Dinner

Kelem dolmasi

Name: Kelem dolmasi
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 500g lamb mince, minced; 1 large large cabbage, leaves separated and blanched; 8 oz onion, peeled and finely chopped; salt, Pinch; pepper, Pinch; 1/2 tsp turmeric; 1/2 tsp cinnamon; 2 tablespoons cilantro, chopped; 2 tablespoons dill, chopped; 2 oz rice, boiled for 8 minutes; 2 oz canned chickpeas, rinsed, roughly chopped and lightly mashed; 3 oz lamb fat, minced; 1 tablespoon tomato purée; 3 tablespoons water

Cabbage leaves stuffed with a seasoned lamb, rice, chickpea, and herb filling, gently cooked and finished with a simple tomato sauce.

1 hr 25 min
360 kcal

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

Get the shopping list

Ingredients

For 6 servings

Steps

Step 1:
Boil the rice for 8 minutes.
8 min
Step 2:
Peel and finely chop the onion.
Step 3:
Chop the cilantro and dill.
Step 4:
Rinse the canned chickpeas, then roughly chop and lightly mash them.
Step 5:
Mince the lamb fat.
Step 6:
Combine the lamb mince, onion, turmeric, cinnamon, chickpeas, rice, chopped cilantro, chopped dill, and minced lamb fat in a bowl.
Step 7:
Season the filling with salt and pepper, then mix well with your hands.
Step 8:
Fill a large saucepan with salted water and bring it to a boil over high heat.
Step 9:
Remove and reserve the outer cabbage leaves. Put the remaining cabbage head whole into the boiling water and boil for 3 to 4 minutes, turning if needed.
3–4 min
Step 10:
Remove the cabbage, keeping the water boiling, and let it cool briefly. Pull off the leaves, cutting at the base if necessary; return the cabbage to the water for another 3 to 4 minutes as needed until all usable leaves are released.
3–4 min
Step 11:
Cut out and reserve the tough cabbage stalks. Cut the largest leaves in half.
Step 12:
Place a heaping tablespoon of filling in the middle of each cabbage leaf, shaping it into a short cylinder.
Step 13:
Fold the ends of each leaf over the filling and roll tightly.
Step 14:
Put the discarded cabbage leaves and stalks in the bottom of a stockpot. Arrange the rolled dolma on top.
Step 15:
Add water to the stockpot until it reaches the top of the discarded cabbage leaves, without covering the dolma.
Step 16:
Weight the dolma with a metal pie pan or oven-safe plate and a heavy object so they do not unwrap.
Step 17:
Bring the water to a boil, then simmer for 25 minutes.
25 min
Step 18:
Mix the tomato purée and water to make a simple sauce. Heat it over medium heat for a few minutes.
Step 19:
Pour the tomato sauce over the dolma and cook for 5 more minutes.