as an Iraqi living abroad , i would love to tell you that this recipe is amazing and i just made an amazing dolma similar to that back home :) thank you chef
Thank you Hassan, it always makes me happy to hear the recipe was spot on. This one in particular is a favourite of mine. Hope you try some other recipes too!
@Mustafa Kilic Being proud is one thing and ignorant is another. He clearly told about the Ottoman Empire, you can do research before saying something like that.
Man, I have tried it and brought every ingredient (kinda hard here in Norway). It was soo worth it. Those onions felt like a piece of heaven! THANK YOU. I am making this every week from now on.
Excellent video about Iraqi Dolma that I never expected from an English cooking channel. Piece of advice: don't throw the chard stems away after. We typically only cut the stem from the chard after boiling it, because we then add the stems to the bottom of the pot. The result is tender, and caramelized-like stems that have intense flavour since all the liquid concentrates there.
Im from Iraq and this dolma is one of the nearest versions of dolma to our native Iraqi dolma ... i checked your other middle eastern recipes they’re amazing .. keep it up 👍
NGL, Assyrians make the best Dolma. I really appreciated our assyrian family friend always using halal meat when she invited us over. Very courteous people ❤ Greetings from your Iraqi brother.
@@GYAN-qk4hl دكعد راخة العراق حضارته وطعامه عمره سبعة الاف سنة الاتراك والتركمان كانوا باواسط اسيا عايشين بالخيام لحد قبل الف سنة وانتم بالخيام خمطتو الاكل العراقي والسوري ونسبتوه لنفسكم بعهد الدولة العثمانية
Thank you so very much for bringing these wonderful recipes to people like me. I very much enjoy Middle Eastern food, but it seems that most places in the U.S. are quite limited in their offerings. Your videos have been a breath of fresh air.
Not sure where you live in the US, but that’s the complete opposite of my experience. We have Jordanian, Palestinian, Turkish, Persian, and more where I live, plus we have a grocery store that has stuff from all over the Middle East, Eastern Europe, Russia, turkeys, Iran, India, etc. That’s in Albuquerque. And because I used to live in Turkey, my dad just messaged me the other day to let me know my hometown in Tennessee (about 1.5 hours east of Pigeon Forge, w hours eat of Knoxville) has a Turkish restaurant. He even went so far to look up the owners’ names so I could confirm they were, in fact, Turkish. So you must be an extremely rural area if Johnson City, TN, has more diversity in restaurants than wherever you live.
@@TheBLGL Well, not to be "that guy", I can say that in the area I live in (small city in E. Texas) we have no ME options whatsoever, aside from maybe some spices at the local Kroger or HEB. Still - I live close enough to Houston (a city with an enormous immigrant population - maybe the most diverse city in the country) and there are all kinds of halal shops and grocers that have plenty of ME food available. I'm fortunate.
My fiancé is a proud Iraqi and I am American. I have been looking all over for Iraqi dolma recipes and yours is by far the easiest to follow. He misses his family in his country and I want to try my best to bring his mother home cooking to him. I love him so much I would do anything for him so I will try my absolute best to follow this recipe step by step and I hope he will love it :,)
This one is a bit of a longer video, but hopefully you'll come away knowing every detail on how you can make 🍆🍅 Iraqi Dolma. Most of the techniques will translate directly into any other dolma recipe, so feel free to mix it up. One last thing, not everyone makes the glaze for the Iraqi Dolma, and not everyone uses the trio of Tamarind, Pomegranate and Black Limes. You can definitely make this with just Pomegranate molasses, I just found the flavour so much more pleasing this way. If you'd like to support the channel and see more recipes like this, then consider becoming a patron. www.patreon.com/MiddleEats
This was a great video I love how you describe where the dish comes from and give us all the details it makes it really interesting to understand the culture along with the food thank you so much I love your videos
Black lime is life! Lol. I've been avoiding making dolma because getting an accurate recipe from my Iraqi mother in law is nearly impossible lol. So happy you made this video! Can't wait to try it (plus I'll get major brownie points with the fam, eh 😆). The tangy Iraqi dolma is 👌. Thanks for the recipe!
It really is, they can be used to make anything taste tangy. Hope your MIL likes this one, some people use only one of the tang ingredients so you might be able to interrogate her for that. Good Luck
I followed this recipe last week and it was DELICIOUS! Seriously one of the best things I’ve ever cooked, especially the onion!! Also the potato was a delicious addition. We did have a few issues with the amount of liquid in the pot, and getting the rice fully cooked, but we managed and it was amazing.
@@sarahwhite8698 Sooo when we added the liquid to the pot it wasn’t quite high enough (we thought) and after a bit we grew skeptical that the rice wouldn’t cook through... so we added EXTRA sauce! So to be honest, I think it was our fault. cook it low and slow to give the rice time to cook, and I think trust his recipe! Let me know how it goes! I’ve been meaning to make this again.
Honestly that’s so tricky. My mom's dolma turns out different every time. You really need to constantly taste ur mahshi/dolma & keep an eye on the liquid.
Omg I wish I saw your video years ago lol. I had to watch videos like this in Arabic only and couldn’t understand the language but learned from a lovely iraqi lady who showed me how to. I love your video and detailed. Thank you 🥰❤️
Wow what an amazing video, the walkthrough, the explanation to the presentation are all really well done! I also love how you explain variations, techniques and how to substitute to make this recipe work for anyone. Thank you very much! I think that the noomi Basra (Black lime) and tamarind ingredient is really underrated and is what defines many Iraqi dishes and makes it unique and tasty. Would love to see more Iraqi dishes maybe Qima, pumpkin lamb stew with rice or tashreeb :D
Thank you, I'm glad you found it thorough. My aim is to make the recipes easily replicable so I hope that is the case. Yes they definitely play a big factor in the countries flavours, as a big fan of tangy food, I really love them. I'll definitely be doing more Iraqi dishes soon and will check out the ones you mentioned. Thank you!
My guy! My Kurdish mother from Bagdad approves your recipe. I’m gonna make it for a couple of guests in a couple of hours. Will give you an update. Shukran!
An Iraqi friend made dolma for us and it was amazing. I wanted to make it myself a month later and tried this recipe. It turned out even better. Adding lamb to the bottom of the pot takes it to the next level. I doubled the sauce as it didn't have much liquid with the size of pot i used. I have made this three times now. This makes excellent leftovers. Thanks for sharing this!
