Iraqi Dolma 🥒🫑🍆🥔🍅🧅

Name: Iraqi Dolma 🥒🫑🍆🥔🍅🧅
Total time: 7200 s
Yield: For a large family
Ingredients: 3 1/3 lbs black eggplant (about 1.5 kg); 2 1/4 lbs green bell peppers (about 1 kg); 3 1/3 lbs zucchini (about 1.5 kg); 3 large onions for stuffing; 5 medium potatoes; 5 medium tomatoes; 5 1/2 lbs Egyptian rice (about 2.5 kg; use short-grain rice); Filling mixture:; 4 1/2 lbs cooked tomato sauce (about 2 kg); 1 large head garlic, minced; 2 large onions, grated; 2 bunches parsley, chopped; 3 bunches dill, chopped; 2 bunches cilantro, chopped; Spices:; 3 tablespoons salt; 1 tablespoon black pepper; 1 tablespoon cumin; 1 tablespoon paprika; 1 tablespoon meat seasoning; 1 tablespoon seven-spice blend; 1 tablespoon dried mint; 1 tablespoon sumac; 1 tablespoon dried coriander; 2 tablespoons hot chili paste; 1 tablespoon cinnamon; Dolma sauce:; 2 cups pureed tomatoes (about 480 ml); 2 cups water or broth (about 480 ml); 4 chicken bouillon cubes

سماح @cook_16550741

بورسعيد

One of the most delicious stuffed vegetable dishes is Iraqi dolma. It can include zucchini, potatoes, onions, tomatoes, grape leaves, lettuce leaves, white eggplant, black eggplant, meat or chicken, and bell peppers of all colors. These are all traditional dolma ingredients, but today I’m sharing a budget-friendly version using whatever you have at home. The result is amazing flavor with a simple twist!

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Ingredients

2 hours

For a large family

3 1/3 lbsblack eggplant (about 1.5 kg)
2 1/4 lbsgreen bell peppers (about 1 kg)
3 1/3 lbszucchini (about 1.5 kg)
3large onions for stuffing
5medium potatoes
5medium tomatoes
5 1/2 lbsEgyptian rice (about 2.5 kg; use short-grain rice)
Filling mixture:
4 1/2 lbscooked tomato sauce (about 2 kg)
1large head garlic, minced
2large onions, grated
2 bunchesparsley, chopped
3 bunchesdill, chopped
2 bunchescilantro, chopped
Spices:
3 tablespoonssalt
1 tablespoonblack pepper
1 tablespooncumin
1 tablespoonpaprika
1 tablespoonmeat seasoning
1 tablespoonseven-spice blend
1 tablespoondried mint
1 tablespoonsumac
1 tablespoondried coriander
2 tablespoonshot chili paste
1 tablespooncinnamon
Dolma sauce:
2 cupspureed tomatoes (about 480 ml)
2 cupswater or broth (about 480 ml)
4chicken bouillon cubes
1 teaspoondried mint
1 teaspoonsalt
1 teaspooncumin
1 teaspoonblack pepper
Any pre-made meat or chicken sauce (such as from roasted chicken or beef)
1/2 cuppomegranate molasses (about 120 ml)
1/2 cuplemon juice (about 120 ml)
1 cupcorn oil (about 240 ml)

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Steps

2 hours

1

Prepare the vegetables for the dolma.
2

Wash all the vegetables thoroughly.
3

Slice the onions on one side and boil them for 10 minutes. Separate the onion layers to make them easy to stuff, as shown in the picture.
4

Core the vegetables and get them ready for stuffing.
5

Mix all the dry spices together. Prepare the stuffing vegetables and wash them with vinegar, then drain them well.
6

Combine the grated onions, minced garlic, meat sauce, lemon juice, and oil.
7
8

Prepare the pot. Note: If you’re adding meat slices, place them over the oil or butter at the bottom of the pot, then add two whole heads of garlic (with the tops cut off, skins on), then green beans, and then arrange the stuffed onion slices on top of the meat. In this recipe, I only used meat sauce in the filling, not meat slices. Add oil or butter to the bottom, then the cored eggplant, zucchini, and potatoes. Season with a little spice and add grated carrots if desired.
9

After rinsing the rice well, add all the filling ingredients and mix thoroughly.
10

Stuff all the vegetables with the rice mixture.
11

Prepare the tomato sauce by mixing in the chicken bouillon and spices, then bring to a boil. Pour the sauce over the stuffed vegetables in the pot and cook over medium heat.
12

If you’re using meat at the bottom of the pot, start cooking on high heat without adding any sauce until the meat is browned and seared, about 15 minutes, with the dolma covered. After 15 minutes, add the tomato sauce and reduce the heat so the dolma doesn’t burn.
13

Once the heat is reduced and the sauce is absorbed, cook for 2 hours.
14

Transfer the dolma to a serving tray as shown in the picture. Enjoy! I served it with grilled chicken.