Dolma 😀 👍👍

Name: Dolma 😀 👍👍
Ingredients: 1.1 lbs fatty ground lamb (about 500 grams); Lamb pieces with bone, for the bottom of the pot; 1 cup fava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams); Vegetables of your choice (I used):; 2 eggplants; 2 zucchini; 1 onion; 2 tomatoes; 1 red bell pepper; 1 bunch Swiss chard leaves; 10 cabbage leaves; 2 green peppers or hot peppers, as desired; 3 cups rice (about 600 grams); 1 bunch chopped parsley; 1 bunch finely chopped dill; 3 tablespoons tomato paste; 2 tablespoons pomegranate molasses; 2 tablespoons tamarind paste; 3-5 tablespoons lemon juice (the more sour, the tastier the dolma); Spices; 2 tablespoons curry powder; 1 teaspoon ground black pepper; 1 teaspoon hot red pepper, to taste; 1 tablespoon allspice; Salt; 2 small cups vegetable oil (about 1/2 cup or 120 ml)

Waffa Omar @wzbyaa_1985

Dolma is one of the most important dishes often cooked at the end of the week when the family gathers together. It's also served at feasts, special occasions, and family get-togethers. The dish has Turkish origins—the word 'dolma' in Turkish means 'stuffed.' The dish is basically made by stuffing various vegetables with rice, meat, and spices. Some versions use a mix of zucchini, eggplant, onion, tomato, Swiss chard or cabbage leaves, and peppers. Others use only grape leaves, known as 'yalanji dolma,' which means 'fake dolma' in Turkish because it doesn't contain meat and is made with olive oil instead. All versions are delicious and flavorful.

Waffa Omar @wzbyaa_1985

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Ingredients

1.1 lbsfatty ground lamb (about 500 grams)
Lamb pieces with bone, for the bottom of the pot
1 cupfava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams)
Vegetables of your choice (I used):
2eggplants
2zucchini
1onion
2tomatoes
1red bell pepper
1 bunchSwiss chard leaves
10cabbage leaves
2green peppers or hot peppers, as desired
3 cupsrice (about 600 grams)
1 bunchchopped parsley
1 bunchfinely chopped dill
3 tablespoonstomato paste
2 tablespoonspomegranate molasses
2 tablespoonstamarind paste
3-5 tablespoonslemon juice (the more sour, the tastier the dolma)
Spices
2 tablespoonscurry powder
1 teaspoonground black pepper
1 teaspoonhot red pepper, to taste
1 tablespoonallspice
Salt
2small cups vegetable oil (about 1/2 cup or 120 ml)

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Steps

1

Hollow out the vegetables and set them aside.
2

Rinse the rice, then add the ground lamb, parsley, dill, spices, tomato paste, pomegranate molasses, lemon juice, and oil. Mix everything together well.
3

In a large pot, add 2 tablespoons of oil, then arrange the lamb pieces and fava beans or sliced potatoes at the bottom.
4

Stuff the vegetables with the prepared filling.
5

Arrange the stuffed vegetables in the pot, stacking them on top of each other. Cover with a lid and place a weight on top.
6

Add water mixed with 1 tablespoon of tomato paste until the stuffed vegetables are covered. Cook over high heat for about 45 minutes until the water is absorbed. Lower the heat, remove the weight, and let it cook for another 10 minutes on low heat until done.
7

Serve hot and enjoy!
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