Dolma (stuffed grape leaves) (Azerbaijan)

Name: Dolma (stuffed grape leaves) (Azerbaijan)
Total time: 6000 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 40 –50 grape leaves (fresh or jarred, rinsed if preserved); 300 g ground lamb or beef; 1 cup short-grain rice (rinsed); 1 medium onion, finely chopped; 2 tbsp fresh herbs (dill, parsley, or mint), chopped; 2 cloves garlic, minced; 2 tbsp butter or oil; 1 tsp salt (to taste); 1/2 tsp black pepper; 1/2 tsp ground cinnamon (optional); 2 cups water or broth; Juice of 1 lemon

Eva Saida @EvaButterfly

World

Tender grape leaves stuffed with a seasoned rice and meat filling, simmered until soft and aromatic.

Eva Saida @EvaButterfly

World

Tender grape leaves stuffed with a seasoned rice and meat filling, simmered until soft and aromatic.

Saved

Ingredients

Prep 40 mins / Cook 1 hour

4-5 people

40–50 grape leaves (fresh or jarred, rinsed if preserved)
300 gground lamb or beef
1 cupshort-grain rice (rinsed)
1medium onion, finely chopped
2 tbspfresh herbs (dill, parsley, or mint), chopped
2 clovesgarlic, minced
2 tbspbutter or oil
1 tspsalt (to taste)
1/2 tspblack pepper
1/2 tspground cinnamon (optional)
2 cupswater or broth
Juice of 1 lemon

Saved

Steps

Prep 40 mins / Cook 1 hour

1

In a bowl, mix ground meat, rice, onion, garlic, herbs, salt, pepper, and spices.
2

Lay a grape leaf flat, place a small spoonful of filling in the center, and roll tightly into a small parcel, folding in the sides.
3

Arrange the rolls tightly in a pot, seam-side down.
4

Pour water or broth over the dolma and drizzle with lemon juice and butter.
5

Place a plate on top to keep them from opening, cover, and simmer for about 45–60 minutes.
6

Serve warm, optionally with yogurt.