></ul><ul><li...
Wrapping <ul><li>Wrap tight, so it won’t fall apart.  </li></ul><ul><li>If you have one leaf, wrap it from two sides. </li...
Cheek to cheek <ul><li>Put some butter at the bottom of the pot. </li></ul><ul><li>Put a few leaves at the bottom (to avoi...
Get ready to cook <ul><li>Fill the half pot with water if it’s a “summer tolma”, and full if it’s only cabbage tolma. </li...
Make it tasty not only for your tongue but for your eyes Have a nice appetite! Tip: You can decorate with herbs, have it w...
Use your imagination Ok, now it’s time for you to invent your own “tolma”. You are free to create, although it will be har...
Upcoming SlideShare
Loading in …5
×

How to prepare tasty Armenian tolma

2,926 views

Published on

Vivid and clear instructions (recipe) to prepare tasty Armenian tolma (dolma).

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

How to prepare tasty Armenian tolma

  1. 1. The story of one dish <ul><li>Tolma: from the birth to stomach </li></ul>By one Armenian girl
  2. 2. Tell me what you eat... … and I tell who you are. Well, not quite. “Tolma” is very popular meal among many nations, and now it is hard to tell where it originally came from. During the time Armenians, Greek, Georgians, Persians, Arabs, Turks, Romanians, Russians, etc. developed their own variations, and often gave their own names, and now the differences are obvious. Of course, everyone claims its version being if not the first, at least the best :o) But this claim also became senseless, because lots of versions appeared in the same national cuisine, which depended from the place of living, preferences and creativity of people, and even the time of year :o) Furthermore, each family developed its own traditions, and the tastes and preferences also differ. The one thing remained: it is a traditional “national” meal, family meal, as well as tasty and satisfying meal.
  3. 3. Find similarities So what is the same and main in all “tolma”-like meals. Briefly, it’s some stuff filled in some vegetable or wrapped in some leaf. Well, “vegetable” can be tomato, eggplant, pepper, apple, quince, squash, zuccini, potato, etc., and the “leaf” can be a grape, bean, cabbage or even onion leaf, and the main component of “stuff” can be various types of meat with some rice, or mainly rice or there is a version with mixture of bean/pea family species. Among other components are onion, tomato, herbs, spices, etc. Of course, you can put in the pot cut apples, nuts, dry fruits, onions, etc. After cooking (boiling) you have it hot if it is with meat, and you usually have it cold with things other than meat.
  4. 4. One Armenian family’s tradition <ul><li>Tolma is the main and necessary dish on each Armenian holiday table. </li></ul><ul><li>Well, I tried to learn it from my mother, and my mother learned it from her mother, etc. </li></ul><ul><li>I’ll tell you some details and tips I learned about “summer tolma”. </li></ul><ul><li>Believe me, my mother prepares it really well :o) </li></ul>
  5. 5. Filling <ul><li>1 kg ground beef (or lamb) </li></ul><ul><li>1 handful of rice (50 g) </li></ul><ul><li>3-4 small heads of ground onion (200 g) </li></ul><ul><li>1 egg </li></ul><ul><li>2 cut tomato (or tomato paste) </li></ul><ul><li>0.5-1 teaspoon of ground black pepper </li></ul><ul><li>various fresh cut herbs (dill, parsley, basil, cilantro) </li></ul><ul><li>various dry herbs </li></ul><ul><li>1.5 tea spoon of salt </li></ul><ul><li>some butter, if the meat is not fatty </li></ul>
  6. 6. Beat until it will breathe <ul><li>Mix the ingredients. </li></ul><ul><li>Slowly add 200g of warm boiled water while continuing to mix. </li></ul><ul><li>“ Beat” the meat like the dough, until it will start to “breathe”. </li></ul>
