Iraqi Dolma, Syrian Style
Iraqi dolma with a tangy, rich Syrian flavor, made with assorted stuffed vegetables such as zucchini, eggplant, grape leaves, bell peppers, and onions, filled with rice and meat and seasoned with tomato paste, pepper paste, pomegranate molasses, tamarind juice, lemon, sumac, and warm spices.
Stuffed vegetables cooked as dolma with a Syrian-style variation.
Like stuffed vegetable rolls or stuffed vegetables in a savory sauce.
Dolma usually means vegetables filled and simmered together in one pot.
Ingredients
- 1 kilogram Rice
- half a kilogram Meat
- 2 tablespoons Tomato paste
- 1 tablespoon Pepper paste
- 2 medium Tomatoes
- 2 medium Onions
- half a bunch Parsley
- juice of 4 lemons Lemon juice
- half a cup (90 ml) Pomegranate molasses
- 4 tablespoons Concentrated tamarind juice
- 1.5 teaspoons Salt
- 3/4 teaspoon Black pepper
- 3 teaspoons Sumac
- 1 teaspoon Mixed spices
- 1 teaspoon Paprika
- half a teaspoon Cardamom
- 3/4 teaspoon Ground cinnamon
- 1 cup (200 ml) Olive oil
- 1 kilogram Zucchini
- half a kilogram Eggplant
- half a kilogram Frozen grape leaves
- half a kilogram Onions
- 4 Mixed-color bell peppers
- 2 Tomatoes
- 1 bunch Swiss chard
- as desired Bone-in meat
- half a liter Water
- half a tablespoon Tomato paste
- half a tablespoon Pepper paste
- 1/4 cup Pomegranate molasses
- half a teaspoon Salt
- 1/4 teaspoon Black pepper
- half a teaspoon Mixed spices
- half a teaspoon Sumac