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 Iraqi Style Dolma

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Astraea

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PostSubject: Iraqi Style Dolma   Sun Jul 15, 2012 2:58 am


Dolma (Stuffed Grape Leaves), Iraqi-Style

By AngieInMichigan
Added July 06, 2009 | Recipe #380480

Total Time: 2 hrs
Prep Time: 45 min
Cook Time: 1 hr 15 min

AngieInMichigan's Note:

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down many generations.

Servings: 8

1 (16 ounce) jar grape leaves
2 lbs beef or 2 lbs lamb, minced
1 cup long-grain uncooked rice (basmati rice works best)
3/4 cup tomato sauce
2 tablespoons tomato paste
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 pinch ground cardamom
1/2 cup fresh-squeezed lemon juice
2/3 cup canola oil
4 -5 carrots
water

Directions:

1
Soak grape leaves in water for 20 minutes. Drain.
2
Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
3
Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
4
Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
5
Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
6
Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
7
Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
8
Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
9
Serve with lemon wedges or Greek yogurt. Enjoy!


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