Ingredients:
For the Filling:
1 pound ground lamb
1 large onion, finely chopped
1/2 cup short-grain rice, rinsed
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
- For the Grape Leaves:
- 1 pound fresh grape leaves (or 1 jar brined grape leaves)
- 4 cups water
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 bay leaf
Instructions:
- Prepare the Grape Leaves:
- If using fresh grape leaves, wash them thoroughly and remove the stems. Bring a large pot of water to a boil. Add the grape leaves and blanch for 2-3 minutes. Drain the leaves and rinse with cold water. Set aside.
- If using brined grape leaves, rinse them thoroughly to remove excess brine.
- Make the Filling:
- In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the ground lamb and cook, breaking it up with a spoon, until browned.
- Stir in the rinsed rice, chopped herbs, allspice, salt, and pepper. Cook for another minute until fragrant.
- Assemble the Dograma:
- Lay a grape leaf flat on a work surface, vein side up. Place a small spoonful of the filling in the centre of the leaf, near the stem end.
- Fold the sides of the leaf inwards over the filling. Then, roll up the leaf tightly from the stem end to form a small cigar shape. Repeat with remaining leaves and filling.
- Cook the Dograma:
- In a large pot, arrange the stuffed grape leaves in a single layer, seam side down. Pour in enough water to cover the leaves by about 1 inch. Add olive oil, lemon juice, and bay leaf.
- Bring the water to a boil, then reduce heat to low and simmer for 45-50 minutes, or until the rice is cooked through and the grape leaves are tender.
- Serve:
- Remove the pot from heat and let the Dograma cool slightly in the broth. Carefully transfer the stuffed grape leaves to a serving plate with a slotted spoon. Drizzle with some of the cooking broth and serve warm or at room temperature.
Tips:
- You can substitute ground beef or chicken for the ground lamb in this recipe.
- If the grape leaves are too large, you can tear them in half before assembling the Dograma.
- Don't overstuff the grape leaves, or they may burst open during cooking.
- To test if the Dograma are cooked, insert a toothpick into the centre of a stuffed grape leaf. If it comes out hot but clean, they are done.
- Leftover Dograma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition Information:
(per serving, based on 20 Dograma)
- Calories: 250-300 (depending on fat content of meat)
- Fat: 15-20g
- Protein: 10-15g
- Carbohydrates: 20-25g
Enjoy this delicious and authentic taste of Azerbaijan!
