Very Delicious Dolma

نديم الشيبانيCuisinier

Ingrédients

• 4 large Swiss chard leaves
  4 leaf
• 2 cabbage leaves
  2 leaf
• 1/2 eggplant
  0.5 piece
• 1/4 cup minced fatty meat
  0.3 cup
• 1/2 tablespoon lamb fat
  0.5 tablespoon
• 1 cup soaked rice
  1 cup
• 4 celery sticks
  4 stick
• 1/2 onion, finely chopped
  0.5 piece
• 1 tablespoon lemon juice
  1 tablespoon
• 1 tablespoon tomato paste
  1 tablespoon
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1 teaspoon sour
  1 teaspoon
• 1 tablespoon oil
  1 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 1 teaspoon spice
  1 teaspoon

Mesures

1. 1

   Boil the cabbage and Swiss chard leaves briefly, then set them aside.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   In a frying pan, heat the oil, add all the ingredients except the rice and tomato paste, and stir the mixture for 15 minutes.

   Matériel requis:

   Poêle à frire

   7 minutes
3. 3

   Add the tomato paste to the mixture and stir for 5 minutes, then add the rice and mix for 2 minutes.

   7 minutes
4. 4

   Remove the frying pan from the heat, stuff the cabbage and Swiss chard leaves with the filling, then hollow out the eggplant, remove the insides, and stuff it.

   10 minutes
5. 5

   In a pot, place the cabbage, Swiss chard, and eggplant, add hot water to cover the ingredients slightly, then place on the heat to cook, reduce the heat, and let it cook well.

   15 minutes
6. 6

   Remove the pot from the heat, pour the dolma onto a plate, and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques