Dolma in Azerbaijani

Dolma will not leave indifferent connoisseurs of oriental cuisine! 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!

Andrey

Recipe author

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Composition / ingredients

Servings:

Grape leaves

150

Mutton (or beef)

500

Onion

Chicken fat (or any other)

100

Fig

Mint

Coriander greens

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

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to make dolma in Azerbaijani? prepare the products necessary for the preparation of dolma.
Step 2:
Wash the greens and chop them finely with a knife. Soak the grape leaves in boiling water for 40 minutes.
Step 3:
Meanwhile, chop the meat, peel the onion, add fat and make minced meat out of it all with a meat grinder or blender. If the meat is too dry, I add more fat and onions — it will be juicier.
Step 4:
Mix minced meat with rice and herbs, season with salt and pepper. I used raw long-grained rice, but you can also take round. Before adding it to the minced meat, it must be pre-washed until transparent. The filling is ready.
Step 5:
Spread a tablespoon of minced meat on a grape leaf and wrap it in an envelope. You can tie the envelopes with a thread so that they do not unfold. Use almost all the grape leaves (leave a little) and all the stuffing.
Step 6:
Put 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).
Step 7:
Pour a small amount of water, no more than a glass. Bring to a boil, and then simmer on low heat for about 2 hours. Water can be added if necessary (as it boils).
Step 8:
I have told you how to cook dolma in Azerbaijani, and now I will tell you how to serve it. And you need to serve this dish with kefir sauce with chopped garlic. It's amazingly delicious!

Today I shared with you a culinary recipe of a dish that will undoubtedly become an ornament of any festive table. According to the classic culinary recipe, dolma is prepared from lamb, but I note that this dish turns out no worse from beef. For it, you can use fresh young grape leaves or canned ones. I like both options. In the summer, I cook dolma from fresh leaves and be sure to prepare them for the winter, so that in winter time I can pamper myself and my loved ones with this yummy. Take a note of the recipe and do not put it on the back burner.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.