Dolma

Dolma is just like Sarma, only you stuff veggies instead of grape leaves. This time, my Grandma and I used tomatoes, eggplant, zucchini and bell peppers but you can really use any vegetable you like that is suitable for stuffing. As always, you can substitute ground beef or turkey if you don’t like lamb.

4 lbs. ground lamb

2 large white onions

1/4 cup finely chopped parsley

1 cup rice (mahatma is good)

8 oz. tomato sauce

12 oz. tomato paste

1 tsp. pepper

1 1/2 Tbsp. garlic salt

Lemon juice

Veggies for stuffing

 

Mix everything but the lemon juice and the veggies together just like you would meatloaf. Hollow out the veggies, then put a sprinkle of salt, pepper and a drop of lemon juice in the bottom of each one. Stuff with meat mixture and put in a large heavy pot.

Squeeze the stuff you scooped out of the veggies into the empty spaces between the vegetables. Pour about 1/4 cup lemon juice over everything evenly. Then put 1/2-1 cup of water (depending on the size of your pot) in the bottom of the pot. Put a plate on top of everything to weigh it down. Cover and place on the stove, bring to a boil then turn down to low and let simmer for 1 hour.

Serve hot with some of the juice from the bottom of the pot over the top. We like to eat dolma with madzoon (plain yogurt). Give it a try!
Aubergine Dolmas on Foodista

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6 Responses to “Dolma”

  1. justine Says:

    Your dolmas look like they are full of tasty ingredients and flavor!

    Justine

  2. The Loss Adjuster Says:

    Christ, I can’t even get up in morning!

  3. Velva Says:

    The photos and recipe for the dolma brings back memories of my college days. I had friends who were Armenian and I used to love going to their apartment on a Friday night and eat lots of Armenian food. I loved it!

  4. Alisa Says:

    These look so delicious! I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!

  5. Chris at Hye Thyme Cafe Says:

    We grew up eating it always in zucchini, tomatoes, and green bell peppers, but I started making it in red bell peppers, and those are my favorite now! I use a different filling for my grape leaves, but I’ve never been fond of the cabbage versions. Hadn’t though to try eggplant for some reason.

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