Dolma Waraq Inab (iraqi Stuffed Grape Leaves With Lamb And Rice)

Dolma Waraq Inab is a traditional dish in Mizrahi Jewish cuisine, featuring grape leaves stuffed with a flavorful mixture of lamb and rice. This dish is popular in Iraqi cuisine and is often served as an appetizer or main course for special occasions.

Dolma Waraq Inab (iraqi Stuffed Grape Leaves With Lamb And Rice)

Ingredients

  • 1 jar of grape leaves, drained and rinsed
  • 1 pound ground lamb
  • 1 cup long-grain white rice
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix together the ground lamb, rice, onion, tomatoes, parsley, mint, lemon juice, olive oil, allspice, cinnamon, salt, and pepper.
  2. Place a grape leaf on a flat surface, shiny side down. Place a small amount of the lamb and rice mixture in the center of the leaf.
  3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, creating a small cigar-shaped package.
  4. Repeat with the remaining grape leaves and filling.
  5. Place the stuffed grape leaves in a large pot, seam side down, in a single layer. Add enough water to cover the dolma.
  6. Place a plate on top of the dolma to keep them from floating, then cover the pot and simmer over low heat for 1 hour.
  7. Remove the dolma from the pot and let them cool slightly before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Large pot Plate

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the Dolma Waraq Inab with a side of yogurt and a sprinkle of sumac for a traditional and delicious meal.

Tips & tricks

For a vegetarian option, you can substitute the lamb with a mixture of cooked chickpeas and additional vegetables.

Cost

$20