Douzma Recipes

DOUZMA

Douzma image

A comforting, wintery baked casserole with hearty vegetable and meat patties in a tomato sauce.

Provided by Robyn Kalajian

Time 1h50m

Number Of Ingredients 6

Ingredients

1 lb lean ground lamb, beef or turkey
2 medium zucchinis
2 medium starchy baking potatoes (partially cooked, peeled and sliced into about 1/4 in. slices)
Sliced tomatoes (as many as will fit in between above ingredients- about 2 medium)
salt, pepper and allspice (to taste)
6 oz canned tomato paste (diluted in about 1 to 1-1/2 cups water; seasoned with additional salt, pepper and allspice to taste)

Steps:

Preheat oven to 350°F.
Mix meat with salt, pepper, allspice, and a little tomato paste, until well-combined. Form meat into 12 patties, about ½ inch thick.
Dilute remaining tomato paste with 1 to 1-1/2 cups water, season with additional salt, pepper, and allspice, if desired. Pour a little sauce onto the bottom of the baking pan and spread to cover.
Arrange all of the above vegetables, and meat patties alternately, in a standing position in a large roasting pan (approx. 9"x 13"), until all of the ingredients are used.
Pour the remaining sauce over the meat and vegetables.
Bake, uncovered for about 1 to 1-1/2 hours, or until vegetables are tender and top is lightly browned.

DOLMAS (STUFFED GRAPE LEAVES)

Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories Side Dish Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Steps:

Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

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