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@FariahRahman1012

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@FariahRahman1012

Hey Fariah 

Nice to meet you 

I am Tulip. I am Iraqi Muslim 

I'd be happy to share the recipes for Iraqi Dolma(stuffed vegetables) and Maqloba (a traditional rice and meat dish). These dishes are rich in flavors and are popular in Iraqi cuisine. Let's dive into each one:

 1. Iraqi Dolma (Stuffed Vegetables)**

Ingredients:

- For the filling:

  - 1 cup rice (washed)

  - 1/2 lb ground beef or lamb (optional for vegetarian version)

  - 1 onion (finely chopped)

  - 2 medium tomatoes (grated or finely chopped)

  - 1/4 cup parsley (chopped)

  - 1/4 cup dill (chopped, optional)

  - 1 tsp allspice

  - 1 tsp cinnamon

  - 1 tsp cumin

  - Salt and pepper to taste

  - 2 tbsp tomato paste

  - 1/4 cup pine nuts (optional)

  - 1/4 cup olive oil

- For the vegetables to stuff:

  - 2 medium zucchinis

  - 2 medium eggplants

  - 6-8 grape leaves (can use jarred or fresh, depending on availability)

  - 4 large tomatoes (cut the tops off)

  - 2 bell peppers

- For the cooking broth:

  - 2 cups vegetable or chicken broth (or water)

  - 1 tbsp tomato paste

  - 2 tbsp olive oil

  - 1-2 tbsp lemon juice

  - 1 tsp salt

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Instructions:

1. Prepare the Filling:

   - In a bowl, combine the rice, ground meat (if using), chopped onion, tomatoes, parsley, dill (optional), and the spices (allspice, cinnamon, cumin, salt, and pepper).

   - Add tomato paste and olive oil to the mixture and stir well. Optionally, you can sauté the pine nuts in a bit of olive oil and add them to the filling.

2. Prepare the Vegetables:

   - Zucchini and Eggplant: Cut the tops off the zucchini and eggplant. Hollow them out using a spoon or a vegetable corer, removing the seeds and soft interior, leaving the skins intact.

   - Tomatoes: Cut a "lid" off each tomato and scoop out the seeds.

   - Bell Peppers:Cut off the tops and remove the seeds.

   For grape leaves, blanch them in hot water for a couple of minutes to soften them (if using fresh leaves) or rinse them well (if using jarred leaves).

3. Stuff the Vegetables:

   - Carefully stuff each vegetable with the rice and meat filling. Don’t overstuff, as the rice will expand as it cooks.

   - Roll up the grape leaves by placing a spoonful of filling at the base of each leaf, folding the sides in, and then rolling them tightly into a cylinder.

4. Arrange the Dolma:

   - Place the stuffed vegetables in a large pot, layering them neatly. Place the stuffed grape leaves in between the larger vegetables to secure them in place.

5. Cook the Dolma:

   - In a separate bowl, mix the broth, tomato paste, olive oil, lemon juice, and salt. Pour this mixture over the stuffed vegetables, making sure the liquid almost covers them.

   - Cover the pot with a plate to keep the dolma submerged during cooking, then cover the pot with a lid.

   - Cook on low heat for 45 minutes to 1 hour until the vegetables are tender and the rice inside is fully cooked.

6. Serve:

   - Let the dolma rest for a few minutes before serving. You can serve it with a side of yogurt or a simple cucumber salad.

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Iraqi Maqloba (Upside-Down Rice with Meat and Vegetables)

Ingredients:

- For the Maqloba:

  - 1 lb chicken (or lamb, beef, or mixed meat)

  - 2 cups rice (washed)

  - 2 medium eggplants (sliced)

  - 2 large potatoes (peeled and sliced)

  - 1 large onion (sliced)

  - 1 large tomato (sliced)

  - 1/4 cup almonds (fried, optional)

  - 1/4 cup pine nuts (optional)

  - 1 tsp turmeric

  - 1 tsp cumin

  - 1 tsp cinnamon

  - 1 tsp allspice

  - 1 tbsp vegetable oil

  - 1 tbsp olive oil

  - Salt and pepper to taste

  - 4 cups chicken or vegetable broth (or water)

- For garnish (optional):

  - Fresh parsley (chopped)

  - Yogurt (on the side)

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Instructions:

1. Prepare the Meat:

   - In a large pot, boil the chicken (or meat of choice) with salt, pepper, and some of the spices (turmeric, cumin, cinnamon, allspice) until the meat is tender, about 45 minutes to an hour. Once the meat is cooked, remove it from the pot and set it aside, reserving the broth.

2. Fry the Vegetables:

   - In a large frying pan, heat the olive oil and fry the potato slices until golden and crispy. Set them aside.

   - In the same pan, fry the eggplant slices until soft and slightly browned. Set them aside.

3. Layer the Maqloba:

   - In a large, heavy-bottomed pot, layer the cooked potatoes at the bottom. This creates a crispy base when flipped.

   - Then, layer the eggplant slices on top of the potatoes.

   - Place the cooked chicken pieces on top of the eggplant.

   - Sprinkle the rice over the meat and vegetables, ensuring it covers everything.

   - Add the sliced tomatoes on top of the rice.

4. Cook the Maqloba:

   - Pour the reserved chicken broth (or water) over the rice until it’s fully submerged, and add a little more salt and spices (cumin, allspice, turmeric, cinnamon) to taste.

   - Cover the pot and cook on low heat for 30-40 minutes, or until the rice is fully cooked and the flavors have melded together.

5. Flip the Maqloba:

   - Once the rice is cooked, remove the pot from the heat. Let it sit for about 5-10 minutes to set.

   - To flip, carefully place a large serving platter over the pot and, using both hands (with oven mitts), flip the pot upside down onto the platter. Gently lift the pot off, revealing the layers of rice, vegetables,and meat.

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Both  Iraqi Dolma and Maqloba are hearty, flavorful dishes . I hope you enjoy making and tasting these wonderful dishes!