Iraqi Dolma

Nutrition values are AI-estimated based on ingredients.

• 2-3 kg lamb ribs
• 1-1.5 kg ground meat
• Several large pieces lamb fat
• 10-12 small light green zucchinis
• 8-10 small long purple eggplants
• 6-8 bell peppers (red, yellow, green)
• 8-10 medium red tomatoes
• 8-10 small round potatoes
• 4-5 large white onions
• 1 large head green cabbage
• 10-15 large carrots
• Preserved grape leaves
• 4-5 cloves garlic, minced
• 1 large white onion, finely chopped
• Large handful fresh dill, chopped
• Large handful fresh parsley, chopped
• Ground cinnamon
• Ground turmeric
• Allspice
• Black pepper
• Red paste (tomato or chili)
• Yellow paste (saffron or spice blend)
• 4-5 cups white rice, washed

1. 1Core zucchinis, eggplants, small potatoes, and onions, setting aside the scooped-out cores in a bowl.
2. 2Trim and core the tomatoes and bell peppers.
3. 3Core a large head of cabbage, then place it into boiling water to soften, and carefully remove individual leaves with tongs, placing them in a separate bowl.
4. 4Blanch a large bundle of grape leaves in boiling water and then drain them.
5. 5Place minced garlic and finely chopped white onion into the bottom of a large cooking pot.
6. 6In a large metal mixing bowl, combine the washed rice, ground meat, chopped dill, chopped parsley, assorted ground spices (cinnamon, turmeric, allspice, black pepper), red paste, and yellow paste, then thoroughly mix all ingredients by hand.
7. 7Carefully fill each hollowed-out vegetable (zucchini, eggplant, bell pepper, tomato, potato, onion) with the prepared rice and meat stuffing.
8. 8Individually fill the blanched cabbage leaves and blanched grape leaves with stuffing and roll them into neat parcels.
9. 9Line the bottom of the cooking pot (which already has garlic and onions) with the previously removed vegetable cores and cut carrots, then layer pieces of lamb fat on top.
10. 10Arrange the stuffed vegetables in layers in the pot, starting with grape leaves, then cabbage rolls, followed by stuffed onions and potatoes, zucchinis and eggplants, and finally bell peppers and tomatoes.
11. 11Place the large rack of lamb ribs majestically on top of all the stuffed vegetables.
12. 12Cover the pot with a plate and a lid.
13. 13Invert the large cooking pot onto an even larger, round metal serving platter to present the cooked Dolma, revealing the lamb ribs as a centerpiece surrounded by the stuffed vegetables and rolls.

These instructions are our analysis of the original video. Watch on YouTube →