Yessss!!!! So I first had Dolma when my Kurdish friends family made it and brought it to work, then again for Kurdish New Year and I've tried making it twice, each time it's been delicious but not quite right because I didn't know what I was doing when it came time to actually cook it. I'm SO excited to give this method a try!
Hello Obi! I just recently discovered your channel and boy I am happy I did! Living in Sweden but born and raised on Cyprus, all these dishes remind me of home but at the same time many techniques and ingredients are totally new for me. Your instructions and tips are very comprehensive and all the background information is really interesting. I just made your dolma recipe and it was delicious (although I didn't dare to flip the pot at the end. My dutch pot was way too heavy for me, lol). Enough for the whole family to eat for two days as well! :-) I am ordering loads of pomegranate molasses, sumak, Bharat and kunefe right now and cant wait to try a LOT more from your channel!
Hello Ioannis, welcome aboard! Indeed there is a lot of overlap in Cypriot cuisine, and I'm glad you are discovering so many new dishes. Hope you share some photos with me in the future, and I probably would have been worried about flipping s Dutch oven too! Take care.
I have two iraqi friends who have a never ending friendly competition whos mum makes the best dolma, haha! I always love the onion ones! edit: I am so happy to hear you also love the onion dolma haha
OMG thank you for this. Over the years I have forgotten what the sweet Iraqi women I used to know taught me. So yes yes yes with the black lime! I totally forgot that this time when I went to make it, but all the spices for the filling smell perfect.
As an Iraqi, Ive been looking for a good Iraqi dolma recipe. But, none of them ever seemed good! However, I trust this recipe 100%. Everything you explained about the unique aspects of Iraqi dolma is on point! Gonna try this out and see if it rivals my mum's.
as an iraqi too and you are my brother this is not an iraqi dolma brother. i recommand you to search in arabic dolma and youl found many iraqis make the true iraqi dolma ;) this is an custom personal interpretation Dolam of Obi the owner of this channel. no Ofense Obi is an iraqi i can let him think thise is our dolma :)
Amazing! I had no idea Iraqis use so many sour ingredients in their food. Actually, I thought it should be sweet! In Armenia, we stuff dolma with rice, meat or even beans.
Just a quick note; Iraqi cuisine is the oldest and most diverse, and is characterized by the use of meat and fat in abundance. The Ottomans took their kitchen from the Iraqis, and the evidenced ot that the presence of a clay tablet containing recipes for cooking food in a British museum dating back to the time of the Sumerian civilization. There are two cookbooks from the time of the Abbasid state written in Baghdad that are on Google now, at that time the Ottomans were just nomadic tribes herding sheep in the Central Asian desert.
Ive never tried Iraqi dolma but can already imagine that this is filled with lots of amazing flavours. From the spices, the veggies, the molasses, tamarind... 🤤
After this absolute clusterfuck of a day, I'm so, so, so glad to see an upload from you. Thank you so much, I need the chance to just get away from the insanity for a couple of minutes
My hometown of Malmö in Sweden has a big Iraqi population, you can find some authentic Iraqi food. Often there's very tart flavours involved like the sour mango pickle (amba) or heavy use of tamarind or pickles. I like it alot! I believe the sourness is a legacy of the ancient Persian cuisine that predated Islam. In the Zoroastrian faith they had some kind of rules for cooking, that it should be reflect the dualistic religion. Food should be either very sweet or sour to create a balance. Anyhow, this seems like a really great dolma. Can you make Palestinian Musakhan? It's my favourite middle eastern dish of all time. I especially like it when you first roast the chicken upside down, then put the pieces on the onion sauce and flatbred the roast everyting til it's done. It's too good!
Thank you for sharing that, I had no idea about the origins of their flavours but you are absolutely correct that they have very tart foods. I now need to read into this and learn more about it! I did Palestinian musakhan a few months back. Check out my past videos, one of the best recipes I have done so far. Hope you like it!
First of all, Iraq is not Persia! And the history of Iraq/Mesopotamia predates that of Persia and Zorostanism. So the flavors you mentioned above could’ve as well have originated from the old Iraqi/Mesopotamian cuisine to Iran/Persia since we’re so close. Btw I’m Iraqi and I’ve tasted Iranian food and it’s not the same flavor, original Iraqi recipes lack that sweet flavor that is common in Persia.
Iraq predated Persia by thousands of years, also Iraqis are not persians, and there aren't any persian population in Iraq😂 even Iran itself is not majorly persian. Sourness is unique to Iraqi cuisine since Sumerians, so actually many persian dishes are of Iraqi origin when they entered Mesopotamia not vice versa. Persian period was an occupation period in Mesopotamia and the were affected by Mesopotamians culturally, architecturally and even linguistically. And actually if Iraqis hear anyone saying these false informations they will be offended, it's like saying Swedish people are Slavic people😅😅
I am iraqi living in Brazil. Your recipe reminds me of my blessed mum when she used to make the Dolma for the whole family. Thank you for all your effort to make the recipe as accurate as possible.
Honestly, searching through youtube, this Iraqi dulma looked the most appealing and mouth watering, I've never been more excited to make something before as much as I did when I watched you make the dulma in this video. And without any delay I made it, it was sooooooooooo delicious, the blend of flavours was perfect (I followed the recipes exactly, just didn't add the dill). I am so so impressed, will make more of your recipes insha'allah! Shared your link with my friends too because, not exaggerating, this channel is gold. Thank you :)
Step1: Conquer lands with rich ancient cuisines as Ottomans. Step2: Naturally rename them to turkish names over time and call it "turkish cuisine". Step3: 2021, Middle Eats comes to the rescue of Persians/Greeks/Levants and sets things straight.
The video is perfect, Obi! Thank you for the detailed description and beautifully clear visuals. I've been making dolma for years, yet I still learned something new - about the onion dolma and the brilliant potato on the bottom tip. Thank you very much for taking the time to share your knowledge.
Glad you found it useful Elena. I learnt a lot when making this video too! The onion is such a life hack and it's the best part of the whole dish. Hope you try out some of the recipes. Thank you!
