Halal Iraqi Stuffed Zucchini Dolmas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALAL IRAQI STUFFED ZUCCHINI (DOLMAS)



Halal Iraqi Stuffed Zucchini (Dolmas) image

A delicious recipe our family enjoys served over rice along with a fresh salad such as Recipe #184037. This is of combined origin consisting of the recipe, Dolmas from The Complete Middle East cookbook by Tess Mallos, Iraq section and Mhasha a Jewish Iraqi version on repicesbyrachel.com.

Provided by UmmBinat

Categories     Lamb/Sheep

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 23

1 lb finely ground lamb with a little fat (I use extra lean ground beef and add a some extra olive oil)
1 large garlic clove, crushed
1/2 a small onion, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons tomato paste
1/4 cup long grain white rice, rinsed (I use Basmati)
3/4 teaspoon baharat mixed spice (I use, Baharat Aka Middle East Mixed Spices - the Real Mix)
sea salt, to taste
fresh ground black pepper, to taste
1/2 lemon, juice of
1 tablespoon olive oil
6 regular zucchini (or cusa, the small stuffing zucchini squash are best if you can get them)
2 tablespoons olive oil
broth (chicken or beef, if needed)
1/2 lemon, juice of
2 tablespoons date syrup (also called date molasses, dibis in Arabic, Silan in Hebrew)
sea salt, to taste
1 cup canned plum tomato, ground in a food processor
2 tablespoons tomato paste
1 large garlic clove, crushed
1 tablespoon olive oil
drippings from cooked zucchini
1/2 teaspoon baharat mixed spice (I use, Baharat Aka Middle East Mixed Spices - the Real Mix)

Steps:

  • Preheat oven to 375°F.
  • Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use.
  • Wash Zucchinis well.
  • Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops.
  • I use the wrong end of a small spoon to remove the zucchini innards, there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break.
  • Rinse hollowed zucchinis with water.
  • Discard innards.
  • Stuff zucchinis with Lamb Filling, fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine!
  • Oil a pan that will fit the zucchinis in evenly, packed together.
  • Place zucchinis in pan, pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top.
  • Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork.
  • *If extra liquid is needed add a little broth to the pan while cooking.
  • Tomato sauce:.
  • Heat olive oil a little and cook garlic for one minute or just until LIGHT brown.
  • Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat.
  • To Serve:.
  • Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.

Nutrition Facts : Calories 846.6, Fat 85.5, SaturatedFat 39.1, Cholesterol 82.5, Sodium 104.1, Carbohydrate 17.7, Fiber 3.4, Sugar 7.7, Protein 4

DOLMA (ALGERIAN STUFFED VEGETABLES)



Dolma (Algerian Stuffed Vegetables) image

This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.

Provided by Cookie16

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 zucchini (each about 7 inches long)
2 potatoes (each about 4 inches long)
1/2 lb ground beef or 1/2 lb lamb
2 tablespoons parsley, chopped, divided
2 tablespoons rice, uncooked
1 tablespoon onion, chopped
1 egg, beaten
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon cinnamon
2 tablespoons oil
1/3 cup onion, chopped
1 lb lamb shank, in 4 pieces
3 cups water
1/2 cup chickpeas
1/4 teaspoon cinnamon
1 tablespoon lemon juice

Steps:

  • Peel the zucchini and potatoes.
  • Chop the stem off the zucchinis.
  • Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
  • Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
  • Carefully scoop out each potato in the same manner but save the scooped out portion.
  • Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
  • Stuff the meat mixture into the potatoes and zucchini, loosely.
  • Heat oil in large pan and saute onion and lamb together.
  • Add the water and bring to boil over medium high heat.
  • Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
  • Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
  • Remove from heat and add lemon juice and 1 tbsp parsley.

Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6

ARMENIAN STUFFED VEGETABLES (DOLMA)



Armenian Stuffed Vegetables (Dolma) image

Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.

