International Festival of Dolma in Khachmaz

There are many types of dolma in Azerbaijan. The word  dolma  comes from the Azerbaijani verb "doldurmag" - what  means to fill.  “Kelem dolmasy” - stuffed cabbage, “Yarpag dolmasy” - wrapped with the help of grape leaves or young quince leaves, “Badymdzhan Dolmasy” - filled with eggplants, tomatoes and peppers. These are just some of the popular dolma varieties.

For the preparation of dolma, in addition to young grape leaves of special grape varieties (ag shany, gara shany) and cabbage, fig leaves, quince and some other trees growing here are used in certain regions (Guba-Hussarsky). These leaves in the process of cooking are transformed into a delicate and fragrant crisp. In summer, dolma is cooked in Azerbaijan from a combination of three vegetables - eggplants, tomatoes and sweet peppers. This type of dolma is called eggplant dolma - badymdzhan dolmasy. For all the listed types of dolma, except fish, to the table must be served gatyg or other fermented milk product with or without garlic. However, for cooking dolma of human fantasy there is no limit - you can use fish, apples, potatoes, beetroot, cucumbers and even pineapple and oranges ...

The international festival is held in Khachmaz in the park "Chanlybel", organized by the Ministry of Culture and Tourism of Azerbaijan, the Executive Authority of the Khachmaz region, the Center for National Cookery and the Association of National Cookery of Azerbaijan.

The event is attended by prominent public figures, representatives of culture and science, diplomatic missions. Chefs of foreign countries presented their varieties of dolma. Azerbaijan presented more than 300 types of dolma from forty regions of the country.