Wow U R quite skillfull ,honestly U have done a great job, as an Iraqi Lady, fond of preparing a very wide variety of traditional food, I do appreciate your efforts, it's so perfectly done, I would like to mention some notes :- we oftenly used to add some lamb fat to the filling, some lamb ribs or chopped lamb meat on the bottom of the pan with green beans,as well,,, by the way, we never used dry lime , citric acid is mostly used instead of lemon juice or with lemon juice as well....
Thank you! We actually made this with lamb chops the week after and it was amazing. I've seen some recipes using citric acid, some with dried lemon and some lemon juice, so it definitely seems like it depends on each households recipe. Thanks for the advice
Hi Obi, my wife and I tried these dolma this evening and they were fantastic! I was a bit worried that with all the sour components in the sauce and rice mix that the tangy ness would be too strong, but we followed your recipe and it was perfectly balanced. The only thing I did differently was add a little more salt to the glaze as it seemed a bit too sweet when I made it with ingredients we have available in Australia. I also put it in an oven on 160C for an hour in the pot after cooking on the stove for the first 15 mins. Thank you so much for your recipe. We will definitely make it again!
This brings back so many memories, I used to have an Iraqi roommate at uni and she used to make dolma every other day (it was the only thing she knew how to cook). Fun tip: if you can’t find a vegetable corer at your local stores, you can use a thin, sharp, serrated knife, like a steak knife, to gently hollow out the veggies. Not as elegant as a vegetable corer, but it works when you don’t have other options!
As a turk, seeing pomegranate, lime, cinnamon, tamarind in a dolma is like a fever dream. Always funny to see that we turks, compared to the arabs and the persians, are apparently the spice purists in the middle east: "salt, pepper and maybe chili flakes it is!".
I have been waiting for this one!! I had these once at a friends house and have never found a recipe which scratches that itch and these look delicious, thank you :)
Hi Obi You can make black lime tea 🍵, crush to small pieces not powder, remove seeds, make tea like you make a normal tea in a teapot, it's popular in Iraq, tea shops serve them, some people say it's good for the digestive system, we call it sour tea or شاي نومي بصرة served hot usually with sugar but you can drink it without sugar.
Thank you for the neat presentation ^^ May i suggest you to try the Kurdish dollma Its done with lamp ribs at bottom , yogurt, vine leaves and onion. Every iraqi house loves that dish.
This is definitely going on my to-do list 😍😍😍looks so simple and amazing! I actually tasted the Iraqi dolma for the first time a few weeks back and was like I have been missing out my entire life! Thanks for sharing this!
Some Iraqi mothers in the south add a little sugar with the sauce to make it sour and sweet at the same time, and in my opinion it is much better and I think you should try it next time when you make the dolma.
Literally, this is the only video that describes the original Iraqi dolma, but it lacks the ribs of sheep that are placed at the bottom of the pot😭... very similar to the dulma that my mother prepares.🤤
Don't add dill next time... trust me And don't use minced. Just cut lamb meat into small cubes Tameriade has strong flavor. Use citric acid granular Best thing is onion you are right. But next best is potato stuffings Just use regular oil. Olive oil has uncomplamintory flavor Add lamb fat into the mix. Will make it even better
It sounds as if an actually unripe, green tomato would work well here... EDIT: DAMN YOU AUTOCORRECT, I SAID UNRIPE AND I MEANT UNRIPE, NOT “UNREPENTANT”
Possibly! I'm not actually sure how much of a difference it would make to flavor. I did try the recipe twice before and they didn't explode so it may just be that they didn't cook as slow or something else
Ooooh, that might work really well. Green tomatoes have a bit of a mild but almost-citrus flavor, so it would blend taste-wise with everything else nicely and probably have a bit more structural integrity.
Firstly, what a great idea for using up green tomatoes! Secondly, I am visualising a staunch little ‘unrepentant’ green tomato... “I will NOT turn red! I am unapologetically & unrepentantly green!” 😁
Thank you! Pomegranate molasses is sold at all Turkish and Middle Eastern grocery stores, and probably even wholefoods or places which have an ethnic aisle.
I love the Spice Time because I can never guess how long it's going to be. Basically I keep going "ok, salt time and done....nope, here comes more spices" and honestly I love that
Ah basically the heat from the base of the pot causes the vegetables to begin wilting. When that happens, they drip water and the creates steam which causes more water to evaporate. Same thing as putting veg in the oven, at first it releases some water then it dries up.
I love your videos. Your "bri'ish" calm accent makes it all 10x better. The turkish/kurdish way of preparing the bell pepper is to cut open the top of the fruit from above around the stem. After removing the core, you can stuff it and use the stem as a lid. Then the bell pepper looks intact. Cheers for the videos again!
Many thanks for this idea: I would have never thought of wrapping stuff in onions! I couldn't get hold of Tamarind or black limes. Not sure how close my version was to yours, but it was definitely tasty! :-)
Dolma are actually common in eastern and northern Europe, too. In Sweden we call them kåldolmar, which means cabbage dolmas, and are made from a rice and pork stuffing wrapped in cabbage leaves, and we've been eating them for centuries
Yes indeed, I think cabbage rolls are pretty universal now. It would be interesting to trace their history, to see whether they spread through trade or what. Thanks for sharing
@@MiddleEats the common explanation is that king Charles XII brought them to Sweden after taking refuge in the ottoman empire when his campaign in eastern Europe turned bad, but it's disputed. The earliest evidence of them in Sweden is from a 1765 cook book, where the recipe is with beef rather than pork, and cabbage is suggested as an alternative to grape leaves if you couldn't get a hold of those.
Very very interesting and cool to know. Thank you for sharing that with me. I also thought maybe it arrived when the ottomans invaded Iceland, but that was for a short period 😁. Thanks
Good job obie👏🏼👏🏼👏🏼 This is exactly how many Iraqis cook dolma. Don't mind those Iraqis with (you should've...) Comments 😂😂 Dolma is a dish that every household does it in a slight different way. All Iraqis love dolma, it has a special space in our hearts 😂💙🇮🇶
OMG thank you, there's a local Iraqi restaurant that makes onion dolma and it is literally MOUTH WATERING...can't wait to try it but I wonder if I can use grenadine instead of pomegranate molasses since I already have that around....
