Dolma with matsoni sauce

6 servings

140 minutes

Dolma with matsoni sauce is the embodiment of warmth and traditions of Azerbaijani cuisine. This dish, rooted in ancient Persia, features tender lamb seasoned with aromatic spices and wrapped in grape leaves. Their bitterness perfectly complements the juiciness of the meat filling, while matsoni infused with herbs and garlic adds a light tang and freshness to the flavor. Dolma is traditionally prepared in a large family circle, and serving it with chilled matsoni sauce makes it especially enjoyable on warm days. Each portion is a harmony of flavors where spicy herbs reveal the depth of aromas and the lamb becomes surprisingly tender. It is not just food but a true gastronomic story that conveys the warmth of home and the national spirit of Azerbaijan.

Energy value per serving

• Calories: 259.3
• Proteins: 17.6g
• Fats: 16.5g
• Carbohydrates: 11.6g

Ingredients

• Onion: 1 head
• Mutton: 500 g
• Grape leaves in brine: 1 jar
• Matsoni: 400 ml
• Dill: 60 g
• Coriander: 60 g
• Mint: 10 g
• Garlic: 5 clove
• Dried basil: 0.5 tsp
• Ground red pepper: to taste
• Ground black pepper: to taste
• Thyme: 0.5 tsp

Cooking steps

1. If you have pickled grape leaves, soak them in boiling water overnight (unroll them first and preferably one by one). If they are fresh or fermented, pour boiling water over them for 40 minutes.

   Required ingredients:

   • Grape leaves in brine: 1 jar

2. Preparing sauce for dolma: add 1/2 dill and cilantro, finely chopped garlic to the matsoni and let it sit in the fridge (during this time prepare the filling and make the dolma). (If you leave the sauce for more hours - you won't lose anything, it will be even more aromatic)

   Required ingredients:

   • Matsoni: 400 ml
   • Dill: 60 g
   • Coriander: 60 g
   • Garlic: 5 clove

3. We prepare minced meat from lamb. We add finely chopped onion, half of cilantro and dill, mint, basil, thyme, red and black pepper, and salt.

   Required ingredients:

   • Mutton: 500 g
   • Onion: 1 head
   • Dill: 60 g
   • Coriander: 60 g
   • Mint: 10 g
   • Dried basil: 0.5 teaspoon
   • Ground red pepper:  to taste
   • Ground black pepper:  to taste
   • Thyme: 0.5 teaspoon

4. Place the filling on the rough side of the grape leaf and wrap it like an envelope.

   Required ingredients:

   • Grape leaves in brine: 1 jar
   • Mutton: 500 g

5. We place tightly in the pot and pour water to slightly cover the dolma. On top, we put a plate and something heavy on it (to prevent it from floating).

   Required ingredients:

   • Grape leaves in brine: 1 jar

6. Cook for 1–1.5 hours on low heat. Serve with matsoni sauce.

   Required ingredients:

   • Matsoni: 400 ml