TODAY.AZ / Arts & Entertainment

Khachmaz to welcome second edition of yummy Dolma festival

10 July 2017 [16:38] - TODAY.AZ

By Azernews


By Amina Nazarli

The second International Dolma Festival, one of the most delicious events in Azerbaijan, will be held in Khachmaz region.

A number of dolma recipes will be presented to food lovers in Chenlibel Park on July 15. The festival will feature several stands with different kinds of dolma, such as aubergines, tomatoes, peppers and cucumbers as well as made of cabbage leaves, apple and quince and more.

Azerbaijan will present more than 300 kinds of dolma from forty regions of the country.

The best cooking will be awarded with special awards and the guests will enjoy a concert program with the participation of folklore groups.

The event will be organized by Culture and Tourism Minister, Executive Power of Khachmaz region and the Center of National Cooking and the Association of National Cooking of Azerbaijan. Prominent public figures, representatives of culture and science and diplomatic missions will attend the event.

The first International Dolma Festival was held in Baku on July 1, 2016.  The event brought together about 400 representatives from Azerbaijan’s 24 regions, as well as from Turkey, Ukraine and Jordan.

Dolma is a traditional meal in the Land of Fire that no Azerbaijani can imagine living without. It is the number one guest of all feasts along with rich flavored Plov.

The name of this ancient national dish originates with the pure Azerbaijani verb doldurmag (to stuff) as it means various leaves, vegetables and fruits stuffed with minced meat.

There are many varieties of this dish, including vitamin full vegetables. In spring, when many fresh grape leaves appear - the main product for making dolma. Summer brings aubergines, tomatoes, peppers and cucumbers to stuff. In autumn dolma is made out of cabbage leaves, apple and quince. During the cold winters, it is made of preserved grape leaves.

Stuffed vine leaves ( yarpag dolmasi) are one of the most popular types of dolma.  Using vine leaves in spring time is very healthy because they contain 70-80mg per 100g of vitamin C, while at this time of a year potatoes contain only 6-8mg per 100g of the vitamin.

The filling is also diverse, but dolma is basically prepared from meat, rice and aromatic herbs. Dolma is best served with cold plain yogurt, and lavash bread.















































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