Epraxs / Dolma

Dive into the rich and aromatic world of Kurdish cuisine with this Epraxs/Dolma recipe. Perfectly cooked grape leaves, cabbage, zucchini, and onions are generously stuffed with a flavorful rice and meat mixture. This dish combines the robust flavors of ground beef or chicken with aromatic spices, making it a delightfully complex yet comforting meal.

Ingredients:

• 🍚 2 cups jasmine rice, washed and soaked for 10 minutes
• 🥩 1 pound ground beef (or chicken, if preferred)
• 🥬 1 head of cabbage
• 🍇 Grape leaves
• 🥒 1 zucchini, hollowed for stuffing
• 🧅 3 onions (2 for stuffing, 1 chopped for rice mixture)
• 🧄 1 head of garlic, minced
• 🌿 1 cup parsley, chopped
• 🌶️ 1 jalapeño, seeded and minced
• 🍅 2 tomatoes, diced
• 🥫 1 6oz can of tomato paste
• 🧂 1 tablespoon salt
• 🍋 1 1/2 to 2 tablespoons citric acid (to taste)
• 🐔 2 tablespoons chicken bouillon
• 🌿 1/2 tablespoon dried mint
• ⚫ 1/2 tablespoon black pepper
• 🥘 1 packet of Sazón
• 🫒 1/2 cup oil (for rice mixture) + 2 tablespoons for pot bottom

Instructions:

1. Prepare the Vegetables:

   • Core the cabbage to allow the leaves to separate. Boil the entire head until the leaves are tender and easy to peel off.
   • Core and halve the onions, microwave for 1.5-2 minutes to soften.
   • Hollow out the zucchini for stuffing.
   • Chop 1 onion and all other vegetables accordingly.

2. Prepare the Filling:

   • In a large bowl, combine the soaked rice, ground beef, chopped onion, minced garlic, parsley, jalapeño, diced tomatoes, and tomato paste.
   • Mix in the salt, citric acid, chicken bouillon, dried mint, black pepper, and Sazón. Stir well to ensure even distribution of spices.
   • Add 1/2 cup of oil and mix thoroughly.

3. Stuff the Vegetables:

   • Layout the cabbage leaves, grape leaves, onion layers, and zucchini. Place a spoonful of the rice mixture into each, then fold and roll to seal.

4. Assemble and Cook:

   • Grease the bottom of a large pot with 2 tablespoons of oil. Optionally, layer potatoes, carrots, or green beans at the bottom to prevent sticking.
   • Arrange the stuffed vegetables tightly in the pot.
   • Cook on low heat for 1.5 to 2 hours. The vegetables and rice mixture will release moisture naturally; no additional water is needed.

5. Finish and Serve:

   • Once cooked, allow the dish to rest before serving to let the flavors meld together.

Cooking Times:

• Prep Time: 30 minutes
• Cook Time: 1.5 to 2 hours
• Total Time: Approximately 2 to 2.5 hours
  Equipment:
• Large pot
• Mixing bowls
• Sharp knife
• Microwave
• Spoon

Cooking Tips:

• Adjust the spice level to your preference by altering the jalapeño quantity.
• Use leftover filling as a base for other dishes, like stuffed bell peppers.

Nutritional Information (Per Serving - Approximate):

• Servings: 6-8
• Calories: 350 per serving
• Proteins: 18g
• Fats: 17g
• Carbohydrates: 34g

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Kurdish Epraxs/Dolma