Today I’m sharing my Kurdish Dolma recipe from my latest Youtube video. Watch the video first and then read the recipe after. Enjoy!
-Onions, Eggplant, Squash/zucchini, green beans, tomato, Fresh grape leaves (mention cabbage but not today)
– Uncooked white rice
– 2 jars Tomato paste,
– Fresh Garlic, olive oil
– Salt, Yaprax spices,
– Fresh and dried herbs – Dill, Cilantro
– Lemon Juice
Step 1: Prepare + carve the vegetables. (Beating the onion loosens the skin and separates the layers) Cut the onions, eggplants, and squash into large chunks or in half, and hollow them out. Optional: Cut meat into smallish chunks. Wash all the leafy greens (grape leave, etc.)
Step 2: After the vegetables are washed (including the rice), it’s time to prepare your rice mixture. The filling consists of uncooked rice, chopped onions, herbs, spices, tomato paste, tomato cubes, pieces of meat (if you’d like) salt and hot oil. (optional: you can cook meat separately)
Step 3: Fill the Vegetables! (the fun part) The onion and grape leaves are rolled and tucked, to make little pocket-shaped packets.
After everything is stuffed, the top of the pot is covered with more grape leaves and salt. Then add some boiling water and cook it over medium-flame.
Tip: Place a weighted plate on top of the stuffed vegetables to keep them all compact while cooking. Cook from about a half hour to over an hour depending on the size of the pot. When the dolma is finished, you can serve it on a big tray! Enjoy!