Tangy Iraqi Dolma, the GREATEST of all stuffed vegetable recipes
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- เผยแพร่เมื่อ 2 ก.ค. 2024
- Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molasses, Tamarind, and black limes in the stuffing. The filling is herby and mildly spiced and all of the vegetables get coated in a wonderful tangy glaze.
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0:00 Intro
1:04 What vegetables can you use?
2:12 How do we make it tangy?
2:57 Preparing Vegetables - Aubergines
4:00 Preparing Vegetables - Peppers
4:38 Preparing Vegetables - Tomatoes
5:22 Preparing Vegetables - Onions
6:09 Preparing Vegetables - Swiss Chard and vine leaves
6:42 Preparation for the stuffing
8:31 Making Iraqi dolma stuffing
10:03 Stuffing Veg - Aubergines
10:29 Stuffing Veg - Peppers
10:51 Stuffing Veg - Tomatoes
11:06 Stuffing Veg - Onions
11:31 Stuffing Veg- Swiss Chard and vine leaves
12:34 Assembling the pot
13:27 Cooking the dolma
16:03 Taste Test and Review
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My Equipment:
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Oxo Vegetable Peeler: geni.us/tiNom
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Kitchen Scale: geni.us/o3tM
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Utensils: geni.us/Da55Vjd
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Stick blender: geni.us/E2FNym
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Ingredients
These are the vegetables I used for stuffing, you can use any combination of vegetables for this but I would recommend getting a jar of vine leaves or some swiss chard to use up any excess filling.
10 small aubergines
4 small dolma peppers or 2 bell peppers
3 small tomatoes
3 onions
10-15 vine leaves
5 swiss chard leaves
Filling:
250g Beef mince
75g Tamarind paste dissolved or 3 Tablespoon of tamarind concentrate in 1/2 c water (half in filling, half in sauce)
2 Onions
3 Cloves garlic
1 1/2 Cup Basmati rice
1 Cup parsley
1/2 Cup dill
1/4 Cup pomegranate molasses
3 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp sumac
3 TSP salt
1 TSP cinnamon
1 TSP Bharat / 7spice
1/2 TSP pepper
1/2 TSP black lemon
1/2 TSP paprika
1/2 TSP coriander
Sauce:
1 Cup stock
1/4 Cup pomegranate
1/4 Cup tamarind
1/8 Cup olive oil
1.5 Tbsp tomato paste
1.5 Tbsp lemon juice
1 TSP salt
1/2 TSP pepper
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Directions
To prepare the vegetables:
1. Hollow out your vegetables, making sure to retain the cores of the tomatoes and aubergines
2. Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems
3. For the stuffed onions, peel them and make a cut through to the centre of the onion before microwaving for 2 minutes. Allow to rest before peeling apart the layers
To make the stuffing:
1. Mince the Parsely, Dill, vegetable cores, and onions finely and add to a bowl
2. Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl
3. Mix thoroughly until well combined and a homogenous texture forms
Stuffing the vegetables:
1. Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top
2. Stuff the peppers and tomatoes by filling with a tablespoon. Leave a gap of about 3/4cm (5/16in) in the tomatoes and a smaller gap in the peppers
3. Stuff the onions by placing 1-2 tsp of stuffing on a single layer of the onion, then roll it onto itself till it wraps around at least twice
4. Stuff the vine leaves and swiss chard by placing 2 tsp on the leaf and folding the bottom and sides of the leaf over the filling. Tuck the sides in as you roll the filling all the way to the end
5. Prick the aubergines and peppers with a knife about 5-10 times each
Assembling the pot:
1. Place a layer of potatoes or lamb chops in the bottom of the pot to prevent the dolma from sticking
2. Lay in the onions and then the vegetables on top of them in any order
3. Place the leaf rolls last so they don't get squashed
To cook:
1. Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes
2. Combine all the ingredients for the sauce together
3. When the 15 minutes are up, pour the sauce over the dolma in an even manner. Stop adding sauce when the liquid reaches halfway up the height of the pot
4. Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes
5. After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)
To serve:
1. Place a plate or platter ontop of the pot and flip the pot over with the plate
2. Allow to sit for a few minutes before removing the pot
3. Serve immediately - แนวปฏิบัติและการใช้ชีวิต
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I’m Indonesian and i tried different kind of dolma like Lebanese, Jordanian, Turkish...etc but Iraqi version is the bessssttt...yummmm😁
Thank you, glad to hear you think so. Have you tried this recipe yet?
