Epraxa Kalamya (Dolma)

This traditional dish, known as Epraxa Kalamya in Kurdish or Dolma in Arabic, is a flavorful blend of aromatic spices, juicy meat, and rice wrapped in tender cabbage leaves. It's a comforting and satisfying meal that's perfect for family gatherings or a cozy dinner at home.

Ingredients

🥬 1 large cabbage head
🥄 2 tablespoons olive oil
🧅 1 large onion, finely chopped
🫑 2 small peppers, finely chopped
🍅 1 tomato, finely chopped
🧄 3 cloves of garlic, minced
🐄 500g ground beef
🍚 1 cup jasmine rice, well-rinsed
🧂 1 teaspoon salt (adjust to taste)
🐓 1 tablespoon chicken bouillon powder
🌿 Fresh parsley, chopped
🌿 1 tablespoon dried mint
🍋 1 teaspoon citric acid
🌶️ 1 teaspoon red chili flakes
🌶️ 1 teaspoon cayenne pepper
🥔 2 medium potatoes, sliced
🍅 3 tablespoons tomato paste
🫘 1 cup of string beans (optional)

Instructions

1- Prepare the Cabbage:

• Cut out the core of the cabbage.
• Submerge the whole cabbage in a large pot of boiling water.
• After 3-4 minutes, the leaves should soften and start to come off easily. Peel off the leaves and set aside.

2- Prepare the Vegetables:

• Place onions and peppers in the microwave for 1.5-2 minutes to soften.
• Use a knife to carefully separate any segments that need assistance.

3- Prepare the Filling:

• In a large bowl, combine the ground beef, rice, chopped onion, tomato, peppers, garlic, and parsley.
• Add olive oil, chicken bouillon, dried mint, citric acid, black pepper, red chili flakes, cayenne pepper, salt, and tomato paste. Mix well.

4- Prepare the Pot:

• Line the bottom of a large pot with sliced potatoes. This prevents sticking and adds flavor to the dish.
• Add a light drizzle of olive oil and optionally include string beans.

5- Assemble the Cabbage Rolls:

• Lay a softened cabbage leaf flat, and place a spoonful of the filling at the base.
• Roll the leaf tightly over the filling, folding in the sides to seal as you roll up.
• Place each roll seam-side down in the pot over the potato layer.

6- Cooking the Stuffed Cabbage:

• Pour water into the pot until it reaches the level of the top layer of cabbage rolls.
• In a separate dish, mix tomato paste with water, a pinch of salt, and citric acid. Pour over the cabbage rolls.
• Cover the contents with a heat-safe plate to weigh them down.
• Bring to a boil over high heat. Once boiling, reduce to a low simmer and cook for about 40-45 minutes until the water has evaporated and the rice is tender.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8
Calories per Serving: Approximately 350 kcal
Proteins: 15g
Fats: 16g
Carbohydrates: 40g
Equipment: Large pot, knife, microwave

Cooking Tips

• Ensure that the cabbage leaves are pliable to avoid tearing.
• Adjust the spice level according to your preference by adding more or less chili flakes and cayenne.

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Epraxa Kalamya (Dolma)