Main Dishes
December 18, 2022

Dolma, Stuffed Vegetables

Dolma is a family of a stuffed variety of vegetables with spiced rice and minced meat. Number one dish on Iraqi cuisine. It is usually cooked on weekends when the family gets together! Most of the time it is served with hot Iraqi bread (khobiz) and cold yogurt drink ( shinena).

INGREDIENTS

4 large Onions, (hollow out the inside)
3 Green Peppers, (hollow out the inside)
1/2 kg Zucchini, (hollow out the inside)
1/2 kg Eggplant, (hollow out the inside
4 Medium-sized Fresh Tomatoes (hollow out the inside)
1/2 kg Vine Leaves

FOR THE STUFFING

2 cups Rice
2 tbsp. Tomato Paste
3 Tomatoes (skinned and cut to small pieces)
2 Medium Onions, (grated)
1/2 cup parsley, (finely chopped)
1/2 kg Minced Meat
1/2 cup Vegetable Oil
3 tsp. 7 Spices
2 tsp. Salt

FOR THE SAUCE

200g Tomato Pomi Sauce
1/2 kg Tomatoes, (blend with skin until smooth)
4 cups of warm Water
1 tsp. 7 Spices
1 tsp. Salt
1/4 cup Vegetable Oil

METHOD

Mix spice and salt with rice, diced tomatoes, tomato paste, minced meat, parsley, onion and vegetable oil in a bowl, this mixture will blend in flavors while you prepare the vegetables.
Meanwhile, trim the tops and bottoms from onions and peel the outer layer; place in a cooking pot and cover with water. Bring to a boil over medium-high heat, and cook until onions are tender to the core, about 30 minutes; drain and let cool.
Cut each onion halfway around the side and peel off each whole layer to get about 4 to 5 large layers each. Stuff each layer with 2 tbsp. stuffing and roll up into a football-shaped roll.
Stuff each kind of vegetable only halfway, (since the rice will generally triple when cooked), the hollowed-out onions, zucchini, eggplants, tomatoes, and green peppers with the stuffing mix.
Place each stuffed piece neatly side by side in a large pot. Take a small bundle of the stuffing on each grape leaf, fold in the sides, and roll up tightly to form finger-like rolls.
Then layer each one on top of the stuffed vegetables in the pot.
Mix the blended tomatoes along with the Pomi tomato sauce, add spices, salt, warm water, and vegetable oil, and pour onto the stuffed vegetables, then cover the pot.
Place the pot over high heat and bring to a boil, then leave to simmer on low heat for 45 minutes or until vegetables are tender.
Once cooked, take the cover off the pot and let it cool for 10 minutes.
Remove the stuffed vegetables, or dolma, from the pot and transfer to a large platter.
Serve with a yogurt drink.