Iraqi style Dolma

Name: Iraqi style Dolma
Cuisine: British
Ingredients: 1 cup rice; 1/4 kilo lamb mince (chicken or beef mince can also be used); 2 garlic cloves, crushed; 2 TSP salt; Optional: spices, such as cumin & coriander powder, chilli etc; 1/3 block dried tamarind soaked in 1 cup of boiling water; 6 Tomatoes; 2 small red peppers; 1 courgette; 2 medium onions; 20 Large spinach leaves

Claireywads @cook_6452601

Vegetables stuffed with a flavoursome rice and mince filling.
You can use all kinds of vegetables and spices to your liking.

Claireywads @cook_6452601

Vegetables stuffed with a flavoursome rice and mince filling.
You can use all kinds of vegetables and spices to your liking.

Saved

Ingredients

1 cuprice
1/4kilo lamb mince (chicken or beef mince can also be used)
2garlic cloves, crushed
2 TSPsalt
Optional: spices, such as cumin & coriander powder, chilli etc
1/3 blockdried tamarind soaked in 1 cup of boiling water
6Tomatoes
2small red peppers
1courgette
2medium onions
20Large spinach leaves

Saved

Steps

1

First, strain tamarind through a sieve using a spoon to rub the pulp through. Reserve.
2

RICE: mix rice with the salt, garlic, mince and ½ of the strained tamarind juice, and spices if using.
3

TOMATOES & PEPPERS: cut tops so not completely removed, but remain as a lid flap. Scoop out centres. Chop up tomato centres and add to rice mix.
4

COURGETTE: cut courgette into half or thirds. Scoop out centres. Chop up the centres and add to rice mix.
5

ONIONS: before peeling the onions, bash and roll the onions on a hard surface to soften the layers. Top and tail. Then cut a slit lengthways just to the centre of each onion. Carefully pull the layers apart.
6

Half fill each vegetable with the rice mix. Layer the veg into a rice cooker or pot first putting the peppers and courgettes, then onions and tomatoes and finely the spinach. Ensure the veg is snuggly arranged. Any spare rice mix can be tucked into gaps between the veg and laid over the top.
7

Mix the remaining tamarind water with 1 cup of water and pour over the veg. (Water should reach halfway up the pot. It doesn't need to cover the veg.) Turn on rice cooker and let it cook till it turns off. Allow to sit for a further 10mins or so.
8

Serve with plain or minted yogurt, and/or some hummus.