Today I wanna say to you my favorit meal. Its name is Azerbaijan Style Stuffed Grape Leaves. If we say in other name is Dolma.

Dolma has a very old history. Dolma has been a part of Middle Eastern, South Caucasus cuisine for centuries.

The word Dolma most likely comes from Ottoman Palace cuisine.

Many variation of Dolma are made in some countries arround the world too, including Turkey, Iran, Greece and others.Β  You can see this meal in the East

Our Azerbaijan style some differ than others.Β  Foremost our Dolma difference is in the size and shape.Β  Azerbaijan Dolma is much smaller and has a round shape.

How can we cook Dolma?

Firstly 15 min prep time

Cook time is 1 hour 30 min

Total time is 1 hour 45 min.

I dont know service time because it is dependent on your ability.

Dolma INGREDIENTS.

1 pound grand lamb or beaf

1 medium union , passed through a meat grinder or grated.

1 half cup medium white rice. Dont use long rice. Absolutely roun rice

1 half cup finely chopped fresh cilantro

1 half cup finely chopped fresh dill

1 half cup finelly chopped fresh mint

1/4 teaspoon black pepper.

2 teaspoon salt

About 100 small or medium 50 grape leaves.

3 Tablespoon clarified butter.

Instruction

Mix with your hand until well combined.

By Fahmi

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