Grape Leaves

Simply ferment organically grown grapes by leaving them crushed at room temperature for a few days. Adding flour begins the starter process, which leads to a delicately fruity sour mash.

Wild Grape Starter

What is traditionally used to make classic dolma? In the Caucasus, it is believed that it should be made exclusively with lamb. No beef, and certainly no pork! This is partially influenced by religious traditions, but Caucasian chefs are convinced that lamb provides the dish with a particularly rich flavor. Classic dolma is always served hot, portioned out onto plates in small servings to keep it from cooling down. There are, of course, many variations of the recipe, but the essence remains unchanged: the dish must contain two essential ingredients - grape leaves and meat (lamb).

Classic Dolma

Caucasian

Delve into the world of oriental flavors with this classic dolma recipe! Tender grape leaves, wrapped around a succulent lamb and rice filling, are simmered to perfection, revealing a rich aroma of herbs and spices. This dish will warm your soul and delight every gourmet.

Lamb Dolma with Rice

Immerse yourself in a world of oriental flavors with this incredibly tender and aromatic dish! Succulent grape leaves, wrapped around a savory turkey mince with rice and onions, are simmered to perfection and then served with a refreshing sour cream sauce featuring garlic and dill. This dish will truly elevate your table and provide an unforgettable culinary experience.

Dolma with ground turkey

Azerbaijani

Immerse yourself in the world of Azerbaijani cuisine with this classic dolma recipe! Tender grape leaves, stuffed with aromatic lamb and rice, are simmered to perfection, creating a dish that will warm your soul and delight your taste buds. This is more than just food; it's a tradition passed down through generations, and now you can prepare it in your own kitchen.