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Dolma in grape leaves in Azerbaijani style is a dish that is served on holidays and weekdays. The recipe is simple. Minced beef and lamb are used for the filling. Onions, herbs and spices are added to taste. Grape leaves can be either fresh or pickled.

Step 1

Prepare the filling for the dolma. Salt and pepper the minced meat, add chopped fresh herbs, pour in the rice and mix thoroughly.

Step 2

Wrap the mince in grape leaves. Separate the leaves, cut off the hard ends and place them on the table with the shiny side down and the veins up. Place a little mince in the middle of each leaf. First, fold the side edges of the leaf, then roll it into a tight roll. Wrap the entire mince in the leaves in this way.

Step 3

Cook the dolma. Place 1 or 2 layers of grape leaves on the bottom of the pan. Place the dolma on top in layers, pressing tightly against each other. Press the dolma with a plate so that the rice in it cooks evenly. Fill the pan with water, cover with a lid and put on medium heat. After boiling, reduce the heat and cook for about an hour. Remove the finished dolma from the heat and let it sit for about 10-15 minutes.