Jordanian Stuffed Grape Leaves and Zucchini (Mahshi) / #Recipe367CFF
#stuffedgrapeleaves #middleeasternfood #jordanianfood #cffrecipes #cookingforfun
My dear sister who is married to a Jordanian, always make this dish so I decide to give it a try. It is quite different than ours iraqi Dolma but It is very delicious. In this recipe, they don't use tomato in any kind of form and also don't use any onion neither parsley. To be honest it is quit easier than ours where we use alot of ingredients and variety of vegetables. I think all kinds of different stuffed vegetables Mahashi have its unique flavor and they are all delicious to me.
The Ingredients for the filling:
2 cup rice washed three times and drained
1-2 lb ground beef or lamb
1-2 Tbsp chopped garlic
1 Tbsp salt or to taste
1 tsp black pepper
1-2 Tbsp allspice
1/4 cup olive oil
To be adding on top:
Water, enough to cover about 5-6 cups hot water
1/4 cup lemon juice
1/2 tsp citric acid
You can use either lemon or citric acid.
Vegetables to be stuffed :
5-8 zucchini washed, cut both ends and cut in half or leave whole. Cored and keep the flesh aside
2-3 rolls grape leaves from a grape leaves jar. Iprefer Alfa brand.
Steps:
1-Before you make your grape leaves, make sure that your leaves are washed, and the stems are removed and squeezed from the water.
2- Mix together stuffing ingredients. Line the bottom of your pot with zucchini flesh or grape leaves to prevent sticking then add meat steak preferably with bone (optional). Sprink with dash of 7 spices, black pepper and salt.
3- Stuff zucchinis as the first layer.
4- Roll your grape leaves as second layer as shown in video.
5- Pack your grape leave seam side down then top them with lemon juice or citric acid.
6- Pour in enough water to reach the top of the grape leaves.
7- place an plate on top, and weigh it down to prevent the grape leaves from opening.
8- Bring to a boil on high temp and cook for 20-30 minutes then remove the plate.
9- When liquid reduce, lower the temperature to low-medium and cook for 30 to 40 more minutes or until the grape leaves are very tender and rice is cooked.
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Turkish Style Stuffed Eggplants and Peppers with Lamb - Kuru Dolma
Dolma means Stuffed in Turkish and there are countless kinds of dolma in Turkish cuisine, mainly referring to a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some recipes contain meat, others vegetarian.
This one with dried vegetables and lamb ribs is the greatest of all dolma dishes, with its spicy, tangy notes from pomegranate and sumac and the incredible lamb flavor infused to the dolma. Dried eggplants, hot red peppers stuffed with bulgur and lamb mince and cooked with seared lamb ribs will give you an explosion of flavors.
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Ingredients:
• 200 g lamb or beef mince
• 200 g bulgur (1 cup)
• Dried eggplants and paprika peppers (30 – 40)
• 1 onion
• 6 cloves of garlic
• 3 tbsp chili paste
• ¼ cup pomegranate molasses
• 3 tsp chili flakes
• 4 tsp sumac
• 1 tsp black pepper
• 3 tsp salt
• 2 tbsp olive oil
• 500 g lamb / beef ribs on bones (optional)
#dolma #turkishdolma #stuffedvegetables
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Iraqi-Style Lamb Dolmas with Lamb Chops
A sweet and sour style dolma inspired by the traditional Iraqi version simmered in a sour sauce of pomegranite molasses. The most impressive part is the unmolding here, you cook the dolma with lamb chops on the bottom of the pot and turn it upside down, giving it a feel of a sort of savory upside-down lamb chop pie. Link to the full recipe in comments.
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AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” ???? | Stuffed Bell Peppers Recipe ????????
Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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