Acehnese Stuffed Grape Leaves (Tolma Aceh)

Ingredients

In the Acehnese adaptation of Tolma, the traditional Armenian ingredients are replaced with Acehnese spices and flavors. The original dish uses ingredients like cinnamon and allspice, whereas the Acehnese version incorporates ginger, lemongrass, and chili for a spicier profile. Additionally, the Acehnese Tolma is often served with a side of sambal, a spicy chili paste, to enhance the heat and add an extra layer of flavor. We alse have the original recipe for Tolma, so you can check it out.

• 30 grape leaves, blanched 30 grape leaves, blanched
• 250g (8.8oz) ground beef 250g (8.8oz) ground beef
• 250g (8.8oz) ground chicken 250g (8.8oz) ground chicken
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons lemongrass, finely chopped 2 tablespoons lemongrass, finely chopped
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) water 1 cup (240ml) water
• Sambal, for serving (optional) Sambal, for serving (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground chicken, cooked rice, onion, garlic, ginger, lemongrass, red chilies, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a grape leaf and place a spoonful of the filling mixture in the center. Fold the sides of the leaf over the filling and roll it tightly. Repeat with the remaining grape leaves and filling.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the stuffed grape leaves to the pan, seam side down. Cook for 2-3 minutes until the bottoms are lightly browned.
4. 4.
   Pour the water into the pan, cover, and simmer for 30-40 minutes, or until the grape leaves are tender and the filling is cooked through.
5. 5.
   Remove from heat and let the Tolma Aceh cool slightly before serving. Serve with sambal on the side, if desired.

Treat your ingredients with care...

• Grape leaves — Ensure the grape leaves are blanched before using to soften them and make them more pliable for rolling.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it for a more tender texture.
• Red chilies — Adjust the amount of red chilies according to your spice preference. Add more for extra heat or reduce the amount for a milder flavor.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the ground meat with finely chopped mushrooms or tofu.
• Serve Tolma Aceh as an appetizer or alongside other Acehnese dishes like Nasi Goreng Aceh (Acehnese Fried Rice) for a complete meal.
• For a milder flavor, remove the seeds from the red chilies before chopping them.
• Leftover Tolma Aceh can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.
• Experiment with different fillings by adding ingredients like chopped nuts or dried fruits for a unique twist.

Serving advice

Serve Tolma Aceh warm as an appetizer or as part of a larger Acehnese meal. Garnish with fresh herbs like cilantro or mint for added freshness. Provide sambal on the side for those who enjoy an extra kick of spice.

Presentation advice

Arrange the stuffed grape leaves on a platter, neatly rolled and tightly packed. Sprinkle some turmeric powder on top for a vibrant touch of color. Serve with a side of sambal and garnish with fresh herbs for an appealing presentation.