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 Less Salt Stock Bouillon , crumbled
  • For the sauce:
  • 1 tablespoon tamarind
  • 1 cube MAGGI® Chicken Less Salt Stock Bouillon
  • 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 Less Salt Chicken Stock cube.
  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 Less Salt Chicken Stock cube in hot water. Pour stock over the vegetables.
  6. Bring to boil, cover and cook over low heat for 35 minutes 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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