Azerbaijani dolma
Description
The dish is prepared without unnecessary complications. I use lamb for the filling (the traditional option), but if lamb is not available, it can be replaced with other types of meat. The finished dish turns out aromatic, juicy, and satisfying. I stuff eggplants, peppers, and tomatoes with the filling (hence the name "Three Sisters"). The dish is ready to be served.
Instructions
- 1
Step 1
1. I use small eggplants. I wash the vegetables and cut off their stems. I make a deep cut lengthwise, but do not slice the vegetable all the way through.
- 2
Step 2
2. Pour water into a saucepan, bring it to a boil, then add the eggplants and cook for 2 minutes. Remove them and place the vegetables on a plate. Once cooled, scoop out the pulp with a spoon.
- 3
Step 3
3. I wash the peppers, make a slit in the cap without completely cutting it off, and carefully remove the seeds and inner membranes.
- 4
Step 4
4. Wash and peel the tomatoes in the same way as the peppers, cut off the tops, and scoop out the flesh with a spoon.
- 5
Step 5
5. Peel and finely chop the onion, chop the green pepper and a bunch of basil, and boil the chickpeas. Sauté the ground meat in a pan with tomato pulp, onion, pepper, and basil; season with salt and pepper to taste. Mix the sautéed vegetables with the boiled chickpeas, use this mixture to stuff the prepared vegetables, cover with their tops, and place them in a heavy-bottomed pan with high sides. Pour in some vegetable oil and cook covered for 40–50 minutes (adding a little water if necessary).
- 6
Step 6
6. The cooked vegetables should be soft and juicy; I transfer them to a plate and serve.