Dolma in Azerbaijani style
8 servings
60 minutes
Azerbaijani dolma is a culinary heritage that dates back to ancient times when grape leaves were used for storing and preparing food. This dish harmoniously combines juicy meat, aromatic spices, and thin grape leaves that add a special texture and richness of flavor. Dolma is tender with a slight tang from the leaves and a rich meaty aroma. It is served hot with sour cream, making the taste even softer. This dish is often prepared for holidays and family celebrations, symbolizing the hospitality and traditions of Azerbaijani cuisine. Thanks to the right combination of ingredients, dolma remains juicy and rich, filling the home with warmth and coziness.
1
Cut the beef into pieces.
- Beef: 500 g
2
Peel the potatoes and cut them into small wedges.
- Potato: 2 pieces
3
Chop the onion randomly.
- Onion: 1 head
4
Pass the meat with vegetables through the meat grinder.
- Beef: 500 g
- Potato: 2 pieces
- Onion: 1 head
5
Add ground pepper.
- Ground black pepper: 2 teaspoons
6
Sprinkle with turmeric.
- Turmeric: 2 teaspoons
7
Chop the well-washed greens finely.
- Dill: 1 bunch
- Cilantro: 1 bunch
8
add to the minced meat
- Dill: 1 bunch
- Cilantro: 1 bunch
9
Add well-washed raw rice to the meat.
- Short-grain (round) rice: 150 g
10
Thoroughly mix the minced meat until homogeneous.
11
Wash the grape leaves.
- Grape leaves: 300 g
12
Place one large leaf at the bottom of the pot.
13
Place a small portion of minced meat at the edge of the sheet.
14
Roll into a tube.
15
Create an envelope.
16
Carefully layer the dolma.
17
Pour water so that 2-3 cm remains from the top layer of the dolma.
- Water: 500 ml
18
Water with sunflower oil.
- Sunflower oil: 100 ml
19
Press with a plate.
20
Cover with a lid and simmer for 1 hour until cooked.
21
Serve the ready dolma with sour cream. Enjoy your meal!
- Salt: to taste
