Tangy Iraqi Dolma, the GREATEST of all stuffed vegetable recipes

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

zucchini

🥗Healthier: eggplant

💰Cheaper: cabbage

Eggplant offers a similar texture, while cabbage is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, while bulgur is a budget-friendly grain.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Prepare grape leaves by rinsing and removing stems.

Cook rice in water until slightly underdone, about 10 minutes.

Sauté chopped onion in olive oil until translucent, about 5 minutes.

Add ground lamb to the onion and cook until browned, about 7-10 minutes.

Mix cooked rice, lamb mixture, chopped parsley, mint, cumin, black pepper, and salt in a bowl.

Stuff zucchini, bell peppers, and grape leaves with the mixture, packing tightly.

Place stuffed vegetables in a large pot, layering them gently.

Mix tomato paste with water and lemon juice, then pour over the stuffed vegetables.

Cover the pot and simmer on low heat for about 45 minutes, until vegetables are tender.

Let dolma cool slightly before serving, garnished with fresh herbs.

Cooking Techniques

Spice Level: