Middle Eastern Style Dolma Stuffed Vegetables Recipes

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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!

MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)



Middle Eastern-Style Dolma (Stuffed Vegetables) image

Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.

Provided by danicaj1987

Categories     Fruits and Vegetables     Vegetables

Time 3h15m

Yield 12

Number Of Ingredients 12

3 pounds ground beef
3 (6 ounce) cans tomato paste, divided
¾ cup chopped fresh parsley
¾ cup chopped green onion
½ cup unsalted butter, softened
1 tablespoon salt
¾ tablespoon ground black pepper
1 ½ cups uncooked white rice
1 medium head cabbage, leaves separated
4 large green bell pepper, chopped
2 large eggplants
2 large zucchini, sliced

Steps:

  • Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
  • Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
  • Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
  • Meanwhile, hollow out bell peppers, eggplants, and zucchini.
  • Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
  • Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g

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!

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