1 1/2 lbs. ground lamb or ground round or 3/4 lb. each ground lamb and lean ground top round 3/4 cup flat-leaf parsley, chopped 1/2 medium green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons tomato …
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Allow Dolma to rest for 1/2 hour before serving. To Serve: Dolma is best served with thick, cold plain yogurt, and soft Armenian lavash or pita …
Put a teaspoon of filling near the stem end. With your hands fold the sides and then roll up like a cigar. Place the rolled dolma in the pot. Layer …
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Pour into the stockpot - it should cover most of the dolma - add some more water if needed. Turn on medium heat and cover with a lid for 30 minutes. After 30 minutes is over, …
1 1⁄2 1 1/2 lbs ground round or 1 1/2 lbs lamb and lean ground top round beef 1⁄2 cup rice (preferably a combination of the two) or 1/2 cup cracked bulgur wheat (preferably a …
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Place the rolled dolma in the pot. Layer the dolma in two or three layers. Step 7 / 9 To ensure stability, place a plate over the top and fill the pot with 2 cups of water. You can add more tomato sauce for extra flavor. Step 8 / 9 Heat stove …
How to make Keto/Low Carb Dolma (Assyrian Food)Assyrian Dishes, Assyrian Food, Assyrian Recipes, Assyrian Cooking, Assyrian Desserts, Assyrian Keto, Keto/Low
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LOW CARB DOLMA TOLMA DOLMADESWhether you call it dolma, tolma or dolmades - it all really means the same thing - STUFFED. Traditionally in Middle Eastern
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Nutritional values (per serving, about 5 dolmades + 1/4 cup avgolemono) Net carbs 5.2 grams Protein 12.9 grams Fat 22.5 grams Calories 279 kcal Calories from carbs 8%, protein 19%, fat 73% Total carbs 7 grams …
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Low Carb Recipes; Plants. Fruit; Succulents; Vegetables; Photography. About; Learning to grow my own food and using them in delicious recipes. Tag: how to make low carb dolmades. …
Reheat a portion in the microwave for 1-2 minutes on high or cover with foil and warm in a 350F oven for 20-30 minutes. Thaw overnight in the refrigerator before reheating. Makes 50 …
Today’s post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created by the late Dr. Harold H. “Buzz” Baxter. This and more of his family’s recipes can be found on his comprehensive Armenian and international food and cultural website, The Gutsy Gourmet.
“Dolma is considered the most cherished Armenian dish because it is part of our rich Armenian culture, and because Armenians love dishes made of chopped meat and all possible variations of stuffed fresh vegetables,” he added. Dr. Baxter’s website is dedicated to his beloved mother, Gladys Baxter, who was born in Fresno on July 1, 1908.
Put a large inverted plate on top to weigh the dolmades down and add 3-4 cups of water. Place a lid on top and cook over a medium heat for 25-30 minutes. When done, take off the heat. Pour the stock from the dolmades in a small sauce pan and set aside - keep 2 cups and discard any remaining stock. Pour olive oil all over the dolmades.
Pour crushed tomatoes or tomato sauce over the stuffed vegetables along with water or broth. Add more liquid, if needed, and bring to a boil. Reduce heat, cover, and cook for 45-60 minutes, until vegetables, rice or bulgur are tender. Allow dolma to rest for 20-30 minutes. Transfer to a platter and season lightly with salt and pepper.