Tasty Iraqi Dolma Recipe The Best Yummy You Will Ever Have....

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.

Soak grape leaves in hot water for 30 minutes.

Prepare minced beef and veal mixture with chopped parsley, cilantro, chopped onion, and minced garlic.

Add diced tomatoes, tomato sauce, and tomato paste gradually to the meat mixture until desired color is achieved.

In a bowl, mix together 1.5 cups of short green rice, oil, citric acid, salt, chicken bouillon powder, paprika, black pepper, nutmeg, and garlic powder.

Layer lamb chops at the bottom of a pot and season with salt and pepper.

Prepare the grape leaves by placing the rice mixture on the rough side and rolling it tightly.

Cut larger grape leaves in half for easier stuffing and roll the rice mixture inside, placing them in a circular pattern in the pot.

Stuff onions with the rice mixture, being careful not to overstuff, and place them in the pot.

Add a cup and a half of water and 3/4 can of tomato paste to a bowl, mix until dissolved, and season with chicken bouillon powder, salt, black pepper, citric acid, onion powder, garlic powder, and nutmeg.

Pour the mixture over the dolma in the pot, using enough to cover them, and press down with a plate to apply pressure.

Cover the pot and cook on high heat until it boils, then lower the heat and continue cooking for about 1.5 hours until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary