Dolma (Azerbaijan)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
60 grapeleaves
-
Calories
35 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Lebanese
Dolma (Azerbaijan)
Report
Dolma is an Azerbaijani dish made by stuffing grape leaves with lamb meat, rice, onion, and herbs like mint, dill, and cilantro! They are perfect served alone or with a delicious and authentic garlic yogurt dipping sauce. These dolma are almost guaranteed to be a family favorite!
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Ingredients
Stuffing
- 1 pound ground lamb
- 1 medium onion grated
- ½ cup medium-grain white rice (such as basmati)
- ½ cup finely chopped fresh cilantro
- ½ cup finely chopped fresh dill
- ½ cup finely chopped fresh mint
- 1 teaspoon salt
- ¼ teaspoon Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
Assembly
- About 75 medium sized grape leaves jarred or canned
- 3 tablespoons ghee or olive oil
- Plain Yogurt or Garlicky yogurt sauce to serve
Instructions
- In a medium mixing bowl, combine the stuffing ingredients. Mix with your hand until well combined.
- If using canned leaves, put batches of them in a colander, rinse well under cold water to remove the salt, and drain. If the canned leaves feel too thick, blanch them in boiling water for about a minute, then drain. Otherwise, do not blanch. Cut off the stems.
- Arrange some of the damaged leaves flat on the bottom of the saucepan. If you don’t have damaged leaves, line the bottom of the saucepan with unused whole leaves to cover.
- Hold a leaf shiny side down on the palm of your hand. Place about 1 heaping teaspoon of the filling at the stem end of the leaf. Fold the top down, then the sides over the filling and roll up tightly to shape it into a 1-inch round bundle.
- Arrange the stuffed leaves, seam side down, on the bottom of the pan. Continue until all the leaves and filling are used, arranging the stuffed bundles snugly together in the pan, making several layers.
- Dot the top with butter and pour in water to cover the dolma halfway. Place a small lid or a small ovenproof plate on top of the stuffed leaves to keep them tight and to prevent them from opening. Cover and bring to a boil.
- Reduce the heat to medium-low and simmer for about 1 hour 30 minutes, or until the leaves are tender, the filling is cooked, and there is little liquid left (if the liquid is completely absorbed at some point during cooking, add more water and continue to simmer).
- Serve immediately with bread and plain yogurt or garlicky yogurt sauce to spoon onto the dolma to taste.
- Garlicky Yogurt Sauce: To make garlicky yogurt sauce, in a bowl, combine 1 cup or more plain yogurt with 2-4 cloves garlic, crushed with a garlic press.
Notes
- Recipe from AZ Cookbook
Nutrition Information
Show Details
Serving
1serving
Calories
35kcal
(2%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
7mg
(2%)
Sodium
44mg
(2%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60grapeleaves
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 35kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 44mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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