-Travel/Cook/Photograph/Write- "Pura Vida"

Passport & Plate - Iraqi Dolmas

Iraq | Tuesday, February 4, 2014 | 5 photos

Ingredients
Ingredients :

1lb. Lamb- ground or minced, or finely chopped.

Note: Lamb is the traditional meat used in Iraq for dolmas. also my meat of choice for this dish. I've also had it made with ground beef. Clearly, in that region, any type of pork is a NO NO... AND, great news if you are vegetarian, you simply omit any meat. All Iraqi meals prepared there are Halal.

1 cup rice - soak it in 2 cups broth or water (I use whatever stock I have made up)
200 gram tomato paste (1 tube)
1 T paprika
1 T ground black pepper
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon coriander
2 T salt
1 T crushed chili (add more or less to your taste)
1 T chili powdered (add more or less to your taste)

3 aubergines (eggplants- the long and skinny ones)
3 green peppers
3 red peppers
6 medium tomatoes
1 cabbage (yields about 6-8 leaves)
2 zucchinis (large)
3 yellow onions (large) (yields about 8-10 leaves)

Fresh herbs (preferably!)
1 bunch dill chopped
1 bunch parsley chopped
6 garlic cloves chopped
large bulbed spring onion, chopped
4 fresh lemons, squeezed (juice)- here I have to use limes...
1 + cup olive oil

 

How to prepare this recipe
Now, to prep the veggie shells ;-)
*Onions-cut end off, cut just to half to allow easy layer removal- cut to half way remove the brown skin boil in salted water with
*Cabbage- cut end off, add entire head (upside down )to salted boiling water. Leaves will start to soften, and you remove them one at a time as the leaves fall away from the head.
Boil onions with with cabbage until soft and workable.
Cabbage will be done first, onions take a bit longer.
When onions are soft remove from water, set water aside.
Peppers.. cut top off just to (3/4 way) to leave a top/lid
scoop out seeds,save leave the top intact.
Zucchini- cut in half, or thirds depending on how large it is make slices for each "top" hollow out with knife, then small spoon. Pierce shell with fork..use zucchini guts as part of stuffing.
Aubergines- prepare same way as zucchini-hollow out with knife, make sure to cut a piece to make a top for it, use guts for stuffing
Tomatoes.. do same as peppers, cut top to 3/4, scoop out leave a little bit of a lid, reserve guts for mix OK, time to make the STUFFING ;-)Drain liquid from rice, add soaked rice to veggie guts.. add dill, parsley, spring onions, garlic, meat, spices, tomato paste, and 1/2 lemon juice, mix well with hands.Time to STUFF the Veggies.the rice will expand a bit, dontPACK the stuffing tightly into the veg Cabbage leaves, cut hard end off for easy roll up,
use leaves and ends to line bottom
Stuff/roll cabbage leaves put in lined pan
Stuff peppers pierce sides
Stuff zucchini secure top with tooth pick
Stuff aubergines same^
Stuff/roll onion layers
Stuff tomatoes to be at the top of the pot
Pack dutch oven tightly with stuffed veg- cabbage leaves, cabbage peppers, zucchini, aubergines, onions, tomatoes on top
Use veggie water from the boiled cabbage and onion add some salt,lemon juice, and olive oil.
Fill dolma pot with water mixture to 3/4 full "Seal the pot" with a plate, cover. Bring to boil then to simmer 60-80min turn off
Leave covered 1 hr

 

The story behind this recipe
During my time working as a security contractor in Iraq, I've been incredibly blessed to have been able to continue to nurture some of my deepest passions..No matter what contract I worked on, I ALWAYS managed to have time for fitness. Being fascinated with Middle Eastern culture, totally integrating with people, and traditions, I became fully immersed with the "When in Baghdad" mentality.thus I had a plethora of amazing things, (and people) to photograph, and LOT of incredible experiences to journal about. The ONE passion that I involuntarily had to "give up" while deployed, was my COOKING passion. Typically, when you are based at a DoD facility, your "culinary options" are mostly limited to eating at a "D-FAC's" (aka: Dining FAC-ility). All the camps I worked on, were pretty awesome when it came to food choices.
A lot of times, local staff will be a part of the DFAC staff, which is AWESOME, as a lot of times you get to enjoy the local fare. Not so, much in Iraq (during that time), due to conflict of interest. Running a US MIL base during wartime, certain protocol must be followed. BUT, the camp I was ( SOOO LUCKILY) based on, during my "Dolma revelation", was an ALL Iraqi training camp. It was such a great experience living there.There were a few Brit's, and 3 American's including myself, and over 2500 Iraqi's that our team were training. In my position, I worked very closely with Iraqi Generals, and officers, and their families. I worked with a locally based linguist, who's wife, Hanan', LOVED COOKING. Her traditional Iraqi cooking was SUCH a TREAT!.. We became good friends. I didn't get to see her often, but on several occasions, I was granted time and permission to visit her. Hanan was kind enough to SHOW me SO many tasty lraqi dishes. She willingly shared her culinary creations, recipes with "little ole American" ME ;-) I am blessed, and treasure the knowledge. Iraqi food is so diverse and flavorful.. Hard to only choose one..but I must.. SO..DOLMAS it is.