Traditional Azerbaijani Dolma

Small, tightly wrapped grape leaf parcels concealing a melting lamb and fresh herb filling. The steam rising from the pot smells of warm butter and dill.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 641
• Protein: 33 g
• Carbs: 34 g
• Fat: 41 g

Ingredients

• 500 g Ground lamb ( fresh )
• 80 g White rice ( rinsed )
• 2 piece Yellow onion ( very finely chopped )
• 1 piece Fresh cilantro ( minced )
• 1 piece Dill ( minced )
• 1 piece Mint fresh ( minced )
• 50 g Minimum butter sweet ( cubed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Plain Greek yogurt
• 2 piece Garlic ( minced into a paste )
• 250 g Grape leaves ( rinsed and drained )

Instructions

1. Stuffing preparation

   In a large mixing bowl, combine the minced lamb, rinsed rice, very finely chopped onions, and minced herbs. Mix by hand until the stuffing is homogeneous and the herbs are well distributed.

2. Rolling the dolmas

   Lay a grape leaf flat, ribbed side facing you. Place a small ball of stuffing at the base. Fold the sides toward the center and roll firmly to obtain a small finger-sized cylinder.

3. Arrangement and cooking

   Arrange the dolmas in very tight concentric circles at the bottom of a sauté pan. Add the cubed butter. Pour water halfway up. Place an inverted plate over the dolmas to press them down, cover, and simmer over low heat until the liquid is almost completely absorbed.

4. Garlic sauce

   While cooking, finely mince the garlic and mix it with the yogurt and a pinch of salt. This sauce should be smooth and coat the back of a spoon.

Chef's tips

• Pack the dolmas tightly against each other in the pot: if they move, they open.
• The plate placed on top during cooking is mandatory to maintain the shape.
• The rice must be raw in the stuffing; it will cook with the meat juices.

Storage

Keep for 3 days in the refrigerator. Dolmas are often better the next day, gently reheated with steam.