STUFFED GRAPE LEAVES
Ingredients:
mutton – 180 g.
grain rice – 30 g.
onion – 20 g.
fresh herbs (coriander, dill, and mint) – 15 g.
vine leaves – 40 g, yogurt – 20 g.
melted butter – 10 g.
salt, pepper, cinnamon
The soft part of lamb(mutton), along with onions, is passed through a meat grinder. Rice, finely chopped greens (cilantro, dill, mint), salt, pepper, and, in some cases, soaked pea grains are added to the minced meat. Fresh grape leaves are sterilized in hot water, and salted ones are boiled in water until half cooked. The stuffing mixes well. An average of 25 g of minced meat is wrapped in each leaf and collected in a saucepan, poured with water, and boiled until tender (one hour). When serving, yogurt is placed in a separate bowl.
THREE SISTERS DOLMA
Ingredients:
ground mutton – 163 g.
eggplant – 300g.
tomatoes – 300 g.
green pepper – 300 g.
onion – 20 g.
melted butter – 20 g.
greens (basil, coriander) – 15 g.
cinnamon – 0.2 g.
yogurt – 50 g.
salt, pepper
Cut off the tip of the eggplant along with the stalk, put it in cold salted water, and heat to a boil. Bake 1-2 minutes. Cut deep slits in eggplants and remove most of the middle. Medium-sized firm tomatoes are selected. Slice tops off of bell peppers and tomatoes and dig out seeds and pulp from tomatoes and green peppers. Minced meat is prepared from lamb with onions, salt, and pepper are added, mixed, and fried without interruption. Add chopped greens and cinnamon to the minced meat, mix, and season with eggplant, tomatoes, and peppers. Stuffed vegetables are collected in a shallow pan, poured with a small amount of broth, and boiled on their own steam. When serving, drizzle with their own sauce. Yogurt with cinnamon is also served in a bowl.
KALAM DOLMASI (STUFFED CABBAGE LEAVES)
Ingredients:
mutton – 162 g.
rice – 20 g.
peas – 10 q.
onion – 15 g.
cabbage – 220 g.
chestnuts – 50 g.
coriander – 15 g.
tomatoes - 50 q.
wine vinegar – 10 g., or citric acid - 2 g.
sugar – 5 g., or doshab – 15 g.
cinnamon, salt, pepper
Minced meat is prepared from mutton with onions. Add rice, peas soaked in cold water, peeled and finely chopped chestnuts, tomatoes, herbs, pepper and salt and mix. Boil the cabbage in hot water, separate the leaves and put minced meat inside the cabbage in three pieces for each share and wrap it in a square shape. Collect in a pot, pour broth or water over it and cook. 20 minutes before it is ready, add sugar and vinegar. When serving, drizzle the prepared sauce over the cabbage rolls and sprinkle with cinnamon.
STUFFED APPLES
Ingredients:
mutton – 60 g.
melted butter – 10 g.
apple – 200 q.
onion – 15 g.
sugar – 5 g.
wine vinegar – 10 g.
saffron, salt, pepper
Minced meat is fried in oil, added sugar and vinegar on it, and brought to the ready condition. The core of medium-sized round apples is removed. The minced meat is stuffed into the prepared apple and cooked in a little broth. When serving, fried onions are placed on top.
STUFFED QUINCE
Ingredients:
mutton – 108 g.
quince – 400 q.
melted butter – 25 g.
chestnuts – 25 g.
dill – 12 g.
sugar, salt, pepper
Salt, herbs, and peeled chestnuts are added to mutton mince. The inside of the quince is removed, stuffed with minced meat, the broth is poured over it, and cooked in its own steam.
STUFFED SORREL
The number of ingredients and the order of preparation are the same as in the stuffed grape leaves. Here Sorrel leaves are preferred instead. This stuffing is also made from linden leaves and quince leaves.
SOGAN DOLMASI (STUFFED ONIONS)
Ingredients:
mutton – 163 g.
onion – 178 g.
rice – 15 g.
fat from the tail part of the lamb - 20 g.
melted butter – 20 g.
yogurt – 50 g.
cinnamon, salt, pepper
Minced meat is prepared as in stuffed peppers. But fried onions are added to it. The core of the big onion is removed and minced meat is placed inside. Put in a pot add a little broth and cook in its own steam. When served, the juice of the dish is poured on it and yogurt with cinnamon is placed next to it.