Dograma: Azerbaijani cuisine

 

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!