COPPER🇮🇶 Iraq
Dolma recipe
Savor the rich flavors of stuffed grape leaves!
Ingredients
- 200 g vine leaves
- 150 g rice
- 300 g ground lamb
- 1 onion
- 2 tbsp tomato paste
- 50 ml olive oil
- 30 ml lemon juice
- 1 tsp salt
- 1 tsp pepper
- 30 g fresh parsley
How to make Dolma
- Rinse 200 g of vine leaves under cold water, then soak them in warm water for 30 minutes until soft and pliable.
- Chop 1 onion finely and heat 2 tablespoons of olive oil in a pan over medium heat.
- Sauté the chopped onion for about 5 minutes until it becomes translucent.
- Add 300 g of ground lamb to the pan, stirring well to combine with the onion.
- Incorporate 150 g of rice, 2 tablespoons of tomato paste, and 2 tablespoons of chopped fresh parsley into the mixture.
- Season the filling with 1 teaspoon of salt and 1/2 teaspoon of pepper; mix well and cook for an additional 5 minutes.
- Take each vine leaf and place a spoonful of filling at the base, then roll tightly while tucking in the sides.
- Layer the stuffed dolmas in a pot, drizzle with the juice of 1 lemon, adding enough water to cover them.
- Cover the pot and simmer on low heat for 1 hour until cooked through and tender.
- Remove from heat and allow the dolmas to rest for 10 minutes before serving warm.
What is Dolma?
Dolma is a traditional dish from Iraq. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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