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Azeri Dolma
(by Leyla Felfel) |
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Yarpag dolmasi (Stuffed grape leaves) |
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Ingredients:
108g mutton meat,
30g rice,
20g onions,
15g coriander, dill,
mint,
40g grape leaves,
20g sour milk,
10g melted butter,
salt, pepper,
cinnamon. |
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Preparation:
Mince the meat with
onions. Add rice (previously kept in water for approximately an hour),
shredded greens, season with salt and pepper. Scald fresh grape leaves
(as well as pickled leaves) blanch till half ready. Mix force-meat
thoroughly and wrap some 25g in each leaf. Put dolma in a casserole,
pour on water (1,5 cup), cover and stew for an hour. Serve some sour
milk separately. |
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Kalam
dolmasi (Stuffed cabbage leaves) |
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Ingredients:
163g mutton meat,
20g rice,
19g peas,
15g onion,
220g cabbage,
50g chestnuts,
15g coriander,
50g tomatoes,
10g vinegar or 2 g
citric acid,
5g sugar. |
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Preparation:
Make mutton force-meat with onions, add rice, peeled and finely cut
chestnuts, previously soaked in cold water peas, tomatoes, greens, salt,
pepper and mix thoroughly. Blanch cabbage leaves in water and wrap
force-meat. Put dolma in a casserole and pour on broth, cover and cook.
Add sugar and vinegar sauce and bring to readiness for 20 minutes. When
serving pour on with its own sauce and sprinkle with cinnamon. |
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Badimjan dolmasi (Stuffed egg-plants) |
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Ingredients:
163g mutton meat,
300g egg-plants,
20g onions,
20g melted butter,
50g tomatoes,
15g basil and
coriander,
50g sour milk,
0,2g cinnamon,
pepper, salt. |
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Preparation:
Cut off one
end of egg-plant, immerse in salted cold water, bring to boil and blanch
for 1-2 minutes. Clean egg-plants partially from seeds. Fry force-meat
with onions in butter stirring continuously. Then add shredded greens,
pepper, cinnamon and mix thoroughly. Stuff egg-plants and place in
casserole, pour on some broth cover and stew. Pour on the same sauce
when serving. Serve sour milk with cinnamon separately. |
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Pomidor dolmasi (Stuffed tomatoes) |
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Ingredients:
163g mutton meat,
300g tomatoes,
20g onions,
20g melted butter,
50g tomatoes,
15g basil and
coriander,
50g sour milk,
0,2g cinnamon,
pepper, salt. |
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Preparation:
Force-meat is similar
to that for the stuffed egg-plants. Take average size and hard tomatoes,
cut tops and take out the inside. Stuff tomatoes and place in a
casserole. Fry tomatoes’ inside in butter and pour on the stuffed
tomatoes. Stew covered. |
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Hayva
dolmasi (Stuffed quince) |
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Ingredients:
108g mutton meat,
400g quince,
25g melted butter,
25g chestnuts,
12g dill,
5g sugar,
salt. |
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Preparation:
Add salt, shredded
greens and peeled chestnuts into the force-meat. Cut out quince inside,
stuff, pour on some broth, cover and stew. |
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