Traditional Azerbaijani Braided Village Bread, Authentic Azerbaijani Cabbage Dolma (Kelem Dolmasi)

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Braided Village Bread:

1. In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 10 minutes until frothy to activate the yeast.
2. In a large mixing bowl, sift the flour and salt. Create a well in the center and add the activated yeast mixture, two egg yolks, and the melted butter.
3. Knead the dough by hand or using a mixer for about 10–12 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 hours or until doubled in size.
5. Punch down the risen dough and divide it into 4 equal portions. Divide each portion into 3 or 5 smaller strands depending on your desired braiding complexity.
6. Roll the strands into long ropes. Braid them together tightly and tuck the ends under to form a round, decorative loaf.
7. Place the loaves on a baking sheet lined with parchment paper. Cover and let them proof for another 30 minutes.
8. Preheat your oven to 190°C (375°F). If using a traditional stone oven as seen in the video, ensure the embers are pushed to the sides to provide indirect heat.
9. Brush the tops of the loaves generously with the egg wash and sprinkle with sesame or nigella seeds.
10. Bake for 25–30 minutes until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom. Let cool on a wire rack before slicing.

👩🏻‍🍳 Preparation Steps for Authentic Azerbaijani Cabbage Dolma:

1. Core the cabbage and place the whole head into a large pot of boiling salted water. Blanch for 5–8 minutes, peeling off the outer leaves as they soften. The leaves should be pliable but not falling apart. Drain and set aside to cool.
2. In a large mixing bowl, combine the minced meat, washed rice, chopped onions, and fresh herbs.
3. Add half of the melted butter, salt, pepper, and turmeric to the meat mixture. Knead thoroughly by hand to ensure the spices and herbs are evenly distributed.
4. Prepare the cabbage leaves by removing the thick center vein. Cut large leaves into two or three rectangular pieces.
5. Place a tablespoon of the meat filling at the edge of a cabbage piece. Roll it tightly, tucking in the sides to create a neat, cylindrical parcel.
6. Line the bottom of a heavy-bottomed pot (or a traditional cauldron) with any torn or leftover cabbage leaves to prevent sticking.
7. Arrange the dolmas tightly in layers, seam-side down.
8. Mix the tomato paste with hot water or stock and the remaining melted butter. Pour this liquid over the dolmas until they are barely covered.
9. Place an inverted heavy plate on top of the dolmas to keep them submerged and prevent them from unrolling during cooking.
10. Cover the pot and simmer over low heat for 45–60 minutes until the rice is cooked and the cabbage is tender. Serve hot with a side of garlic yogurt.