Iraqi Dolma with Lamb Ribs
Iraqi Dolma with Lamb Ribs
Ingredients
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For the Filling:
For the Vegetables:
For the Lamb Ribs:
For the Cooking Liquid:
Instructions
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In a bowl, mix the soaked rice with ground meat, dill, parsley, chopped onion, garlic, pomegranate molasses, salt, black pepper, cumin and turmeric. Mix well until combined.
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Hollow out the eggplants and zucchinis, blanch the onions and separate their layers, and prepare the grape leaves.
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Fill each vegetable and grape leaf with the rice mixture, making sure not to overstuff.
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Season the lamb ribs with salt and pepper. Layer them at the bottom of a pot brushed with ghee, followed by the stuffed vegetables.
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In a bowl, mix boiling water, grated tomato, lemon juice, pomegranate molasses, bouillon cube, salt, pepper, and mixed spices. Pour over the dolma until it’s covered.
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Place a heavy plate on top to keep the dolma from floating. Cover and cook on low heat.
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