Dolma (Stuffed Grape Leaves), Iraqi-Style Recipe
This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Flat plate
- Weight
- Aluminum foil
- Stove
- Saucepan
- Citrus press
- Kettle
- Spoon
Ingredients
- 1 (16 ounce) jar grape leaves
- 2 lbs beef or 2 lbs lamb, minced
- 1 cup long-grain uncooked rice (basmati rice works best)
- 3/4 cup tomato sauce
- 2 tablespoons tomato paste
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 pinch ground cardamom
- 1/2 cup fresh-squeezed lemon juice
- 2/3 cup canola oil
- 4 -5 carrots
- water
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