@@MiddleEats Yes, it's really worth the time cooking and buying all the different ingredients to get the unique flavour. Sadly, we didn't take pictures, because the look and smell overpowered every other thought ;) I'll try to remember it for the next time!
We absolutely love Dolma… but it’s got to be Iraqi!! 😂 first time I’ve tried it with pomegranate syrup when my sister in law came to visit recently. I always use Dolma spice, otherwise mine is very similar to yours. It’s so time consuming to make so don’t have it as often as we should! 😁
Well i am an Indian Kashmiri and i am married to an Iraqi guy. I love the way how simply describe the recipe and i am looking forward to check all your videos. ❤
I think a large part of it is that communal eating from a platter is a part of many arab cultures. If you're just serving into 1 platter then there's no need to individually dish each plate and you can just tip it out. Another aspect is to show off layering. If you've spent the time carefully layering multiple components, then it looks nice when you flip it. The last thing is fragility of the food. It's a lot easier to flip dolma and allow the vegetables to fall apart from each other, than fishing things out. If you try and lift the things, they might tear.
as an Iraqi living abroad , i would love to tell you that this recipe is amazing and i just made an amazing dolma similar to that back home :) thank you chef
Thank you Hassan, it always makes me happy to hear the recipe was spot on. This one in particular is a favourite of mine. Hope you try some other recipes too!
@@MiddleEats yh I added some meat chops and I managed to get Iraqi bread , i feel home ❣️❣️ thank you again 🙏🏻
Oh nice, it tastes amazing with lamb chops. I have to cover samoon bread sometime, so amazing and delicious
@@MiddleEats I would love to see samoon, cheers!
@@MiddleEats helkllioqc ggttz p
I’m Indonesian and i tried different kind of dolma like Lebanese, Jordanian, Turkish...etc but Iraqi version is the bessssttt...yummmm😁
Thank you, glad to hear you think so. Have you tried this recipe yet?
I agree! The Iraqi dolma is the best👍
@Mustafa Kilic Being proud is one thing and ignorant is another. He clearly told about the Ottoman Empire, you can do research before saying something like that.
@@theshuriken What kind of stupid question is that? Food is for everybody and every person makes it in his/her own way.
@@theshuriken your id io t racist that what you are
Man, I have tried it and brought every ingredient (kinda hard here in Norway). It was soo worth it. Those onions felt like a piece of heaven! THANK YOU. I am making this every week from now on.
Glad you liked it ❤
Du finner alt på utlandsk butikker! Skal prøve det idag😍
Iraqi dolma is one of the few foods I daydream about..
You and me both. It's definitely one of those unexpectedly amazing foods.
Excellent video about Iraqi Dolma that I never expected from an English cooking channel.
Piece of advice: don't throw the chard stems away after. We typically only cut the stem from the chard after boiling it, because we then add the stems to the bottom of the pot. The result is tender, and caramelized-like stems that have intense flavour since all the liquid concentrates there.
Im from Iraq and this dolma is one of the nearest versions of dolma to our native Iraqi dolma ...
i checked your other middle eastern recipes they’re amazing .. keep it up 👍
Iraqi Assyrian here! I love when my mom makes this stuff! So good!
We Iraqis make the best dolma ❤️
NGL, Assyrians make the best Dolma. I really appreciated our assyrian family friend always using halal meat when she invited us over. Very courteous people ❤ Greetings from your Iraqi brother.
I’m Assyrian Iraqi
Wow I’m assyrian iraqi too i wanna actually chat to you guys
I’m chaldean :D
Hello there , you did a good job! Dolma is one of the many delicious Iraqi dishes. Greeting from Iraqi kitchen !
Thank you, glad you think so. I love Iraqi cuisine.
والله ماكو اطيب من الدولمه العراقيه 😋😋
نفسي اجربها
قصدك دولمه توركمانية
@@GYAN-qk4hl دكعد راخة العراق حضارته وطعامه عمره سبعة الاف سنة الاتراك والتركمان كانوا باواسط اسيا عايشين بالخيام لحد قبل الف سنة وانتم بالخيام خمطتو الاكل العراقي والسوري ونسبتوه لنفسكم بعهد الدولة العثمانية
Thank you so very much for bringing these wonderful recipes to people like me. I very much enjoy Middle Eastern food, but it seems that most places in the U.S. are quite limited in their offerings. Your videos have been a breath of fresh air.
No problem Brian, glad I could help. Hopefully I can make some people cook Middle Eastern food at home regularly
Oh!... Please breath more in here and let us know your reaction ruclips.net/user/turkishfoodtravel
Not sure where you live in the US, but that’s the complete opposite of my experience. We have Jordanian, Palestinian, Turkish, Persian, and more where I live, plus we have a grocery store that has stuff from all over the Middle East, Eastern Europe, Russia, turkeys, Iran, India, etc. That’s in Albuquerque.
And because I used to live in Turkey, my dad just messaged me the other day to let me know my hometown in Tennessee (about 1.5 hours east of Pigeon Forge, w hours eat of Knoxville) has a Turkish restaurant. He even went so far to look up the owners’ names so I could confirm they were, in fact, Turkish. So you must be an extremely rural area if Johnson City, TN, has more diversity in restaurants than wherever you live.
@@TheBLGL Well, not to be "that guy", I can say that in the area I live in (small city in E. Texas) we have no ME options whatsoever, aside from maybe some spices at the local Kroger or HEB.
Still - I live close enough to Houston (a city with an enormous immigrant population - maybe the most diverse city in the country) and there are all kinds of halal shops and grocers that have plenty of ME food available.
I'm fortunate.
My fiancé is a proud Iraqi and I am American. I have been looking all over for Iraqi dolma recipes and yours is by far the easiest to follow. He misses his family in his country and I want to try my best to bring his mother home cooking to him. I love him so much I would do anything for him so I will try my absolute best to follow this recipe step by step and I hope he will love it :,)
😮
How did it go? Did your fiancé enjoy the recipe? I hope it turned out well for you!
I am iraqi living in Brazil. I wish you and your husband all the happiness inshallah Salaam.
ياجماعه هل يوجد عرب
لو بس اني هنا 😅😅
I am xb
انا معك. 👋
You're not special, عرب كثير هنا
I had a coworker from Iraq that made Dolma for me one time. They were so damn good. I'm excited to try this myself.
