Dive into the rich and aromatic world of Kurdish cuisine with this Epraxs/Dolma recipe. Perfectly cooked grape leaves, cabbage, zucchini, and onions are generously stuffed with a flavorful rice and meat mixture. This dish combines the robust flavors of ground beef or chicken with aromatic spices, making it a delightfully complex yet comforting meal.
Ingredients:
- 🍚 2 cups jasmine rice, washed and soaked for 10 minutes
- 🥩 1 pound ground beef (or chicken, if preferred)
- 🥬 1 head of cabbage
- 🍇 Grape leaves
- 🥒 1 zucchini, hollowed for stuffing
- 🧅 3 onions (2 for stuffing, 1 chopped for rice mixture)
- 🧄 1 head of garlic, minced
- 🌿 1 cup parsley, chopped
- 🌶️ 1 jalapeño, seeded and minced
- 🍅 2 tomatoes, diced
- 🥫 1 6oz can of tomato paste
- 🧂 1 tablespoon salt
- 🍋 1 1/2 to 2 tablespoons citric acid (to taste)
- 🐔 2 tablespoons chicken bouillon
- 🌿 1/2 tablespoon dried mint
- ⚫ 1/2 tablespoon black pepper
- 🥘 1 packet of Sazón
- 🫒 1/2 cup oil (for rice mixture) + 2 tablespoons for pot bottom
Instructions:
Prepare the Vegetables:
- Core the cabbage to allow the leaves to separate. Boil the entire head until the leaves are tender and easy to peel off.
- Core and halve the onions, microwave for 1.5-2 minutes to soften.
- Hollow out the zucchini for stuffing.
- Chop 1 onion and all other vegetables accordingly.
Prepare the Filling:
- In a large bowl, combine the soaked rice, ground beef, chopped onion, minced garlic, parsley, jalapeño, diced tomatoes, and tomato paste.
- Mix in the salt, citric acid, chicken bouillon, dried mint, black pepper, and Sazón. Stir well to ensure even distribution of spices.
- Add 1/2 cup of oil and mix thoroughly.
Stuff the Vegetables:
- Layout the cabbage leaves, grape leaves, onion layers, and zucchini. Place a spoonful of the rice mixture into each, then fold and roll to seal.
Assemble and Cook:
- Grease the bottom of a large pot with 2 tablespoons of oil. Optionally, layer potatoes, carrots, or green beans at the bottom to prevent sticking.
- Arrange the stuffed vegetables tightly in the pot.
- Cook on low heat for 1.5 to 2 hours. The vegetables and rice mixture will release moisture naturally; no additional water is needed.
Finish and Serve:
- Once cooked, allow the dish to rest before serving to let the flavors meld together.
Cooking Times:
- Prep Time: 30 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: Approximately 2 to 2.5 hours
Equipment: - Large pot
- Mixing bowls
- Sharp knife
- Microwave
- Spoon
Cooking Tips:
- Adjust the spice level to your preference by altering the jalapeño quantity.
- Use leftover filling as a base for other dishes, like stuffed bell peppers.
Nutritional Information (Per Serving - Approximate):
- Servings: 6-8
- Calories: 350 per serving
- Proteins: 18g
- Fats: 17g
- Carbohydrates: 34g
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