Tolma

Tolma is Armenian grape leaves rolled around a filling of minced beef and rice, then simmered until tender. It belongs to the family of stuffed-leaf and stuffed-vegetable dishes found across the Caucasus, the Balkans and the Middle East, and it is also made in Azerbaijan. It is a home-cooked dish, and the rolling takes time, which is why it is often made in large batches.

What it really is

Grape leaves, fresh or brined, are spread flat and a spoonful of filling goes on each one. The filling is minced beef, rice, onion, tomato paste and mint. The leaf is folded over the filling and rolled into a small, tight parcel. The parcels are packed close together in a pot and simmered in liquid until the rice is cooked and the leaves are soft. The rice and meat cook inside the leaf, so the filling stays moist and the leaf takes on its flavour.

How it's served

• Hot or warm, usually several parcels to a plate.
• Often with yogurt or sour cream alongside, which is a separate item and contains milk.
• On its own as a main course, or as one of several dishes at a shared table.

How to write it on the menu

• Name the meat as minced beef, and say the leaves are grape leaves, noting whether they are fresh or brined.
• The classic filling has no declarable allergen, but flag any yogurt or sour cream served with it as milk.
• Say whether the portion is a main or a starter, and how many pieces come with it.
• A meatless version is a different item and should be named as such.