Halal Iraqi Stuffed Zucchini Dolmas Recipes

Steps:

• Wash zucchini and cut off stems and reserve them.
• Scoop out centers of zucchini with a small spoon or zucchini corer. (I use the opposite end of a spoon which may work better depending on the shape of your cutlery).
• Make corks from the reserved ends by trimming each.
• Rinse and set zucchini aside.
• Gently fry the onion in 1 tbs olive oil until soft.
• Mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper.
• Fill each zucchini with the meat mixture and cork closed.
• Place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste.
• Invert a heavy plate on top of zucchini and cover tightly.
• Simmer gently for 1 1/2 hours.
• When cooked drain off stock carefully into a small pan.
• Reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water.
• Let it boil for 1 minute.
• Beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock.
• Return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** DO NOT BOIL ***.
• Arrange zucchini on warm serving dishes and spoon some sauce over them.
• Garnish with chopped remaining parsley and serve the rest of sauce in a jug.
• Serve this with mashed potatoes or Recipe #322603 used as a bed of rice and a fresh salad.
• Totally enjoy!

Steps:

• Soak grape leaves in water for 20 minutes. Drain.
• Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
• 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.
• 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.
• 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.
• Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
• Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
• 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.
• Serve with lemon wedges or Greek yogurt. Enjoy!

Steps:

• Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
• Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
• Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
• Meanwhile, hollow out bell peppers, eggplants, and zucchini.
• Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
• Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

Steps:

• Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
• Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
• Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
• Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
• Cork each vegetable with stem end cutting to fit if too large. Return each.
• vegetable to the pot in as even a layer as possible.
• Keep remaining filling to side as it will be used in the sauce.
• Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
• Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
• Remove vegetables and arrange on a large platter, spoon sauce around.
• Enjoy!

Steps:

• For the filling:
• Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
• Heat the oil in a large saucepan, over medium heat.
• Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
• Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices.
• Remove from heat and add chopped parsley. Let it cool for 10 minutes.
• For the wrappers and assembly:.
• Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
• See here how you can make the rolls.
• Take a large pot and line the bottom with some grape leaves.
• Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
• Add the bay leaves.
• Cover with remaining grape leaves.
• Add water until all rolls are covered.
• Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking.
• Serve!