Iraqi Dolma

Faisal Al-ZahraniKokk

Ingredienser

• 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

Trinn

1. 1

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

   Nødvendig utstyr:

   Kniv

   Blandeskål

   5 min
2. 2

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

   Nødvendig utstyr:

   Kjele

   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.

   Nødvendig utstyr:

   Kjele

   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.

   Nødvendig utstyr:

   Kjele

   10 min
6. 6

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

   5 min

Ernæringsfakta

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger