Recipe Catalog
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Dolma is a culinary treasure of Turkish cuisine that captivates with its rich flavor and aroma. Historically, the dish dates back to the Ottoman Empire, where it became a symbol of hospitality and family unity. Tender lamb mixed with spiced rice and fresh herbs is carefully wrapped in young grape leaves, adding a tangy zest to the dish. Simmering in broth makes dolma juicy and rich, while serving it with garlic yogurt and sweet cinnamon reveals a full spectrum of taste sensations. This dish is perfect for festive gatherings as well as cozy family dinners, filling the atmosphere with warmth and Eastern charm.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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If you have nasturtium growing in your garden, why not make dolma from it? Especially since there are no authentic restrictions on this matter - in the Caucasus, dolma is rolled not only from grape leaves, but also from mulberry and cabbage leaves, like stuffed cabbage rolls. Nasturtium leaves have proven themselves to be great: thin, but do not tear. And a slightly noticeable bitterness remains with them even after heat treatment, and does not disappear without a trace, as happens, for example, with arugula. To be on the safe side , put a layer of chopped tomatoes on the bottom of the pan, then the tender leaves will definitely not fry to it.
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Dolma is an exquisite Georgian dish rooted in the ancient culinary traditions of the Caucasus. Stuffed grape leaves are tender, juicy, with a subtle aroma of spices and herbs, boasting a rich flavor that combines meat filling, the freshness of tomatoes, and a slight tartness from the grape leaves. Each bite reveals a balance of spicy notes from cilantro, nutmeg, and garlic. Dolma is traditionally served hot, generously covered with sauce—either tomato-sour cream or yogurt with herbs and garlic—which adds a special velvetiness to the dish. It is a true gastronomic journey that unites culture and the coziness of home meals. Dolma is perfect for festive gatherings, family dinners or entertaining guests—its taste captivates while its aroma awakens appetite and warm memories.
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Dolma made from grape leaves is an exquisite dish of Armenian cuisine, infused with ancient traditions and Eastern flavors. Historically, it emerged in the Ottoman Empire, spreading among the peoples of the Caucasus and the Middle East. Grape leaves wrapping tender meat filling with rice give dolma a unique aroma and a slight tanginess. The filling, rich in tomato paste and aromatic herbs, reveals a flavor harmony of meaty juiciness and herbal freshness. Each portion is a small bundle carefully rolled to preserve the depth of aromas. Dolma is simmered on low heat, allowing the ingredients to unite into a single bouquet of flavors. It is served with matzoni and garlic that accentuates the dish's richness. Perfect for a warm family gathering where each bite carries the breath of Armenian traditions.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Ilya Cherkashin, chef of the Saviv restaurant, shared the recipe with us.
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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.
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The recipe was born from a discovery: it turns out that even the most shabby white cabbage, when combined with honey, acquires significance. The honey brine creates a sweetish cocoon around the leaves, and inside - that same irrepressible cabbage spirit. Why is it better to roll up whole leaves instead of shredded cabbage in this recipe? This gives more options: you can use the leaves for stuffed cabbage rolls and dolma, and prepare salad dressings with honey brine. However, shredded cabbage with honey will also be an excellent filling for pies, strudels and kulebyakas.
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Cabbage rolls in grape leaves with rice and onions are a refined dish of Greek cuisine rooted in ancient Mediterranean traditions. Light, aromatic, and tender, they represent a harmonious blend of simple ingredients enriched with the freshness of mint and the tanginess of lemon juice. The delicate grape leaves give the dish a characteristic velvety texture, while the filling of rice, onions, and herbs reveals a richness of flavor nuances. This dish is perfect as an appetizer or light lunch, especially when paired with yogurt sauce. Cabbage rolls are not just food but a symbol of hospitality and family traditions passed down through generations.
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Cabbage rolls made from fresh lettuce leaves with cheese are a refined and light alternative to traditional cabbage rolls, inspired by Russian cuisine. This recipe combines the freshness of crisp lettuce leaves with the rich flavors of nuts, garlic, and hard cheese, creating a harmonious dish perfect for a light lunch or snack.
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Dolma for Lent, Lenten. Armenian cabbage rolls with beans.
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Stuffed cabbage leaves are one of the coziest and most traditional dishes of Ukrainian cuisine, embodying the warmth of home. Tender cabbage leaves, gently boiled to flexibility, become the perfect wrap for juicy meat filling. Wrapped in neat envelopes, they are carefully stewed in aromatic lemon sauce, absorbing its refreshing tanginess. This dish has been known since ancient times when housewives used simple ingredients to create an amazingly rich flavor. The combination of cabbage freshness, meaty density, and light acidity makes it ideal for both everyday dinners and family gatherings. Stuffed cabbage leaves delight with their soft taste, heartiness, and aromatic texture, creating a sense of coziness and home warmth.
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This exquisite chicken liver appetizer on Beijing cabbage leaves embodies French gastronomy. The rich flavor of perfectly fried tender liver combines with crunchy carrots, tangy pickles, and an airy texture of eggs. The combination of ingredients creates a harmony of flavors, while mayonnaise adds creaminess to the dish. The Beijing cabbage leaves not only decorate the appetizer but also add freshness, turning it into a light yet rich dish. This appetizer is perfect for festive tables or special occasions, surprising guests with its original presentation and refined taste. Serving it with herbs and bell peppers adds vibrant accents to the dish, making it a true culinary masterpiece.
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Pork escalopes in cabbage leaves are a refined yet simple recipe inspired by American cuisine. Tender pieces of pork, carefully beaten and seasoned with salt and black pepper, are wrapped in crispy cabbage leaves. This unusual packaging allows the meat to retain all its juiciness and reveal a rich flavor when baked. The foil securely holds the aromatic juices, and the long cooking at 180 degrees makes the escalopes soft and appetizing. This dish is perfect for cozy home dinners or festive receptions when you want to delight guests with something unusual yet easy to prepare. The harmonious combination of meaty richness and vegetable freshness makes it versatile and unforgettable.
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