The dolma is present in almost every national kitchen among the Turkic peoples, and each people prepare it in their own way. Azerbaijanis's dolma has a lot of features that distinguish it from similar dishes of other national cuisines. Moreover, there are several types of dishes under this title, which are preparing for completely different recipes. This is due to the fact that from the Azerbaijani language "Dolm" is translated as "filled, stuck, and it is not only grape leaves, but also vegetables. Of course, the cooking technology of such various dishes cannot be the same, but nevertheless it has common features that do not depend on the recipe.

Features of cooking

What kind of recipe is neither Azerbaijani dolt is preparing, it is necessary to follow some general rules. In this case, the dolma will succeed in tender, tasty and fragrant.

• For Azerbaijani dollars, it is customary to use a fatty lamb. It is permissible to replace it with beef, but in this case it is necessary to add curly fat or butter into the mince.
• So that the mince is gentle, the Azerbaijanis add some boiled water or vegetable juice or puree, such as tomato, as well as pieces of vegetables.
• The mince is usually added coarse-grain rice. In Azerbaijan, it should not be a lot of it, a glasses of rice cereals per 1 kg of meat should not be. Figure before adding to the minced meal until sepped. Otherwise, he will remain firm, which will negatively affect the taste of the finished dishes.
• Azerbaijanis are necessarily added to the mince mint, most often fresh. However, it is possible to use only mint leaves, but not her stems.
• Many hostesses in front of the preparation of dollars in grape leaves do these leaves with boiling water, so that they become softer - it is easier to wrap in them mince. Azerbaijanis do not do that - they prefer to preserve the aroma of grape leaves, so only washed with cool water and remove rough stiffs.
• For Azerbaijanis dollars, it is possible to use not only fresh, but also canned leaves of grapes. In this case, they are required to rinse very well so that they do not remain saved.

The rest of the cooking technology will depend on a particular recipe, which, as already mentioned, differ significantly from each other.

Azerbaijanis dolma in grape leaves

• lamb - 1 kg;
• kurdnyny fat - 100 g;
• onions - 0.2 kg;
• kinza - 50 g;
• dill - 50 g;
• mint - 20 g;
• rice - 150 g;
• grape leaves - how much will go;
• turmeric, black ground pepper, salt - to taste.

Cooking method:

• Wash the lamb, dry it with a kitchen towel. Cut into small pieces and scroll together with a peeled onion with a mud and curricular fat through a meat grinder.
• Fine greens are finely chopped with a knife and put it into mince, mix it.
• Silte mince, add spices to it, stir.
• Rice rinse and boil until half-welded, connect with minced meat. If the minced is too dense, pour into it a couple of tablespoons of boiled water and mix.
• Wash the grape leaves, shake them to get rid of excess water.
• Put the stuffing spoon on the grape sheet and form the envelope round or almost round shape.
• Folded stuffed grape leaves in a thick-walled pan.
• On the bottom of the pan, pour some water so that it takes it to about the middle of the top layer of dollars.
• Put the heavy plate on top, cover the saucepan with a lid.
• Put a saucepan with a lobe on a weak fire and extinguish a dolm within an hour.

Recipe on the occasion::

Serve Azerbaijanis dolt with sauce from Maceni and garlic. A glass of fermented milk drink is required 2-3 garlic cloves missed through a special press. If you do not have Maconi, you can take a savory yogurt as a basis.

Azerbaijanis dolma from vegetables

• young eggplants - 0.8 kg;
• sweet pepper - 0.8 kg;
• tomatoes - 0.6 kg;
• lamb - 0.5 kg;
• rice cereals - 80 g;
• onions - 100 g;
• fresh mint - 30 g;
• salt, fragrant pepper ground - to taste.

