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Dolma in Azerbaijani

Azerbaijani Dolma (Stuffed Grape Leaves)

Dolma won't leave any lover of Middle Eastern food indifferent! This national Azerbaijani dish is the ancestor of stuffed cabbage rolls, but instead of cabbage it's made with grape leaves. The flavor is superb — see for yourself!

Andrey

Recipe author

Composition / ingredients

Servings:

Grape leaves

150

Lamb (or beef)

500

Onion

Lamb tail fat (or any other fat)

100

Rice

Mint

Cilantro

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 48 % 14 g

Carbohydrates 21 % 6 g

182 kcal

GI: 43 / 57 / 0

Cooking method

Step 1:

How do you make Azerbaijani dolma? Gather the ingredients you'll need.
Step 2:

Wash the herbs and chop them finely with a knife. Soak the grape leaves in boiling water for 40 minutes.
Step 3:

Meanwhile, cut up the meat, peel the onion, add the fat, and grind it all into a filling using a meat grinder or blender. If the meat is on the lean side, I add a bit more fat and onion — it comes out juicier that way.
Step 4:

Mix the ground meat with the rice and herbs, and season with salt and pepper. I used raw long-grain rice, but short-grain works too. Rinse it until the water runs clear before adding it to the meat. The filling is ready.
Step 5:

Place a tablespoon of filling on each grape leaf and fold it up like a little envelope. You can tie each one with kitchen string so they don't unwrap. Use up almost all the grape leaves (save a few) and all the filling.
Step 6:

Line the bottom of a pot with the leftover grape leaves. Arrange the finished dolmas on top. Weigh them down (I use a plain plate with a jar of water set on top).
Step 7:

Pour in a small amount of water, no more than a cup. Bring to a boil, then simmer over low heat for about 2 hours. Top up with water as needed as it cooks down.
Step 8:

I've shown you how to make Azerbaijani dolma; now let me tell you how to serve it. Serve this dish with a sauce of kefir and minced garlic. It's absolutely delicious!

Today I've shared a recipe that will absolutely be the star of any holiday table. The classic version uses lamb, but I'll note that it turns out every bit as good with beef. You can use fresh young grape leaves or jarred ones — I like both. In summer I make dolma with fresh leaves and always put some up for winter, so I can treat myself and my family to this goodness in the cold months too. Bookmark the recipe and don't put it off!
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read our article on pots.
Important! For rice dishes that come out great every time, read our article on the ins and outs of choosing and cooking rice.
If you use store-bought spice blends, be sure to read the label. They often already contain salt, so keep that in mind or you risk over-salting the dish.