INGREDIENTS

Iraqi Style Dolma with

  • 2 medium Onions
  • 4 small Eggplants
  • 4 small Zucchini
  • 4 small Potatoes
  • 4 small green bell peppers
  • For the stuffing:
  • 250 g lean minced lamb
  • 4 cloves Garlic
  • 1 small Onion
  • 1 cup Egyptian rice
  • 1.5 teaspoons ground cumin
  • 3 teaspoon ground black pepper
  • 1 cup fresh parsley
  • 1 cube MAGGI Less Salt Chicken Stock
  • For the sauce:
  • 1 tablespoon Tamarind
  • 1 cube MAGGI Less Salt Chicken Stock
  • 1.5 cups boiling water

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NUTRITIONAL INFORMATION

Iraqi Style Dolma with

  • Energy 299 (Kcal)
  • Protein 17 (g)
  • Total Fat 4.7 (g)
HOW TO PREPARE

Iraqi Style Dolma with

1
Spread the sliced onions in the base of a large pot.
2
Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
3
Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI Less Salt Chicken Stock cube.
4
Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
5
Dissolve Tamarind and MAGGI Less Salt Chicken Stock cube in hot water. Pour stock over the vegetables.
6
Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.
7
Place the vegetables on a large serving dish, add sauce and serve.
REVIEWS

Iraqi Style Dolma with

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