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Iraqi dolma

The Iraqi dolma is distinguished as a type of Mahashi, but each country has its own way and culture for its preparation.

Total Time
90 mins
Serves 5

How to Make It

  • 1. Part
    To prepare the filling: In a bowl, put rice, meat, tomato molasses, pepper molasses, tomatoes, onions, parsley, lemon juice, pomegranate molasses, tamarind, salt, sumac, black pepper, mixed spice, paprika, cardamom, cinnamon, olive oil, then Mix all ingredients. We dig the zucchini, eggplant, colored peppers, tomatoes, then chop the onions and put them in a warm bowl, add the boiling warm water to the bowl, leave them a little, and then take them out of the bowl.
  • 2. Part
    We stuff onions, zucchini, chard, peppers, vine leaves, eggplant, tomatoes. To apply the cooking pot: put the meat in the cooking pot, then put the stuffed onions, then put the green beans, vine leaves and chard, eggplant and peppers, tomatoes and then zucchini and then put the pot on high heat for ten minutes. To prepare the broth: In a bowl, put water, salt, condensed tamarind, Aleppo spice, sumac, cinnamon, black pepper, tomato molasses, pepper molasses, pomegranate molasses, then mix the ingredients well and then add the broth to the cooking pot, leave it until it boils a little and then reduce the fire We leave the cooking pot for an hour and a half, and then it is ready.


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    • Half a teaspoon of sumac
    • Half a teaspoon of mixed spice (Aleppo spice)
    • quarter tea spoon of black Peper
    • Half a teaspoon of salt
    • 4 tablespoons condensed tamarind juice
    • ¼ cup pomegranate molasses
    • Half a tablespoon of pepper molasses
    • Half a tablespoon of tomato molasses
    • half a liter of water
    • For broth:
    • bone-in meat (to taste)
    • chard
    • 2 tomatoes
    • 4 colored peppers
    • Half a kilo of onions
    • Half a kilo of grape leaves
    • Half a kilo of eggplant
    • kilo zucchini
    • 1 cup olive oil (200ml)
    • 3/4 teaspoon cinnamon powder
    • Half a teaspoon of cardamom
    • teaspoon paprika
    • 1 teaspoon mixed spice (Aleppo spice)
    • 3 teaspoons sumac
    • 3/4 teaspoon black pepper
    • 1.5 teaspoon salt
    • 4 tablespoons condensed tamarind juice
    • Half a cup of pomegranate molasses (90 ml)
    • Juice of 4 lemons
    • Half a parsley
    • 2 medium size onions
    • 2 medium size tomatoes
    • 1 tablespoon of pepper molasses
    • 2 tablespoons tomato molasses
    • Half a kilo of meat
    • Kilo rice
    • For the filling:


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