Discover a delicious twist on a classic Middle Eastern dish with Savory Iraqi Dolma, a delectable stuffed vegetable recipe that foregoes the traditional grape leaves. This version features an assortment of vegetables like bell peppers, zucchini, and tomatoes, filled with a flavorful mixture of rice, ground meat, and aromatic spices. Perfect for family gatherings or a comforting weeknight dinner, this dish offers a burst of flavors in every bite.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours
Servings and Serving Size
- Servings: 6
- Serving Size: 1-2 stuffed vegetables
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 18 g
- Carbohydrates: 40 g
- Dietary Fiber: 8 g
- Sugars: 10 g
- Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 40 mg
- Sodium: 550 mg
Ingredients
- Vegetables for stuffing:
- 4 bell peppers (any color)
- 4 medium zucchini
- 4 medium tomatoes
- Stuffing mixture:
- 200 grams (7 ounces) ground beef or lamb
- 1 cup uncooked rice (200 grams / 7 ounces)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- Sauce:
- 2 cups tomato sauce (480 ml / 16 ounces)
- 1 cup water (240 ml / 8 ounces)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Garnish:
- Fresh parsley, chopped
Method of Preparation
- Wash the bell peppers, zucchini, and tomatoes.
- Cut the tops off the bell peppers and remove the seeds.
- Cut the zucchini in half and scoop out the insides, leaving a 1/4-inch thick shell.
- Slice the tops off the tomatoes and scoop out the insides, reserving the tops.In a large bowl, combine the ground meat, uncooked rice, chopped onion, minced garlic, fresh herbs, tomato paste, and spices. Mix well until thoroughly combined.
- Season with salt and pepper to taste.
- Fill each vegetable with the stuffing mixture, pressing down gently to pack it in.
- Replace the tops on the tomatoes and bell peppers.
- In a separate bowl, mix the tomato sauce, water, olive oil, and lemon juice.
- Place the stuffed vegetables upright in a large, deep pot.
- Pour the sauce mixture over the stuffed vegetables.
- Cover the pot and bring to a simmer over medium heat.
- Reduce the heat to low and cook for 1 hour 30 minutes, or until the vegetables are tender and the rice is cooked through.
- Transfer the stuffed vegetables to a serving platter.
- Spoon the sauce from the pot over the top.
- Garnish with chopped fresh parsley.
Tips for Culinary Success
- Vegetable Choice: You can use other vegetables like eggplants or potatoes as well.
- Rice: Use short-grain rice for a stickier filling that holds together better.
- Spices: Adjust the spices to your preference for a more personalized flavor.
Frequently Asked Questions (FAQs)
Can I make this dish vegetarian?- Yes, simply omit the ground meat and increase the amount of rice and vegetables in the stuffing mixture.
- You can add them to the stuffing mixture or use them in soups and stews.
- Yes, cooked dolma can be frozen in an airtight container for up to 3 months. Reheat thoroughly before serving.
- Make sure not to overstuff the vegetables and cook them at a gentle simmer.
Enjoy the hearty and aromatic flavors of Savory Iraqi Dolma without grape leaves, a comforting and versatile dish that is sure to become a favorite in your home. Each bite is a delightful blend of tender vegetables and flavorful stuffing, making it a perfect meal for any occasion.