Dolma Azerbaijani

by Editorial Staff

I cooked dolma several times, it seemed that everyone even liked it, but all the time I had the feeling that something was not right, as if I was poking like a blind kitten, it was not clear where, and I was inventing something that did not need to be invented … And then I remembered that I had already seen the post of the respected Sevda Gasimova about the real Azerbaijani dolma for a long time …

Ingredients

  • Lamb – 2 kg (I had the pulp from the thigh with a good layer of fat on top)
  • Kurdyuk – a small piece
  • Onions – 3 pcs.
  • Round rice – 150 g
  • Grape leaves – I took canned Azerbaijani leaves, it took 1.5-liter cans (unfortunately, I did not remember the name of the manufacturer, but the quality is excellent – no more than 5 spoiled leaves from the whole batch)
  • Cilantro greens – a large bunch
  • Dill greens – a small bunch
  • Fresh mint – a small bunch
  • Black pepper
  • Hot red pepper
  • Zira
  • Salt

Directions

  1. Chopped the meat into minced meat, chopped the fat tail very finely. The onion was ground in the processor along with the herbs (take, of course, only leaves without stems).
  2. Combined with meat, add washed rice and spices. Part of the cumin was added with a hammer, part with a whole. She poured in about a glass of boiled water. The minced meat should feel very “wet”.
  3. The bottom and walls of the cauldron were lined with worse leaves – hanging leaves from old stocks came in handy. I roll dolmushki a little differently, they are not pentagonal, but cylindrical. I laid them in layers in a cauldron, poured a glass of boiling water into it, covered the dolma with a plate on top, and the cauldron with a lid.
  4. Put it on medium heat. When all the layers have warmed up (determined by the heating of the lid), I opened the lid and cooked for 40-45 minutes. Readiness is determined by smell. Although the upper dolmushka is still worth trying :))
  5. Served dolma in Azerbaijani style with garlic yogurt and 4 cloves of garlic. I could not resist and added a little Svan salt.

Enjoy your meal!

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