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Dolma - Mixed Vegetable Assyrian Style Recipe

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This recipe for Dolma - Mixed Vegetable Assyrian Style is from Growing Up Simonoff and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Use same stuffing as for Cabbage Dolma Assyrian Style and sauce only remembering to add scooped material from tomatoes to sauce.

5 firm tomatoes, pulp scooped out
5 bell peppers, small or medium size
5 zucchini
1 large eggplant or 5 Japanese eggplant
2 large green apples
20-30 grape leaves
1 cucumber
1 cube butter
Directions:
Directions:
For tomatoes – slice horizontally 1/2 inch from top. Leave end slightly attached. If cut, use toothpick to attach cover. Scoop out leaving 1/4 inch of pulp.
For bell peppers - cut horizontally 1/2 inch from top. Clean out seeds, save top to cover after stuffing. Can use toothpick to tighten if necessary.

For zucchini - remove ends, cut into 4 inch pieces, core with apple corer.
For eggplant - If large, peel and cut into pieces about 3" by 1”. Assemble like a sandwich with stuffing held in between with a toothpick.
For green apples - core, don’t peeled
For grape leaves - Wrap as for grape leaf dolma
For cucumber - Peel, core, cut into 3" pieces.
Stuff all vegetables. Put one cube butter in base of roaster. Layer vegetables into roaster. Add another on top of assembled roaster. Bake for 20 min. at 3500 F. Add sauce, bake another 1/2 hour. Serve with Assyrian rice.

 

 

 

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