Dolma & Kebabs Feast

Embark on a culinary journey through the Middle East with this diverse recipe featuring Dolma and a variety of flavorful Kebabs. This feast offers a taste of tradition and modern culinary expertise, bringing together stuffed grape leaves and an array of grilled meats and vegetables served with vibrant salads and savory dips.

Ingredients

For the Dolma:
🌿 Grape leaves
🍚 1 cup rice
🍅 2 tomatoes, finely chopped
🧅 1 onion, finely chopped
🍋 1 lemon, sliced

For the Kebabs:
🥩 500g ground meat
🍗 500g chicken breast
🥩 500g beef cubes
🍅 2 tomatoes, cut into chunks
🧅 1 onion, cut into chunks
🫑 2 green peppers, cut into chunks

For the Dips:
🥫 1 can chickpeas, drained (for hummus)
🍆 1 large eggplant (for baba ghanoush)
🥛 1 cup yogurt (for any yogurt-based dip)

For the Salads:
🥬 1 head lettuce, chopped
🍅 2 tomatoes, diced
🥒 1 cucumber, diced
🧅 1 red onion, thinly sliced
🍋 1 lemon (for dressing)
🥗 1 bunch arugula
🌿 1 bunch parsley, chopped

For the Rice Dish:
🍚 2 cups rice
🥕 2 large carrots, grated
🍇 1/2 cup raisins

Instructions

1- Prepare the Dolma:

Rinse grape leaves thoroughly and pat dry.
In a bowl, combine rice, chopped tomatoes, and chopped onion. Season with salt and pepper.
Place a small amount of the rice mixture in each grape leaf and roll tightly, tucking in the sides.
Arrange the dolma tightly in a pot. Cover with water and add lemon slices on top.
Simmer on low heat until tender, about 45 minutes.

2- Skewer the Kebabs:

For the ground meat, mix with spices and form into small patties or logs.
Thread chicken, beef, and vegetable chunks onto separate skewers.
Preheat grill or barbecue. Grill each skewer until well-cooked, turning occasionally to ensure even cooking. The edges should be slightly charred.

3- Prepare the Dips:

For hummus: Blend chickpeas with olive oil, lemon juice, garlic, and tahini until smooth.
For baba ghanoush: Roast the eggplant until soft, then blend with olive oil, lemon juice, and tahini.
Optionally, whisk yogurt with garlic and herbs to serve as a fresh accompaniment.

4- Toss the Salads:

Combine lettuce, tomatoes, cucumber, red onion, lemon juice, arugula, and parsley in a large bowl. Toss with olive oil, salt, and pepper.

5- Cook the Rice Dish:

Sauté grated carrots in a bit of oil. Add rice and stir until coated.
Pour in water (as per rice cooking instructions) and add raisins. Cook until rice is tender and fluffy.

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories per serving: 650
Proteins per serving: 35g
Fats per serving: 25g
Carbohydrates per serving: 65g
Equipment: Pot with lid, skewers, grill or barbecue, blender