Azerbaijani cuisine

Dolma (stuffed vine leaves)

Vine leaves filled with minced meat, rice and herbs, served with garlic yoghurt.

Well-cooked hot dish

Dolma (stuffed vine leaves) — dish photo — Dolma (stuffed vine leaves) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

vine leaves
minced lamb or beef
rice
onion
parsley
dill
mint
butter
yoghurt
garlic

How it is prepared

The mince is mixed with rice and herbs, rolled in the leaves and simmered gently in a pot for 1–1.5 hours.

Food safety with low immunity

Minced meat and dishes made from it must always be fully cooked — including the middle.
Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

Rinse brined leaves well before use. Make the yoghurt sauce from pasteurised yoghurt.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.

Nutrition (per 100 g)

Energy	271 kcal
Protein	8.2 g
Fat	21.5 g
Carbohydrate	11.9 g
Fibre	3.3 g
Sodium	71 mg

Figures are for a comparable item in the USDA FoodData Central database: “Stuffed grape leaves with lamb and rice”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2706659

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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