Hadjin Dolma |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 lbs ground lamb | 3/4 C Blue Rose rice | 1 (8 oz) can tomato sauce |
| 1 (6 oz) can tomato paste | 2 medium onions, chopped | 1/2 C chopped parsley |
| 1 tsp salt | 1 tsp black pepper | 1 T crushed dried mint |
| assorted hollowed-out vegetables: zucchini, green peppers, tomatoes or Japanese eggplant | 1-1/2 C water | |
| 1 | Combine lamb, rice, tomato sauce and paste, onions, parsley, salt, pepper and mint in large bowl. Mix well. Fill vegetables with meat mixture. Arrange in layers in large pan or Dutch oven. Pour in water. Place heavy plate on top. Bring to boil. Reduce heat and simmer 40 minutes. Drain cooking liquid into bowl and serve on the side or use to reheat leftovers. |