I agree! The Iraqi dolma is the best👍
@Mustafa Kilic Being proud is one thing and ignorant is another. He clearly told about the Ottoman Empire, you can do research before saying something like that.
@@theshuriken What kind of stupid question is that? Food is for everybody and every person makes it in his/her own way.
@@theshuriken your id io t racist that what you are
as an Iraqi living abroad , i would love to tell you that this recipe is amazing and i just made an amazing dolma similar to that back home :) thank you chef
Thank you Hassan, it always makes me happy to hear the recipe was spot on. This one in particular is a favourite of mine. Hope you try some other recipes too!
@@MiddleEats yh I added some meat chops and I managed to get Iraqi bread , i feel home ❣️❣️ thank you again 🙏🏻
Oh nice, it tastes amazing with lamb chops. I have to cover samoon bread sometime, so amazing and delicious
@@MiddleEats I would love to see samoon, cheers!
@@MiddleEats helkllioqc ggttz p
Iraqi Assyrian here! I love when my mom makes this stuff! So good!
We Iraqis make the best dolma ❤️
NGL, Assyrians make the best Dolma. I really appreciated our assyrian family friend always using halal meat when she invited us over. Very courteous people ❤ Greetings from your Iraqi brother.
I’m Assyrian Iraqi
Wow I’m assyrian iraqi too i wanna actually chat to you guys
I’m chaldean :D
Man, I have tried it and brought every ingredient (kinda hard here in Norway). It was soo worth it. Those onions felt like a piece of heaven! THANK YOU. I am making this every week from now on.
Glad you liked it ❤
Du finner alt på utlandsk butikker! Skal prøve det idag😍
Im from Iraq and this dolma is one of the nearest versions of dolma to our native Iraqi dolma ...
i checked your other middle eastern recipes they’re amazing .. keep it up 👍
Excellent video about Iraqi Dolma that I never expected from an English cooking channel.
Piece of advice: don't throw the chard stems away after. We typically only cut the stem from the chard after boiling it, because we then add the stems to the bottom of the pot. The result is tender, and caramelized-like stems that have intense flavour since all the liquid concentrates there.
Iraqi dolma is one of the few foods I daydream about..
You and me both. It's definitely one of those unexpectedly amazing foods.
I am iraqi living in Brazil. Your recipe reminds me of my blessed mum when she used to make the Dolma for the whole family. Thank you for all your effort to make the recipe as accurate as possible.
Hello there , you did a good job! Dolma is one of the many delicious Iraqi dishes. Greeting from Iraqi kitchen !
Thank you, glad you think so. I love Iraqi cuisine.
An Iraqi friend made dolma for us and it was amazing. I wanted to make it myself a month later and tried this recipe. It turned out even better. Adding lamb to the bottom of the pot takes it to the next level. I doubled the sauce as it didn't have much liquid with the size of pot i used. I have made this three times now. This makes excellent leftovers. Thanks for sharing this!
My fiancé is a proud Iraqi and I am American. I have been looking all over for Iraqi dolma recipes and yours is by far the easiest to follow. He misses his family in his country and I want to try my best to bring his mother home cooking to him. I love him so much I would do anything for him so I will try my absolute best to follow this recipe step by step and I hope he will love it :,)
😮
How did it go? Did your fiancé enjoy the recipe? I hope it turned out well for you!
I am iraqi living in Brazil. I wish you and your husband all the happiness inshallah Salaam.
Thank you so very much for bringing these wonderful recipes to people like me. I very much enjoy Middle Eastern food, but it seems that most places in the U.S. are quite limited in their offerings. Your videos have been a breath of fresh air.
No problem Brian, glad I could help. Hopefully I can make some people cook Middle Eastern food at home regularly
Oh!... Please breath more in here and let us know your reaction th-cam.com/users/turkishfoodtravel
Not sure where you live in the US, but that’s the complete opposite of my experience. We have Jordanian, Palestinian, Turkish, Persian, and more where I live, plus we have a grocery store that has stuff from all over the Middle East, Eastern Europe, Russia, turkeys, Iran, India, etc. That’s in Albuquerque.
And because I used to live in Turkey, my dad just messaged me the other day to let me know my hometown in Tennessee (about 1.5 hours east of Pigeon Forge, w hours eat of Knoxville) has a Turkish restaurant. He even went so far to look up the owners’ names so I could confirm they were, in fact, Turkish. So you must be an extremely rural area if Johnson City, TN, has more diversity in restaurants than wherever you live.
