Dolma (Azerbaijan Dish)

Steps Cook Recipes Dolma (Azerbaijan Dish) using 8 ingredients and 5 steps

Dolma (Azerbaijan Dish) - Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. Azerbaijan's national dish is called yarpaq dolmasi, a savory meal consisting of vine leaves stuffed with chopped meat, onions, rice, salt, pepper, butter, and fresh herbs such as coriander, dill and mint.

Dolma uses vine leaves in the winter and spring, eggplants and peppers during the summer and cabbage leaves in autumn.

Yet another traditional recipe from Azerbaijan cuisine, Dolma is a delectable Azeri food prepared using rice mixed with minced lamb, mint, cinnamon and fennel wrapped in cabbage leaves or vine leaves!

You can cook Dolma (Azerbaijan Dish) using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients make Dolma (Azerbaijan Dish)

1. It's 1 1/2 kg ground veal.
2. You need 1 cup rice.
3. You need 2 onion.
4. It's 1 coriander.
5. Prepare 2 1/2 stick butter.
6. You need 1 basil.
7. You need 1 dill.
8. You need 1 marinated grape or beetroot leaves.

Dolma (Azerbaijan Dish) instructions

1. Mix ground veal, rice, butter, and spices.
2. Wrap small portion in a grape/beetroot leave and put into a pot.
3. Add boiling water into the pot, but don't let it cover the 'rolls'. Put a plate on top and slightly press the rolls, making sure the water doesn't cover the plate completely. Remove extra water if needed..
4. Let it boil on a low fire for about 40 min or until the leaves will become soft enough..
5. Best served with sour cream/ketchup..

Dolma (Azerbaijan Dish) - Locals claim that Azerbaijan has the best dolma in the world, and the reasoning behind it is that the grape vines originated in the mountainous valleys of. This is probably one the most popular dishes prepared in Azerbaijan. It is also called the "the Dolma Sisters" (Uch Badji). We love to stuff eggplants, peppers, tomatoes, potatoes and even apples! The general name for all Azerbaijani stuffed dishes is "dolma", which means "stuffed" in Azerbaijani. Dolma is a family of recipes of stuffed vegetable or leaves born in the kitchens of the former Ottoman Empire and its surrounding regions. Dolma (Yarpaq Dolmasi) - Azeri Recipe Thank you and good luck