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!
@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.
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.
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 👍
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.
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 :,)
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!
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.
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.
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 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.
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. ❤
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!
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.
@@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... 🤤
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!
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 🥰❤️
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!
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
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.
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 :)
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!
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 :)
@@GYAN-qk4hl دكعد راخة العراق حضارته وطعامه عمره سبعة الاف سنة الاتراك والتركمان كانوا باواسط اسيا عايشين بالخيام لحد قبل الف سنة وانتم بالخيام خمطتو الاكل العراقي والسوري ونسبتوه لنفسكم بعهد الدولة العثمانية
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.
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!
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.
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
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!
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!
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 :)
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!
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 🥲
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 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.
@@MiddleEats Yes, it's really worth the time cooking and buying all the different ingredients to get the unique flavour. Sadly, we didn't take pictures, because the look and smell overpowered every other thought ;) I'll try to remember it for the next time!
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
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!
Amazing! I had no idea Iraqis use so many sour ingredients in their food. Actually, I thought it should be sweet! In Armenia, we stuff dolma with rice, meat or even beans.
As Iranian, we also make dolmas but NOTHING compares to the Iraqi Kurdish version! Omg! The sour/sweet and just spot on taste is so perfect! Love it! I am making it myself for the first time for my birthday for my family tomorow. Will follow your recipe 🌷
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!!
Thank you for the neat presentation ^^ May i suggest you to try the Kurdish dollma Its done with lamp ribs at bottom , yogurt, vine leaves and onion. Every iraqi house loves that dish.
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.
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
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
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!
My Iraqi friend makes this identical recipe. She is a great cook. When I told her you had posted the recipe, she got an immediate craving for it! I think I will start by making a smaller batch using just the onion and swiss chard. That will be easier for me as I don't have a vegetable corer.
I love the Spice Time because I can never guess how long it's going to be. Basically I keep going "ok, salt time and done....nope, here comes more spices" and honestly I love that
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.
Some Iraqi mothers in the south add a little sugar with the sauce to make it sour and sweet at the same time, and in my opinion it is much better and I think you should try it next time when you make the dolma.
OMG thank you, there's a local Iraqi restaurant that makes onion dolma and it is literally MOUTH WATERING...can't wait to try it but I wonder if I can use grenadine instead of pomegranate molasses since I already have that around....
Dolma are actually common in eastern and northern Europe, too. In Sweden we call them kåldolmar, which means cabbage dolmas, and are made from a rice and pork stuffing wrapped in cabbage leaves, and we've been eating them for centuries
Yes indeed, I think cabbage rolls are pretty universal now. It would be interesting to trace their history, to see whether they spread through trade or what. Thanks for sharing
@@MiddleEats the common explanation is that king Charles XII brought them to Sweden after taking refuge in the ottoman empire when his campaign in eastern Europe turned bad, but it's disputed. The earliest evidence of them in Sweden is from a 1765 cook book, where the recipe is with beef rather than pork, and cabbage is suggested as an alternative to grape leaves if you couldn't get a hold of those.
Very very interesting and cool to know. Thank you for sharing that with me. I also thought maybe it arrived when the ottomans invaded Iceland, but that was for a short period 😁. Thanks
This recipe is fantastic! Many thanks to Middle Eats for another excellent video. I've made it twice already and the taste is outstanding. To make this without meat, I subbed Impossible ground for the beef and reduced the salt in the filling by half. One other suggestion: I've found that only filling the pot half way up (the height of the stacked dolma) can result in the the rice of the top layers being somewhat undercooked. I prefer filling the liquid to 7/8 the height of the dolma, so that tipping the pot about 20 degrees will make the liquid visible. This did require a longer cook time to evaporate the extra liquid, but well worth it for the improved texture and a little extra tang.
i tried the Lebanese 2 kind of Doma they called Mahashi belhami which is cooked with meat stock and Mahashi bel zait is cooked with OIL which is my favorite but this new Iraqi way is surprisingly yummmy thank you so much for the recipe :)
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😊
Good job obie👏🏼👏🏼👏🏼 This is exactly how many Iraqis cook dolma. Don't mind those Iraqis with (you should've...) Comments 😂😂 Dolma is a dish that every household does it in a slight different way. All Iraqis love dolma, it has a special space in our hearts 😂💙🇮🇶
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!
This is what my mother would make, Polish, called Golumpki. It's stuffed cabbage but at one point my mother changed it up and used sweet bell peppers, probably to please my southern (U.S.) fathers palate. But I like both and so, I make both. Such a good meal no matter what culture makes them. I'm going to add this recipe to my repertoire. :)
Wow these sound super delicious. I need to get to the big city near me and see if there is a Middle Eastern store that sells black limes and pomegranate molasses I’ve never heard of either one. Thanks also for giving a vegan option. It’s very rare to have a cook that eats meat to consider those that choose not to. I really want to try these. Thanks for sharing 😊
I've got a video on how to make and use pomegranate molasses, that might help you get hold of some. The black lines are available online but you can still make the dish without them. I've got a playlist of vegan recipes and recipes that are vegan adaptable, be sure to check them out.
