Dolma in Azerbaijani

Table of contents:

Dolma in Azerbaijani
Dolma in Azerbaijani
Anonim

Now is the season of fresh young grape leaves, which means they can be used for food, for example, for making dolma. If you like cabbage rolls, then you will definitely like this dish.

Ready-made dolma in azerbaijani
Ready-made dolma in azerbaijani

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

There are many wonderful and delicious dishes in Azerbaijan. However, dolma can rightfully be considered the queen of national cuisine. It is a dish of twisted minced mutton (less often beef) with herbs, rice and spices. The filling is stuffed with grape leaves, sometimes quince leaves. In our country, this dish is also loved by many, but each hostess prepares it differently. For example, pork or chicken is used for the filling, or several types of meat are mixed. But today I will tell you how to cook real lamb dolma in grape leaves.

For cooking, you need to find young and fresh grape leaves. Their optimal color is light green or light green. Their size should be about the size of the palm. The younger the leaf, the softer the dolma. But if you don't have fresh leaves, salted or pickled leaves are fine. You can buy them in the conservation department or in the markets from grandmothers with other pickles. This dish is most often served with sauce. It is prepared from fermented milk products like sour cream, yogurt or kefir with the addition of garlic and herbs.

  • Caloric content per 100 g - 154 kcal.
  • Servings - 15-20 pcs.
  • Cooking time - 2 hours 30 minutes
Image
Image

Ingredients:

  • Lamb - 600 g
  • Grape leaves - 20 pcs.
  • Cilantro - large bunch
  • Dill - large bunch
  • Onions - 2 pcs.
  • Rice - 100 g
  • Butter - 50 g
  • Garlic - 2 wedges
  • Salt - 1 tsp or to taste
  • Ground black pepper - a pinch
  • Any spices to taste

Step-by-step preparation of dolma in Azerbaijani:

Leaves are washed
Leaves are washed

1. Wash the grape leaves under running water and cut off the tails so that only leaves remain.

Leaves are soaked
Leaves are soaked

2. Place them in a wide bowl and cover with boiling water. Leave them on for 5-7 minutes. During this time, they will acquire a darker green hue.

Onions chopped
Onions chopped

3. Peel the onions, wash and cut into small cubes.

The oil is heated
The oil is heated

4. Put butter in a skillet and melt it over medium heat.

Fried onions
Fried onions

5. Put onion and sauté until transparent.

Boiled rice
Boiled rice

6. Meanwhile, wash the rice under 5-7 waters to rinse off all the starch. Pour it into a saucepan, pour water in a 1: 2 ratio and boil it for 7-10 minutes.

The greens are chopped
The greens are chopped

7. Wash the greens, dry with a paper towel and cut into large pieces. It is not necessary to grind it too finely.

The meat is twisted
The meat is twisted

8. Wash the meat and pass it through the middle wire rack of the meat grinder.

Chopped garlic
Chopped garlic

9. Peel and finely chop the garlic.

Minced meat combined with herbs
Minced meat combined with herbs

10. Put chopped greens into the minced meat.

Onion and garlic added to the minced meat
Onion and garlic added to the minced meat

11. Then add garlic and sautéed onions.

Added rice
Added rice

12. Add the cooked rice to it.

Added spices
Added spices

13. Season the filling with salt, ground pepper and any spices. There should be a lot of the latter, because dolma is a fragrant dish.

Minced meat mixed
Minced meat mixed

14. Mix the ingredients well. It is most convenient to do this with your hands.

The leaf is laid out on the countertop
The leaf is laid out on the countertop

15. Place the prepared grape leaves on the countertop. In cooking, there are two opinions on which side of the sheet the minced meat should be laid out. Some cooks believe that the minced meat should be placed on the smooth surface of the sheet. Others claim to be on the rough side. I recommend trying two methods and deciding which one you like best.

Minced meat is laid out on a leaf
Minced meat is laid out on a leaf

16. Put the filling in the middle of the leaf.

The leaf is tucked on the sides
The leaf is tucked on the sides

17. Fold the leaf on both sides.

The bottom edge of the sheet is folded up
The bottom edge of the sheet is folded up

18. Fold in the bottom edge.

The sheet is rolled up
The sheet is rolled up

19. Roll the dolma tightly into a roll.

Dolma is folded into a saucepan
Dolma is folded into a saucepan

20. Place it compactly in a saucepan.

Dolma is covered with cabbage leaves
Dolma is covered with cabbage leaves

21. Cover the top with the leaves that remain. If you used all the leaves, then it's okay. Fill the food with water or broth. Boil and simmer the food under pressure for 1 hour. The load can be a plate on which a can of water is installed.

Dolma is ready
Dolma is ready

22. Remove the finished dolma from the pan and serve hot. It is usually served with garlic sauce. In addition, the liquid left over from stewing the dish can also be used to make a sauce.

See also the video recipe on how to make dolma from grape leaves.

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