Iraqi Authentic Dolma /Stuffed Vegetables/ الدولمة العراقية الاصلية / #Recipe205CFF/
Dolma (Iraqi stuffed vegetables)
You will need:-
The Filling:
- 1 1/2 -2 lb Diced meat or ground meat.
- 3 cup of rice. (washed very well and drained).
- 1 can (6 oz ,170g) tomato paste.
- 1 cup diced onion (one medium).
- 1 cup chopped parsley.
- 1/4-1/2 cup chopped very small garlic (5-6 gloves).
- 1 cup diced fresh tomato( one medium)
- 1 Tbsp all spices ( or 7 spices)
- 1 Tbsp salt.
- 2 tsp Black pepper.
- 1/2-1 tsp red pepper (red chili)
Note: All the spices are to taste.
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الحشوة:
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- ١ ١/٢-٢ باوند لحم مفروم
- ٣ كوب من الأرز. (غسلها بشكل جيد جدا وصفيها).
- ١ علبة (6 أوقية، 170 غرام) معجون الطماطم.
- كوب واحد بصل مقطع
- كوب من البقدونس المفروم.
- ١/٤-١/٢ كوب ثوم مفروم .
- كوب واحد من الطماطم الطازجة مفرومة
- ١ ملعقة كبيرة بهارات (أو 7 التوابل)
- ١ ملعقة كبيرة الملح.
- ٢ ملعقة صغيرة فلفل اسود.
- ١/٢-١ ملعقة صغيرة فلفل احمر الحار
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For cooking the dolma
- 3/4 -1 cup oil ( very hot)
-1/2 cup Lemon juice Or 1 1/2 -2 tsp (lemondozi ) citric acid Or pomegranate molasses Or Sumac juice(the amount of sourness is as per your taste )
- Water amount is up to level of the dolma.
- ٣/٤ -١ كوب زيت (حار جدا)
- ١/٢ كوب عصير الليمون أو 2 ملعقة صغيرة (ليمون دوزي) ملح الحامض
او ماء السماق المنقع او دبس الرمان
- كمية الماء تصل إلى مستوى الدولما.
كمية الحموضة حسب ذوقك)
Prepare the Vegetables:
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-1 small Cabbage (optional), wash, discard the bad leaves and core the cabbage from the top then put it in the boiling water. Cover the pot for about 3 minutes then the leaves will come out so easily. Grab them with a tong and put them in a large tray. Don't boil the leaves so long otherwise they will get mushy. They must be only welted.
-1 jar grape’s leaves, wash individually very well, cut the stem and keep them in a colander to strain any excess water.
-2-3 medium size Onion, cut both ends and make a long slit up to the center then boil for a few minutes until the onion gets tender. That way you can separate the shells easily. Or cut both ends then cut a long slit up to the center then squeeze from both sides with your hands that way the shells will come out easily. Or cut both ends then cut a long slit up to the center then hit the onion on a hard surface to make the onion soft and that way you can also separate the shells easily.
- 2-3 medium size Zucchini, wash and cut in the middle then core with a grapefruit spoon or with a knife. Keep the flesh to put in the bottom of the pot or can chop and mix with falling.
- 2-3 medium size eggplants, wash and cut in the middle then core with a grapefruit spoon or with a knife. Keep the flesh to put in the bottom of the pot or can chop and mix with falling.
-1-2 small size Green pepper, wash and cut from the top and clean inside from the seeds.
- 1 bunch of Swiss chard, wash and boil for a few seconds just to be welted then dip in cold water to retain the green color. If the leaf is large you can cut it into two or three parts.
Preparations:
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-Mix all the fill filling ingredients except the oil. Heat the oil to the smoking degree and pure it over the filling mixture. This is the secret of my delicious dolma.
-In the bottom of a big pot you can add the extra pieces of vegetable and the inside flesh of the vegetables you cored or add meat bone in or swiss chard stalks or you can add fava beans or any combination of those. We do that so we protect the bottom of the dolma from burning.
-The first layer will be stuffed Eggplants, Zucchini, Green pepper, then onion then Cabbage then Swiss chard and finally the Grape’s leaves.
-Cover the Dolma the Grape’s leaves or any extra leaves and stems then cover it with a plate. That will help the vegetables stay in their places during the cooking time .
-Add the lemon juice or citric acid and water almost to the top.
-Boil on high flame for 30-40 minutes or until you don’t see any water.
-Reduce the flame to medium to low and cook for another 20-30 minutes. Now you can take the plate .
