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.
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
- In a large bowl, mix together the ground lamb, rice, onion, tomatoes, parsley, mint, lemon juice, olive oil, allspice, cinnamon, salt, and pepper.
- 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.
- 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.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot, seam side down, in a single layer. Add enough water to cover the dolma.
- 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.
- 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