Dolma

Vine leaves and vegetables stuffed with spiced rice and lamb.

Ingredients

• 250 g Vine leaves
• 2 cups Rice
• 400 g Ground lamb
• 2 Onion
• 3 Tomatoes
• 2 tbsp Tomato paste
• 1 cup Parsley
• ½ cup Dill
• 1 tbsp Baharat spice mix
• ¼ cup Lemon juice
• ½ cup Olive oil
• 3 Bell peppers
• 2 tsp Salt
• 3 cups Water

Method

1. Make the filling — Mix the washed rice with the lamb, grated onion, chopped tomato, herbs, baharat, salt and half the oil.
2. Prepare the leaves — Blanch the vine leaves briefly so they are pliable.
3. Roll — Place a spoonful near the stem end, fold the sides in, and roll into a tight cigar — not too tight, the rice swells.
4. Stuff the vegetables — Hollow the peppers and fill them the same way.
5. Layer the pot — Line the base with spare leaves, pack the rolls in tightly, and weigh them down with a plate.
6. Cook — Add water, lemon juice, tomato paste and the rest of the oil, then simmer very gently for 1 hour.
7. Dolma is ready — Rest 15 minutes before lifting them out so they hold their shape.

More Iraq recipes

• Masgouf
• Iraqi Quzi