Provided by Mark Marcarian

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground round or 1 1/2 lbs lamb and lean ground top round beef
1/2 cup rice (preferably a combination of the two) or 1/2 cup cracked bulgur wheat (preferably a combination of the two)
1/4 cup green bell pepper, chopped fine
1/4 cup parsley, chopped
8 ounces crushed tomatoes or 8 ounces tomato sauce
cayenne pepper
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1 medium yellow onion (chopped)
1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth, enough to cover the vegetables

Steps:

  • PREPARATION OF VEGETABLES:.
  • A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
  • Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
  • Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
  • Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
  • See my Mahdzoon recipe -- ENJOY!

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE



Dolma (Stuffed Grape Leaves), Iraqi-Style image

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.

Provided by AngieInMichigan

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 20

1 (16 ounce) jar grape leaves
2 lbs beef or 2 lbs lamb, minced
1 cup long-grain uncooked rice (basmati rice works best)
3/4 cup tomato sauce
2 tablespoons tomato paste
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 pinch ground cardamom
1/2 cup fresh-squeezed lemon juice
2/3 cup canola oil
4 -5 carrots
water

Steps:

  • Soak grape leaves in water for 20 minutes. Drain.
  • Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
  • Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
  • Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
  • Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
  • Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
  • Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
  • Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
  • Serve with lemon wedges or Greek yogurt. Enjoy!

IRAQI STUFFED ZUCCHINI (COUSA MASHI)



Iraqi Stuffed Zucchini (Cousa Mashi) image

Tweaked Dh's families delicious recipe for our favorite stuffed vegetables with meat tomato sauce. Amounts are guesstimates since we only do to taste. This is not a gorgeous looking dish, but great comfort food. P.S. So far the picture posted is beautiful but much dryer than the way we like it.

Provided by UmmBinat

Categories     One Dish Meal

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

8 small baby zucchini (the light green ones)
1 -2 medium bell pepper
baharat spice mix, to taste (Dh's family uses curry powder)
1 lb ground beef
1 medium cooking onion, chopped (smaller pieces are better)
1 bunch flat leaf parsley, including stems, chopped
sea salt, to taste
white basmati rice, rinsed and soaked
1 (5 1/2 ounce) can tomato paste
water

Steps:

  • Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
  • Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
  • Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
  • Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
  • Cork each vegetable with stem end cutting to fit if too large. Return each.
  • vegetable to the pot in as even a layer as possible.
  • Keep remaining filling to side as it will be used in the sauce.
  • Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
  • Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
  • Remove vegetables and arrange on a large platter, spoon sauce around.
  • Enjoy!

Nutrition Facts : Calories 343.9, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 422.9, Carbohydrate 20.6, Fiber 5.9, Sugar 12.8, Protein 27.1

More about "halal iraqi stuffed zucchini dolmas recipes"

TURKISH STUFFED ZUCCHINI RECIPE - SNUK FOODS
2018-10-15 Place the pot over medium heat and bring the liquid to a boil. Reduce the heat to a steady simmer, cover the pot, and cook until the zucchini give very easily when pierced in the center with a knife, about 15 minutes. If you have only a single layer of zucchini, use tongs to turn them halfway through cooking.
From snukfoods.com


IRAQI DOLMA RECIPE | IRAQI DOLMA WITH STUFFED VEGETABLES - YOUTUBE
Welcome to my channel maa beti cooking vlogToday recipe is iraqi dolma.#Iraqidolmarecipe#Dolma#Stuffedvegetables#Iraqifood
From youtube.com


ZUCCHINI DOLMA | DOLM'IT KOOSA - CARDAMOM AND TEA
3/4 cup cilantro. 1/4 cup minced, seeded hot peppers (from about 1 banana pepper) 4 cloves garlic, crushed through a press or finely minced. 28 ounce can diced tomatoes, strained, juice reserved. 2 tablespoons melted butter. 1 cup uncooked medium grain rice, rinsed (e.g., Calrose) 3/4 pound sirloin, minced. 1 1/2 teaspoons salt, plus more to taste.
From cardamomandtea.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 571.5398: Total fats (g) 16.1726: Carbohydrates (g) 11.2753: Protein (g) 91.9773: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in


