Kelem dolmasi

Name: Kelem dolmasi
Yield: 4 servings
Ingredients: 500g Lamb Mince; 1 large Cabbage; 8 oz Onion; Pinch Salt; Pinch Pepper; 1/2 tsp Turmeric; 1/2 tsp Cinnamon; 2 tablespoons Cilantro; 2 tablespoons Dill; 2 oz Rice; 2 oz Chickpeas; 3 oz Lamb Fat; 1 tablespoon Tomato Puree; 3 tablespoons Water

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb Mince500 g
Cabbagelarge1
Onion8 oz
Salt
Pepper
Turmeric½ tsp
Cinnamon½ tsp
Cilantro2 tbsp
Dill2 tbsp
Rice2 oz
Chickpeas2 oz
Lamb Fat3 oz
Tomato Puree1 tbsp
Water3 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

26 steps · 0 min

1
First boil the rice for eight minutes. Meanwhile, peel and finely chop the onion. Then chop the herbs.
2
The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them. I used canned chickpeas, since I've never actually seen them dried. I decided to chop/mash them slightly so they would better incorporate into the filling.
3
Chickpeas (or garbanzo beans) roughly chopped

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