Iraqi Recipes

Iraqi Dolma (Click me!)

Iraqi Dolma is a traditional dish featuring vegetables like Swiss chard, tomatoes, and zucchini, stuffed with a flavorful mix of rice, minced meat, herbs, and spices.

This hearty meal is slow-cooked, often with lamb or beef, creating a rich, savory flavor. The dish is typically served with a tangy tomato sauce, enhancing its robust taste.

It's a staple at family gatherings and festive occasions, reflecting Iraq's rich culinary heritage. The preparation process is meticulous, symbolizing the care and love invested in Iraqi cuisine.

Enjoyed hot, it's a comforting and communal dining experience.

Standard Ingredients

• Swiss chard leaves
• Tomatoes
• Zucchini
• Rice
• Minced meat (lamb or beef)
• Fresh herbs (parsley, dill)
• Spices (salt, pepper, allspice)
• Onion
• Garlic
• Olive oil
• Tomato paste
• Lemon juice

Cooking steps

1. Wash the Veggies: Rinse the Swiss chard leaves, tomatoes, and zucchini thoroughly under cold water.
2. Prep the Veggies:
   • Blanch the Swiss chard leaves in boiling water for a few seconds until they soften, then cool them in ice water.
   • Hollow out the tomatoes and zucchini, creating space for the stuffing.
3. Make the Filling:
   • In a bowl, mix rice, minced meat, finely chopped onion, garlic, chopped fresh herbs (parsley, dill), salt, pepper, and allspice.
   • Add a bit of olive oil and tomato paste to the mixture for extra flavor and moisture.
4. Stuff the Veggies:
   • Lay out a Swiss chard leaf, place a spoonful of the filling on it, and roll it up tightly, tucking in the sides.
   • Stuff the hollowed tomatoes and zucchini with the filling, pressing it in firmly.
5. Layer and Cook:
   • In a large pot, layer the bottom with any leftover vegetable pieces to prevent sticking.
   • Arrange the stuffed Swiss chard rolls, tomatoes, and zucchini in the pot, packing them snugly.
   • Mix tomato paste with water and lemon juice, then pour it over the dolma.
6. Simmer:
   • Place a heatproof plate on top of the dolma to keep them in place.
   • Cover the pot and simmer on low heat for about 1-1.5 hours, until the vegetables are tender and the rice is cooked.
7. Serve:
   • Carefully remove the dolma from the pot and arrange them on a serving plate.
   • Drizzle some of the cooking sauce over the top and serve hot.

Enjoy Your Meal!!