Armenian Stuffed Vegetables Dolma Food
MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)
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
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 (ALGERIAN STUFFED VEGETABLES)
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
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)
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
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!
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