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
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
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 👍
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
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.
You must be such a lovely woman and your boyfriend is Very lucky man. I Hope he appreciates your worth
@@destinyw1314 bless your precious heart for being considerate to your husband
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!
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.
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.
Iraqi dolma is one of the few foods I daydream about..
You and me both. It's definitely one of those unexpectedly amazing foods.
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 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.
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.
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.
Living in the US midwest, exploring Middle Eastern cuisine. Thank you so much for sharing so many wonderful recipes. These flavors are amazing!!
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. ❤
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!
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.
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.
Wow that vegetable corer is an amazing tool! As someone who eats loads of fruits n veggies, good tools are everything!
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... 🤤
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!
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’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! 😊
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!
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!
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
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 :)
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!
What a great dish to try with my family this Sunday! Thank you! 🇲🇽
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 :)
والله ماكو اطيب من الدولمه العراقيه 😋😋
نفسي اجربها
قصدك دولمه توركمانية
@@GYAN-qk4hl دكعد راخة العراق حضارته وطعامه عمره سبعة الاف سنة الاتراك والتركمان كانوا باواسط اسيا عايشين بالخيام لحد قبل الف سنة وانتم بالخيام خمطتو الاكل العراقي والسوري ونسبتوه لنفسكم بعهد الدولة العثمانية
@@mohammed.alabasy خوش رد مسوين نفسهم دوله بوحدهم
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
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!
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.
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
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!
This looks like an amazing meal for a cold day. So hearty and filling!
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 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!
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
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!
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 🥲
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.
Another amazing recipe! I really like the longer format detailed recipes, you do such a great job of explaining 👍
Thank you!! They're a lot of work, but comments like this make it all worth it. Hope you learned something new!
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.
I made it with a friend of mine and it was utterly delicious, especially the onion dolma. Thank you for all your time and effort Obi!
Thank you for making it, it's a real undertaking but so worth it. Glad you enjoyed it, send me photos if you took any!
@@MiddleEats Yes, it's really worth the time cooking and buying all the different ingredients to get the unique flavour. Sadly, we didn't take pictures, because the look and smell overpowered every other thought ;) I'll try to remember it for the next time!
Hahaha that's alright, I'm sure you'll be making it again! Thanks
I’m from Iraq what you neam any food I’m here I can help you
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!
The Iraqi is the best version 😍🥰🤍 Thankyou iraqis for makig this great recipe 🤗
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!
Amazing! I had no idea Iraqis use so many sour ingredients in their food. Actually, I thought it should be sweet! In Armenia, we stuff dolma with rice, meat or even beans.
Indeed, a common theme in Iraqi cuisine is the sweet and sour combination. I personally love it. Beans is very interesting, thanks for sharing!
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 Iranian, we also make dolmas but NOTHING compares to the Iraqi Kurdish version! Omg! The sour/sweet and just spot on taste is so perfect! Love it! I am making it myself for the first time for my birthday for my family tomorow. Will follow your recipe 🌷
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!!
Thank you for the neat presentation ^^
May i suggest you to try the Kurdish dollma
Its done with lamp ribs at bottom , yogurt, vine leaves and onion.
Every iraqi house loves that dish.
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.
Iraqi cuisine is the best in the world.
Great video.
❤️ and greetings from Israel.
I love your channel and recipes!! love from Baltimore Maryland USA ❤️
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
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!
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
You seem like such a kind and likeable person
Thank you!
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!
Thank you and Well done! Greetings from Iraqi Kurdistan 💐💐
Thanks for watching! I love Kurdish food.
Ah lovely. My dad bless him used to make wonderful Iraqi dolma 😘
Made it today! Was delicious..Thanks for sharing❤
I made this yesterday following your recipe. Turned out really well and delicious. Thank you very much. 👍
My Iraqi friend makes this identical recipe. She is a great cook. When I told her you had posted the recipe, she got an immediate craving for it! I think I will start by making a smaller batch using just the onion and swiss chard. That will be easier for me as I don't have a vegetable corer.
We did that last week, just onions and peppers and it was sooo good.
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
I love the Spice Time because I can never guess how long it's going to be. Basically I keep going "ok, salt time and done....nope, here comes more spices" and honestly I love that
You should see my spice cupboard. We just recently reorganized it and there must be 40 different things in there!
Actually, I from Iraq, and I have a friend from Japan 😍 and I want to share this a video with her, thank you so much ❤️
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.
Some Iraqi mothers in the south add a little sugar with the sauce to make it sour and sweet at the same time, and in my opinion it is much better and I think you should try it next time when you make the dolma.
I think it already was a bit sweet because of the pomegranate molasses, but I'll try it out. Thanks for the suggestion
With the leftover filling I make rice balls and cook it in a broth. It's amazing!
