Dolma

Azeris have 3 kinds of Dolma: 
Dolma with Aubergine, Green Pepper and Tomato;
Dolma with Grape Leaves; 
Dolma with Cabbage. 
Dolma means stuffed when its made with aubergine, green pepper and tomato, and it means wrapped when it made with grape leaves and cabbage which is being wrapped. Turkish calls grape leaves Dolma "Sarma".

I have changed some ingredients in recipe in these Dolmas, and it became more delicious and healthy.

Grape Leaves Dolma: 
2 kg grape leaves (it can be fresh or marinated)
3 kg ground lean beef
500 gr ground lamb
1 tbs sea salt
1 ts black pepper
200 gr washed white basmati or short grain round rice
300 gr tbs extra virgin olive oil
1 cup water spring water
Garlic and yogurt sauce or just yogurt for garnishing

Cooking Time:
30 minutes 95C
30 minutes 145 C
15 minutes 200 C (in this step you can add some boiled water if necessary for steaming).

Cabbage Dolma:
2 big white cabbages (cabbage leaves need to be steamed before wrap)
3 kg ground turkey or chicken
200 gr washed white rice (refer to grape leave dolma's rice)
1 tbs sea salt
1 ts red crushed pepper
1 can ( 500 gr) crushed tomato
1 small bunch rosemary
1/2 bunch spearmint
Greens have to be small cut.
2 cups spring water
250 gr extra virgin olive oil

Cooking Time:
Appr. 1 hour in medium heat.

Dolma with Aubergine, Green Pepper and Tomato:
4 aubergines
4 green peppers
8 tomatoes
1 bunch fresh basil
1 kg grounded and sauteed lean beef
150 gr washed white rice
1 cup spring water
1 tbs sea salt
1 ts ground black pepper
200 gr extra virgin olive oil

Cooking Time:
Appr. 45 minutes to 1 hour in medium heat.

Cabbage Soup with Brown Jasmine Rice

This soup delicious and full of nutritions. I'm sure you'll enjoy it and shall agree with me when you taste it.

Ingredients:

Spring water
1 kg white cabbage
1 yellow onion
1/2 stalk celery
1 cup / 250gr brown jasmine rice
6 garlic cloves
1 ts turmeric
2 tbs iodized sea salt
5 whole black pepper
2 tbs dried parsley
Fresh dill for garnishing (small cut)


Simply cut or chop all vegetables and add enough water so vegetables can cook thoroughly.  When it's cooked let it stand 30 minutes, then blend it (I always use BAMIX Immersion Blender so I do not need to transfer food to other dish and I don't waste the food). When it's done check it's salt and liquidity if necessary add some more water and let simmer 5 to 10 minutes. Garnish it with fresh dill and Bon Appetite!

Coffee Glisse

If you love coffee, or are looking for an easy-to-make coffee drink for after dinner or a "stand-alone" dessert, try this coffee drink that is popular in between us Europeans.

Ingredients:

• Freshly Brewed Coffee (we prefer Italian Roast and Blonde Roast coffees)
• Brown Cane Sugar (if you prefer sweet)
• French Vanilla Ice Cream
• Hennessy Cognac  2tbs (you can make it non-alcoholic too)

Add sugar to the freshly brewed coffee, according to taste (or not at all if you prefer to have only the sweetness from the ice cream), allowing the sugar to dissolve completely while the coffee is still hot. You can cool the coffee in the refrigerator for a few minutes if you like to serve chilled, and/or you can directly add Cognac and on the top French Vanilla Ice Cream in tall glasses or coffee mugs.  You can garnish it with shredded coconut, grounded hazelnut or almond. 

Enjoy Your Dessert!

Note: This drink can be made with Nescafe Gold instead of freshly brewed coffee, too.

Stir Fry Spinach with Steamed Rice

For Stir Fry:

• Organic Baby Spinach (500 gr/2 bunches)
• Leek (1 bunch)
• Yellow Onion (1 bulb)
• Garlic (5 cloves)
• Extra Virgin Olive Oil
• Turmeric (1/2 ts)
• Kosher or Iodized salt (1 ts)
• Crushed Pepper (1/2 ts)
• Balsamic Vinegar (2 tbs)
• Soy Sauce (1.5 tbs)

For Steamed Rice:

• Basmati Rice (4 cups)
• Extra Virgin Olive Oil (2 tbs)
• Kosher Salt (2 ts)
• Butter (1 tbs)
• Water

Cut leek and onion into tiny slices, add oil and stir fry about 7-10 minutes, then cut garlic into small pieces add to fry and add washed spinach, turmeric, salt, soy sauce, pepper and vinegar. Let it cook about 15 minutes.
Bring water to boil in stock pot and add salt. While water boiling add washed rice and let it cook "al dente" which means "firm to the bite" from Italian, then drain it into colander. Return pot to stove top and add drained rice, add oil and butter and cover with lid. Let it steam for 15-20 minutes.

Turkey Loaf

For Dough

• "King Arthur" Unbleached Bread Flour (1.14kg)
• Organic Cane Sugar (2Tbs)
• Fleischmann's Active Dry Yeast (2 packs)
• Spring Water (never use tap water)
• "Publix" Extra Virgin Olive Oil
• Kosher Salt (2ts)

For Loaf

• "Boar's Head" All Natural Roasted Turkey Ham (500gr)
• "Organic" Valley Italian Blend Shredded Cheese (170gr)
• Yellow Onion (1 bulb)
• Powder/Crushed Pepper (1/2 ts)

For Garnishing of Loaf

• Organic Green Wise Butter (14gr)
• Turmeric
• Cardamon
• Saffron
• Shredded Cheese

Mix in bowl salt, yeast, sugar with water then add flour and make a bread dough. Cut ham and onion small cubes then mix it with pepper and cheese in separate dish. Put dough on oiled board and flatten it so you can put ingredients in it. After you put ingredients make dough oval shape. Take your deep dish and spread olive oil in it then put loaf in it and press dough until it takes dish shapes, then add on top small cut of butter, spread shredded cheese, saffron, turmeric and cardamon. Cook 30 minutes on the lowest degree of your oven, then 30 minutes in 300 F/150 C, then 8 - 10 minutes on 400 F/200 C. Keep it in oven until it cools down, then transfer it to the board and slice it. This recipe serves 10. Enjoy your meal!