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Iraqi style Dolma

How to Making Recipes Iraqi style Dolma using 11 ingredients and 8 steps

Iraqi style Dolma - This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. Quantity and times may need to be varied. Dolma stuffed grape leaves iraqi style is the best recipe for foodies. If it is the favorite recipe of your favorite restaurants then you can also make dolma stuffed grape leaves iraqi style at your home.

Iraqi style Dolma

These are sharing, feasting bites of vine-leaf wrapped joy from chef Philip Juma.

They're a labour of love, as each one is hand-rolled, but the end result is worth it.

You can cook Iraqi style Dolma using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients make Iraqi style Dolma

  1. You need 1 cup rice.
  2. You need 1/4 kilo lamb mince (chicken or beef mince can also be used).
  3. Prepare 2 garlic cloves, crushed.
  4. You need 2 TSP salt.
  5. You need Optional: spices, such as cumin & coriander powder, chilli etc.
  6. Prepare 1/3 block dried tamarind soaked in 1 cup of boiling water.
  7. It's 6 Tomatoes.
  8. It's 2 small red peppers.
  9. It's 1 courgette.
  10. Prepare 2 medium onions.
  11. Prepare 20 Large spinach leaves.

Iraqi style Dolma step by step

  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..

Iraqi style Dolma - For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don't forget to replace it with only half the amount of kosher salt. Iraqi style Dolma Vegetables stuffed with a flavoursome rice and mince filling. You can use all kinds of vegetables and spices to your liking. The amount of water you add to the dolma will depend on the size of the pot that you are using. The lemondoozi mixture should come to the top of the grape leaves (there should be a thin layer of water on top of the grape leaves). Thank you and good luck