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LIRUIXI 🇻🇳🇨🇳
LIRUIXI 🇻🇳🇨🇳
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Saturday 21 December 2024 02:51:48 GMT
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user75839961067798
chary :
🥰🥰🥰🥰
2024-12-23 10:31:56
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hang.kimchhun
Kimchhun :
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2024-12-21 04:35:16
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trndng5590
trndng5590 :
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2024-12-27 09:52:09
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ng.vn.nht42
Nhật┋XeÔm࿐ :
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2024-12-24 11:40:47
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paulo200241
Yhwach :
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2024-12-21 08:29:30
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🇮🇶 DOLMA 🇮🇶 MY FAVOURITE DISH OF ALL TIME The labour of love, but well worth it -250g rice washed & soaked -450g ground turkey (🫣 beef/ lamb is traditional, but you already know we thrive for lean protein) -onion -ginger (optional) -red & yellow pepper + chili for spice -mint, dill, cilantro -pomegranate molasses -tomato paste -spices, I used: turmeric, chili, black pepper, cumin, paprika, garlic powder, oregano -vegetables that I stuffed: eggplant, zucchini, onion, grape leaf. Directions: -mix all the stuffing ingredients -remove both ends of onion, cut slit halfway and cover with boiling water, this will make it more malleable to remove the layers & stuff. -remove insides of eggplant and zucchini, but save it because we will line the pot with this. -stuff all vegetables -line the bottom of the pot with oil and then sliced potato (usually the bottom will burn/stick so you do this as a protective layer) then place the insides of the eggplant & zuchini. -lay your dolma in the pot (starting with the more dense vegetables, in this case: eggplant, zucchini, onion then grape leaf) -mix together tomato paste, pomegranate molasses & water and cover the dolma 3/4 of the way with this mixture) (feel free to add salt & other spices) -Place a plate on top, boil for 15 minutes, then reduce to low and simmer for 1 hour. -flip & enjoy this iraqi master piece ‎🎶: من كتاب الحب
🇮🇶 DOLMA 🇮🇶 MY FAVOURITE DISH OF ALL TIME The labour of love, but well worth it -250g rice washed & soaked -450g ground turkey (🫣 beef/ lamb is traditional, but you already know we thrive for lean protein) -onion -ginger (optional) -red & yellow pepper + chili for spice -mint, dill, cilantro -pomegranate molasses -tomato paste -spices, I used: turmeric, chili, black pepper, cumin, paprika, garlic powder, oregano -vegetables that I stuffed: eggplant, zucchini, onion, grape leaf. Directions: -mix all the stuffing ingredients -remove both ends of onion, cut slit halfway and cover with boiling water, this will make it more malleable to remove the layers & stuff. -remove insides of eggplant and zucchini, but save it because we will line the pot with this. -stuff all vegetables -line the bottom of the pot with oil and then sliced potato (usually the bottom will burn/stick so you do this as a protective layer) then place the insides of the eggplant & zuchini. -lay your dolma in the pot (starting with the more dense vegetables, in this case: eggplant, zucchini, onion then grape leaf) -mix together tomato paste, pomegranate molasses & water and cover the dolma 3/4 of the way with this mixture) (feel free to add salt & other spices) -Place a plate on top, boil for 15 minutes, then reduce to low and simmer for 1 hour. -flip & enjoy this iraqi master piece ‎🎶: من كتاب الحب

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