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Appetizers

Dolma Libiya (Stuffed Vegetables)

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35 min
Prep
50 min
Cook

Ingredients

  • 8 small bell peppers or courgettes, hollowed
  • 16 grape vine leaves (fresh or jarred)
  • 200 g (1 cup) short-grain rice, rinsed
  • 100 g (3.5 oz) minced lamb (optional)
  • 1 small onion, finely chopped
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 1 tsp ground cumin
  • 0.5 tsp cinnamon
  • 2 tbsp olive oil, plus extra for cooking
  • 1 tbsp tomato paste
  • 500 ml (2 cups) water or broth
  • Juice of 1 lemon
  • Salt and pepper, to taste

Method

  1. In a bowl, combine rice, minced lamb if using, onion, parsley, mint, cumin, cinnamon, olive oil, salt and pepper.
  2. Fill the hollowed peppers and courgettes about two-thirds full with the rice mixture to allow room for the rice to expand.
  3. If using vine leaves, place a spoonful of filling near the stem end of each leaf and roll tightly, tucking in the sides.
  4. Line the bottom of a large pot with any spare vegetable trimmings or extra leaves, then arrange the stuffed vegetables and rolls snugly inside.
  5. Mix tomato paste with water or broth and lemon juice, and pour over the stuffed vegetables until mostly covered.
  6. Place a small heatproof plate on top of the dolma to keep them from unrolling, then cover the pot with a lid.
  7. Simmer gently over low heat for 45-55 minutes until the rice is fully cooked and vegetables are tender.
  8. Let rest for 10 minutes before serving warm or at room temperature.

Introduction: Reflecting Libya's Ottoman-era culinary influence, Dolma Libiya consists of vegetables such as peppers, courgettes and vine leaves stuffed with a seasoned rice and herb mixture, gently simmered until tender.

Cultural Background: Reflecting Libya's Ottoman-era culinary influence, Dolma Libiya consists of vegetables such as peppers, courgettes and vine leaves stuffed with a seasoned rice and herb mixture, gently simmered until tender. It is commonly served as a starter or light dish at family gatherings, often alongside a squeeze of lemon and a dollop of yogurt.

Tips: Do not overfill the vegetables, as the rice will expand significantly during cooking. A plate placed on top of the dolma prevents them from moving around and unravelling while simmering.

Variations: A fully vegetarian version omits the lamb and adds extra pine nuts and currants to the rice filling.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan with a splash of water or broth over low heat, or microwave covered for 2-3 minutes.

FAQs:

Q: Can I make these ahead for a party?

A: Yes, dolma can be made a day in advance and gently reheated before serving.

Q: What can I substitute for vine leaves?

A: Blanched cabbage or chard leaves work as a substitute.

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