Dolma with lamb and mint
4 servings
120 minutes
Dolma with lamb and mint is one of the most exquisite dishes of Azerbaijani cuisine, embodying a rich history of Eastern traditions. Wrapped in tender grape leaves, aromatic lamb minced with fresh mint, parsley, and thyme transforms into a juicy and spicy treat. The harmony of spices gives dolma a refined freshness and slight bitterness, creating a perfect balance of flavors. This dish is traditionally served with olive oil and lemon juice that highlight its rich taste. Dolma symbolizes family warmth and hospitality as its preparation is an art that unites generations. Served hot, it offers comfort and enjoyment, especially on cool evenings, while its tenderness and aroma make it a decoration for any festive table.
1
Boil the rice. Chop the mint and parsley finely. Dice the onion.
- Rice: 100 g
- Fresh mint: 35 g
- Onion: 1 head
- Chopped parsley: 1 glass
2
Place the grape leaves in a large bowl, pour boiling water over them, and let them sit for an hour. Then drain the water into another container — you'll need it later — and rinse the leaves under cold water and let them dry a bit.
- Grape leaves: 200 g
3
In another bowl, mix the minced meat, chopped onion, herbs, and boiled rice. Add salt and pepper to taste.
- Ground lamb: 500 g
- Onion: 1 head
- Fresh mint: 35 g
- Chopped parsley: 1 glass
- Rice: 100 g
- Thyme: 0.5 teaspoon
- Vegetable broth: 700 ml
4
Place the leaves on a wooden board with the smooth side down. In the center of each leaf, put a tablespoon of the meat and rice mixture, then roll each leaf into a roll.
- Grape leaves: 200 g
5
Place the prepared rolls in a large pot so that they cover the bottom in a single layer. Mix the vegetable broth with the remaining water from soaking the grape leaves and pour this mixture over the rolls until the liquid barely covers them. Place an inverted plate on top to keep the rolls from moving, and set over medium heat.
- Vegetable broth: 700 ml
- Grape leaves: 200 g
6
Bring the liquid in the pot to a boil, then simmer covered for about 45 minutes until the grape leaves are soft enough.
- Grape leaves: 200 g
7
Place the dolma on a wide plate and drizzle with a mixture of olive oil and lemon juice.
- Olive oil: 1 tablespoon
- Lemon juice: 1 tablespoon
