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Today we are cooking delicious Azerbaijani Dolma with Grape Leaves on campfire.
No Azerbaijani table is complete without stuffed grape leaves, dolma, or yarpag dolmasi. They are little morsels of deliciousness, in which tender grape leaves (fresh or canned) are wrapped around a flavorful filling made with ground meat, onion, rice, herbs, and a dash of seasoning.
Many variations of dolma are made in some countries around the world, too, including Turkey, Lebanon, Iran, Greece, and others. But at the expense of sounding biased, I have to confess my favorite dolma is the one made the Azerbaijani style. “What makes is different from the rest?” you may ask.
First and foremost, the difference is in the size and shape. Azerbaijani dolma is much smaller and has a round shape (except, in the Azerbaijani city of Ganja, the dolma is slightly oval and is a bit bigger), unlike its foreign cousins that usually have a long, tube-like shape. In Azerbaijan, the smaller the dolma bundles, the better. Tiny bite size.
The second distinct feature is the use of copies amounts of fresh herbs in the filling, including cilantro, dill, and mint. They add so much flavor to the dolma bundles, making them fresh tasting. So good!
I have a feeling you are ready to try making your own stuffed grape leaves. I say go for it! Don’t be intimidated by the leaf-rolling part. It is much easier than you think.

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Ingredients:
🔹️ Grape Leaves
🔹️ Mint
🔹️ Parsley
🔹️ Beef
🔹️ Onion
🔹️ Rice
🔹️ Salt
🔹️ Paprika
🔹️ Turmeric
🔹️ Lemon
🔹️ Tomato





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