Oh you're so good. We love this video and your whole soulful vibe. Going to try these in the next week
OMG thank you, there's a local Iraqi restaurant that makes onion dolma and it is literally MOUTH WATERING...can't wait to try it but I wonder if I can use grenadine instead of pomegranate molasses since I already have that around....
I’m from Iraq what you neam any food I’m here I can help you
Dolma are actually common in eastern and northern Europe, too. In Sweden we call them kåldolmar, which means cabbage dolmas, and are made from a rice and pork stuffing wrapped in cabbage leaves, and we've been eating them for centuries
Yes indeed, I think cabbage rolls are pretty universal now. It would be interesting to trace their history, to see whether they spread through trade or what. Thanks for sharing
@@MiddleEats the common explanation is that king Charles XII brought them to Sweden after taking refuge in the ottoman empire when his campaign in eastern Europe turned bad, but it's disputed. The earliest evidence of them in Sweden is from a 1765 cook book, where the recipe is with beef rather than pork, and cabbage is suggested as an alternative to grape leaves if you couldn't get a hold of those.
Very very interesting and cool to know. Thank you for sharing that with me. I also thought maybe it arrived when the ottomans invaded Iceland, but that was for a short period 😁. Thanks
Dolma is my favourite meal ever
Thanks for making this video
Great job with these videos. Watching from Philadelphia
I’m from Iraq what you neam any food I’m here I can help you
I’m Iraqi and I appreciate this ❤
This recipe is fantastic! Many thanks to Middle Eats for another excellent video. I've made it twice already and the taste is outstanding. To make this without meat, I subbed Impossible ground for the beef and reduced the salt in the filling by half. One other suggestion: I've found that only filling the pot half way up (the height of the stacked dolma) can result in the the rice of the top layers being somewhat undercooked. I prefer filling the liquid to 7/8 the height of the dolma, so that tipping the pot about 20 degrees will make the liquid visible. This did require a longer cook time to evaporate the extra liquid, but well worth it for the improved texture and a little extra tang.
Sounds great! I'd also wager the impossible ground beef contains less water in it too, which might be why you need to add extra.
Yummy ! My mother made stuffed green peppers...we are not mideastern, but I love this cuisine....very healthy!
Yes it has become a popular dish around the entire world. We used to do stuffed peppers and sometimes had little pieces of chicken in the rice
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.
وينكم العراقيين اثبتو وجودكم
اني عراقي من بغداد عاصمة العرب🇮🇶🇮🇶
ههههههه عيل مكة و المدينة والقدس عاصمة منو
@@Utoob8 قدس عاصمة فلسطين عاصمه سعودية رياض مو مدينه منوره او مكه 😀
@@Lapenko7 لا اخوي القدس ومكة والمدينة عواصم الاسلام الي هو اهم من كل دولة
we make this once in a while, truly a beautiful cuisine of our culture.
The video I liked a new follower from Iraq 🇮🇶
Thank you!
i tried the Lebanese 2 kind of Doma they called Mahashi belhami which is cooked with meat stock and Mahashi bel zait is cooked with OIL which is my favorite but this new Iraqi way is surprisingly yummmy thank you so much for the recipe :)
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😊
Im Assyrian my family from North Iraq, I love dolma man, I grow the leaves in my backyard in Canada.
I love Dolmas!
They're DELCIOUS!
I’m from Iraq what you neam any food I’m here I can help you
@@asn9455 Thanks!
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
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
Good job obie👏🏼👏🏼👏🏼
This is exactly how many Iraqis cook dolma.
Don't mind those Iraqis with (you should've...) Comments 😂😂
Dolma is a dish that every household does it in a slight different way.
All Iraqis love dolma, it has a special space in our hearts 😂💙🇮🇶
My niece insisted on trying this with the onions. We both really liked it!
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
No no no, you don't replace charred with vine leaves you combine em, insanely good, I have never been a fan of cabbage in Iraqi dolma. Great video
This is what my mother would make, Polish, called Golumpki. It's stuffed cabbage but at one point my mother changed it up and used sweet bell peppers, probably to please my southern (U.S.) fathers palate. But I like both and so, I make both. Such a good meal no matter what culture makes them. I'm going to add this recipe to my
repertoire. :)
Wow these sound super delicious. I need to get to the big city near me and see if there is a Middle Eastern store that sells black limes and pomegranate molasses I’ve never heard of either one. Thanks also for giving a vegan option. It’s very rare to have a cook that eats meat to consider those that choose not to. I really want to try these. Thanks for sharing 😊
I've got a video on how to make and use pomegranate molasses, that might help you get hold of some. The black lines are available online but you can still make the dish without them. I've got a playlist of vegan recipes and recipes that are vegan adaptable, be sure to check them out.
I’m not sure where you live but I’ve found pomegranate molasses at the small Waitrose near me!
As a person who has eatin this a lot i can tell you IT TASTE REALLY GOOD
I made this today, it's the best version of this recipe I've tried! Thanks for sharing :)