Cooking method:

• Lamb Wash, dry, scroll through the meat grinder. If you decide to use beef instead or already ready-made beef mince, add 50-100 g of butter and mix.
• Tear away from mint leaves and finely chop them with a knife, connect with minced meat.
• Season and satisfy the minced meat, stir.
• Rice take, rinse, fill with water and boil until seppermoving.
• Put rice in a bowl with minced meat, mix its contents well.
• Remove the husks from the bulb. Grind onions on a grater or in a blender. You can use the meat grinder.
• Put onions together with the allocated onion juice into the mince.
• Wash tomatoes. Cut the upper part. Cut the flesh and break it with a fork, and even better wipe through the sieve. Add to mince. Mix it well.
• Eggplants Cancel in the middle along. Put in a saucepan with boiling salted water and cook for 10 minutes. Remove, rinse and dry with paper napkins. Thanks to this manipulation, it will be possible to remove Solonin from Eggplant, which gives them bitterness, as well as make them softer. Otherwise, eggplants will not have time to prepare together with other vegetables.
• Peppers wash. Cancel them from above, almost completely cutting off the upper part, where the fruit is located. Remove seeds from peppers.
• Farm tomatoes and peppers with meat filling. The remaining stuffing decompose on eggplants (just losing them and connect their halves).
• Fold vegetables tightly to each other in a deep pan or a saucer. Peppers and tomatoes cover with "Hats". Pour a glass of water. Check out 40 minutes, if necessary, pouring water.

It is possible to apply a dolmit from vegetables with the same sauce as a dolt in grape leaves.

Azerbaijanis Dolm with Beef

• beef mince - 0.4 kg;
• kurdnyny fat or butter - 100 g;
• onions - 150 g;
• garlic - 1 teeth;
• vegetable oil - 50 ml;
• cedar nuts - 50 g;
• rice cereals - 60 g;
• dried dill - 10 g;
• dried mint - 10 g;
• lemon - 1 pc.;
• beef broth - 0.5 l;
• canned or fresh grape leaves - 0.35-0.4 kg;
• salt, pepper - to taste;
• hammer cinnamon - chinful.

Cooking method:

• Clean the onions and cut it with small cubes.
• Boil to half-ready fig.
• Kurdyuk Tighten through the meat grinder.
• Mix mince with rice, cedar nuts, crushed onion and missed through the press garlic.
• Hall into the mince lemon juice and pumped into it a grateful zest, add salt, dried herbs and spices, knead well.
• Rinse grape leaves. Fold them into a colander and wait until the water is stuck from them.
• Wrap the mince to grape leaves.
• At the bottom of the pans, laying the leaves of grapes, lay on them a dolm.
• Pour broth.
• Cover the saucepan with a lid, leaving a small slot. Take a dolm within an hour.

To this dome, the sauce is also best to submit traditional, that is, from a fermented milk product with chopped garlic.

Azerbaijanis dolma are several completely different flavors. You have to try each of their options for this traditional dish, as they are unique.

Azerbaijani cuisine is famous for many delicious farsh dishes and vegetables. We have already acquainted you with a recipe, and today you will learn another popular Eastern dish in step-by-step preparation of lobes from vegetables with photos. This is also called in simple " traffic light», « three sisters», « troika"And, as you understand, it is preparing from three species of vegetables - eggplants, Bulgarian peppers and tomatoes. The dolma is very satisfying, tender and unusually tasty. For minced meat, fatty meat is needed, for example, lamb or veal with the addition of roasted fat. To the choice of vegetables, too, it is necessary to take seriously, for example, tomatoes are better to pick up large, peppers are flat, medium sized, and small eggplants. Due to the large number of vegetables, the dish is obtained by juicy, nutritious and useful, so be sure to try straps from vegetables.

Ingredients for the preparation of debris from vegetables

Step-by-step preparation of bodies from vegetables with photos

Dolm from vegetables is served traditionally with a sauce of Maconi and garlic. Bon Appetit!

