Entree: Syria – Syrian Kurdish Cuisine – Kurdish Dolma (Mixed stuffed vegetables and grape leaves filled with seasoned rice and lamb, simmered in a spiced tomato-lemon broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 30–40 grape leaves, jarred, packed and rinsed
- 4 medium tomatoes, tops cut and pulp reserved for cooking, about 1 lb (450 g)
- 4 medium green bell peppers, tops removed and seeded, about 1 lb (450 g)
- 2 medium zucchini, halved and hollowed, about 12 oz (340 g)
- 1 lb (454 g) ground lamb
- 1 cup (200 g) short-grain rice, rinsed and drained
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) olive oil
- 1/2 cup (120 ml) chopped fresh parsley
- 1/4 cup (60 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh mint
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) tomato paste
- 1 1/2 cups (360 ml) chicken or vegetable stock
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) pomegranate molasses (optional)
- 2 tbsp (30 g) butter or ghee

Instructions

1. Prepare the filling: Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add 2 chopped onions and sauté until translucent, about 6–8 minutes. Add 1 lb (454 g) ground lamb and cook until browned, breaking up the meat.
2. Stir in 1 cup (200 g) rice, 3 tbsp (45 ml) tomato paste, 1/2 tsp (2 g) cinnamon, 1 tsp (5 g) allspice, 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper; cook 2 minutes. Add 3/4 cup (180 ml) stock, reduce heat, cover and simmer 6–8 minutes until rice is partially cooked. Remove from heat and fold in 1/2 cup (120 ml) parsley, 2 tbsp (30 ml) mint, 1/4 cup (60 ml) dill, 2 tbsp (30 ml) lemon juice and 2 tbsp (30 ml) pomegranate molasses if using.
3. Prepare vegetables and leaves: Core peppers, hollow zucchinis and scoop tomato pulp into a bowl. Trim stems from grape leaves. If using whole fresh tomatoes as shells, scoop and reserve pulp.
4. Stuff: Place about 1–2 tbsp of filling into each grape leaf and roll snugly. Fill hollowed peppers, zucchinis and tomatoes with the mixture, leaving a little space for rice expansion. Do not overstuff.
5. Arrange in pot: Spread 3 tbsp (45 ml) tomato paste diluted into 3/4 cup (180 ml) stock across the bottom of a heavy pot. Layer stuffed vegetables and grape leaf rolls tightly, seam side down. Pour remaining 3/4 cup (180 ml) stock over and place a heatproof plate on top to keep dolmas submerged.
6. Cook gently: Bring to a simmer, reduce heat to low, cover and cook 40–60 minutes until vegetables are tender and rice is fully cooked. If liquid runs low, add a few tablespoons of water.
7. Finish and serve: Dot with 2 tbsp (30 g) butter, let rest 10 minutes. Serve warm or at room temperature with plain yogurt and lemon wedges.