@@TheBLGL Well, not to be "that guy", I can say that in the area I live in (small city in E. Texas) we have no ME options whatsoever, aside from maybe some spices at the local Kroger or HEB.
Still - I live close enough to Houston (a city with an enormous immigrant population - maybe the most diverse city in the country) and there are all kinds of halal shops and grocers that have plenty of ME food available.
I'm fortunate.
I had a coworker from Iraq that made Dolma for me one time. They were so damn good. I'm excited to try this myself.
والله ماكو اطيب من الدولمه العراقيه 😋😋
نفسي اجربها
I've had various versions, but this is the kind of dolma I grew up eating. I love the fact you are covering different things to stuff.
Well i am an Indian Kashmiri and i am married to an Iraqi guy. I love the way how simply describe the recipe and i am looking forward to check all your videos. ❤
Best recipe for dolma in TH-cam I have ever seen ,m Iraqi girl and yes yr recipe is the best 😍look so yummy
Thank you so much, that means a lot to me!
Honestly, searching through youtube, this Iraqi dulma looked the most appealing and mouth watering, I've never been more excited to make something before as much as I did when I watched you make the dulma in this video. And without any delay I made it, it was sooooooooooo delicious, the blend of flavours was perfect (I followed the recipes exactly, just didn't add the dill). I am so so impressed, will make more of your recipes insha'allah! Shared your link with my friends too because, not exaggerating, this channel is gold. Thank you :)
Omg I wish I saw your video years ago lol. I had to watch videos like this in Arabic only and couldn’t understand the language but learned from a lovely iraqi lady who showed me how to. I love your video and detailed. Thank you 🥰❤️
I followed this recipe last week and it was DELICIOUS! Seriously one of the best things I’ve ever cooked, especially the onion!! Also the potato was a delicious addition. We did have a few issues with the amount of liquid in the pot, and getting the rice fully cooked, but we managed and it was amazing.
I'm planning in doing this in a week. Do you suggest I use a larger pot? Or less liquid? Or both? Thank you.
Hey Tyler, I missed your comment. Thanks for trying it and I'm so glad you liked it. A bigger pot might be better next time around.
@@sarahwhite8698 Sooo when we added the liquid to the pot it wasn’t quite high enough (we thought) and after a bit we grew skeptical that the rice wouldn’t cook through... so we added EXTRA sauce! So to be honest, I think it was our fault. cook it low and slow to give the rice time to cook, and I think trust his recipe! Let me know how it goes! I’ve been meaning to make this again.
Honestly that’s so tricky. My mom's dolma turns out different every time. You really need to constantly taste ur mahshi/dolma & keep an eye on the liquid.
Ive never tried Iraqi dolma but can already imagine that this is filled with lots of amazing flavours. From the spices, the veggies, the molasses, tamarind... 🤤
I made this recipe yesterday. Used lamb chops at the bottom. By farrrrrrr, the best Dolma I've ever had. Thank you for share it with us.
The Iraqi is the best version 😍🥰🤍 Thankyou iraqis for makig this great recipe 🤗
This looks like an amazing meal for a cold day. So hearty and filling!
I have been waiting for this one!! I had these once at a friends house and have never found a recipe which scratches that itch and these look delicious, thank you :)
You hit it right on the head, these are really unforgettable. I had the Iraqi kind for the first time about a year ago and it blew me away
Black lime is life! Lol. I've been avoiding making dolma because getting an accurate recipe from my Iraqi mother in law is nearly impossible lol. So happy you made this video! Can't wait to try it (plus I'll get major brownie points with the fam, eh 😆). The tangy Iraqi dolma is 👌. Thanks for the recipe!
It really is, they can be used to make anything taste tangy. Hope your MIL likes this one, some people use only one of the tang ingredients so you might be able to interrogate her for that. Good Luck
Wow what an amazing video, the walkthrough, the explanation to the presentation are all really well done! I also love how you explain variations, techniques and how to substitute to make this recipe work for anyone. Thank you very much!
I think that the noomi Basra (Black lime) and tamarind ingredient is really underrated and is what defines many Iraqi dishes and makes it unique and tasty. Would love to see more Iraqi dishes maybe Qima, pumpkin lamb stew with rice or tashreeb :D
Thank you, I'm glad you found it thorough. My aim is to make the recipes easily replicable so I hope that is the case.
Yes they definitely play a big factor in the countries flavours, as a big fan of tangy food, I really love them. I'll definitely be doing more Iraqi dishes soon and will check out the ones you mentioned. Thank you!
