Iraqi Dolma

Faisal Al-ZahraniKüchenchef

Zutaten

• 2 Eggplants
  2 pieces
• 1 Onion
  1 piece
• 2 Tomatoes
  2 pieces
• 2 Zucchinis
  2 pieces
• 2 Peppers
  2 pieces
• 1/4 Cabbage, head
  0.3 head
• 1/4 Bunch of Swiss Chard
  0.3 bunch
• 1/4 Kilogram of Ground Meat, very fatty
  0.3 kilogram
• 600 Grams of Rice, previously soaked
  600 grams
• 1 Bunch of Celery, finely chopped
  1 bunch
• 2 Onions, finely chopped
  2 pieces
• 1/2 Head of Garlic, finely chopped
  0.5 head
• 4 Tablespoons of Tomato Paste
  4 tablespoons
• 1 Tablespoon of Apple Cider Vinegar
  1 tablespoon
• 1 Tablespoon of Pomegranate Molasses
  1 tablespoon
• Juice of 1 Lemon
  1 piece
• 2 Tablespoons of Vegetable Oil
  2 tablespoons
• 1 Tablespoon of Salt
  1 tablespoon
• 1 Tablespoon of Mixed Spices
  1 tablespoon
• 1/2 Tablespoon of Sumac
  0.5 tablespoon

Schritte

1. 1

   Hollow out the vegetables and discard the pulp, then soak them in hot water.

   Benötigte Werkzeuge:

   Messer

   Rührschüssel

   5 Min
2. 2

   Blanch the cabbage lightly and soak it in water and salt, then set aside.

   Benötigte Werkzeuge:

   Topf

   5 Min
3. 3

   To make the filling, in a pot over heat, heat the oil, sauté the onions and meat until cooked, then add the remaining ingredients except for the rice and stir the mixture well for 5 minutes.

   Benötigte Werkzeuge:

   Topf

   5 Min
4. 4

   Place the rice over the mixture and mix, then remove the pot from the heat and let the filling cool.

   5 Min
5. 5

   Stuff the vegetables with the meat filling, place them in a pot, add water to cover the stuffed vegetables slightly, and cook over high heat until done, then reduce the heat and let them cook completely.

   Benötigte Werkzeuge:

   Topf

   10 Min
6. 6

   Remove the pot from the heat, turn the dolma into a bowl, and serve hot.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags