Best 4 Halal Iraqi Stuffed Zucchini Dolmas Recipes

VEGETARIAN MUSHROOM AND BROWN RICE DOLMAS

Steps:

• For the filling:
• Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
• Heat the oil in a large saucepan, over medium heat.
• Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
• Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices.
• Remove from heat and add chopped parsley. Let it cool for 10 minutes.
• For the wrappers and assembly:.
• Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
• See here how you can make the rolls.
• Take a large pot and line the bottom with some grape leaves.
• Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
• Add the bay leaves.
• Cover with remaining grape leaves.
• Add water until all rolls are covered.
• Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking.
• Serve!

MIDDLE EASTERN STUFFED ZUCCHINI

Steps:

• Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
• Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
• Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
• Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

IRAQI STUFFED ZUCCHINI (COUSA MASHI)

Steps:

• Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
• Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
• Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
• Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
• Cork each vegetable with stem end cutting to fit if too large. Return each.
• vegetable to the pot in as even a layer as possible.
• Keep remaining filling to side as it will be used in the sauce.
• Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
• Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
• Remove vegetables and arrange on a large platter, spoon sauce around.
• Enjoy!

STUFFED ZUCCHINI - ZUCCHINI RIPIENI

Steps:

• Cut ends off zucchini and trim to same length, wash and drain.
• Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
• Slice in half lengthwise and scoop pulp into a colander to drain a little.
• Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
• In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
• Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
• In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
• Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
• Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
• Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
• For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.