The video is perfect, Obi! Thank you for the detailed description and beautifully clear visuals. I've been making dolma for years, yet I still learned something new - about the onion dolma and the brilliant potato on the bottom tip. Thank you very much for taking the time to share your knowledge.
Glad you found it useful Elena. I learnt a lot when making this video too! The onion is such a life hack and it's the best part of the whole dish. Hope you try out some of the recipes. Thank you!
Yessss!!!! So I first had Dolma when my Kurdish friends family made it and brought it to work, then again for Kurdish New Year and I've tried making it twice, each time it's been delicious but not quite right because I didn't know what I was doing when it came time to actually cook it. I'm SO excited to give this method a try!
This is definitely going on my to-do list 😍😍😍looks so simple and amazing! I actually tasted the Iraqi dolma for the first time a few weeks back and was like I have been missing out my entire life!
Thanks for sharing this!
What a great dish to try with my family this Sunday! Thank you! 🇲🇽
Oh you're so good. We love this video and your whole soulful vibe. Going to try these in the next week
I love dolma! Thanks for the video Obi, it always improves my day when a new video of yours pops up in my feed.
Aww thank you, that's very kind of you. Hope you give this one a try!
Wow that vegetable corer is an amazing tool! As someone who eats loads of fruits n veggies, good tools are everything!
I’ve made this 3 times and it came out absolutely delicious! My Iraqi in laws thought it was amazing, thank you for sharing such a wonderful recipe! 😊
This looks amazing, can’t wait to try it out! Thank you so much for this channel and you videos!
Thank you, it was delicious! Thank you for watching, I'm just happy to share this with you
I love this! I just learned how to make this from my friend today. This is the way I learned it! It's so good!
As an Iraqi, Ive been looking for a good Iraqi dolma recipe. But, none of them ever seemed good! However, I trust this recipe 100%. Everything you explained about the unique aspects of Iraqi dolma is on point! Gonna try this out and see if it rivals my mum's.
Thanks, let me know how it turns out and be sure to send us some photos on instagram!
as an iraqi too and you are my brother this is not an iraqi dolma brother. i recommand you to search in arabic dolma and youl found many iraqis make the true iraqi dolma ;) this is an custom personal interpretation Dolam of Obi the owner of this channel. no Ofense Obi is an iraqi i can let him think thise is our dolma :)
This brings back so many memories, I used to have an Iraqi roommate at uni and she used to make dolma every other day (it was the only thing she knew how to cook). Fun tip: if you can’t find a vegetable corer at your local stores, you can use a thin, sharp, serrated knife, like a steak knife, to gently hollow out the veggies. Not as elegant as a vegetable corer, but it works when you don’t have other options!
Great job, Obi!. I recently found your Chanel and I'm a huge fan. I watch all food Chanels and yours is one of the best .
Hi Obi, my wife and I tried these dolma this evening and they were fantastic! I was a bit worried that with all the sour components in the sauce and rice mix that the tangy ness would be too strong, but we followed your recipe and it was perfectly balanced. The only thing I did differently was add a little more salt to the glaze as it seemed a bit too sweet when I made it with ingredients we have available in Australia. I also put it in an oven on 160C for an hour in the pot after cooking on the stove for the first 15 mins. Thank you so much for your recipe. We will definitely make it again!
Sharing this brilliant video, thank you for your hard work and wonderful presentation!!
This was the first iraqi dolma recipe I was able to understand and follow easily, and it looks so delicious! Thank you so much for sharing this
Thank you so much!!! I just made this! It took me two hours to put together and I kept replaying to get it done step by step. It tastes just my kid’s grandmother used to make. We don’t see her anymore, but we sure loved her cooking! Thank you 🥲
Made it today! Was delicious..Thanks for sharing❤
I made this today, it's the best version of this recipe I've tried! Thanks for sharing :)
That looks absolutely magnificent. Great work. I will make this next weekend.
Thank you, it tasted amazing. Hope you get a great result. Send me some photos
My guy! My Kurdish mother from Bagdad approves your recipe. I’m gonna make it for a couple of guests in a couple of hours. Will give you an update. Shukran!
Wow! Looks amazing thank you for educating and sharing :)
I made this yesterday following your recipe. Turned out really well and delicious. Thank you very much. 👍
شكرا لأنك طلعت عالم على طبحنه🇮🇶🇮🇶
No problem, I love introducing new people to amazing foods like this!
