Libyan dolma— my all-time FAVOURITE food🇱🇾🫑 It’s truly unbeatable Libyan dolma (serves 6-8 people): For the filling: 2 bunches fresh parsley 2 bunches fresh spring onions 1 bunch fresh mint (optional) 1 bunch fresh dill (optional) 1 bunch fresh cilantro (optional) 4 cups short-grain rice, washed and drained 4 cups ground beef or lamb (or can be finely diced) 2 tbsp turmeric 1 tbsp cinnamon powder 1 tbsp black pepper 1 tbsp chili powder 2 tbsp salt 1 cup tomato paste 3/4 cup olive oil (or can partially substitute with vegetable oil) Wash and chop all the fresh herbs. Note that the parsley and spring onions are fundamental to Libyan dolma, but the mint, dill, and cilantro are optional (but delicious additions). Variations exist from city-to-city and even household-to-household in Libya. In a large bowl, mix together the washed and chopped herbs, rice, meat, spices, tomato paste, and oil. Adjust the amount of salt and chili powder to your taste preference. You can stuff this flavourful mixture into sweet peppers, zucchini, mini eggplants, onions, and so on. Just core then lightly salt the inside of the vegetable first. I recommend either steaming these for 1 hour or cooking them on the stove top on low heat for 1 hour in water mixed with 1/4 cup tomato paste, 1/2 tsp salt, 1/2 tsp cinnamon powder, and 1 tbsp olive oil. You can also make cabbage rolls, Swiss chard rolls, or stuffed grape leaves. For the Swiss chard, blanch the leaves for about 30 seconds before stuffing them. After stuffing them, you can either steam the rolls for 1 hour or cook them on the stove in the same water mixture for 1 hour on low heat in a pan/pot lined with sliced potato rounds to avoid burning. As for the cabbage rolls, remove the core/stem of the cabbage head and boil it in water for 15-20 minutes on each side then loosen all the leaves. After stuffing them, I recommend either stove-top for 1 hour on low heat or pressure cooking for 40 minutes in the same water mixture. Finally, I only recommend pressure cooking for the grape leaves; use the same water mixture and pressure cook on high for about 40 minutes. Enjoy! #dinner #Dinnerldeas #dinnerwithme #food #Foodie #cook #cooking #cookwithme #foodinspo #dinnerinspo #libyanfood #libya #libyan #northafrican #arab #🇱🇾 - @daniascuisine