Kelem dolmasi — Azerbaijani stuffed cabbage rolls filled with spiced lamb, rice and chickpeas, gently steamed and finished in a light tomato sauce. A labour of love.
- 500g Lamb Mince
- 1 large Cabbage
- 8 oz Onion
- Pinch Salt
- Pinch Pepper
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon
- 2 tablespoons Cilantro
- 2 tablespoons Dill
- 2 oz Rice
- 2 oz Chickpeas
- 3 oz Lamb Fat
- 1 tablespoon Tomato Puree
- 3 tablespoons Water
Preparation
- Boil the rice for eight minutes. Meanwhile, peel and finely chop the onion and chop the herbs.
- Roughly chop or lightly mash the chickpeas so they incorporate into the filling, and mince the lamb and the lamb fat.
- With your hands, mix the minced lamb and fat with the onion, spices, chickpeas, rice and chopped herbs, seasoning generously with salt and pepper.
- Fill your biggest saucepan with salted water and bring to the boil. Pull the outer leaves off the cabbage (save them) and drop the rest in whole, boiling for three or four minutes, turning if needed to cover it.
- Carefully lift out the cabbage (keep the water boiling) and let it cool for a minute or two, then peel off the leaves, cutting at the base if needed, trying to keep them whole. If the inner leaves are still crispy, return the cabbage to the water for another three or four minutes, repeating until all the usable leaves are free.
- Cut out the tough stalks (save them) and halve the largest leaves. Place a heaping tablespoon of filling in the middle of each leaf, fold the ends over, and roll tightly like a small burrito.
- Line the bottom of a stockpot with the discarded leaves and stalks, then place the dolma on top. Add water up to about the top of the discarded leaves, without covering the dolma.
- Weigh the dolma down with a heatproof plate and something heavy so they don't unwrap, bring to the boil, then simmer for 25 minutes.
- Meanwhile, make a simple sauce from the tomato paste and water, heating for a few minutes over medium. After 25 minutes, pour the sauce over the dolma and cook for another five minutes.
