“DOLMA”(General information and preparation)

GENERIC INFORMATION

Dolma is a family of stuffed vegetable dishes and one of oldest meals of Azerbaijan cuisine.

ETYMOLOGY

Dolma is a verbal noun of the Turkish verb ‘dolmaq’, ‘to be stuffed’, and means ‘stuffed (thing)’. In some regions, it called ‘sarma’ which is also Turkish word derivated from ‘sarmaq’ verb and means ‘to wrap’ or ‘to roll’.

INTERESTING FACTAND ONE POINT TO EMPHASISE: There are over to 30 species of ‘Dolma’ all around the world depending on cooking techniques and ingredients.

(Serbian Dolma)

(Romanian Dolma)

(Bulgarian Dolma)

COOKERY

Now, let’s take a glance to preparation of most special type of all Dolmas’ family.

Girls, come closer This is “Grape Leaf Dolma” or “Yarpaq Dolmasi”.

INTO THE KITCHENIngredients:

• 1 pound (450g) ground lamb or beef

• 1 medium onion, peeled and finely chopped

• ½ cup short or medium grain rice, washed and drained

• ½ cup chopped fresh cilantro (coriander)

• ½ cup chopped fresh dill

• ½ cup chopped fresh mint (you can substitute with 2-3 tablespoons dried)

• 1 teaspoon salt

• ¼ teaspoon or to taste, pepper

• 80 small or 40 medium size fresh grape leaves or canned leaves (about ¾ of 16oz can)

• 3 tablespoons butter, melted

• ½ cup water

ROLLING UP SLEEVES1. To prepare the filling, in a mixing bowl combine meat, onion, rice, fresh herbs, salt (add less if you are going to use salted canned leaves) and pepper and knead thoroughly.

GETTING PROGRESS

2. If using fresh grape leaves, blanch them in small batches (about 10 at a time) in a pot with boiling water for 2 minutes. This will soften the leaves and make it easer to roll them and faster to cook. Remove the leaves with a slotted spoon and drain. Cut off the stems or any hard veins.

***If using canned leaves, put them in batches in colander and place the colander under a sink, then rinse the leaves under cold water and drain. Cut off the stems. If using medium or large leaves, cut them in half. If there are any torn or damaged leaves, do not discard – use them to patch holes in other leaves. NOTE: If canned leaves are too thick, blanch them in boiling water for about a minute, then drain and proceed as directed in the recipe.

ROLLING ANOTHER THINGS

3. Hold a grape leaf shiny side down on the palm of your left hand, and place 1 or 2 teaspoons of the filling at the stalk end of the leaf. With your right hand, fold top, then the sides over the filling and roll up tightly.

LAST MOMENTS TO DELIGHT

4. Arrange the stuffed grape leaves close together seam side down in a medium non-stick pan, making several layers. If using fresh grape leaves, sprinkle a little salt in between each layer.

ONTO THE TABLE5. Pour butter over the grape leaves and add water. Place a small lid or a small ovenproof plate on top to keep dolmas tight and to prevent them from opening. Cover and bring to a boil. Reduce heat to medium to low and simmer for 1 hour 30 minutes, or until the leaves are tender and the filling is cooked. There should be little liquid left, reduced to the oily consistency.

Serve hot with garlic-yogurt sauce scooped on top, fresh salad or pickles and bread!

HAVE A GOOD MEAL

Thanks for your attention

Turkan Hasanli, 2015