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Halal Iraqi Stuffed Zucchini (Dolmas) Recipe

Halal Iraqi Stuffed Zucchini (Dolmas) Recipe

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Ingredients:

Serving

1 lb finely ground lamb
1 large garlic clove, crushed
1/2 a small onion, finely chopped
3 tbsp finely chopped parsley
2 tbsp tomato paste
1/4 cup long grain white rice, rinsed
3/4 tsp baharat mixed spice (i use, baharat aka middle east mixed spices - the real mix)
sea salt , to taste
fresh ground black pepper , to taste
1/2 lemon , juice of
1 tbsp olive oil
6 regular zucchini (or cusa, the small stuffing squash are best if you can get them)
2 tbsp olive oil
broth ( chicken or beef , if needed)
1/2 lemon , juice of
2 tbsp date syrup
sea salt , to taste
1 cup canned plum tomato , ground in a food processor
2 tbsp tomato paste
1 large garlic clove, crushed
1 tbsp olive oil
drippings from cooked zucchini
1/2 tsp baharat mixed spice (i use, baharat aka middle east mixed spices - the real mix)

Directions:

Preheat oven to 375°F.
Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use.
Wash Zucchinis well.
Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops.
I use the wrong end of a small spoon to remove the zucchini innards, there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break.
Rinse hollowed zucchinis with water.
Discard innards.
Stuff zucchinis with Lamb Filling, fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine!
Oil a pan that will fit the zucchinis in evenly, packed together.
Place zucchinis in pan, pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork.
*If extra liquid is needed add a little broth to the pan while cooking.
Tomato sauce:.
Heat olive oil a little and cook garlic for one minute or just until LIGHT brown.
Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat.
To Serve:.
Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	336.76 Kcal (1410 kJ)
Calories from fat	240.72 Kcal
		% Daily Value*
Total Fat	26.75g	41%
Cholesterol	55.18mg	18%
Sodium	52.88mg	2%
Potassium	434.61mg	9%
Total Carbs	9.42g	3%
Sugars	5.88g	24%
Dietary Fiber	1.81g	7%
Protein	14.27g	29%
Vitamin C	18mg	30%
Vitamin A	0.4mg	13%
Iron	17.9mg	100%
Calcium	26.5mg	3%

Amount Per 100 g
Calories	198.85 Kcal (833 kJ)
Calories from fat	142.14 Kcal
		% Daily Value*
Total Fat	15.79g	41%
Cholesterol	32.58mg	18%
Sodium	31.22mg	2%
Potassium	256.63mg	9%
Total Carbs	5.56g	3%
Sugars	3.47g	24%
Dietary Fiber	1.07g	7%
Protein	8.43g	29%
Vitamin C	10.6mg	30%
Vitamin A	0.2mg	13%
Iron	10.6mg	100%
Calcium	15.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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