Georgia
Tolma
Grape leaves rolled around spiced meat, rice and a mountain of herbs — with cold garlic yogurt
100 min·8 servings
Grape leaves
Leaves of the grapevine, usually preserved in brine and used to wrap fillings; tender and slightly tart.
Brined grape leaves come in jars or vacuum packs from Turkish, Greek or Middle Eastern grocers, less often from well-stocked supermarkets; soak or rinse them briefly before use so they are not too salty. Fresh young leaves from unsprayed vines also work once briefly blanched.
Substitute:
Blanched white cabbage or savoy leaves can be filled the same way and are common in Georgia itself, but they taste milder and sweeter, without the gentle tartness of grape leaves.
Used in · 1 recipe