Dolma ....... How much in this word ... Yes, in this word there were many tastes and traditions of the Azerbaijani people. Option The name "Dolma" is common to several Turkic languages \u200b\u200b(Tour. Dolma, Azerb. Dolma, Crimeanskotat. Dolma, Turkkm. Dolma) and according to the statements of a number of sources comes from the Turkic verb Dolmak (Tour. Dolmak) with the "Fill" value.

The etymological dictionary of the Fasmer describes the dollax as follows:

... dolma - chopped lamb, wrapped in grape leaves; Meat or fish with a jam in the cabbage leaves, Astrakhan (Dal), also Dulma, Durma is the same. Borrowed from Turkish, Crimean-Tatar Dolma "Farsh", Japrak Dolmasy "Farm wrapped in grape leaves", Lahana Dolmasy "Started cabbage".
In Azerbaijan for the preparation of dollars, except for young grape leaves of special grape varieties (AG Shan, Kara Shana) and cabbage, in separate regions (Guba-Kusarsky) uses figs, quince and some other trees growing here. These leaves in the cooking process are transformed into a gentle and fragrant crispy crust. As a filling of dollars, along with meat and vegetable minced meat, which has long been used by a particularly saline fillet of the urgent or serum (Salian, Oil, Bank). In summer, in Azerbaijan, Dolm is prepared from a combination of three vegetables - eggplants, tomatoes and sweet peppers. For filling use minced lamb with abundant addition of fragrant food herbs and spices. It is called this type of bakelzhana dollars, "Badymzhan Dolmas". For all listed types of dollars, in addition to fish, a rod or other fermented rod with the addition of garlic or without it is obligated to the table. In Azerbaijani cuisine there are more than 10 types of dollars, the name of which includes the word "dolma". And so we will prepare a dolt from grape leaves (Liappa Dolmasi)

Ingredients:

150 gr. Fresh grape leaves
500 gr. lamb (you can mix lamb with beef)
200 gr. Rack onion spent through a meat grinder
salt, pepper to taste
GREEN: KINZA (Keshnish), dill (shyud), mint (Nana), Estragon (Tarkhun)

50 gr. raw rice.

Cooking method:

Green rinse as it should, lie. Rice rinse. Meat scroll through the meat grinder together with the bow, add all the ingredients - rice, chicken greens, salt and black pepper to taste. Stir everything as it should.

Wash grape leaves, quivel, hold 2-3 minutes in boiling water, pull out of the water. In a pot with a thick bottom, pour out a slightly oil (can be floating), spread large and ugly grape leaves on the bottom of the pan. Take one grape sheet, lay a little out of the mass on the leaf and close the dolt converter. At first, the bottom, then from the sides, then from above (or simply wrap the dolt). Make a dolt chain into a saucepan. The main thing to lay mince on the inner side of the leaflet.

After the dollars are laid, cover it with a plate and fill with boiled water, the water should close the plate, put a saucepan on fire (first on a strong, and how it starts to throw, move it to the medium). Close the lid and boil about 1-1.5 hours until the leaves are welded.

If there are no fresh leaves, you can use saline. But then they need to rinse well and slightly longer to last in boiling water.

The feature of Azerbaijani dollars is its size. The smaller the dolma, the better.

Dome is served with Katyg mixed with crushed garlic.

Bon Appetit!

In the usual understanding of Russians, the dolma is a filling of rice and meat minced meat, wrapped in grape leaves. This is indeed the most common option of dishes and in the world. Although the peoples of Transcaucasia, Asia, the Balkan Peninsula, and other national cuisine prepare it with the shell of their different products - the leaves of cabbage, horse sorrel, as well as a variety of vegetables. The filling always contains rice or other cereals, such as nuts or bulgur, very often mixed with meat.

We will tell you how to prepare in grape leaves, as well as how to prepare a dolma on unusual national recipes.

The recipe for the traditional execution is not complicated. If you compare, for example, with the preparation of cabbage rolls, they will require much more time to process leaves.