@@MiddleEats Very good luck
Thanks
I love your channel and recipes!! love from Baltimore Maryland USA ❤️
Hello, first time I actually cook something from TH-cam. Minutes away from pouring over the glaze but I have followed you for quite some time. Just gotta say your doing an excellent job and I really like your videos. Keep up the good work!
OMG thank you for this. Over the years I have forgotten what the sweet Iraqi women I used to know taught me. So yes yes yes with the black lime! I totally forgot that this time when I went to make it, but all the spices for the filling smell perfect.
THANK YOU SO MUCH!!! I was looking for Iraqi Dolma recipes specifically and ENDLESSLY because my coworkers wife made some for the whole office and I need to know how to get that flavor because it was so amazing!!
Wow U R quite skillfull ,honestly U have done a great job, as an Iraqi Lady, fond of preparing a very wide variety of traditional food, I do appreciate your efforts, it's so perfectly done, I would like to mention some notes :- we oftenly used to add some lamb fat to the filling, some lamb ribs or chopped lamb meat on the bottom of the pan with green beans,as well,,, by the way, we never used dry lime , citric acid is mostly used instead of lemon juice or with lemon juice as well....
Thank you! We actually made this with lamb chops the week after and it was amazing. I've seen some recipes using citric acid, some with dried lemon and some lemon juice, so it definitely seems like it depends on each households recipe. Thanks for the advice
These look absolutely fantastic, thank you for the video.
Amazing recipe! Looks delicious. I'm definitely going to try it. Thanks for the inspiration!
After this absolute clusterfuck of a day, I'm so, so, so glad to see an upload from you. Thank you so much, I need the chance to just get away from the insanity for a couple of minutes
Ahaha you said it best. Season 2021 of the US is wilding! Thanks for watching!
Just discovered your channel absolutely loved your passion and patience of cooking 🙂this looks delicious didn't know dolmas were that simple !!
Such a humble guy! Love your videos keep up the good work man :D
Looks super amazing, I can't wait to try this!
I’m from Iraq what you neam any food I’m here I can help you
Thank you soo much! Such a fantastic video and beautifully explained. I look forward to trying this tonight for the first time ☺️
Hello Obi! I just recently discovered your channel and boy I am happy I did! Living in Sweden but born and raised on Cyprus, all these dishes remind me of home but at the same time many techniques and ingredients are totally new for me. Your instructions and tips are very comprehensive and all the background information is really interesting. I just made your dolma recipe and it was delicious (although I didn't dare to flip the pot at the end. My dutch pot was way too heavy for me, lol). Enough for the whole family to eat for two days as well! :-) I am ordering loads of pomegranate molasses, sumak, Bharat and kunefe right now and cant wait to try a LOT more from your channel!
Hello Ioannis, welcome aboard! Indeed there is a lot of overlap in Cypriot cuisine, and I'm glad you are discovering so many new dishes. Hope you share some photos with me in the future, and I probably would have been worried about flipping s Dutch oven too! Take care.
I’m from Iraq what you need neam. Ricpe any food I’m here I can help you
Been waiting for this video for a while, I say that you perfected this recipe well done!
Thank you, glad to hear that. It is an amazingly delicious dish.
I love your videos. Your "bri'ish" calm accent makes it all 10x better. The turkish/kurdish way of preparing the bell pepper is to cut open the top of the fruit from above around the stem. After removing the core, you can stuff it and use the stem as a lid. Then the bell pepper looks intact. Cheers for the videos again!
Just a quick note; Iraqi cuisine is the oldest and most diverse, and is characterized by the use of meat and fat in abundance. The Ottomans took their kitchen from the Iraqis, and the evidenced ot that the presence of a clay tablet containing recipes for cooking food in a British museum dating back to the time of the Sumerian civilization. There are two cookbooks from the time of the Abbasid state written in Baghdad that are on Google now, at that time the Ottomans were just nomadic tribes herding sheep in the Central Asian desert.
thank you so much for sharing. i have been looking for this recipe for a long time. I have watched a lot of videos for this dish but this is the best step by step video i have watched. I am so happy this video is in English because i was having trouble understanding the Iraqi language. I cannot wait to try this. New subscriber
hi i am iraqi this is not at all an iraqi dolma unforutunatly
Thank you for sharing this it was so well detailed!
Made it, loved it, thank you
Fantastic, I just discovered your channel. I appreciate your individual twist on my favorite quisine.
