Kelem dolmasi

Lamb · world favourite.

Ingredients

• 500g Lamb Mince
• 1 large Cabbage
• 8 oz Onion
• Pinch Salt
• Pinch Pepper
• 1/2 tsp Turmeric
• 1/2 tsp Cinnamon
• 2 tablespoons Cilantro
• 2 tablespoons Dill
• 2 oz Rice
• 2 oz Chickpeas
• 3 oz Lamb Fat
• 1 tablespoon Tomato Puree
• 3 tablespoons Water

Method

1. Bring to a boil — First boil the rice for eight minutes. Meanwhile, peel and finely chop the onion.
2. Prep and chop — Then chop the herbs. The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them.
3. Continue cooking — I used canned chickpeas, since I've never actually seen them dried.
4. Prep and chop — I decided to chop/mash them slightly so they would better incorporate into the filling.
5. Prep and chop — Chickpeas (or garbanzo beans) roughly chopped
6. Continue cooking — Now mince the lamb (I used my mini food processor).
7. Continue cooking — Here's where I ran into another problem: what to do with the lamb fat this recipe calls for? Mince it? Melt it?
8. Continue cooking — Does lamb fat even melt? I decided to mince mine.
9. Continue cooking — Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose.
10. Continue cooking — Minced lamb and its good friend, minced fat. Ew.
11. Continue cooking — The ingredients for the dolma stuffing include onion, cilantro, chickpeas and turmeric.
12. Prep and chop — Anyway, now get your hands into all that slimy raw meat and mix in the onion, spices, chickpeas, rice, chopped herbs and fat.

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