Ingredients with Measurements:
- 1 lb ground beef
- 1 cup rice
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried mint
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 lb grape leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Colander
Step-by-step instructions:
1. Rinse the grape leaves under cold water and drain them in a colander.
2. In a mixing bowl, combine the ground beef, rice, onion, tomato paste, red pepper paste, salt, black pepper, cumin, paprika, dried mint, parsley, dill, cilantro, and green onions. Mix well.
3. Take a grape leaf and place it shiny side down on a flat surface. Cut off the stem if it's too thick.
4. Place a tablespoon of the filling on the center of the grape leaf.
5. Fold the bottom part of the leaf over the filling, then fold the sides towards the center, and roll it up tightly.
6. Repeat the process with the remaining grape leaves and filling.
7. In a large pot, heat the vegetable oil over medium heat.
8. Arrange the stuffed grape leaves in the pot, seam side down, in a single layer.
9. Add the water and cover the pot with a lid.
10. Cook the dolmas over low heat for 45 minutes or until the rice is cooked and the grape leaves are tender.
11. Remove the pot from the heat and let it cool for 10 minutes.
12. Serve the Beşbarmaq Dolma warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 20g
Protein: 15g
Carbohydrates: 30g
Fiber: 5g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped tomatoes to the filling for a more tomatoey flavor.
- Add pine nuts or raisins to the filling for a sweet and nutty taste.
- Use cabbage leaves instead of grape leaves for a different texture.
Tips and tricks:
- If the grape leaves are too tough, blanch them in boiling water for 2-3 minutes before stuffing them.
- Use a small spoon or a melon baller to scoop the filling onto the grape leaves.
- Don't overstuff the grape leaves, or they might burst while cooking.
- If the dolmas are not cooked through after 45 minutes, add more water and continue cooking until done.
Storage instructions:
Store the leftover Beşbarmaq Dolma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dolmas in the microwave or in a covered pot over low heat until warm.
Presentation ideas:
Arrange the dolmas on a platter and garnish with lemon wedges and chopped herbs.
Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped dill
- Chopped cilantro
Pairings:
- Cucumber and tomato salad
- Tzatziki sauce
- Hummus
- Pita bread
Suggested side dishes:
- Lentil soup
- Chickpea stew
- Roasted vegetables
Troubleshooting advice:
- If the dolmas are too sour, reduce the amount of lemon juice or vinegar in the filling.
- If the dolmas are too salty, reduce the amount of salt in the filling.
- If the dolmas are too dry, add more water or oil to the pot while cooking.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Cook the dolmas until the rice is fully cooked and the grape leaves are tender.
- Store the leftover dolmas in the refrigerator and consume within 3 days.
Food history:
Beşbarmaq Dolma is a traditional Azerbaijani dish that originated in the city of Sheki. It is made with ground beef, rice, and a variety of herbs and spices, and wrapped in grape leaves. The dish is usually served as an appetizer or a main course during special occasions and holidays.
Flavor profiles:
Beşbarmaq Dolma has a savory and slightly tangy flavor from the combination of ground beef, rice, tomato paste, and lemon juice. The herbs and spices add a fragrant and earthy taste to the dish.
Serving suggestions:
Serve the Beşbarmaq Dolma as an appetizer or a main course with a side of salad or bread. It pairs well with yogurt-based dips and sauces.
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Region: Azerbaijani