Iraqi style Dolma. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices. Place each grape leaf shiny side down with stem end toward you on a flat surface. Quantity and times may need to be varied.
It's not that it's difficult; its just time consuming. Vegetables stuffed with a flavoursome rice and mince filling. You can use all kinds of vegetables and spices to your liking.
Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, iraqi style dolma. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Iraqi style Dolma is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Iraqi style Dolma is something which I have loved my whole life.
In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices. Place each grape leaf shiny side down with stem end toward you on a flat surface. Quantity and times may need to be varied.
To get started with this recipe, we have to prepare a few ingredients. You can cook iraqi style dolma using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Iraqi style Dolma:
- {Get of rice.
- {Make ready of kilo lamb mince (chicken or beef mince can also be used).
- {Take of garlic cloves, crushed.
- {Make ready of salt.
- {Make ready of Optional: spices, such as cumin & coriander powder, chilli etc.
- {Get of dried tamarind soaked in 1 cup of boiling water.
- {Get of Tomatoes.
- {Make ready of small red peppers.
- {Take of courgette.
- {Get of medium onions.
- {Make ready of Large spinach leaves.
Iraqi dolma stuffing is typically made up of short or medium grain rice mixed with ground lamb (or beef), finely diced vegetables, tomato paste, pomegranate molasses and a few spices. Philip Juma is the founder of JUMA Iraqi supperclubs, which he hosts around. Remove the stuffed vegetables, or dolma, from the pot and transfer to a large platter. These recipes have been handed down through many generations,from grandmothers to mothers to daughters.
Instructions to make Iraqi style Dolma:
- First, strain tamarind through a sieve using a spoon to rub the pulp through. Reserve..
- RICE: mix rice with the salt, garlic, mince and ½ of the strained tamarind juice, and spices if using..
- TOMATOES & PEPPERS: cut tops so not completely removed, but remain as a lid flap. Scoop out centres. Chop up tomato centres and add to rice mix..
- COURGETTE: cut courgette into half or thirds. Scoop out centres. Chop up the centres and add to rice mix..
- ONIONS: before peeling the onions, bash and roll the onions on a hard surface to soften the layers. Top and tail. Then cut a slit lengthways just to the centre of each onion. Carefully pull the layers apart..
- Half fill each vegetable with the rice mix. Layer the veg into a rice cooker or pot first putting the peppers and courgettes, then onions and tomatoes and finely the spinach. Ensure the veg is snuggly arranged. Any spare rice mix can be tucked into gaps between the veg and laid over the top..
- Mix the remaining tamarind water with 1 cup of water and pour over the veg. (Water should reach halfway up the pot. It doesn't need to cover the veg.) Turn on rice cooker and let it cook till it turns off. Allow to sit for a further 10mins or so..
- Serve with plain or minted yogurt, and/or some hummus..
I encourage you to try the recipes on the blog.. Labels: Iraqi Dolma recipe, Stuffed vegetables with meat and rice. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley. Dolma, often called stuffed grape leaves, is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East, in which a vegetable or leaf is used as a container or wrapping for another food used as a filling. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.
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