Dolma
Dolma is one of Azerbaijan's oldest national delicacies. Fruits and vegetables (apples, peppers, tomatoes, eggplant, quince, pumpkin, cucumbers, mushrooms) as well as meats (lamb, mutton, chicken, fish) are wrapped in fresh or preserved grape, Rumex, hornbeam, and quince leaves. In Azerbaijan, dolma is often regarded as a seasonal food. It is produced with various plant leaves and vegetable species according to the season. Grape leaf dolma can be made at any time of the year. Fresh leaves are given and salted for this purpose during the spring and summer months.
Depending on the stuffing, dolma is categorized into vegetarian, meaty, and mixed varieties. A vegetarian dolma's main ingredients include grains, lentils, greens, and spices. The meaty dolma's stuffing is made up of both fried and uncooked minced beef. Dolma is frequently cut into little pieces. It should be full, but not excessively so. These pockets of sweetness are truly divine when served with a huge dollop of creamy garlic yogurt sauce, or gatyg.
Azerbaijani cuisine is incomplete without dolma. It's a simple, hearty dish that makes use of many of the country's accessible components.
Ingredients:
- Olive oil
- Onions, minced
- Uncooked white rice
- Tomato paste
- Dried currants
- Pine nuts
- Ground cinnamon
- Dried mint
- Dried dill weed
- Ground allspice
- Ground cumin
- Jar grape leaves
