Chef Iyad’s Dolma is a classic Middle Eastern appetizer that is made with grape leaves stuffed with a flavorful mixture of rice, mint, Aleppo spices, olive oil, and pomegranate molasses. This dish is cooked slowly on low heat to allow the flavors to meld together and the rice to become tender. Once cooked, the dolma is served cold, making it a refreshing and satisfying appetizer.
The recipe for Chef Iyad’s Dolma is an old and treasured one, passed down through generations of cooks in Aleppo. This means that the recipe has been refined and perfected over time, resulting in a dish that is full of flavor, history, and tradition.
To begin, the rice and spices are sautéed in olive oil to bring out their flavors and aromas. Then, pomegranate molasses is added to the mixture to give it a tangy sweetness that balances out the richness of the rice and spices. Fresh mint is also added to the mixture to provide a refreshing and aromatic flavor.
The mixture is then carefully stuffed into grape leaves and cooked on low heat until the rice is tender and the flavors have melded together. The dolma is then served cold, making it a perfect appetizer for a hot summer day.
Overall, Chef Iyad’s Dolma is a delicious and unique appetizer that is sure to impress anyone who tries it. The combination of fresh mint, Aleppo spices, olive oil, and pomegranate molasses make this dish a flavorful and memorable experience that is deeply rooted in the culinary traditions of Aleppo.