Dolma Stuffed Grape Leaves Iraqi Style
Transport your taste buds to the heart of Iraq with this irresistible Dolma Stuffed Grape Leaves Iraqi Style recipe. Featuring tender grape leaves wrapped around a fragrant filling of ground lamb or beef, aromatic herbs like parsley, mint, and dill, and perfectly seasoned rice, this dish delivers a perfect balance of savory and tangy flavors. Simmered gently in a fragrant broth infused with tomato paste and lemon juice, these neatly rolled dolmas are as visually stunning as they are delicious. This traditional Middle Eastern comfort food is perfect for family dinners, festive gatherings, or as an impressive appetizer. Serve these Iraqi-style stuffed grape leaves warm or at room temperature with a dollop of creamy yogurt or a refreshing squeeze of lemon for a truly authentic culinary experience. A must-try for fans of Mediterranean and Middle Eastern cuisine!
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Recipe Information
Ingredients
- 200 grams Grape leaves
- 250 grams Ground lamb or beef
- 1 cup White rice
- 1 medium (finely chopped) Onion
- 2 (diced) Tomatoes
- 1 cup (chopped) Parsley
- 2 tablespoons (chopped) Fresh dill
- 2 tablespoons (chopped) Fresh mint
- 0.25 cup Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 3 cloves (minced) Garlic
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Allspice
- 3 cups Water
Instructions
Rinse the grape leaves thoroughly in cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes and then drain them.
In a large bowl, mix the ground meat, rice, chopped onion, diced tomatoes, parsley, dill, mint, 2 tablespoons of olive oil, 1 tablespoon of tomato paste, minced garlic, salt, pepper, and allspice until well combined.
Place a grape leaf shiny side down on a flat surface. Add about 1 teaspoon of the filling in the center near the stem end. Fold the sides of the leaf over the filling and roll it tightly into a cylinder. Repeat with the remaining grape leaves and filling.
Line the bottom of a large pot with any torn or leftover grape leaves to prevent sticking. Arrange the stuffed grape leaves in snug layers on top.
In a small bowl, mix the remaining 1 tablespoon of tomato paste, 1/4 cup of lemon juice, and 1 tablespoon of olive oil with 3 cups of water. Pour the mixture over the stuffed grape leaves in the pot.
Place a heatproof plate on top of the stuffed grape leaves to keep them pressed down during cooking.
Cover the pot with a lid and cook over medium heat until it begins to simmer. Reduce the heat to low and cook for about 1 hour, or until the rice and meat are fully cooked and the leaves are tender.
Remove from heat and let the dolma rest for 10 minutes before unstacking and serving.
Serve warm or at room temperature with yogurt or a lemon wedge on the side.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 22.7 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
