Comments on: Stuffed Grape Leaves / Yarpaq Dolmasi

By: writerbakermusicmaker

writerbakermusicmaker — Tue, 03 Jun 2008 03:26:24 +0000

The pictures of your process are gorgeous. Makes my mouth water just looking at them.

By: Findiq

Findiq — Sun, 25 May 2008 19:42:45 +0000

I am so excited about your tendir recipe! I lived in bilesuvar for 2 years as an english teacher and miss good bread all the time! I’m in south carolina so we don’t really have grape leaves. it is not so diverse here. I assume that the filling for tomato dolma is the same. But how do i actually cook them and do you have any tips on hollowing those suckers out?

Also, please take a moment to check out my version of the azerbaijani national anthem
http://www.youtube.com/watch?v=l_zl8e7-dT8

By: farida

farida — Tue, 25 Mar 2008 00:33:41 +0000

Jeremy, thanks for visiting. Dolma has so many different variations and every country has its own special recipe. I hope you enjoy my Azerbaijani version too. Please let me know how it turns out. All these talks about dolma make me crave for it now:)

By: jeremypb

jeremypb — Tue, 25 Mar 2008 00:02:25 +0000

http://www.oneforthetable.com/oftt/stories/my-mother-s-grape-leaves-3.html

By: jeremypb

jeremypb — Mon, 24 Mar 2008 23:50:28 +0000

sorry, here’s thelink to the recipe i use hopefully it works this time

By: jeremypb

jeremypb — Mon, 24 Mar 2008 23:46:34 +0000

I started making stuffed grape leaves after reading a recipe here:
and love them so now I’m looking at some other recipes, that’s how I came across this one. I’m going to try some of the different spices you use. They look delicious!

By: familiabencomo

familiabencomo — Mon, 24 Mar 2008 22:53:46 +0000

Thank you, Farida, for posting this! The dolmas look yummy. This is one of our family’s favorite treats…. I hope I don’t ruin it for them by trying to make it myself!

tanti baci, bella, Amy

By: Sevinj

Sevinj — Fri, 15 Feb 2008 14:05:04 +0000

Farida, dolma is delicious! I see in USA you can find relatively small leaves. Not in Ottawa. Sometimes I have to divide the leaf in three or eve four. Dolma is wonderful! Could you put the recipe of badimjan dolmasi?

Thank you .

By: Farida

Farida — Wed, 30 Jan 2008 17:49:00 +0000

Thanks for your comment. About the dolma size, it is not as small as a penny. Maybe the size of a whole walnut without a shell (can’t think of anything else), it all depends. some make it real small and round, some a little bigger. I make it small but kind of “squarerish”.

By: ondan-bundan

ondan-bundan — Tue, 29 Jan 2008 23:19:00 +0000

Great initiative! Can you put a penny or some other standardized identifiable object next to your dolmas? I want to get an idea of its size. Putting aside personal preferences, I always thought that a smaller dolma held higher esthetic value in Azerbaijani culture ;-)… though it could be a regional or even a family tradition. Thanks for this page! Dolma is definitely one of my all time favs.