SARMA DOLMA: STUFFED GRAPE LEAVES WITH CAçIK YOGURT SAUCE
2021-05-10 Caçik Directions. To a medium bowl, add the yogurt and mix well with a whisk to get out any lumps. Add the fresh herbs, garlic and lemon juice. Add the salt and pepper and taste. Taste and adjust, if necessary. Serve a heaping two heaping tablespoons of the yogurt on the same plate for every four grape leaves served.
From myhalalkitchen.com


HALAL IRAQI STUFFED ZUCCHINI (DOLMAS)
Serves: 6 Ingredients: Lamb Filling 1 lb finely ground lamb with a little fat (I use extra lean ground beef and add a some extra olive oil)1 large garlic clove, crushed1/2 a small onion, finely chopped3 tablespoons finely chopped parsley2 tablespoons tomato paste1/4 cup long grain white rice, rinsed (I use Basmati)3/4 teaspoon baharat mixed spice (I use, Baharat Aka Middle East …
From en.rafed.net


TURKISH STUFFED PEPPERS "DOLMA" (VEGAN) - COOK IT TURKISH
2021-10-25 Cover the peppers with remaining peppers piecese. Mix tomato paste, water and olive together in a bowl and pour it onto the stuffed peppers. Cook them on medium heat until the water boils and turn the heat to low and cook it for about 35 minutes. Serve stuffed peppers with a bowl of yogurt or green salad on the side.
From cookitturkish.com


TANGY IRAQI DOLMA, THE GREATEST OF ALL STUFFED VEGETABLE RECIPES
2021-01-06 Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molas...
From youtube.com


RECIPE FROM MOSUL, IRAQ: MAKING DOLMA AWAY FROM HOME - WORLD …
2016-10-22 Pour one cup of Sumac juice onto the stuffed vegetables, then cover the pot. Recipe for dolma, step 5. (Photo courtesy of the WFP/photo by Mohammed Al-Bahbahani) 6. Place the pot over high heat and bring to a boil, then leave to simmer on low heat for 45 minutes or until vegetables are tender. Recipe for dolma, step 6.
From worldvision.org


DOLMA | BOXED HALAL
2021-04-29 In a mixing bowl, place the rice, beef, onion, crushed garlic, mint, parsley, cumin, pepper, pine nuts, raisins, and salt. Knead until all the ingredients are well integrated and adhere to each other. In case the meat is very lean (with little fat), you can add a couple of tablespoons of olive oil to help the process.
From boxedhalal.com


IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) - HUNGRY PAPRIKAS
2020-12-09 Once the liquid is in, add a flat plate on top to help keep everything in place during the cooking process. The first step of cooking the dolma is to cover it and bring it to a rolling boil on high heat for 15 minutes. After that, taste and adjust the cooking liquid for seasoning. Add more salt if you feel it needs it.
From hungrypaprikas.com


HALAL IRAQI STUFFED ZUCCHINI DOLMAS RECIPE - WEBETUTORIAL
Halal iraqi stuffed zucchini dolmas is the best recipe for foodies. It will take approx 100 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make halal iraqi stuffed zucchini dolmas at your home.. The ingredients or substance mixture for halal iraqi stuffed zucchini dolmas recipe that are useful to cook such type of recipes are:
From webetutorial.com


IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) | RECIPE | IRAQI …
Jan 29, 2021 - This authentic Iraqi Dolma recipe is so worth the effort! Vegetables stuffed with meat and rice and cooked to perfection - a must try! Vegetables stuffed with meat and rice and cooked to perfection - a must try!
From pinterest.ca


STIR FRIED PRAWNS - STAGE.RAFED.NET
2013-04-15 Halal Iraqi Stuffed Zucchini (Dolmas) food.com 2013/07/15 868 Serves: 6 Ingredients: Lamb Filling 1 lb finely ground lamb with a little fat
From stage.rafed.net