وينكم العراقيين اثبتو وجودكم
اني عراقي من بغداد عاصمة العرب🇮🇶🇮🇶
ههههههه عيل مكة و المدينة والقدس عاصمة منو
@@Utoob8 قدس عاصمة فلسطين عاصمه سعودية رياض مو مدينه منوره او مكه 😀
@@Lapenko7 لا اخوي القدس ومكة والمدينة عواصم الاسلام الي هو اهم من كل دولة
من عراقي هنا ؟
ما ادري الشيف عراقي لو لا
اني
@@نفسمطمئنةالابذكراللهتطمئنالقلو مصري / انكليزي
This one is a bit of a longer video, but hopefully you'll come away knowing every detail on how you can make 🍆🍅 Iraqi Dolma. Most of the techniques will translate directly into any other dolma recipe, so feel free to mix it up. One last thing, not everyone makes the glaze for the Iraqi Dolma, and not everyone uses the trio of Tamarind, Pomegranate and Black Limes. You can definitely make this with just Pomegranate molasses, I just found the flavour so much more pleasing this way.
If you'd like to support the channel and see more recipes like this, then consider becoming a patron. www.patreon.com/MiddleEats
Can I just use lemon in stead of dried lime? In the greek/minor asian tradition we mostly dress with lemon after its cooked
This was a great video I love how you describe where the dish comes from and give us all the details it makes it really interesting to understand the culture along with the food thank you so much I love your videos
Yes you can use lemon Instead. It's not the exact same flavour but it will work.
@@MiddleEats thanks for the answer, power to you! ✊
The authentic Iraqi Dolma dried lime are never added nor pomegranate molasses which was not available before. It look delicious well done
Black lime is life! Lol. I've been avoiding making dolma because getting an accurate recipe from my Iraqi mother in law is nearly impossible lol. So happy you made this video! Can't wait to try it (plus I'll get major brownie points with the fam, eh 😆). The tangy Iraqi dolma is 👌. Thanks for the recipe!
It really is, they can be used to make anything taste tangy. Hope your MIL likes this one, some people use only one of the tang ingredients so you might be able to interrogate her for that. Good Luck
Best recipe for dolma in RUclips I have ever seen ,m Iraqi girl and yes yr recipe is the best 😍look so yummy
Thank you so much, that means a lot to me!
I followed this recipe last week and it was DELICIOUS! Seriously one of the best things I’ve ever cooked, especially the onion!! Also the potato was a delicious addition. We did have a few issues with the amount of liquid in the pot, and getting the rice fully cooked, but we managed and it was amazing.
I'm planning in doing this in a week. Do you suggest I use a larger pot? Or less liquid? Or both? Thank you.
Hey Tyler, I missed your comment. Thanks for trying it and I'm so glad you liked it. A bigger pot might be better next time around.
@@sarahwhite8698 Sooo when we added the liquid to the pot it wasn’t quite high enough (we thought) and after a bit we grew skeptical that the rice wouldn’t cook through... so we added EXTRA sauce! So to be honest, I think it was our fault. cook it low and slow to give the rice time to cook, and I think trust his recipe! Let me know how it goes! I’ve been meaning to make this again.
Honestly that’s so tricky. My mom's dolma turns out different every time. You really need to constantly taste ur mahshi/dolma & keep an eye on the liquid.
Omg I wish I saw your video years ago lol. I had to watch videos like this in Arabic only and couldn’t understand the language but learned from a lovely iraqi lady who showed me how to. I love your video and detailed. Thank you 🥰❤️
Wow what an amazing video, the walkthrough, the explanation to the presentation are all really well done! I also love how you explain variations, techniques and how to substitute to make this recipe work for anyone. Thank you very much!
I think that the noomi Basra (Black lime) and tamarind ingredient is really underrated and is what defines many Iraqi dishes and makes it unique and tasty. Would love to see more Iraqi dishes maybe Qima, pumpkin lamb stew with rice or tashreeb :D
Thank you, I'm glad you found it thorough. My aim is to make the recipes easily replicable so I hope that is the case.
Yes they definitely play a big factor in the countries flavours, as a big fan of tangy food, I really love them. I'll definitely be doing more Iraqi dishes soon and will check out the ones you mentioned. Thank you!
My guy! My Kurdish mother from Bagdad approves your recipe. I’m gonna make it for a couple of guests in a couple of hours. Will give you an update. Shukran!
FIRST! 😅It's the first time that I'm commenting "FIRST" on a video.🤣 Nice video as usual! Stay safe! ❤
Hahaha well that's another milestone to tick off of my RUclips career.
First time someone comments first on my video ✅
unless I'm hitting all the "Iraq's taste tangy/different" the Iraqi's seam to make everything different than the rest of the Middle-East
An Iraqi friend made dolma for us and it was amazing. I wanted to make it myself a month later and tried this recipe. It turned out even better. Adding lamb to the bottom of the pot takes it to the next level. I doubled the sauce as it didn't have much liquid with the size of pot i used. I have made this three times now. This makes excellent leftovers. Thanks for sharing this!
Yessss!!!! So I first had Dolma when my Kurdish friends family made it and brought it to work, then again for Kurdish New Year and I've tried making it twice, each time it's been delicious but not quite right because I didn't know what I was doing when it came time to actually cook it. I'm SO excited to give this method a try!
Hello Obi! I just recently discovered your channel and boy I am happy I did! Living in Sweden but born and raised on Cyprus, all these dishes remind me of home but at the same time many techniques and ingredients are totally new for me. Your instructions and tips are very comprehensive and all the background information is really interesting. I just made your dolma recipe and it was delicious (although I didn't dare to flip the pot at the end. My dutch pot was way too heavy for me, lol). Enough for the whole family to eat for two days as well! :-) I am ordering loads of pomegranate molasses, sumak, Bharat and kunefe right now and cant wait to try a LOT more from your channel!
Hello Ioannis, welcome aboard! Indeed there is a lot of overlap in Cypriot cuisine, and I'm glad you are discovering so many new dishes. Hope you share some photos with me in the future, and I probably would have been worried about flipping s Dutch oven too! Take care.
