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Iraqi Dolma

A delicious and hearty dish of stuffed bell peppers with a savory filling, symbolizing tradition and family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Iraqi
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large bell peppers tops cut off and seeds removed
  • 1 cup rice rinsed
  • 1 pound ground beef or lamb
  • 1 medium onion finely chopped
  • 1/4 cup parsley chopped
  • 1/4 cup mint leaves chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice

Equipment

  • Large pot
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, combine the ground meat, rice, chopped onion, parsley, mint, cumin, paprika, salt, and pepper.
  2. Carefully fill each bell pepper with the meat and rice mixture, pressing lightly to pack it.
  3. Preheat your oven to 350°F (175°C).
  4. In a large pot, combine the tomato sauce, olive oil, and lemon juice.
  5. Place the stuffed peppers upright in the pot with the sauce.
  6. Pour enough water into the pot to cover the peppers halfway.
  7. Cover the pot with a lid and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 45 minutes until the peppers are tender.
  8. Once cooked, carefully remove the dolmas from the pot and serve them warm.

Notes

Serve Iraqi Dolma with a side of yogurt or a fresh salad for a complete meal.