Aaron in Azerbaijan

Just another blog about Azerbaijan.

Azerbaijani Kitchen: Dolma, with Momma Rima

with 2 comments

We’re taking Azerbaijani cooking to a whole new level, bringing in the experts and creating do-it-yourself videos, sort of.  As you know, I’ve moved in with Eli for a short time, and we decided to do up a dolma video.  Luckily, we had a neighbor who wanted to help us out.  Her name is Rima.  She burst in the other day to get grape leaves from our yard and after we got to talking, she decided we we’re going to make dolma together.  It was pretty dramatic.  You can get a full account at Eli’s blog.

To make it yourself, I picked up the basic recipe from the AZ Cookbook.  We made some adjustments.  First, you don’t need to blanch the grape leaves.  Second, we added garlic to the mixture with the meat.  Third, we also added basil to the meat mixture.  Fourth, add more butter.  And more butter.  Follow the video.

Preparation time: 1 hour
Cooking time: 1 ½
Serves 4 to 6

INGREDIENTS
1 pound (450g) ground lamb or beef
1 medium onion, peeled and finely chopped
½ cup short or medium grain rice, washed and drained
½ cup chopped fresh cilantro (coriander)
½ cup chopped fresh dill
1 teaspoon salt
¼ teaspoon pepper to taste
80 small or 40 medium size fresh grape leaves or canned leaves (about ¾ of 16oz can)
3 tablespoons butter, melted
½ cup water

Yogurt-garlic sauce
1 cup plain yogurt, mixed with 2-3 cloves peeled and crushed garlic

Advertisements

Written by Aaron

June 1, 2010 at 2:40 am

Posted in Uncategorized

2 Responses

Subscribe to comments with RSS.

  1. […] generally.  While there are many people here who are genuinely hospitable and welcoming (see Momma Rima), the majority of folks still are skeptical or suspicious about who I am and why I’m here.  […]

  2. […] An Azerbaijani restaurant is opening in Paris.  I hope they do well.  Azerbaijan has some real treats here, and I think it’d be great for some of the great recipes to make it abroad.  Success in Paris would be a harbinger of things to come, indeed.  And if they need a good recipe and tutorial for dolma, I know of a team that could help out. […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: