Mix of Traditional Azerbaijani Dolma, Lula-Kebab and Dessert Recipes | Village Life

Rinse grape leaves in cold water and soak in hot water for 30 minutes to soften.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add chopped eggplant and bell pepper to the skillet and cook until softened, about 5-7 minutes.

Stir in chopped tomato; cook for an additional 2-3 minutes.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of the vegetable mixture at the base.

Fold in the sides and roll tightly to form a cylinder; repeat with remaining leaves and filling.

Place dolmas seam side down in a pot; add water to cover them halfway.

Drizzle with olive oil and place a plate on top to keep them submerged.

Bring to a boil, then reduce heat and simmer for 30-40 minutes until vegetables are tender.

Let cool slightly before serving.

Equipment Needed

Dietary

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