Dolma with Matsoni Sauce
Main Dishes | Azerbaijani cuisine
⏳ Time
2 hours 20 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Enjoy your meal!
Ingredients
- Onion - 1 head
- Lamb - 17.6 oz
- Canned Grape Leaves - 1 jar
- Matsoni - 13 fl oz
- Dill - 2.1 oz
- Cilantro - 2.1 oz
- Mint - 0.4 oz
- Garlic - 5 cloves
- Fresh basil leaves - ½ teaspoon
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Thyme - ½ teaspoon
Step by Step guide
Step 1
If you have pickled grape leaves, soak them in boiling water overnight (unfolding them and preferably one by one). If fresh or fermented, pour boiling water over them 40 minutes before use.
Step 2
Prepare the sauce for the dolma: mix matsoni with half of the dill and cilantro, finely chopped garlic, and refrigerate to infuse (during this time, prepare the filling and make the dolma). (If you leave the sauce for more hours, it will become even more aromatic.)
Step 3
Make the filling from the lamb. Add finely chopped onion, half of the cilantro and dill, mint, basil, thyme, red and black pepper, and salt.
Step 4
Place the filling on the rough side of the grape leaf and wrap it like an envelope.
Step 5
Arrange them tightly in a pot and pour in water until it slightly covers the dolma. Place a plate on top and something heavy on it (to prevent them from floating).
Step 6
Cook on low heat for 1 to 1.5 hours. Serve with matsoni sauce.
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