I’m from Iraq what you need neam. Ricpe any food I’m here I can help you
I have two iraqi friends who have a never ending friendly competition whos mum makes the best dolma, haha! I always love the onion ones! edit: I am so happy to hear you also love the onion dolma haha
I’m from Iraq what you neam any food I’m here I can help you
@@asn9455🎉6sus😢6s
I love the onion ones too but the grape leaves are also to die for.
I've had various versions, but this is the kind of dolma I grew up eating. I love the fact you are covering different things to stuff.
Iraqi dolma is the best dolma
شكرا لأنك طلعت عالم على طبحنه🇮🇶🇮🇶
No problem, I love introducing new people to amazing foods like this!
@@MiddleEats Very good luck
Thanks
OMG thank you for this. Over the years I have forgotten what the sweet Iraqi women I used to know taught me. So yes yes yes with the black lime! I totally forgot that this time when I went to make it, but all the spices for the filling smell perfect.
As an Iraqi, Ive been looking for a good Iraqi dolma recipe. But, none of them ever seemed good! However, I trust this recipe 100%. Everything you explained about the unique aspects of Iraqi dolma is on point! Gonna try this out and see if it rivals my mum's.
Thanks, let me know how it turns out and be sure to send us some photos on instagram!
as an iraqi too and you are my brother this is not an iraqi dolma brother. i recommand you to search in arabic dolma and youl found many iraqis make the true iraqi dolma ;) this is an custom personal interpretation Dolam of Obi the owner of this channel. no Ofense Obi is an iraqi i can let him think thise is our dolma :)
Amazing! I had no idea Iraqis use so many sour ingredients in their food. Actually, I thought it should be sweet! In Armenia, we stuff dolma with rice, meat or even beans.
Indeed, a common theme in Iraqi cuisine is the sweet and sour combination. I personally love it. Beans is very interesting, thanks for sharing!
Another amazing recipe! I really like the longer format detailed recipes, you do such a great job of explaining 👍
Thank you!! They're a lot of work, but comments like this make it all worth it. Hope you learned something new!
Just a quick note; Iraqi cuisine is the oldest and most diverse, and is characterized by the use of meat and fat in abundance. The Ottomans took their kitchen from the Iraqis, and the evidenced ot that the presence of a clay tablet containing recipes for cooking food in a British museum dating back to the time of the Sumerian civilization. There are two cookbooks from the time of the Abbasid state written in Baghdad that are on Google now, at that time the Ottomans were just nomadic tribes herding sheep in the Central Asian desert.
من فضلك أن تضع ترجمة بالعربي بجانب الإنجليزية
لا يوجد إلا ترجمة إنجليزية فقط
شكراً لك
Ive never tried Iraqi dolma but can already imagine that this is filled with lots of amazing flavours. From the spices, the veggies, the molasses, tamarind... 🤤
After this absolute clusterfuck of a day, I'm so, so, so glad to see an upload from you. Thank you so much, I need the chance to just get away from the insanity for a couple of minutes
Ahaha you said it best. Season 2021 of the US is wilding! Thanks for watching!
What a great dish to try with my family this Sunday! Thank you! 🇲🇽
اكو عراقيين 🇮🇶🌚
انا مصرية
ممكن تقولي هوا الوصفة الي استخدمها كويسة ومطابقة لبتاعتكم فعلاً والا مختلفة ؟
@@الحمدلله-ذ9ز1ل على راسي
لا بيها اختلافات
تكدرين تاخذين الوصفه من قنوات عراقيه
الوصفة دي خليت من وصفات عراقية كثيرا أنا شفتها. جربي بس و شوفي.
My hometown of Malmö in Sweden has a big Iraqi population, you can find some authentic Iraqi food. Often there's very tart flavours involved like the sour mango pickle (amba) or heavy use of tamarind or pickles. I like it alot! I believe the sourness is a legacy of the ancient Persian cuisine that predated Islam. In the Zoroastrian faith they had some kind of rules for cooking, that it should be reflect the dualistic religion. Food should be either very sweet or sour to create a balance. Anyhow, this seems like a really great dolma.
Can you make Palestinian Musakhan? It's my favourite middle eastern dish of all time. I especially like it when you first roast the chicken upside down, then put the pieces on the onion sauce and flatbred the roast everyting til it's done. It's too good!
Thank you for sharing that, I had no idea about the origins of their flavours but you are absolutely correct that they have very tart foods. I now need to read into this and learn more about it!
I did Palestinian musakhan a few months back. Check out my past videos, one of the best recipes I have done so far. Hope you like it!
First of all, Iraq is not Persia! And the history of Iraq/Mesopotamia predates that of Persia and Zorostanism. So the flavors you mentioned above could’ve as well have originated from the old Iraqi/Mesopotamian cuisine to Iran/Persia since we’re so close. Btw I’m Iraqi and I’ve tasted Iranian food and it’s not the same flavor, original Iraqi recipes lack that sweet flavor that is common in Persia.
Iraq predated Persia by thousands of years, also Iraqis are not persians, and there aren't any persian population in Iraq😂 even Iran itself is not majorly persian.
Sourness is unique to Iraqi cuisine since Sumerians, so actually many persian dishes are of Iraqi origin when they entered Mesopotamia not vice versa.
Persian period was an occupation period in Mesopotamia and the were affected by Mesopotamians culturally, architecturally and even linguistically.
And actually if Iraqis hear anyone saying these false informations they will be offended, it's like saying Swedish people are Slavic people😅😅
I am iraqi living in Brazil. Your recipe reminds me of my blessed mum when she used to make the Dolma for the whole family. Thank you for all your effort to make the recipe as accurate as possible.
Honestly, searching through youtube, this Iraqi dulma looked the most appealing and mouth watering, I've never been more excited to make something before as much as I did when I watched you make the dulma in this video. And without any delay I made it, it was sooooooooooo delicious, the blend of flavours was perfect (I followed the recipes exactly, just didn't add the dill). I am so so impressed, will make more of your recipes insha'allah! Shared your link with my friends too because, not exaggerating, this channel is gold. Thank you :)
Step1: Conquer lands with rich ancient cuisines as Ottomans.
Step2: Naturally rename them to turkish names over time and call it "turkish cuisine".
Step3: 2021, Middle Eats comes to the rescue of Persians/Greeks/Levants and sets things straight.
