Yummy Dolma festival presents appetizing species of aromatic dish
First day of July was marked in Baku with delicious International Dolma Festival, putting on display 300 appetizing species of this aromatic dish.
Organized by the Azerbaijani Culture and Tourism Ministry, National Culinary Center, Azerbaijani National Culinary Association and Absheron District Executive Power, the event brought together prominent public figures, representatives of science and art, staff and heads of diplomatic missions.
About 400 representatives from Azerbaijan’s 24 regions as well as from Turkey, Ukraine and Jordan featured beautiful samples of dolma.
Some of the recipes were familiar to Azerbaijani hostess and some became new for cooking.
Dolma is a traditional meal in the Land of Fire that almost each Azerbaijani likes. It is the number one guest of all feasts along with rich flavored Plov. In Azerbaijan dolma is iconic, you can meet it at every table not only during the traditional holiday, but also on ordinary days. The name of this delicious dish came from the process of its creation, and means to stuff.
The festival featured several tables with different kinds of dolma, such as aubergines, tomatoes, peppers and cucumbers as well as made of cabbage leaves, apple and quince and more.
Exposition of the country’s guests was also very unique and interesting. For example, a table of Ukrainian representatives was full of different national dishes including Kiev cutlets, and a variety of cakes and cheese pancake, and famous for its taste -- Ukrainian bread. And as dolma, then there were cabbage roll.
Representative of the Indonesian Embassy, Najib, in turn, said that they do not prepare dolma in their country, but for the day they have decided to present the festival something like dolma called AremArem meaning happiness. Rice is boiled soft, mixed with spicy vegetables, then rolled and wrapped in banana leaves and cooked in steam.
Adviser to the Ambassador at the Ukrainian Embassy in Azerbaijan, Rustam Rustamov said that Azerbaijan held a truly grand event.
“I was pleasantly surprised that the Azerbaijani cuisine has about 300 kinds of dolma and they are all unique in their own way, have their own history and characteristic of different regions of Azerbaijan. I am sure that such events contribute to bringing to the public a strong culture and traditions of the Azerbaijani people, including features and wealth of the national cuisine,” he said.
Consul of the Indonesian Embassy Timur Purvongu, for his part, emphasized that the festival has once again shown the hospitality of the Azerbaijani people.
“Not only dolma, but many of the dishes of the Azerbaijani cuisine is very tasty. Dolma is one of the best meals of Azerbaijan. Today I tried a lot of different kinds of dolma, and I really enjoyed all. I also really like the Plov. Indonesia also has a rice culture, and between the two countries have much in common,” the consul said.
Sales instructor of Turkey, Hakan Cem Kabakli noted that Azerbaijani cuisine is diversified.
“Azerbaijani dolma is the most unique. Most of all I liked the Sumgayit dolma [Azerbaijan’s city] delicious. But what is most important is kindness, sincerity and hospitality of the Azerbaijani people, which warms the soul. And all this gives a special flavor to your dishes,” he stressed.