This post was originally published on January 16, 2008, and I am updating the recipe today with the video from my new YoutTube Channel – AZCookbook with Feride. Please SUBSCRIBE to it and share it with your friends.
No Azerbaijani table is complete without stuffed grape leaves, dolma, or yarpag dolmasi. They are little morsels of deliciousness, in which tender grape leaves (fresh or canned) are wrapped around a flavorful filling made with ground meat, onion, rice, herbs, and a dash of seasoning.
Many variations of dolma are made in some countries around the world, too, including Turkey, Lebanon, Iran, Greece, and others. But at the expense of sounding biased, I have to confess my favorite dolma is the one made the Azerbaijani style. “What makes is different from the rest?” you may ask.
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