ONE POT VEGGIE IRAQI DOLMA : 9 STEPS (WITH PICTURES) - INSTRUCTABLES
Step 4: The Mix (Filling) For the mix, which is the most important part, you need to combine your rice parsley, onion, and inside of the zucchini and then mix well. Then add all the spices, tomato sauce, olive oil, and the pomegranate molasses. Mix very well until you cannot see the individual ingredient anymore.
From instructables.com


10 DOLMAS RECIPES TO COMPLETE YOUR MEZE - THEEATDOWN
2022-05-25 Place the fresh or pickled grape leaf with the smooth side down on a plate. Place a spoonful of the filling of grains, split peas, fresh herbs, and spices in the center of the leaf. Fold the 4 corners of the leaf up and overlap to cover the filling tightly. Arrange the stuffed dolmeh folded side down in the bottom of a nonstick pot without ...
From theeatdown.com


DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
2017-04-03 Instructions. Wash and deseed all vegetables. Make small cups out of each except for the onions and the chard. In a larger bowl, combine all filling ingredients, and mix with your hands until incorporated. Bring water to boil in a small pot and add onions. Boil for 5 minutes and take out. Dip chard into boiling water for 30 seconds and take out.
From balkanlunchbox.com


IRAQI STYLE DOLMA | MAGGI
A balanced menu provides a variety of food groups and key nutrients. MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
From maggiarabia.com


TRADITIONAL KURDISH DOLMA WITH MEAT /IRAQI DOLMA/STUFFED GRAPES …
The word “dolmas” means “stuffed” and refers to stuffed grape leaves, stuffed eggplant, or stuffed peppers. Dolma is a common dish in Iraqi cuisine, which in...
From youtube.com


HOW TO MAKE THE BEST IRAQI DOLMA, STUFFED VEGETABLES ... - YOUTUBE
Iraqi dolma is known to be the best dolma in the dolma world. I have made dolma for years and each time I improvise and this is the best over and over. you c...
From youtube.com


IRAQI STUFFED ONIONS (DOLMA MAHSHI) - SAVEUR
2014-06-10 Instructions. Make the stuffing: Combine rice, parsley, oil, cilantro, pomegranate molasses, tomato paste, cumin, coriander, curry powder, salt …
From saveur.com


STUFFED EIGHT BALL ZUCCHINI (DOLMA) RECIPE | TURKISH STYLE COOKING
Preparation. Sauté the finely chopped onions in vegetable oil until tender, Add the tomato and pepper pastes and stir for 1-2 mins, Add ground red pepper and stir, Add the bulghur to the pan and stir for 2 mins, Add the salt, spices and 1 cup of water, Cook on medium heat until the bulghur absorbs all the water, remove from heat, add 1 ...
From turkishstylecooking.com


IRAQI-STYLE LAMB DOLMAS - SHEPHERD SONG FARM
2021-09-29 Blanch the leaves in lightly salted water until just wilted. Most green leaves can be nearly dipped in hot water and removed. Cabbage leaves should be cooked for 30-60 seconds. Rinse the leaves in a bowl of cool water, then rest in a colander to drain until you need them. Preheat the oven to 350F.
From shepherdsongfarm.com


DOLMA RECIPE IRAQI ASSYRIAN MIXED STUFFED VEGETABLES PART 1/4
This is colourful and delicious Assyrian speciality. This is a wonderful dish for entertaining. Remember follow my instructions and you can cook this easily ...
From youtube.com


EIGHT BALL ZUCCHINI DOLMA RECIPE | TURKISH STYLE COOKING
Stir, cover the lid and cook until tender, Add into the spices and parsley, stir well, remove from heat, Cut off 2 cm pieces from the stalk part of the zucchinies, Carve the inside of them with a teaspoon, Fill in the stuffing, cover with the pieces you cut off, Place in a pot, For the sauce mixx all the ingredients in a bowl and pour over the ...
From turkishstylecooking.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Halal Iraqi Stuffed Zucchini (Dolmas) Recipe Title Region Country Similarity Index; Middle Eastern Raisin Rice: Middle Eastern: Lebanese: 0.70: Mohamed's Kofta Kebabs: Middle Eastern: Rest Middle Eastern: 0.69: Chicken With Cherry Sauce: Middle Eastern: Turkish: 0.69 : Cheese Puffs With Halloumi and Zaatar (Lebanese) Middle Eastern: Lebanese: 0.68: Egyptian Spicy …
From cosylab.iiitd.edu.in


