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Dolma

Name: Dolma
Cuisine: Azerbaijani
Ingredients: 20 leaves grape leaves; 500 grams ground lamb; 1 cup rice; 2 medium onion; 1 cup chopped fresh herbs (parsley, dill, mint); 2 tablespoons tomato paste; 1 teaspoon sumac; to taste salt; to taste black pepper; 2 tablespoons vegetable oil

Dolma is a traditional Azerbaijani dish consisting of vegetables and leaves stuffed with a savory mixture of minced meat, rice, and herbs. It is a symbol of hospitality and celebration in Azerbaijani culture, often served at family gatherings and festive occasions.

10 ingredients

savoryherbaceoustangyumami

Culinary DNA Preview

Azerbaijani70%

Middle Eastern30%

Ingredients

grape leaves
20 leaves
ground lamb
500 grams
rice
1 cup
onion
2 medium
fresh herbs (parsley, dill, mint)
1 cup chopped
tomato paste
2 tablespoons
sumac
1 teaspoon
salt
to taste
black pepper
to taste
vegetable oil
2 tablespoons

Method

Steps not available

Origin Story

Dolma has ancient roots in the Caucasus and Middle Eastern regions, with Azerbaijani dolma representing a local adaptation that emphasizes the use of regional herbs and fresh ingredients.

Culinary DNA

Ingredient ancestry breakdown

Azerbaijani70%

ingredients+techniques

Middle Eastern30%

ingredient_origin

Techniques

stuffing rolling simmering blanching

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Caucasuscuisines →Foodways connections →