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Iraqi Authentic Dolma /Stuffed Vegetables/ الدولمة العراقية الاصلية /

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. #دولمة #الدولمة_العراقية #iraqifood #dolma #iraqidolma #دولمة #cffrecipes الحشوة: --------- - 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 ----------------------------------------------------------- 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: ---------------------------------- -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: ------------------ -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: --------- SUNNY HOLIDAYS by Nicolai Heidlas Music   / nicolai-heidlas   Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library    • Видео