Karam Dulma

Karam Dulma Recipe from Azerbaijan with Mutton, Rice, Cabbage, Egg, Onions, Tomatoes, Black Pepper, and Salt

Region / culture: Azerbaijan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Karam Dulma is a traditional Armenian dish that consists of cabbage rolls filled with a delicious mixture of beef, rice, onions, and spices. This dish is hearty, flavorful, and perfect for a comforting meal.

History

Karam Dulma has been a staple in Armenian cuisine for generations. It is a dish that is often prepared for special occasions and family gatherings. The combination of tender cabbage leaves and savory meat filling makes it a favorite among many.

Ingredients

1 kg (2.25 lb) mutton or beef
200 g (7 oz) rice
1 head of cabbage
1 egg
4 onions
3 tomatoes
pinch of black pepper and red chili pepper
salt to taste

How to prepare

Put the meat through a meat grinder and combine it well with rice, chopped onions, juice from sliced tomatoes, raw egg, salt, and black pepper.
Place the head of cabbage in a large pot with boiling water.
Blanch it for about 5 minutes, then remove it from the pot and arrange the individual leaves on your work surface.
Put a fair amount of the meat filling on each leaf and roll them up.
Boil the bones in a soup kettle, adding salt and a whole dried chili for seasoning.
Pour the strained broth just covering the cabbage rolls, cover it, and cook for about 30 minutes.

Variations

You can use ground lamb or pork instead of beef for a different flavor.
Add chopped herbs like parsley or dill to the meat filling for a fresh twist.

Cooking Tips & Tricks

Make sure to blanch the cabbage leaves before filling and rolling them to make them more pliable.

- Use a meat grinder to ensure that the meat is finely ground and well combined with the other ingredients.

- Season the broth with a whole dried chili for a subtle kick of heat.

Serving Suggestions

Karam Dulma can be served with a dollop of sour cream or yogurt on top. It pairs well with a side of fresh salad or pickled vegetables.

Cooking Techniques

Blanching the cabbage leaves before filling and rolling them helps to soften them and make them easier to work with.

- Cooking the cabbage rolls in a broth ensures that they are tender and flavorful.

Ingredient Substitutions

You can use quinoa or bulgur instead of rice for a different texture.

- Substitute the beef with ground chicken or turkey for a lighter version of the dish.

Make Ahead Tips

You can prepare the cabbage rolls ahead of time and refrigerate them until ready to cook. This dish also freezes well, so you can make a big batch and save some for later.

Presentation Ideas

Arrange the cabbage rolls on a platter and garnish with fresh herbs for a beautiful presentation. Serve them with a side of yogurt or sour cream for dipping.

Pairing Recommendations

Karam Dulma pairs well with a glass of red wine or a cold beer. It also goes well with a side of crusty bread or rice.

Storage and Reheating Instructions

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pot with a little water and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Karam Dulma contains approximately 350 calories.

Carbohydrates

Each serving of Karam Dulma contains approximately 30g of carbohydrates.

Fats

Each serving of Karam Dulma contains approximately 15g of fats.

Proteins

Each serving of Karam Dulma contains approximately 25g of proteins.

Vitamins and minerals

Karam Dulma is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Karam Dulma contains eggs and gluten from the rice. It may also contain traces of nuts.

Summary

Karam Dulma is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Karam Dulma is a delicious and comforting dish that is perfect for a family meal or special occasion. With its flavorful meat filling and tender cabbage leaves, it is sure to be a hit with everyone at the table.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Karam Dulma. It was many years ago, when I was just a young girl living in a small village in Armenia. My grandmother, may she rest in peace, was a wonderful cook and she had a vast collection of recipes that she had accumulated over the years. One day, as I was helping her in the kitchen, she pulled out an old, worn piece of paper from a drawer and handed it to me.

"This is a recipe for Karam Dulma," she said, her eyes twinkling with excitement. "It's a dish that has been passed down through generations in our family. I want you to learn how to make it."

I eagerly took the paper from her hands and studied the recipe. It was written in my grandmother's neat handwriting, with detailed instructions on how to prepare and cook the dish. The ingredients were simple - ground beef, rice, onions, and a blend of spices - but the method of cooking was complex and required skill and patience.

Over the next few weeks, my grandmother taught me how to make Karam Dulma. She showed me how to prepare the filling, how to stuff the grape leaves just right, and how to cook them to perfection. I watched in awe as she worked her magic in the kitchen, her hands moving deftly and confidently as she created this delicious dish.

As I learned to make Karam Dulma, my grandmother shared with me the story behind the recipe. She told me how it had been passed down from mother to daughter for generations, each woman adding her own twist to the dish. She spoke of the love and care that went into making Karam Dulma, and how it was a dish that brought families together and created lasting memories.

I listened intently to my grandmother's words, soaking up every detail of the recipe and the history behind it. I could feel a deep connection to my heritage and my family's traditions as I learned to make this dish. And as I cooked Karam Dulma alongside my grandmother, I felt a sense of pride and accomplishment in carrying on this culinary legacy.

Years passed, and I continued to make Karam Dulma for my own family and friends. Each time I prepared the dish, I would think back to those days in my grandmother's kitchen, watching and learning as she passed on her knowledge and love for cooking. The aroma of the spices and the sizzle of the grape leaves as they cooked filled me with a sense of nostalgia and warmth, reminding me of the bonds that tie us to our past and to each other.

Today, as I stand in my own kitchen, preparing Karam Dulma for my grandchildren, I can't help but smile as I think of my grandmother and the legacy she left behind. This recipe for Karam Dulma is more than just a dish - it is a link to my family's history, a reminder of the love and traditions that have been passed down through the generations.

As I serve the Karam Dulma to my loved ones, I know that I am not just sharing a meal with them, but a piece of our family's story. And as they taste the delicious flavors and feel the warmth of the dish, I hope that they too will feel the sense of connection and love that has been woven into every bite of this special recipe.