Dolma (Azerbaijani)
Azerbaijan's vine-leaf dolma: tiny, round parcels — smaller and rounder than its neighbours' — of minced lamb and rice with mint, simmered and served with garlic yogurt. Ingredients: young grape leaves, minced lamb, rice, onion, mint, dill, cilantro, butter, salt, yogurt and garlic to serve.
What it is
Azerbaijan's vine-leaf dolma: tiny, round parcels — smaller and rounder than its neighbours' — of minced lamb and rice with mint, simmered and served with garlic yogurt. Ingredients: young grape leaves, minced lamb, rice, onion, mint, dill, cilantro, butter, salt, yogurt and garlic to serve. Recipe: 1) Blanch small, tender leaves. 2) Mix lamb, rice, onion and herbs. 3) Wrap into small round bundles (the Azerbaijani signature shape). 4) Simmer layered in a pot with butter. Serve: with garlic yogurt and bread. Flavor: delicate, minty, lamb-rich. History: dolma is a family that spans empires, but Azerbaijan's miniature round yarpaq dolmasi is protected by pride and served at every celebration — the smaller, the better the cook. See also: Shah Plov, Qutab.
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