Periodt, you just described the whole thing👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
The video is perfect, Obi! Thank you for the detailed description and beautifully clear visuals. I've been making dolma for years, yet I still learned something new - about the onion dolma and the brilliant potato on the bottom tip. Thank you very much for taking the time to share your knowledge.
Glad you found it useful Elena. I learnt a lot when making this video too! The onion is such a life hack and it's the best part of the whole dish. Hope you try out some of the recipes. Thank you!
Wow U R quite skillfull ,honestly U have done a great job, as an Iraqi Lady, fond of preparing a very wide variety of traditional food, I do appreciate your efforts, it's so perfectly done, I would like to mention some notes :- we oftenly used to add some lamb fat to the filling, some lamb ribs or chopped lamb meat on the bottom of the pan with green beans,as well,,, by the way, we never used dry lime , citric acid is mostly used instead of lemon juice or with lemon juice as well....
Thank you! We actually made this with lamb chops the week after and it was amazing. I've seen some recipes using citric acid, some with dried lemon and some lemon juice, so it definitely seems like it depends on each households recipe. Thanks for the advice
The Iraqi is the best version 😍🥰🤍 Thankyou iraqis for makig this great recipe 🤗
Next time put the chard stalks on top. They’re the best part of the dolma.
Russians and Kazakhs eat the stuffed peppers with mince meat. I had no idea it originated in the Middle East.
Hi Obi, my wife and I tried these dolma this evening and they were fantastic! I was a bit worried that with all the sour components in the sauce and rice mix that the tangy ness would be too strong, but we followed your recipe and it was perfectly balanced. The only thing I did differently was add a little more salt to the glaze as it seemed a bit too sweet when I made it with ingredients we have available in Australia. I also put it in an oven on 160C for an hour in the pot after cooking on the stove for the first 15 mins. Thank you so much for your recipe. We will definitely make it again!
Iraqi cuisine is the best in the world.
Great video.
❤️ and greetings from Israel.
Wow that vegetable corer is an amazing tool! As someone who eats loads of fruits n veggies, good tools are everything!
This brings back so many memories, I used to have an Iraqi roommate at uni and she used to make dolma every other day (it was the only thing she knew how to cook). Fun tip: if you can’t find a vegetable corer at your local stores, you can use a thin, sharp, serrated knife, like a steak knife, to gently hollow out the veggies. Not as elegant as a vegetable corer, but it works when you don’t have other options!
It would be great if you could share the recipe of some traditional middle eastern beverages too. 🙂😘
Hopefully that is going to be the next recipe!
@@MiddleEats I will be eagerly looking forward to.your next video then. 😁
I’ve made this 3 times and it came out absolutely delicious! My Iraqi in laws thought it was amazing, thank you for sharing such a wonderful recipe! 😊
As a turk, seeing pomegranate, lime, cinnamon, tamarind in a dolma is like a fever dream. Always funny to see that we turks, compared to the arabs and the persians, are apparently the spice purists in the middle east: "salt, pepper and maybe chili flakes it is!".
I have been waiting for this one!! I had these once at a friends house and have never found a recipe which scratches that itch and these look delicious, thank you :)
You hit it right on the head, these are really unforgettable. I had the Iraqi kind for the first time about a year ago and it blew me away
Iraqi version is best, but not everybody kan make it right, it can’t be dry. This is my favourite dish in the entire world😊
Hi Obi You can make black lime tea 🍵, crush to small pieces not powder, remove seeds, make tea like you make a normal tea in a teapot, it's popular in Iraq, tea shops serve them, some people say it's good for the digestive system, we call it sour tea or شاي نومي بصرة served hot usually with sugar but you can drink it without sugar.
Thank you for the neat presentation ^^
May i suggest you to try the Kurdish dollma
Its done with lamp ribs at bottom , yogurt, vine leaves and onion.
Every iraqi house loves that dish.
This is definitely going on my to-do list 😍😍😍looks so simple and amazing! I actually tasted the Iraqi dolma for the first time a few weeks back and was like I have been missing out my entire life!
Thanks for sharing this!
I made this recipe yesterday. Used lamb chops at the bottom. By farrrrrrr, the best Dolma I've ever had. Thank you for share it with us.
Some Iraqi mothers in the south add a little sugar with the sauce to make it sour and sweet at the same time, and in my opinion it is much better and I think you should try it next time when you make the dolma.
I think it already was a bit sweet because of the pomegranate molasses, but I'll try it out. Thanks for the suggestion
Literally, this is the only video that describes the original Iraqi dolma, but it lacks the ribs of sheep that are placed at the bottom of the pot😭... very similar to the dulma that my mother prepares.🤤
Thank you! We actually made a second pot with ribs and they were amazing!
I am hungry 😭😂🇮🇶
جوعانه نوب يطلع لي بس اكل 🙂🤏🏻😂💔
Don't add dill next time... trust me
And don't use minced. Just cut lamb meat into small cubes
Tameriade has strong flavor. Use citric acid granular
Best thing is onion you are right. But next best is potato stuffings
Just use regular oil. Olive oil has uncomplamintory flavor
Add lamb fat into the mix. Will make it even better
The video I liked a new follower from Iraq 🇮🇶
Thank you!
This looks like an amazing meal for a cold day. So hearty and filling!
It sounds as if an actually unripe, green tomato would work well here...
EDIT: DAMN YOU AUTOCORRECT, I SAID UNRIPE AND I MEANT UNRIPE, NOT “UNREPENTANT”
Possibly! I'm not actually sure how much of a difference it would make to flavor. I did try the recipe twice before and they didn't explode so it may just be that they didn't cook as slow or something else
Ooooh, that might work really well. Green tomatoes have a bit of a mild but almost-citrus flavor, so it would blend taste-wise with everything else nicely and probably have a bit more structural integrity.
Oh then definitely it would work well. I'd probably increase the tomato paste a little if using green tomatoes.
Firstly, what a great idea for using up green tomatoes!
Secondly, I am visualising a staunch little ‘unrepentant’ green tomato...
“I will NOT turn red! I am unapologetically & unrepentantly green!” 😁
Fantastic! I love watching all your videos. Cant wait to try this out! Hope I can find this pomegranate glaze!
Thank you! Pomegranate molasses is sold at all Turkish and Middle Eastern grocery stores, and probably even wholefoods or places which have an ethnic aisle.