ROAST LEG OF LAMB - STAGE.RAFED.NET
2012-02-03 Meat Recipes Roast Leg of Lamb islamicity.com ... Halal Iraqi Stuffed Zucchini (Dolmas) food.com 2013/07/15 869 Serves: 6 Ingredients: Lamb Filling 1 lb finely ground lamb with a little fat... Beef Wellington nestele-family.com ...
From stage.rafed.net


STUFFED ZUCCHINI, MEDITERRANEAN STYLE OR KABAK DOLMA – TWO …
Place a china or porcelain plate over the dolmas and cover with the lid. The plate will weigh them down and keep them from falling apart. Now, start this at a high heat. Once the liquid starts to bubble, turn it all the way down. Simmer for 20-25 minutes. Your dolma is done when you can insert a small fork with ease into the side of the ...
From tastykitchen.com


AUTHENTIC YALANJI (DOLMAS) STUFFED GRAPE LEAVES WITH ROLLING …
2016-07-29 Combine dry rice with salt, diced tomatoes, chopped parsley, mint, tomato paste, and shatta, and mix together in a large bowl. Pour the pomegranate molasses, lemon juice, and olive oil over the rice mixture and mix thoroughly. Now it is time to start rolling the stuffed grape leaves. Cut off the stems of all the grape leaves before rolling them.
From zenandzaatar.com


DOLMA RECIPE IRAQI ASSYRIAN MIXED STUFFED VEGETABLES PART 3/4
This is colourful and delicious Assyrian speciality. NOTE: I cook the Dolma first on a high medium heat until it is boiling and then i reduce the heat and co...
From youtube.com


COOKBOOK: “KABAK DOLMA” (TURKISH STUFFED ZUCCHINI)
2021-09-13 Leave a little bit of empty space on the top of each zucchini, as the filling will quill while cooking. Mix 200 ml of hot water, 1 tablespoon of tomato paste, olive oil or butter and salt. Slowly pour over the zucchini you have lined & filled up in the pot. Add 250 ml of boiling water to the pot, close the lid and cook the dolma over medium ...
From globallyhappy.com


DOLMA, THE ARMENIAN MEAL IN A VEGETABLE
2009-04-26 1. In a large saucepan, bring chicken broth to a boil; add gorgod, and boil for 10 minutes. Remove saucepan from heat, and allow to sit for 30 minutes. 2. In a mixing bowl, whisk the egg, then gently combine egg with the yogurt; set aside. 3. In a skillet, melt the stick of butter over medium-low heat.
From thearmeniankitchen.com


TURKISH DOLMA W/ MEAT RECIPE: STUFFED PEPPER OR CAPSICUM
2021-09-12 Put the tops back onto the stuffed capsicums and stand them upright in a large saucepan. In a bowl, combine the remaining margarine, tomato paste and boiling water. Pour around the peppers in the saucepan. Bring the water to the boil and then turn down to a gentle simmer. Cook gently with the lid on for approximately 30 minutes, or until the ...
From yummyistanbul.com


IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) | RECIPE | DOLMA ...
Apr 25, 2021 - This authentic Iraqi Dolma recipe is so worth the effort! Vegetables stuffed with meat and rice and cooked to perfection - a must try! Apr 25, 2021 - This authentic Iraqi Dolma recipe is so worth the effort! Vegetables stuffed with meat and rice and cooked to perfection - a must try! Pinterest. Today. Explore. When autocomplete results are available use up and down …
From pinterest.com


Related Search