Armenian or Azerbaijani dish? Legendary Armenian dolma or tolma? Bashny.Net

Today, dolma and consider it their national dish of many people — the inhabitants of Northern Africa, southern and Eastern Europe and the Middle East. The original recipe for this dish involves the use of lamb as the main ingredient, but there are many variations of dolma. For example, Azerbaijan dolma is prepared with both meat and fish meat.





In Turkey, dolma is meat and lean: the first is served hot and a second cold. Armenian dolma (tolma) must have a delicate taste and be with a minimal addition of hot spices. In Georgia, by contrast, tend to prefer spicy dolma, a dish by adding lots of red pepper.

Till today there are disputes of who owns the recipe for this dish... We won't debate and just share the tricks of preparing authentic dolma with lamb!

How to cook долму



Ingredients for dolma

• 100 grape leaves
• 1 kg lamb
• 200 g onions
• 3 tbsp rice
• 2 tbsp vegetable oil
• 1 tsp. salt
• 1 tsp pepper
• 1/2 tsp coriander
• 1/2 tsp cumin
• 100 g of greens (cilantro, mint, tarragon)
• 0.5 liters of water

The ingredients for the sauce

• 200 g yogurt (can use yogurt)
• 4-5 cloves of garlic
• 200 g onions
• 50 g mint
• 1/4 tsp cinnamon
• 1/4 tsp salt

Cooking

1. Put down the young vine leaves for 2-3 minutes in boiling water, then remove stems. Remember, when screwing dolma grape shiny side of the sheet should be at the top.
   
   
   
2. You take care of the cooking broth. To do this, fry the lamb bones until Golden brown, pour them with water and boil on low heat for 1 hour.
   
   
   
3. Chop the meat, then add finely chopped onions, herbs, coriander, cumin, salt and pepper. In the end add rice and thoroughly mix. The rice should be raw, not boiled!
   
   
   
4. Lay out several grape leaves on a cooking Board, put on each leaf a little of the stuffing and mold roll as for cabbage rolls.
   
   
   
5. Prepare a capacious pan and put it in her rolls of dolma seams down. Then add to the pot broth. Cover the container lid and boil dolma 1 hour.
   
   
   
6. Grind the solid ingredients for the sauce in a mortar and finely chop the greens. Put in a small container of spices, herbs and yoghurt.
   
   
   

Be sure to give the finished dolma with the sauce. Enjoy your meal! Do not forget to share this Oriental recipe with your friends.

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Victoria Poplavskaya Believes that art knows no rest! Enjoys drawing, used to look at life with a painter's eye. Cleaning the house and cooking finds work, a pleasure after all to any business can be creative! Loves unorthodox methods of solving problems. Favorite book Victoria — "Three comrades" E. M. Remarque.