Iraqi Dolma

Name: Iraqi Dolma
Yield: 4 people
Ingredients: 2 cups rice (about 400 grams); 1 cup ground beef (about 200 grams); 1 tablespoon tomato paste; 5 zucchini or squash; 2 eggplants; 2 green bell peppers; 1 tomato; 3 onions; leaves Grape; Salt and black pepper; 1/2 teaspoon citric acid (or juice of 1 lemon); Oil; 1 garlic clove; Water; Pinch sugar

خلود 🇮🇶 @cook_4120686

Iraqi Dolma

خلود 🇮🇶 @cook_4120686

Saved

Ingredients

4 people

2 cupsrice (about 400 grams)
1 cupground beef (about 200 grams)
1 tablespoontomato paste
5zucchini or squash
2eggplants
2green bell peppers
1tomato
3onions
leavesGrape
Salt and black pepper
1/2 teaspooncitric acid (or juice of 1 lemon)
Oil
1garlic clove
Water
Pinchsugar

Saved

Steps

1

Core the zucchini, eggplants, and bell peppers.
2

Cut off both ends of the onions, then make a lengthwise slit halfway through each onion. Press gently from both sides to separate the layers.
3

Finely chop one onion. Peel and finely chop the tomato and garlic clove as well.
4

Rinse the rice thoroughly, then add the ground beef, chopped tomato, garlic, and onion.
5

Add the tomato paste, black pepper, 1 1/2 tablespoons salt, 1/2 teaspoon citric acid (or lemon juice), a pinch of sugar, and a drizzle of oil. Mix well.
6

Pour some oil into a large pot. Stuff the vegetables and grape leaves with the rice mixture, then arrange them in the pot.
7

Place a plate or any heavy object on top to weigh down the stuffed vegetables. Cook over high heat until the vegetables release their juices, then add water and bring to a boil.
8

After about 20 minutes, reduce the heat and let it simmer gently until the water is absorbed. Serve hot.