Important! You can use fresh leaves or salty, they are sold in the markets. You can also find ready-made marinated leaves for dollars. The most delicious dish is obtained from fresh young leaves. But if they are hard, they can be pre-cooked with boiling water, excessively salty blanks soak in water and peck for a few minutes. It is important to comply with the proportions of salt in mince and leaves.

The following products will be needed:

• kilogram of lamb or beef (better than the thick edge or the part that can go to the minced meat);
• foundation of rice;
• onion - 2 pcs;
• two spoons of baked oil, goose fat or vegetable oil;
• 1 teaspoon salt with a small slide;
• bunch of parsley, kinse (in total);
• grape leaves;
• spices and seasonings to taste.

Cooking:

1. Fresh leaves pour water, let stand and rinse. Give drain water, cutting, remove stiffs. If the leaves are harsh, give them boiling water or even a little slaughter. Rinse if the leaves are salted or marinated.
2. Rice rinse in water, boil 5-10 minutes. Drain and lean on a colander. Important! If you use fresh leaves, it is possible not to boil the leaves - the leaves are prepared for quite a while, during this time the cereals will have time to weld up to the desired state.
3. On vegetable oil or fat, a little space the chopped out onions, wait for it to become transparent, but not a grip.
4. Cool onion and rice.
5. Meat chopped on a meat grinder or finely toaling a knife.
6. In the minced meat add salt, greens, rice, spices. Easy it up to the state of dense viscosity.
7. At the bottom of a thick-walled pan (cauldron or clay pot) lay out substandard leaves (torn or uneven), on them - rolled stuffed envelopes. Loca to lay tightly, rows, between layers can be laid a bit of dried fruits (kuragi or prunes, on an amateur).
8. On top of the last row, put the leaves and pour layers with boiling water, covering them completely. Top to put a clean plate so as not to give a person to pop up. On a strong fire, bring to a boil and, having lost the fire, cook under the lid for another 40 minutes, until the leaves are ready.

Eating an inadequacy, watering the envelopes with sauce from Kazan, and also putting a mixture of sour cream, garlic and finely chopped acute peppers.

Tip: Leaves can be relatively smooth, as well as very carved - depending on the grape variety. So that the filling is not falling out, make it small, slightly more thumb. Putting to the place of the stuffing stuffing, wrap first of the near edge to the minced mend, and then the second corner should be put on it onto it.

Preparing for the Armenian recipe

ARMENIAN DOLMA is an almost classic variant of dollars, however, it is most often extinguished with some deviations from the usual option:

• armenian dogma is characterized by adding garlic to mince. A little, a couple-triple cloves will revive the taste of your dish;
• you still need to add more spices and greens. As an option, you can offer a basil, turmeric, sage, curry - your taste and discretion. Spices do not spoil a dolm;
• in the process of extinguishing rice and meat, they absorb many liquids and become juicy. But some are added to even greater jucia in mince a little natural yogurt or Marty.

The principle of cooking on Armenian dollars is the same, but what the recipe looks like:

• shepherd beef;
• fifty leaves;
• 300 g of dry rice and onions-rake;
• kinza, Majora, Basil - all on the eye, about 50 g (but the Mayoran is half less);
• to taste salt, pepper of sharp ground and black, as well as a little chili pepper.

With the addition of nuts

This is a vegetarian variant of dollars. Often it is called Sarma, she received distribution mainly in Western Armenia. There in the grape leaves are not the meat minced meat, and lentils, mushrooms, good and caloric is obtained by a lean rice or other cereal mince with the addition of nuts.

In Azerbaijanis

Most recently, at the end of 2017, a meeting of the Intergovernmental Committee was held in UNESCO, where, according to the Convention on the Protection of the Intangible Cultural Heritage of this organization, it was decided to include the tradition of preparation of dollars and its distribution from the state of Azerbaijan. For us, this means only one thing: it is simply necessary to tell about how the per Azerbaijanis dolma is preparing, because it is common in a very wide range of countries, but Azerbaijanis prepare it in their own way and masterfully.