-Leave the Dolma for 15 to 30 minutes to rest before flipping it upside down.
-Usually we add Arabic bread in bottom of dolma so it absorbs any liquid.
-We serve this with shinena yogurt drink.
Enjoy:)
Music:
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SUNNY HOLIDAYS by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
Ultimate Dolma Recipe
Ultimate Dolma recipe also known as , dolmeh . dolmades, koupepia and many more names let us know in the comment section what you call it and where you are please
Ingredients:
1 large onion
1 large leek
3 cloves of garlic
700 gm beef mince
1 cup of tomato puree
2 tablespoon capsicum paste (Bell Pepper paste)
1/2 cup lime juice
1 cup half cooked rice
bunch of parsley
bunch of coriander (cilantro)
salt and pepper
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Music BY: StoneOcean
Song: 90s Urban
The BEST Lebanese Stuffed Grape Leaves with MEAT | Everything You Need to Know to Cook it Like a PRO
You will need to have at hand:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.
Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)
Important notes for this recipe:
- When layering the grape leaves: place the rolls in the pot with the seam side down.
- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.
- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.
Link to my Lebanese 7 spices recipe:
Arabic Dolma (Middle eastern stuffed vegetables) Iraqi Dolma
Iraqi dolma is famous throughout the middle east as one of the most delicious types of dolma you'll eat. Vegetables, stuffed with seasoned rice and vegetables and cooked in a tomato sauce. There are so many versions of dolma in Iraqi region. But I'm going to share the one near and dear to my heart; Thanks to my best friend from Fenland originally from Kurdistan
Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molasses, lemon juice in the stuffing. The filling is herby and mildly spiced and all of the vegetables get coated in a wonderful tangy glaze
These are the vegetables I used for stuffing, you can use any combination of vegetables for this but I would recommend getting a jar of vine leaves or some Swiss chard to use up any excess filling.
Ingredients
Vegetable: Vine leaves, zucchinis, bell peppers, sweet peppers, onions, chard leaves, aubergines (eggplant), tomatoes, celery leaves, fava beans, green beans. Parsley and Dill (soya) leaves
Filling:
1K lamb mince
1 Onions
2 Cups rice
1 Cup parsley
1 cup dill leave
2tbsp pomegranate molasses
½ cup tomato paste
2 Tbsp olive oil
1 Tbsp sumac
2 TSP salt
1 TSP Bharat / 7spice
1/2 TSP pepper
½ Tomoto paste
1/2 TSP paprika
1 tbsp sumuc
Sauce:
½ cup tomato sauce
½ cup lemon juice
1 TSP salt
2 cups water
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Directions
To prepare the vegetables:
1. Hollow out your vegetables, making sure to retain the cores of the tomatoes and aubergines
2. Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems
3. For the stuffed onions, peel them and make a cut through to the centre of the onion before microwaving for 2 minutes. Allow to rest before peeling apart the layers
To make the stuffing:
1. Mince the Parsely, Dill, vegetable cores, tomatoes and onions finely and add to a bowl
2. Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl
3. Mix thoroughly until well combined and a homogenous texture formed.
Stuffing the vegetables:
1. Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top
2. Stuff the peppers and tomatoes by filling with a tablespoon. Leave a gap of about 3/4cm (5/16in) in the tomatoes and a smaller gap in the peppers
3. Stuff the onions by placing 1-2 tsp of stuffing on a single layer of the onion, then roll it onto itself till it wraps around at least twice
4. Stuff the vine leaves and swiss chard by placing 2 tsp on the leaf and folding the bottom and sides of the leaf over the filling. Tuck the sides in as you roll the filling all the way to the end
5. Prick the aubergines and peppers with a knife about 5-10 times each
Assembling the pot:
1. Place a layer of celery leave, green beans and lamb chops in the bottom of the pot to prevent the dolma from sticking
2. Lay in the onions and then the vegetables on top of them in any order
3. Place the leaf rolls last so they don't get squashed
4. place the rest of the stuffed vegetables (bell peppers, tomatoes)
To cook:
1. Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes
2. Combine all the ingredients for the sauce together
3. When the 15 minutes are up, pour the sauce over the dolma in an even manner. Stop adding sauce when the liquid reaches halfway up the height of the pot
4. Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes
5. After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)
To serve:
1. Place a plate or platter ontop of the pot and flip the pot over with the plate
2. Allow to sit for a few minutes before removing the pot
3. Serve immediately
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Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
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Chef: Akis Petretzikis
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