Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients 

Dolmat Kalama

• ​Cut the core of Cabbage
  
• Add the cabbage in a pot of boiling water
  
• Remove the leaves when they are soft 
  
• ​​​Soak the Rice in water for 1/2 an hour
• Heat the olive oil in a saucepan until hot
  
• Place the rice, diced eggplant, diced onion, diced tomato, parsley, tomato paste, chilli powder, salt, black pepper, heated oil & mix together
  
• Slice the eggplant and lay at the bottom of a large pot
  
• Place 2 tablespoons of the mixture on a cabbage and close
  
• Place all the cabbage rolls & vine leaves in a pot
  
• Mix all the juice ingredients together and pour on the dolma
  
• Put on high heat for 10-15 minutes then simmer on low for 1 hour.

Directions

2 1/2 Cups Basmati Long Grain Rice

1 Onion (finely diced)

2 Eggplants (1 finely diced)
1/2 Cup Dry Parsley
1/4 Cup Light Olive Oil

1 Tomato (finely diced)
1 Tablespoon Chilli Powder
1 Teaspoon Salt

3 Tablespoons Tomato Paste

1 tablespoon Chilli Powder

1 teaspoon Salt
1/2 Teaspoon Black Pepper
Cabbage

Grape Vine Leaves

Juice Ingredients
1/4 Cup Light Olive Oil
3 Tablespoons Tomato Paste
1 Teaspoon Salt
1 Teaspoon Citric Acid
​4 Cups Boiling Water