Dolma in grape leaves
8 servings
60 minutes
Dolma in grape leaves is an exquisite dish of Azerbaijani cuisine that reflects the rich gastronomic tradition of the region. Its origins date back centuries when grape leaves were used to create tender, aromatic rolls filled with meat. The filling of juicy minced meat, rice, and spices wrapped in delicate leaves acquires a unique flavor after slow cooking. Dolma combines the softness of the filling with the slight acidity of grape leaves, creating a harmony of tastes. This dish is often served with yogurt sauce that highlights its richness and spiciness. Dolma is not just food but part of culture, a symbol of hospitality and family traditions that unites generations at the festive table.
1
Prepare the products.
2
Place the minced meat in a bowl.
- Ground meat: 600 g
3
Add a picture
- Rice: 100 g
4
To salt.
- Salt with herbs: 1 tablespoon
5
Add carrot.
- Dried carrots: pinch
6
Peel the onion.
- Onion: 1 head
7
First cut lengthwise, then crosswise into small pieces.
8
Add onion to the minced meat.
- Onion: 1 head
9
Mix everything thoroughly.
10
Remove the grape leaves from the brine.
- Preserved grape leaves: 1 jar
11
Soak the wrap in hot water to unfold the leaves.
12
Take one sheet and place it on the plate with the matte side up.
13
Place a small amount of minced meat on the sheet.
14
Start folding the sheet like an envelope.
15
Carefully wrap the minced meat in a leaf and roll it slightly to make everything stick.
16
Next, pour a little vegetable oil into the pot.
- Vegetable oil: 100 ml
17
Place the rolled dolma tightly next to each other at the bottom of the pot.
18
Layer several layers tightly one after another and add water.
- Water: 2 l
19
Cover with the remaining leaves (if any left).
20
Place a plate with water on top for weight and cover with a lid.
21
Cook the dolma on low heat until the filling is ready.
22
Serve on plates and present to the table.