Best 5 Halal Iraqi Stuffed Zucchini Dolmas Recipes

HALAL IRAQI STUFFED ZUCCHINI (DOLMAS)

Steps:

• Preheat oven to 375°F.
• Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use.
• Wash Zucchinis well.
• Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops.
• I use the wrong end of a small spoon to remove the zucchini innards, there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break.
• Rinse hollowed zucchinis with water.
• Discard innards.
• Stuff zucchinis with Lamb Filling, fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine!
• Oil a pan that will fit the zucchinis in evenly, packed together.
• Place zucchinis in pan, pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top.
• Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork.
• *If extra liquid is needed add a little broth to the pan while cooking.
• Tomato sauce:.
• Heat olive oil a little and cook garlic for one minute or just until LIGHT brown.
• Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat.
• To Serve:.
• Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.

DOLMA (ALGERIAN STUFFED VEGETABLES)

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.

ARMENIAN STUFFED VEGETABLES (DOLMA)

Steps:

• PREPARATION OF VEGETABLES:.
• A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
• Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
• Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
• Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
• See my Mahdzoon recipe -- ENJOY!

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE

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!

IRAQI STUFFED ZUCCHINI (COUSA MASHI)

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!