Azerbaijan dolma on lamb ribs

Azerbaijan dolma on lamb ribs

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Irana Safarli 0

"Dolma is one of Azerbaijan national meal (of course, some other counries(ex. Turkey, Greece) make dolma too, but Azerbaijan dolma has different taste). Azerbaijanians cook dolma generally on Holidays, Birthday Parties, Weddings, but dolma cooked by us in every day life as well. Just try to cook this meal and you will like it, I am sure of that. Bon Appetit!!!"
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7 h 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Put all ingredients of dolma to basin, mix well, sometimes during mixing throw the stuffing down to bowl to take off the air from minced meat. After that put some salt and pepper to washed lamb ribs and place ribs to the pot bottom. Begin to wrap up small balls of stuffing into leaves (you can make round or alongated dolma), create dolmas and put them on lamb ribs in pot. At the end cut lemon on 5-6 segments and place on dolma. Lemon will give delicate taste and also give to dolma special light tint. Put the plate to the center of pot (on dolma) because during bowling dolmas could jump up :) and cover with pot cap. After preaparing you can get plate back. Cook dolma on low fire about 5-6 hours. Surve with kefir and dried mint.
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