Name: Stuffed Vegetables (Dolma (dol-ma))
Yield: 16 Pieces
Cuisine: Lebanese
Ingredients: 1 cup finely chopped flat-leaf parsley; use green leafy parts and tender stems; 4 small firm roma (plum) tomatoes, about 3 inches long; 1 yellow onion, sliced into ¼-inch rounds (to line the bottom of the pan); 4 small baby eggplants, about 1½ inches wide at the base and about 3 inches long; ⅓ cup and ½ cup and 1½ tablespoons freshly squeezed lemon juice, divided; 3 tablespoons and 2 tablespoons extra-virgin olive oil, divided; ¼ cup currants; ⅛ teaspoon black pepper; 1 tablespoon finely chopped fresh dill; ¼ cup finely chopped green onion; use light and dark green parts; 1 teaspoon and ¾ teaspoon salt, divided; 2 tablespoons finely chopped fresh mint; or: 1 teaspoon dry mint flakes; ¼ cup finely chopped yellow onion; ½ cup boiling water; 4 small green zucchini, about 1½ inches wide at the base and about 3 to 4 inches long; 4 small yellow squash, about 1½ inches wide at the base and about 3 to 4 inches long; If you have trouble finding the vegetables in the produce section of the grocery store you may have to go to a gourmet grocery store that carries specialty produce in smaller sizes.; ½ cup converted (also called parboiled) rice; ¼ cup toasted pine nuts; ¾ cup (peeled) finely chopped tomato

Preparation info

16 Pieces

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

If you are looking for that one vegetable dish that’s delicious and can serve as a centerpiece on your table, look no further. The variety of the small vegetables and the colors, flavors, and presentation of this dish make it a winner, and it can be prepared in advance. Your friends and family will be impressed by both the look and the taste.