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Zucchini Dolma (Stuffed with Rice, Cooked in Oil)
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Ingredients
- Zucchini (koosa)1 kg
- For the dolma filling: finely chopped onions¼ kg
- For the dolma filling: rice2 small cups
- For the dolma filling: oil3 tablespoons
- For the dolma filling: chopped parsley2 tablespoons
- For the dolma filling: chopped mint or a little dried mint1 tablespoon
- For the dolma filling: tomatoes¼ kg
- Strained tomatoes½ kg
- Extra oil3 tablespoons
- Large carrots3
- Celery and a large onion½ head celery and 1 onion
- Garlic6 cloves
- Finely ground cardamom (optional)6 pods
- Salt, pepper and allspiceto taste
- A little salted wateras needed
Allergens (inferred from ingredient names): celery
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 6, fat 10, carbs 40, fiber 2, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared