Iraqi Style Dolma Recipe | MAGGI® Arabia

Iraqi Style Dolma

This Iraqi Style Dolma recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 medium onions or 300 g, cut into thin slices
  • 4 small or 300 g eggplants
  • 4 or 400 g small zucchini
  • 4 or 400 g small potatoes
  • 4 small or 300 g green bell peppers
  • For the stuffing:
  • 250 g lean minced lamb
  • 4 cloves garlic, crushed
  • 1 small onion or 100 g, finely chopped
  • ½ cup Egyptian rice or 100 g
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground black pepper
  • ¼ cup fresh parsley, chopped
  • 1 cube MAGGI® Chicken Bouillon Less Salt crumbled
  • For the sauce:
  • 1 tablespoon tamarind
  • 1 cube MAGGI® Chicken Bouillon Less Salt
  • 1½ cups or 375 ml boiling water

How to Prepare

  1. Spread the sliced onions in the base of a large pot.
  2. Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
  3. Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Bouillon Less Salt cubes.
  4. Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
  5. Dissolve tamarind and MAGGI® Chicken Bouillon Less Salt cube in hot water. Pour stock over the vegetables.
  6. Bring to a boil, then cover and cook over low heat for 35 mins or until the vegetables and rice are cooked.
  7. Place the vegetables on a large serving dish, add sauce and serve.

Nutritional Info

Energy: 299.00 Kcal
Protein: 17.00 g
Carbohydrate: 50.00 g
Fats: 4.70 g

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