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.
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
1- Prepare the Dolma:
2- Skewer the Kebabs:
3- Prepare the Dips:
4- Toss the Salads:
5- Cook the Rice Dish:
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
Cooking Tips:
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