Pip dolmasi

Category: Meat dishes
Kitchen: azerbaijani
Pip dolmasi


minced mutton 250 g
rice 50 g
dry mint taste
salt taste
ground black pepper taste
cilantro, dill 4-5 vet.
bouillon 300 ml
a tomato 1 PC.
butter 30 g
salt taste
katyk (gatyg) I have yogurt 100 ml
garlic 1-2 teeth.
salt taste
ground black pepper taste
greens (cilantro, parsley, dill) 2-3 wet.
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young leaves of pistachio (hornbeam, linden, currant) about 80 pcs.

Cooking method

Pip dolmasi
Pluck young leaves. Remove the petiole.
Pip dolmasi
Boil the leaves in salted water for one to two minutes.
Pip dolmasi
Add dry rice to the minced meat, season with salt and pepper. Add dry mint and chopped herbs. Mix well.
Pip dolmasi
Put some minced meat on the wide part of the sheet. If the leaves are very small, then you can take two sheets and put them one on top of the other.
Pip dolmasi
Wrap the minced meat.
Pip dolmasi
Place very tightly in a saucepan.
Pip dolmasi
Cut the tomato into slices. Lay on top. Arrange the pieces of butter.
Pip dolmasi
Pour in broth. If the broth is not salty, then add salt. Cover with a plate, which should cover tightly and press down on the dolmas. Put on fire. Let it boil. Screw on the heat and cook for 1 hour.
Pip dolmasi
Add greens, garlic passed through a press to katyk (gatyg) or yogurt. Season with salt and pepper. Mix.
Serve the pip dolmas with the sauce.
Pip dolmasi
Cooking is not difficult. The main thing is to do it with love for your loved ones!


The recipe is prefabricated. In one source I read that the leaves for this dish are collected in early May. Only young leaves are suitable. The most commonly used leaves are pistachio. With these leaves, the dish acquires a unique taste and aroma. Linden and hornbeam leaves are used for this dish. I also used currant leaves.
Pip dolmas are one of the varieties of dolma. We know more about dolma from grape leaves. Cooking pip dolmas and dolma from grape leaves are similar.
Dolmas are very small in size. I read in one source a recommendation to string dolmas on a string like beads, and then put them in a saucepan.
It turns out a very tasty dish. I liked the dolmas in the currant leaf more. It was also easier to work with him. Recommend!

Angela, I cook these, only without the tomato, I just pour them with sour cream sauce. Because they are small, they quickly prepare. We like the sour grape leaf. I also make beets from a leaf, I have not tried it from currant.
And the grapes here do not even bloom yet, only the leaf has grown, young ones, that's what to do.
Marina, I have never done it from grapes. I tried it with people, I was not impressed. I must try it myself. I like it very much in beet leaves. And there is a recipe.
And so delicious
Quote: marika33
without tomatoes, just pour them with sour cream sauce
In this type, dolma is poured with broth. I saw tomatoes only in one source. I like it. I decided to put it down.
Angela, thank you very much! Made almost exactly according to the recipe, from the deviations only minced chicken and pork and sour cream as a sauce with all the ingredients. The leaves were currant. It is very tasty, these dolmasins spin quickly in the presence of ready-made minced meat.One piece the size of a dumpling, the taste of meat with herbs and currants is great. We all loved it!
Marina, I am very glad that the recipe came in handy. I also really liked the taste in the currant leaf.

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