Assyrian Dishes © ALL RIGHTS RESERVED. 


Dolmat Kalama

  • ​Cut the core of Cabbage
  • Add the cabbage in a pot of boiling water
  • Remove the leaves when they are soft 
  • ​​Soak the Rice in water for 1/2 an hour
  • Heat the olive oil in a saucepan until hot
  • Place the rice, diced eggplant, diced onion, diced tomato, parsley, tomato paste, chilli powder, salt, black pepper, heated oil & mix together
  • Slice the eggplant and lay at the bottom of a large pot
  • Place 2 tablespoons of the mixture on a cabbage and close
  • Place all the cabbage rolls & vine leaves in a pot
  • Mix all the juice ingredients together and pour on the dolma
  • Put on high heat for 10-15 minutes then simmer on low for 1 hour.


2 1/2 Cups Basmati Long Grain Rice

1 Onion (finely diced)

2 Eggplants (1 finely diced)
1/2 Cup Dry Parsley
1/4 Cup Light Olive Oil

1 Tomato (finely diced)
1 Tablespoon Chilli Powder
1 Teaspoon Salt

3 Tablespoons Tomato Paste

1 tablespoon Chilli Powder

1 teaspoon Salt
1/2 Teaspoon Black Pepper

Grape Vine Leaves

Juice Ingredients
1/4 Cup Light Olive Oil
3 Tablespoons Tomato Paste
1 Teaspoon Salt
1 Teaspoon Citric Acid
​4 Cups Boiling Water