Muffins recipes

National dish of Azerbaijan

flag of Azerbaijan

  • Independence: 12. 11. 1995
  • Capital: Baku
  • Official language: Azerbaijani
  • Population: 9 165 000
  • Area: 86 600 km2
  • International code: AZ
  • Currency: Manat (AZN)
map of Azerbaijan

Yarpaq Dolmasi


  • Ground lamb or beef, 450 gr
  • Onion (peeled and finely chopped), 1
  • Short or medium grain rice (washed and drained), 1/2 cup
  • Fresh cilantro (chopped), 1/2 cup
  • Fresh dill (chopped), 1/2 cup
  • Salt, 1 tsp
  • Black pepper, 1/4 tsp
  • 40 medium size canned grape leaves
  • Butter (melted), 3 tbs
  • Water, 1/2 cup
  • Plain yogurt, 1 cup
  • Garlic cloves (minced), 3
Yarpaq Dolmasi is national food (dish) of Azerbaijan


To prepare the filling, in a mixing bowl combine the meat, onion, rice, fresh herbs, salt and pepper, knead until well combined. Place the leaves in a colander and the colander under a sink, rinse the leaves under cold water and drain. Cut off the stems. Hold a grape leaf, shiny side down on the palm of your hand, place 1 or 2 tablespoons of the filling at the stalk end of the leaf. With your right hand, fold the top, then the sides over the filling and roll up tightly. Arrange the stuffed grape leaves close together seam side down on a medium non stick pan, making several layers. Pour butter all over and add the water. Place a small lid on top to keep the dolmas tight and to prevent them from opening. Cover and bring it to a boil. Reduce the heat to medium and simmer for 1 hour and a half or until the leaves are tender and the filling is cooked. There should be a little liquid left. Serve hot with the garlic-yogurt sauce, fresh salad or pickles and bread.


Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt.

The filling generally consists of rice, minced meat or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses.

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