Dolma

A majestic piece of art besides being one of the most delicious meals ever made. its root goes back to the ottoman empire, it spread within the Mediterranean region and took many forms. In some places, the dish was modified into an appetizer form (grape leaves) and some retain its origin and of course, some boost it to even better version. It's a heavy meal with tons of oriental flavors and spices that can't be described by words. The dolma is made by a variety of veggies that are stuffed by rice and meat served hot and cold, but mainly hot.

 

Ingredients:

1. ground beef or lamb (preferred)

2. rice

3. chopped garlic and onion

4. citric acid powder

5. lemon juice

6. tamarind

7. oil

8. tomato sauce or paste for extra flavor

9. pomegranate molasses

10. chopped parsley

11. spices (7 spices, black pepper, salt, curry powder, paprika)

12. lamb chops or ribs

13. veggies (potato, tomato, eggplant, onion, bell pepper, zucchini, cabbage, grape leaves, chard leaves ..etc)

 

Preparation:                        

1st we prepare the stuffing, basically by mixing everything from (1-11) into a uniform consistency, then prepare the veggies by carving its content so it becomes empty vessels ready to be stuffed which always not more than 3/4 full to leave room for the rice to expand. as for the leafy veggies and the onions need to be submerged in hot water to make them loose a little bit but not for too long. after everything is stuffed put the lamb chops at the bottom of the pot then start adding veggies layers on top of it. add some liquid till it covers the veggies level, use broth for extra flavor, or can use water.  put the pot on high heat until boiling then reduce to low medium for 45 min -60 min and keep an eye on the fluid level so you can add more if needed. once it's done just pour the content of the pot on top of pita bread in a big flat dish and enjoy!