Dolma in Norwich? Easy!

Welcome another post about food written by your very own, International Student Ambassador from Azerbaijan, Kamala.

It's my third year at UEA and I have just discovered this year that ASDA (one of the UK's supermarkets chain) sells Vine leaves! For those of you who don't know, vine leaves are used to make a Dolma, traditional Middle Eastern dish. Every country has its own modified method of making this dish and I thought since I found Vine leaves in ASDA, I will share with you a recipe of Azerbaijani "Dolma". (You can thank me later)

Time: 40 mins 
Ingredients: 

• 1 lb ground lamb and/or beef
• 1 onion, finely chopped
• 2/3 cup rice (short or medium grain), washed and drained
• 1 small bunch cilantro, chopped
• 1 small bunch dill, chopped
• 15 fresh mint leaves, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 65 fresh vine leaves or canned
• 4 tablespoons butter, melted
• 1/2 cup water

Cooking instructions:

Filling:

In a large bowl, mix the ground meat, onion, rice, fresh herbs, salt and pepper and knead vigorously for 5 minutes. 

Dolmas:

– If using fresh grape leaves, blanch 10 at a time in a large saucepan of boiling water for 2 minutes. This will soften the leaves and make them easier to roll. Remove the leaves with a slotted spoon. Cut the stems or hard veins.

– If using canned leaves, place them in a large colander and rinse thoroughly with cold water. Cut stems or hard veins. If canned leaves are too thick, blanch in boiling water, in the same manner as fresh leaves, but only for one minute, then drain.

Place the shiny side of the grape leaf down on a board or in the palm of your hand, and place 1 teaspoon of stuffing at the basis of the stem of the leaf. Fold the lower end of the sheet up, then fold its sides over the filling and roll.

In a Dutch oven or non-stick pot, place the stuffed grape leaves, close to each other. You can make several layers if necessary.

Pour the melted butter over the grape leaves and add the water.

If necessary, place a small lid or a small plate on top of the dolmas to keep them tight and to prevent them from opening.

Cover and bring to a boil. Reduce heat to medium/low heat and simmer for 1 hour 30 minutes to 2 hours or until the leaves are tender.

Serve dolmas hot or warm accompanied by garlic yogurt.

Hope this blog post was beneficial and enjoy your Dolma! :) 

- International Student Ambassador from Azerbaijan, Kamala.