Food and Culture Blog — dolma RSS

Stuffed Aubergine, Tomato and Bell Peppers

Called "tomato, aubergine bell pepper dolma", this stuffed dish is definetely a favourite dish of all times in the summer! As mentioned before, Azerbaijani people eat seasonally, so using seasonal vegetables and fruits is a must in the Azerbaijani cuisine. There are lots of health benefits you can gain by eating in season. Foods that are grown and consumed during their appropriate seasons are more nutritionally dense. So, whenever the aubergines pop, make sure you prepare a nice stuffed dolma. What do you need for this delicious dolma and how to prepare it? Very easy! Just follow the steps below. Ingredients: - 1-2 tablespoons of oil - 6 small aubergines (12 cm long, 4 cm in diameter, available in the Turkish supermarket)...

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The Secret Behind the Perfect Grape Leave for Iconic Dolma

A perfect traditional Azerbaijani dolma is bite-sized, should be filling but not too big and the most important part, it should be wrapped in a good quality, soft grape leave.  The best time to harvest grape leaves starts from mid spring through early summer, when the leaves are not too though and leathery but large enough to effectively wrap around food. Remembering, as a kid when I wanted to help my mother or grandmother harvesting grape leaves I was told to harvest the soft, "baby" leaves and prevent the bigger leaves with rough veins.Half of the fresh leaves were used to make dolma on that day and the other half was going to be preserved for making dolma in the...

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