I’m from Iraq what you neam any food I’m here I can help you
That looks heavenly! Thank you for sharing and God bless. ❤😊
These looked so amazing, I gotta try my hand at them.
I have made the common Lebanese/Turkish dolmas a few times, but this recipe is new to me so will try it soon. Thanks for sharing.
Great job with these videos. Watching from Philadelphia
I’m from Iraq what you neam any food I’m here I can help you
Mashallah - this was an absolute delight to watch & fascinating. Thank you for taking the time to make such a well planned and informative video that shared something nice about Iraqi culinary culture ,l😊
This looks truly amazing, and what an effort! thank you for sharing. I have not yet ventured into Middle Eats territory but I will be making this for sure!
Thank you, I appreciate you watching! Good luck, hope you enjoy it!
I’m from Iraq what you need neam any ricpe food I’m here I can help you
Fantastic! I love watching all your videos. Cant wait to try this out! Hope I can find this pomegranate glaze!
Thank you! Pomegranate molasses is sold at all Turkish and Middle Eastern grocery stores, and probably even wholefoods or places which have an ethnic aisle.
This came out so delicious! Thank you!
I just started my youtube cooking channel, I cant wait to make Dolma recipe!! love your video
Dolma is my favourite meal ever
Thanks for making this video
looks incredible! will have to try soon
fantastic job.
No problem, hope it turns out nice.
Thanks man for sharing the recipe. Iraqi dolma is the perfect dolma I have ever tasted.
thank you for taking the time to teach us how to make the iraqi dolma. i can make regular dolma but the iraqi dolma is the best. My daughter and I enjoyed it.Grateful for your recipy. thank you again.
Thank you for doing this!
No problem! Thanks for watching
Hi Obi You can make black lime tea 🍵, crush to small pieces not powder, remove seeds, make tea like you make a normal tea in a teapot, it's popular in Iraq, tea shops serve them, some people say it's good for the digestive system, we call it sour tea or شاي نومي بصرة served hot usually with sugar but you can drink it without sugar.
I'm so excited to try this!!!! 😍
🕊Peace and Blessings! Amazing recipe! I'm eager to make my own. Thank you for sharing 😁
I have learnt alooot since I subscribed to this Chanel ....thank you Obi 🙏🙌
Thank you Najma, glad you find it educational! Hope you try this out!
You seem like such a kind and likeable person
Thank you!
A dear Iraqi friend made this, and called it the king of dolma (shah-i mashi, or something like that?). She's a great cook, but knew that this was my favorite and always made this for me when we visited. Now we're far away, wishing that I knew how to make this. I can't wait. Thank you, and eid mubarak!
I live in finland and im addicted to watching your cooking channel. I hope that one day i could taste some of these delicious looking dishes. Its sad there is practically no middle-eastern restaurants here.
I'm sure there must be some Syrian ones, just need to find out where the Syrian migrants settled.
The stuffed onions are my favourites as well 😍 Amazing work
Ramadan Mubarak❤
Thank you Obi so much for this recipe. I've made it for my family 1st day of Ramadan & my family praised it to heaven and back 😂 they keep talking about it!!
It's absolutely D i v i n e 🤌
This one is a bit of a longer video, but hopefully you'll come away knowing every detail on how you can make 🍆🍅 Iraqi Dolma. Most of the techniques will translate directly into any other dolma recipe, so feel free to mix it up. One last thing, not everyone makes the glaze for the Iraqi Dolma, and not everyone uses the trio of Tamarind, Pomegranate and Black Limes. You can definitely make this with just Pomegranate molasses, I just found the flavour so much more pleasing this way.
If you'd like to support the channel and see more recipes like this, then consider becoming a patron. www.patreon.com/MiddleEats
Can I just use lemon in stead of dried lime? In the greek/minor asian tradition we mostly dress with lemon after its cooked
This was a great video I love how you describe where the dish comes from and give us all the details it makes it really interesting to understand the culture along with the food thank you so much I love your videos
Yes you can use lemon Instead. It's not the exact same flavour but it will work.
@@MiddleEats thanks for the answer, power to you! ✊
The authentic Iraqi Dolma dried lime are never added nor pomegranate molasses which was not available before. It look delicious well done
Ah lovely. My dad bless him used to make wonderful Iraqi dolma 😘
Absolute legend for making this video!!!! ITS TIME TO MAKE SOME DOLMA!
Thank you, hope it turns out great and be sure to send us photos!
Your videos are amazing!
Thank you Katrina, hope you try some of the dishes out.
This looks mouthwatering.