Comments on: Stuffed Grape Leaves (Yarpag Dolmasi)

By: EMIN

EMIN — Sat, 19 Nov 2011 20:38:03 +0000

I am a student in America. I had to make a national food for a presentation of AZERBAIJAN. Your recipe helped me a lot. Thank you so much!

By: Azerbaijan ? Four Seasons Dolmasi « Where the Food Is

Azerbaijan ? Four Seasons Dolmasi « Where the Food Is — Mon, 07 Nov 2011 20:32:16 +0000

[...] Its a recipe I’m rather proud of having cobbled together by myself (using tips picked up here, here, here and here). It [...]

By: Dina

Dina — Fri, 30 Sep 2011 07:49:44 +0000

Hi Farida, I must say that this dish is real and with us in Bosnia and Herzegovina. It is called Japrak.

By: Sofya

Sofya — Sat, 04 Jun 2011 16:17:17 +0000

P.S.: I also made it with beef. Thanks for the recipe!

By: Sofya

Sofya — Sat, 04 Jun 2011 16:16:54 +0000

Hi Farida, I made my second batch of dolma, and this time I followed your recipe more closely and it came out a lot better than the first batch! The first time around I skipped the cilantro and didn’t add quite so much butter, the second time I did. Wild grape leaves are smoother and finer and worked better than the ones in my vineyard that was planted, not sure why. Anyway, this time I also threw in some lavender (dried) as seasoning into the meat mixture - it sort of reminds me of mint, and I liked that. Found some volunteer cilantro in the garden, so that was nice and fresh. Then for liquid I used beef stock (from a concentrate) and used all 3 T of butter. It came out a lot more meaty and flavorful this time! Also, I grated the onions this time instead of processing in a food processor (works better grated, makes more juice this way).

By: AZ Cookbook - Food From Azerbaijan & Beyond » Hello, Grape Leaves!

AZ Cookbook - Food From Azerbaijan & Beyond » Hello, Grape Leaves! — Thu, 12 May 2011 17:56:38 +0000

[...] a dolma making day comes, which happens haphazardly when I suddenly feel I can squeeze in some time from my [...]

By: AZ Cookbook - Food From Azerbaijan & Beyond » Stuffed Mini Sweet Peppers

Fri, 22 Apr 2011 02:26:01 +0000

[...] meet the winning recipe - zeytinyagli biber dolmasi, one of the many dolma varieties the Turkish cuisine proudly boasts. Here, bell peppers are stuffed with delicious [...]

By: AZ Cookbook - Food From Azerbaijan & Beyond » Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha)

Thu, 14 Apr 2011 02:08:20 +0000

[...] placed next to serving plates. It is up to you whether to enjoy dovgha as a starter soup before the main course arrives, or afterwards, to wash down a hearty meal. Dovgha is also great as a stand-alone light [...]

By: AZ Cookbook - Food From Azerbaijan & Beyond » One of a Kind - Tall Chicken or Turkey Pie

Thu, 07 Apr 2011 04:16:23 +0000

[...] her niece in Ukraine and that she thought it could be just right to feed my insatiable hunger for recipes. I grew impatient and wanted to get my hands on the recipe as soon as possible. Victoria added that [...]

By: rami elshaer

rami elshaer — Sun, 06 Feb 2011 18:27:58 +0000

i love the way you make it ..we have same her in egypt its call by aribic ( WAREK ANAB )..THANKES