Iraqi dolma

Name: Iraqi dolma
Total time: 120 min
Yield: 6
Cuisine: Iraqi
Ingredients: 1 cup Egyptian rice; 400 g minced beef; Hollowed courgette and aubergine; Cabbage and vine leaves; Large onions for stuffing; Sliced potato for the base; 2 tbsp tomato sauce; 2 tbsp ghee; Parsley, dried mint, spices and salt; 1 litre water

Mixed vegetables and vine leaves stuffed with rice and mince, cooked in one pot — every quantity in grams, calories per serving.

600kcal36 gprotein120 minPrep

Per serving · 450 g

600

kcal

36 g

protein

60 g

carbs

24 g

fat

Prep: 120 minServes: 6Whole dish: 2700 gWhole dish energy: 3600 kcal

Ingredients

1 cup Egyptian rice190 g
400 g minced beef400 g
Hollowed courgette and aubergine400 g
Cabbage and vine leaves300 g
Large onions for stuffing200 g
Sliced potato for the base120 g
2 tbsp tomato sauce36 g
2 tbsp ghee28 g
Parsley, dried mint, spices and salt40 g
1 litre water1000 g

Whole dish: 2700 g

Method

1
Wash the vegetables, hollow the courgette and aubergine, and separate the cabbage and vine leaves.
2
Mix the rice, mince, parsley, onion, ghee, salt and spices into a filling.
3
Fill each vegetable and leaf, leaving room for the rice to swell.
4
Line the pot with potato slices and mint, then pack the stuffed pieces on top.
5
Pour in the water, tomato sauce and salt, weigh the top down with a plate, and cook gently for an hour.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

450 g · 600 kcal

Cooked it? Tell us how it went