Oh you're so good. We love this video and your whole soulful vibe. Going to try these in the next week
I love the Spice Time because I can never guess how long it's going to be. Basically I keep going "ok, salt time and done....nope, here comes more spices" and honestly I love that
You should see my spice cupboard. We just recently reorganized it and there must be 40 different things in there!
sorry but how is the pot boiling if there's no liquid in it? do the ingredients seep liquid into the bottom?
Ah basically the heat from the base of the pot causes the vegetables to begin wilting. When that happens, they drip water and the creates steam which causes more water to evaporate. Same thing as putting veg in the oven, at first it releases some water then it dries up.
@@MiddleEats thank you so much. this is in the top tier of cooking channels for me
Thank you, I appreciate it! Thank you for following and hope you try some recipes!
I love your videos. Your "bri'ish" calm accent makes it all 10x better. The turkish/kurdish way of preparing the bell pepper is to cut open the top of the fruit from above around the stem. After removing the core, you can stuff it and use the stem as a lid. Then the bell pepper looks intact. Cheers for the videos again!
Made it today! Was delicious..Thanks for sharing❤
في العراق يظيف الحشوة صوص طماطم
Many thanks for this idea: I would have never thought of wrapping stuff in onions! I couldn't get hold of Tamarind or black limes. Not sure how close my version was to yours, but it was definitely tasty! :-)
This looks amazing, can’t wait to try it out! Thank you so much for this channel and you videos!
Thank you, it was delicious! Thank you for watching, I'm just happy to share this with you
Dolma are actually common in eastern and northern Europe, too. In Sweden we call them kåldolmar, which means cabbage dolmas, and are made from a rice and pork stuffing wrapped in cabbage leaves, and we've been eating them for centuries
Yes indeed, I think cabbage rolls are pretty universal now. It would be interesting to trace their history, to see whether they spread through trade or what. Thanks for sharing
@@MiddleEats the common explanation is that king Charles XII brought them to Sweden after taking refuge in the ottoman empire when his campaign in eastern Europe turned bad, but it's disputed. The earliest evidence of them in Sweden is from a 1765 cook book, where the recipe is with beef rather than pork, and cabbage is suggested as an alternative to grape leaves if you couldn't get a hold of those.
Very very interesting and cool to know. Thank you for sharing that with me. I also thought maybe it arrived when the ottomans invaded Iceland, but that was for a short period 😁. Thanks
Only one mistake you should put the onions and let them stick and burn for a little bit it would be amazing
I'll give that a try next time.
Good job obie👏🏼👏🏼👏🏼
This is exactly how many Iraqis cook dolma.
Don't mind those Iraqis with (you should've...) Comments 😂😂
Dolma is a dish that every household does it in a slight different way.
All Iraqis love dolma, it has a special space in our hearts 😂💙🇮🇶
I love dolma! Thanks for the video Obi, it always improves my day when a new video of yours pops up in my feed.
Aww thank you, that's very kind of you. Hope you give this one a try!
We in India have one with pointed gourd stuffed with prawn or veg stuffing. It is called potoler dolma. It is stir fried though.
Wow that is very interesting, I'll have to look it up.
I loved dolmades [ plural ] in Greece, either stuffed vine leaves or cabbage. Not so many spices used in Greece!
I made this yesterday following your recipe. Turned out really well and delicious. Thank you very much. 👍
OMG thank you, there's a local Iraqi restaurant that makes onion dolma and it is literally MOUTH WATERING...can't wait to try it but I wonder if I can use grenadine instead of pomegranate molasses since I already have that around....
I’m from Iraq what you neam any food I’m here I can help you
You should try iprax pronounced iprag its the kurdish version its very nice
Also try trshik with tomato saus or even witg yoghurt sauce
As an Iraqi, I would like to tell you that we do not use cinnamon when making dolma
We do in the south tho...
So true! Iraqis make the best dolma 😌💕
Wow! Looks amazing thank you for educating and sharing :)
I made it with a friend of mine and it was utterly delicious, especially the onion dolma. Thank you for all your time and effort Obi!
Thank you for making it, it's a real undertaking but so worth it. Glad you enjoyed it, send me photos if you took any!
@@MiddleEats Yes, it's really worth the time cooking and buying all the different ingredients to get the unique flavour. Sadly, we didn't take pictures, because the look and smell overpowered every other thought ;) I'll try to remember it for the next time!
Hahaha that's alright, I'm sure you'll be making it again! Thanks
I’m from Iraq what you neam any food I’m here I can help you
You forgot to mention zucchini and cabbage for dolma !!
We absolutely love Dolma… but it’s got to be Iraqi!! 😂 first time I’ve tried it with pomegranate syrup when my sister in law came to visit recently. I always use Dolma spice, otherwise mine is very similar to yours. It’s so time consuming to make so don’t have it as often as we should! 😁
لقد.احسنت.في.عمل.الدولماوجميع.المحتويات.وكذلك.الاضافات.التي.تمنحة.الحموضة.وكذلك.النكهة.الخاصة.بل.الدولما.العراقية.فلقد.كنت.دقيق..ومتمكن.شكرا.لانك.عرفت.هذة.الاكلة.الخاصة.لجمهور.كبير.تحياتي
Well i am an Indian Kashmiri and i am married to an Iraqi guy. I love the way how simply describe the recipe and i am looking forward to check all your videos. ❤
That looks absolutely magnificent. Great work. I will make this next weekend.
Thank you, it tasted amazing. Hope you get a great result. Send me some photos
where did the potatoes go?
انا عراقية واقوك انك صنعت الدولة العراقية بالشكل الصحيح شكرا لك وإذا استخدمت اللحم المقطع بالسكين يكون أفضل من اللحم المفروم انا ايضا لدي محتوى طبخ
Why do Arabs flip so many of their dishes?
I think a large part of it is that communal eating from a platter is a part of many arab cultures. If you're just serving into 1 platter then there's no need to individually dish each plate and you can just tip it out.
Another aspect is to show off layering. If you've spent the time carefully layering multiple components, then it looks nice when you flip it. The last thing is fragility of the food. It's a lot easier to flip dolma and allow the vegetables to fall apart from each other, than fishing things out. If you try and lift the things, they might tear.