Lina’s Iraqi Dolma

Dolma traditionally is a mezze dish made up of vegetables, meat and rice variations wrapped in grape vine leaves. It’s origins trace back to the Middle East and Eastern Mediterranean where it can be found in many different styles. Dolma derives from the Turkish verb ‘dolmak’ which means ‘to fill’, hence its stuffed nature! We recommend serving this one with a side of salad greens (we have these in our garden!), tabouli and/or tzatziki.

This recipe is from Lina, one of our previous Staying Grounded participants! You can read more about Staying Grounded here.

Ingredients

Stuffing:

Short or medium grain rice

Ground beef or lamb.

Onions, bell peppers and garlic

Tomato pastes and pomegranate molasses

Salt, black pepper, olive oil and lemon juice

Vegetables:

Eggplant (the really small ones) cut into 2-3 pieces

Green zucchini, cut into 3 pieces

Onions

Bell peppers

Tomato

Vine leaves /silver beet

Method

Start by finely dicing the onions and mincing the garlic. Next, wash the rice well until the water runs clear and drain. Using your hands, mix together all the ingredients for the stuffing until combined.

To make the cooking liquid, mix together water with tomato paste, pomegranate molasses, salt and pepper. You can use hot water to make it easier for the tomato paste to melt. You can also sub tomato sauce for the paste. The aim is to have a slightly coloured cooking liquid but it should not be thick - it needs to be watery.

Pour the liquid into the pot until you reach halfway through the top layer of the dolma. Do not fully submerge it in water, because too much water will yield an overly mushy dolma. Too little water will yield a dry on the inside dolma. So follow the steps I give and use your instincts - there will be some improvisation depending on how you stacked your dolma and how large your pot is. Generally, it is better to add less water than too much. This way if you need more halfway through, you can add it.

Once the liquid is in, add a flat plate on top to help keep everything in place during the cooking process. Cook for no longer than an hour.

Place the tray on top of the pot and grab the tray as well as both handles of the pot. Have someone near you to support you when you flip. In a swift motion, flip the pot upside down and have the person helping you grab the tray to support the weight on your arms.

Your dolma is ready to devour!