Azernews.Az

By Aygul Salmanova

Azerbaijan has applied for the inclusion of a recipe for the preparation of Azerbaijani dolma, one of the most popular dishes in the Azerbaijani cuisine, in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO.

This issue will be discussed during the twelfth session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage which will take place in Jeju Island, Republic of Korea, from Monday 4 to Saturday 9 December 2017.

Over the six days, the twenty-four members of the Committee, elected by the General Assembly of the 2003 Convention, will discuss a number of issues that are important for the safeguarding of living heritage around the world.

The participants of the meeting will consider 34 new applications for inclusion in the List of Intangible Cultural Heritage of Humanity by UNESCO of popular customs and forms of creativity: traditional chants, rituals and holidays.

Dolma is a traditional meal that no Azerbaijani can imagine living without. This stuffed meal is widely prepared in kitchens across the Middle East, the Balkans, the Caucasus, Russia and Central Asia. However, in Azerbaijan this dish is iconic, no Azerbaijani table is complete without dolma.

The name of this ancient national dish originates with the pure Azerbaijani verb doldurmag (to stuff) as it means various leaves, vegetables and fruits stuffed with minced meat.

There are many varieties of this dish, including vitamin full vegetables. There are currently more than 25 varieties of dolma. In spring, when many fresh grape leaves appear - the main product for making dolma. Summer brings aubergines, tomatoes, peppers and cucumbers to stuff. In autumn dolma is made out of cabbage leaves, apple and quince. During the cold winters, it is made of preserved grape leaves.

Dolmas are traditionally stuffed with ground lamb and/or beef, rice, onions, and herbs.

Stuffed vine leaves (yarpag dolmasi) are one of the most popular types of dolma. Using vine leaves in spring time is very healthy because they contain 70-80mg per 100g of vitamin C, while at this time of a year potatoes contain only 6-8mg per 100g of the vitamin.

Of note, the UNESCO intangible cultural heritage list includes the Novruz holiday, Azerbaijani mugham, art of Azerbaijani Ashiq, craftsmanship and performance art of the Tar, traditional art and symbolism of Kelaghayi, copper craftsmanship of Lahij, Azerbaijani carpet, and flatbread making and sharing culture: lavash, katyrma, jupka, yufka.