Saturday, August 13, 2011
Iraqi Style Dolma - How to Make Iraqi Style Dolma
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Style Dolma Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Style Dolma.
Serves: 5 persons
2 medium onions or 300 g, cut into thin slices
4 small eggplants or 300 g
4 small zucchini or 400 g
4 small potatoes or 400 g
4 small green bell peppers or 300 g
For the stuffing:
250 g lean minced lamb
4 cloves garlic, crushed
1 small onion or 100 g, finely chopped
½ cup egyptian rice or 100 g
1½ teaspoons ground cumin
¾ teaspoon ground black pepper
¼ cup fresh parsley, chopped
1 cube MAGGI® Chicken Less Salt Bouillon, crumbled
For the sauce:
1 tablespoon tamarind
1 cube MAGGI® Chicken Less Salt Bouillon
1½ cups boiling water or 375 ml
Spread the sliced onions in the base of a large pot.
Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.
Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.
Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.
Place the vegetables on a large serving dish, add sauce and serve.
More Middle Eastern recipes:
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Rice Boukhari with Meat
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