middle eastern dolmas
This recipe is very versatile in that you can use many different type of vegetables to hold your filling. Feel free to use your favorite! This recipe originates from Turkey.
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/3 cup long grain rice
- 3 medium eggplants, hollowed out leaving a 1/4 inch shell (may also use tomatoes, bell peppers, zucchini, cabbage or grape leaves)
- 1 pound ground lamb or ground beef
- 1 medium onion, chopped
- 1/4 cup pitted whole dates, finely snipped
- 1/4 cup walnuts or pecans, chopped
- 1/2 teaspoon dried mint, crushed
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cumin
- 2 - eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How To Make middle eastern dolmas
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Step 1Cook the rice according to the package directions; drain.
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Step 2Halve the eggplant (or vegetable of your choice) lengthwise; scoop out pulp. Chop pulp, drain well in a colander. Sprinkle the inside of the eggplant boats with salt; (This salt is not included in the ingredients) Set aside for 10 minutes. Then bake at 375 for 15 minutes. Remove from the oven.
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Step 3While the eggplant shells are cooking, in a large skillet, cook the lamb or beef and onion until the meat is brown and the onion is tender. Remove from the heat; drain off fat.
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Step 4Stir in the rice, chopped eggplant pulp, dates, nuts, mint, coriander, cardamom, cloves, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the beaten eggs.
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Step 5Spoon the evenly among the cored out eggplants. Place in a 13 x 9 x 2 inch baking dish. Bake at 375 degrees in the oven for 20 minutes or until eggplant is tender. Garnish with snipped cilantro or parsley, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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