Ingredients
Rice2 cup
Onion5 piece
Parsley1 bunch
Lamb0.5 kilogram
Grape leaves0.5 kilogram
Tomato1 can
Fava Beans0.5 can
Garlic5 clove
Green Pepper1 piece
Olive oil1 tablespoon
Oil1 tablespoon
Tomato Paste2 tablespoon
Sugar1 tablespoon
Citric Acid0.5 teaspoon
Pomegranate Molasses2 teaspoon
Dill0.1 cup
Seven Spices1 teaspoon
Sumac1 tablespoon
Steps
- 1
Wash the rice thoroughly with water.
5 minRequired Tools:🍳Bowl - 2
In a bowl, chop the meat, two onions, garlic, parsley, and dill, then mix them well.
5 minRequired Tools:
Mixing Bowl
Knife - 3
Cut the tops of the three onions in half, peel them layer by layer, and stuff them with the meat mixture, then stuff the green pepper.
5 minRequired Tools:Knife - 4
In a pot, add a little oil, place the ribs, and put the fava beans on top.
5 minRequired Tools:
Pot - 5
Stuff the grape leaves, then place them with the stuffed onions and peppers in the pot over heat, add a little olive oil, and cover the pot for ten minutes.
10 minRequired Tools:Pot - 6
In a small bowl, mix three cups of boiling water, salt, pomegranate molasses, sumac, tomato paste, citric acid, sugar, spices, and black pepper well, then pour over the pot, cover, and let it simmer for half an hour on high heat.
30 minRequired Tools:🍳Small Bowl - 7
Reduce the heat and let the pot simmer for half an hour until the broth thickens.
30 minRequired Tools:Pot - 8
Remove the pot from the heat, pour the dolma into a large dish, and serve hot.
5 min
Nutrition Facts
Riceper 100gOnionper 100gParsleyper 100gLambper 100gGrape leavesper 100gTomatoper 100gFava Beansper 100gGarlicper 100gGreen Pepperper 100gOlive oilper 100gOilper 100gTomato Pasteper 100gSugarper 100gCitric Acidper 100gPomegranate Molassesper 100gDillper 100gSeven Spicesper 100gSumacper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.