Differences of Azerbaijani dollars:

• it is amazingly fat;
• starting not grape leaves (although they too), but different vegetables;
• taste notes gives revealed fresh yogurt;
• all vegetables are stealing simultaneously in one pan.

It is often called poetically "three sisters", "three brothers" or something like that, since three vegetables are stuffed - tomatoes, Bulgarian peppers and eggplants.

For each portion is usually assumed for each of the vegetables, respectively, on three people is taken:

• 6 medium-sized tomatoes;
• as many medium eggplants;
• 6 medium peppers;
• polkilo lamb and as much beef or kilogram of some kind of meat;
• ruffle onions;
• 200 ml of vegetable oil;
• salt, pepper, basil to taste.

Procedure:

1. Make minced meat, scrolling meat with onions on a meat grinder.
2. Heated frying pan, on half oil to fry mince to light brown. At the end of the frying across and salt.
3. So far is fried, you need to have time to prepare all the vegetables. In cold salt water, soak minutes for twenty eggplants (after cutting off the tips and having cutting along to get a kind of book). Eggplants from all sides fry on the oil and give cool. In peppers and tomato on top to cut a cap, choose a spoon of seeds and flesh, salting vegetables from the inside. Pepper seeds and partitions throw away, the tomato cores chop and add to the mince, continuing to fry for a few more minutes. Add basil.
4. Slightly coating mince, start vegetables. Pepper and tomatoes cover with lids.
5. All the rows fold into the pan, add the rest of the oil and, cover with a lid, to stew on a small fire. Waters do not need, vegetables will give their delicious aromatic juice. Azerbaijanis Polt is served by juice. And it is also good to sprinkle it with dried mint.

Spicy dolma - a unique delicacy that belongs to Azerbaijani cuisine. Usually the dish is prepared from minced meat, which gently wraps into the leaves of grapes. Eastern flavor, he may give nuts, greens, all sorts of spices and cereals, which can also be added to dolm. Such analogous to the habituals for us is attracted by its rich and deep taste. After all, young leishes of grapes give me a special spicy notes. The gentle and satisfying oriental dish can be made to the usual dinner or a festive table.

Cooking time -3 hours.

Number of portions - 15-20

Ingredients

• fig - 120-160 g;
• beef mince - 550-580 g;
• dill - 1-1 1/2 beam;
• large onion repka - 1 pc.;
• spices - to taste;
• grape leaves - as needed.

How to prepare a per-Azerbaijanis dolt

The proposed recipe of Azerbaijanis dollars is actually quite simple. Yes, a lot of time to prepare a dish, as the work will have a painstaking. But the delicacy is worth it! A simple step-by-step recipe with a photo will help newcomers-culinary to avoid mistakes.

1. So, first will need to prepare all the necessary ingredients.

First of all, you need to boil rice. Water from the cereal merges, and the product itself must be cooled.

Now you have to do stuffing. Scrolled meat should be shifted into separate dishes. Spices are added to it, finely chopped dill, rice and onions, pre-crushed in a blender or grated on a shallow grater. All components are thoroughly mixed. It is better to make it easy to hand.

Then you need to prepare the leaves of grapes. From each of them you will need to cut the cutters.

Then each sheet is lowered in boiling water for a couple of minutes.

In the center of each grape billet should be put a little minced.

After that, the leaf is wrapped.

Ready "twists" should be put on the bottom of the pan or frying pan.

Now Azerbaijanis dolma will salt and perch. You can add a bay leaf, several fragrant pepper pots and greens.

The dish is poured with water and put on the stove.

On a note! Water should completely cover the workpiece and be above it approximately 1 cm.

The delicacy should be touched to a boil and lean on fire about 45-50 minutes.

The finished dish is unfolded on plates. It is served with a sauce or sour cream.

Video recipes for the preparation of Azerbaijani dollars