Dolma in Azerbaijani

Dolma will not leave connoisseurs of oriental cuisine indifferent! This national dish from Azerbaijani cuisine is a prototype of cabbage rolls, but it is prepared not from cabbage, like ours, but from grape leaves. The taste is excellent - see for yourself!
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Amelia LopezAmelia Lopez
Author of the recipe
Dolma in Azerbaijani
Calories
410Kcal
Protein
20gram
Fat
32gram
Carbs
14gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 5

Step-by-step preparation

Cooking timeCooking time: 3 hr
  1. STEP 1

    STEP 1

    How to make dolma in Azerbaijani? Prepare the ingredients needed to prepare dolma.

  2. STEP 2

    STEP 2

    Wash the greens and chop finely with a knife. Soak the grape leaves in boiling water for 40 minutes.

  3. STEP 3

    STEP 3

    In the meantime, chop the meat, peel the onion, add fat and make mince out of it all using a meat grinder or blender. If the meat is a little dry, I add more fat and onions - it will be juicier.

  4. STEP 4

    STEP 4

    Mix minced meat with rice and herbs, season with salt and pepper. I used raw long-grain rice, but you can also use round rice. Before adding it to the minced meat, it must first be washed until transparent. The filling is ready.

  5. STEP 5

    STEP 5

    Place a tablespoon of minced meat on a grape leaf and wrap it in an envelope. You can tie the envelopes with thread to prevent them from unfolding. Use almost all of the grape leaves (reserve a little) and all of the filling.

  6. STEP 6

    STEP 6

    Place the remaining grape leaves on the bottom of the pan. Place the finished dolmushki on top. Press down with a press (I use a simple plate for this and put a jar of water on top).

  7. STEP 7

    STEP 7

    Pour in a small amount of water, no more than a glass. Bring to a boil and then simmer over low heat for about 2 hours. Water can be added if necessary (as it boils).

  8. STEP 8

    STEP 8

    I told you how to cook dolma in Azerbaijani style, and now I’ll tell you how to serve it. This dish should be served with kefir sauce and chopped garlic. It's amazingly delicious!

Comments on the recipe

Author comment no avatar
AlenaCi
08.09.2023
4.8
I'm delighted, yum, you're great!
Author comment no avatar
NashaDasha
08.09.2023
4.8
Thank you for your review, it’s very nice. I still have this version of dolma.
Author comment no avatar
Andrey
08.09.2023
4.6
Today I’m preparing it for display.
Author comment no avatar
NashaDasha
08.09.2023
4.9
I'm so glad you were attracted to the recipe.
Author comment no avatar
Andrey
08.09.2023
4.8
Thanks for the recipe. Delicious. Just until you get used to wrapping it quickly and the minced meat will run out. When folding, it is better not to use threads so as not to do double work. And the cooked dolmushki no longer unfold.
Author comment no avatar
Elena
08.09.2023
4.8
Oh, I have so many leaves that there’s not enough for any lamb, but it’s worth a try. Daria, thanks for the recipe!!
Author comment no avatar
NashaDasha
08.09.2023
4.5
Elena you are lucky