Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 68

Συνταγές της Μέσης Ανατολής
DOLMA HAWLER
Dolma Hawler is the traditional Kurdish food, very impressive in its
preparation. Citizens in Hauteur (Erbil), the capital of Iraqi Kurdistan,
have been cooking it since ancient times, and even today it is one of the
most popular dishes of the Kurdish people, a food that accompanies all
the special events.
INGREDIENTS:
2 kg lamb ribs (we will use only the bones), 1 kg yellow rice
1 kg minced meat (lamb or beef), 2 kg beef chopped into cubes
4-5 eggplants, 1.5 kg onions, 2 jars of grape leaves, 1 kg tomatoes
1.5 kg lemons, 1 clove of garlic, finely chopped, 5 courgettes
6 bell peppers (2 of each colour), sunflower oil,
1 bunch of chopped fresh celery, 1 bunch of chopped fresh parsley,
1 bunch of chopped fresh dill, tomato paste, lemon juice, salt
ground black and red pepper, ground mixed spice
METHOD:
Wash all vegetables thoroughly (tomatoes, bell peppers, courgettes,
eggplants, onions). Slice off the top of all vegetables; using a spoon,
remove the flesh of all vegetables, leaving shells. Keep the flesh in a
bowl and pour salt. Place the empty vegetables (shells) on a large baking
tray. Heat oil in a saucepan. Add and sauté the minced beef. Pour salt
and pepper. Cook until firm and evenly browned on all sides. Heat oil
in another saucepan. Add and sauté the chopped beef. Pour salt and
pepper. Cook until evenly browned. Prepare the filling. Use a big bowl
for the filling; add yellow rice and the cooked minced beef. Finely chop
the flesh of the vegetables and add it into the bowl of the filling. Pour
finely chopped garlic, parsley, celery and dill. Add ground mixed spice, 3
tablespoons of tomato paste and 2 tablespoons of salt. Stir well. Use the
filling for stuffing the empty vegetables. Spoon the filling into the shells.
When filled, cover the vegetables with their lids. Spread the grape leaves.
Place about 1 tablespoon of the filling onto the centre of each leaf. Fold
the leaf, turn in the edges on each side, and then roll the leaf closed. In
a deep pot, place all ingredients in layers. At the bottom of the pot place
the ribs, using them as a base. Above the ribs place the cooked chopped
meat. From above, place the eggplants, cut into slices. For the next layer,
place the stuffed vegetables alternately. Stack the leaf-rolls between
the stuffed vegetables, covering all gaps. We need all vegetables tightly
placed. Cover the surface with thin slices of lemon. Add a little water and
pour in the juice of 4 lemons. Simmer for 1 hour and 15 minutes. To serve,
place a large serving platter on top of the uncovered pot. Flip to turn out
the contents onto the serving plate. Garnish with lemon slices.
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