Dolmas

Dolmas

Stuffed vegetables

By
From
The Complete Middle Eastern Cookbook
Makes
60
Photographer
Alan Benson

Dolmas are as popular in Iraq as in other countries of the region. The filling given for mumbar is used in the Iraqi version of dolma, along with the usual vegetables — eggplant, tomatoes, capsicums, zucchini, cabbage, grape vine and silverbeet leaves. The Iraqis, still the innovators in Arabic cuisine as they were centuries ago, also fill egg shells with any meat mixture left after preparing the vegetables. These are placed on top of the vegetables for cooking.

Ingredients

Quantity Ingredient

Lamb filling

Quantity Ingredient
Mumbar, see recipe for ingredients and method

Vegetables

Quantity Ingredient
Khareni litzk bulghourov, see recipe for ingredients and method

Method

  1. Use the lamb filling as for the mumbar recipe. Prepare the vegetables as directed in the khareni litzk bulghourov recipe, then fill with the lamb filling.
  2. Place in an oiled baking dish, brush with oil, cover with foil and bake in a 180°C oven for 30 minutes. Remove the foil and bake for a further 20–30 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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