  7. 7. Vegetable garden <ul><li>1 kg cabbage </li></ul><ul><li>4 medium tomatoes </li></ul><ul><li>4 medium bell peppers </li></ul><ul><li>2-3 medium eggplants </li></ul>Tips. If the wrapping will be with only cabbage, then take 2 kg You can have a few apples and quinces as well. Use half-ready/prepared quinces (boil a little). Summer tolma
  8. 8. Digging the garden <ul><li>Tomato. Cut from the top, but not until the end to have a cover. Dig/hollow out the inside (put it into the plate, you will use it later). </li></ul><ul><li>Pepper. Remove the inside seeds and other stuff. You also can have a cover like for tomato. </li></ul>Tip. Treat apples and quinces like tomato. <ul><li>Eggplant. Cut into few pieces, cut a cover, remove the inside stuff. </li></ul>
  9. 9. White strip, black strip <ul><li>You have a choice with eggplant; to have it unpeeled, to have it “dressed” like zebra, or to be “naked” (rare), which depends on the quality of the eggplant and your taste. </li></ul><ul><li>If it has thick peel, then you would like to have it peeled out. </li></ul><ul><li>But if the vegetable is soft, then better to have it unpeeled, so it won’t fall apart while filling with meat and boiling. </li></ul><ul><li>The compromise is “zebra” style. </li></ul>
  10. 10. Slowly Undressing <ul><li>Cut and remove the inside hard core of the cabbage. </li></ul><ul><li>Put it into boiling water. </li></ul><ul><li>One by one pull off the leaves, leave them several minutes in the water to soften a little before removing from the pot. </li></ul>Tip: Cabbage is better to be with gentle and big leaves for easy and nice wrapping.
  11. 11. Cutting the dress <ul><li>Remove/cut the hard part of the leaf, and if it is not very big you can use it all for wrapping one tolma. </li></ul><ul><li>You can cut the leaf in the middle, and have two pieces for wrapping. </li></ul>
  12. 12. Feeding the baby <ul><li>Tomato. Fill it with meat and cover the cap. </li></ul><ul><li>Pepper. Fill it. </li></ul><ul><li>Eggplant. Remember to put the cap; push the small piece you cut a little inside. </li></ul>Tip: you can put a little sugar in the apples.
  13. 13. Wrapping <ul><li>Wrap tight, so it won’t fall apart. </li></ul><ul><li>If you have one leaf, wrap it from two sides. </li></ul><ul><li>If you have half of the leaf, wrap from one side trying to make a “hole” on the other side as small as possible. Press the meat which comes out inside or if it is too much, remove it. </li></ul>Tip. Remember, everything needs some practice :o)
  14. 14. Cheek to cheek <ul><li>Put some butter at the bottom of the pot. </li></ul><ul><li>Put a few leaves at the bottom (to avoid possible consequences of strong heat). </li></ul><ul><li>Wrap/fill and put tolma close to each other, so they won’t fall apart during cooking. </li></ul><ul><li>Start with the walls of the pot, go to the center. </li></ul><ul><li>Finish one “layer” before starting next one. </li></ul>Tip. You can add cut apples, onion, dried fruits, etc.
  15. 15. Get ready to cook <ul><li>Fill the half pot with water if it’s a “summer tolma”, and full if it’s only cabbage tolma. </li></ul><ul><li>Add tomato “hollow outs” (or just two cut tomatoes). </li></ul><ul><li>Add 0.5 tablespoon of salt. </li></ul><ul><li>Cover with overturn plate, press the plate down, put the pot cover. </li></ul><ul><li>Have it cooked on slow heat about 60-80 minutes after the water starts to boil. </li></ul>Tip. To make sure if tolma is ready, check the rice.
  16. 16. Make it tasty not only for your tongue but for your eyes Have a nice appetite! Tip: You can decorate with herbs, have it with tomato sauce, etc.
  17. 17. Use your imagination Ok, now it’s time for you to invent your own “tolma”. You are free to create, although it will be hard to invent something new, but you have whole variety of vegetables and fruits in US, not talking about genetically modified ones :o)

×