Dolmeh (spiced Lamb And Rice Stuffed Grape Leaves)
Dolmeh is a traditional dish in Bukharan Jewish Cuisine, featuring spiced lamb and rice stuffed grape leaves. It's a flavorful and aromatic dish that is perfect for special occasions or family gatherings.
Ingredients
- 1 lb ground lamb
- 1 cup long-grain rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 1 jar grape leaves, drained and rinsed
- 2 cups chicken broth
- 1/4 cup lemon juice
Instructions
- In a large bowl, mix together the ground lamb, rice, onion, garlic, cumin, coriander, cinnamon, allspice, salt, and pepper.
- Place a grape leaf on a flat surface, shiny side down. Put 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.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot. Pour the chicken broth and lemon juice over the dolmeh.
- Cover the pot and cook over medium heat for 1 hour, or until the rice is tender and the lamb is cooked through.
- Remove the dolmeh 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
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 12g
Supplies
Large pot Bowl Knife Cutting board
Tools
Stove Wooden spoon
Serving suggestions
Serve the dolmeh with a dollop of yogurt and a sprinkle of sumac for a refreshing and tangy flavor.
Tips & tricks
Make sure to rinse the grape leaves thoroughly to remove excess salt before using them in the recipe.
Cost
$20