Edible vessel

We have already written more than once about dolma - what a tasty and healthy dish it is, loved by the people of different countries. But Moldavian dolma is completely special, at least in its Jewish version. Moldavian Jews treat dolma as a work of art, and try not to replicate the same recipe, always coming up with new variations.

You will need:

zucchini, tomatoes, eggplants, grape and cabbage leaves - all together or one of your choice

1 cup rice

3 tablespoons lentils

1 spoon buckwheat

1 cup olive oil

1 large tomato

1 large onion

1 carrot

spices and herbs to choose from

parsley root

celery root

All available products are used - from traditional rice to very unusual edible roots found in a neighboring field. Herbs that we had never heard of, and, of course, vegetables from our own garden. In the Moldavian version of dolma, not only the filling and the edible “vessel” for it, but also its “surroundings” are considered important. The broth in which dolma is cooked is almost more aromatic than the dolma itself. There are herbs, spices, vegetables, and everything that comes into the housewife’s head at the moment in a particular place.

Moldavian Jews love dolma in vegetables most of all. The traditional set includes grape and cabbage leaves, zucchini, eggplant, tomatoes and peppers. And how many other options!

Cooking method

Soak rice, lentils and buckwheat overnight. Grate the carrots and tomatoes, finely chop the onion and fry in olive oil. Mix with rice, lentils and buckwheat, add your favorite set of herbs and grated parsley root. Salt and add olive oil.

Remove the cores from the tomatoes or other vegetables of your choice and add the filling inside. Place any herbs on the bottom of the cauldron (no need to chop them!) and celery root, cut into pieces, top with dolma, then more herbs. Fill with water, sprinkle with spices and cook over low heat until tender.

Bon appetit!

Anna Markova