Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients
1 small Eggplant (peeled & diced)
400gms Beef Stirfry (diced)
1 bunch Spring Onions (sliced)
1/2 cup Parsley (chopped)
1/4 cup Light Olive Oil
1 tablespoon Tomato Paste
1 tablespoon Chilli Powder
1 tablespoon Sea Salt
1/2 teaspoon Black Pepper
1/2 Teaspoon Citric Acid
1/2 teaspoon Paprika
Grape Vine Leaves
2 small Eggplants
1 Zucchini 
2 Tomatoes
1 Onion
Konjac Rice
1 cup Cauliflower Rice

Juice Ingredients
2 cups Boiling Water
2 tablespoons Light Olive Oil
1 tablespoon Tomato Paste
1 teaspoon Citric Acid
1 teaspoon Sea Salt

Ingredients 

• Cut the ends of the onion & peel, slice in the middle without cutting all the way
  
• Place in a bowl & pour boiling water on top, set aside for 10 minutes
  
• Slice the top of the tomato, core the inside of the tomato
  
• Chop the tomato core and place in a bowl
  
• Cut the end of the zucchini, cut the zucchini in half
  
• Core the inside of the zucchini, chop the core of the zucchini & place in the bowl
  
• Slice the eggplants, place at the bottom of the saucepans
  
• Peel & dice the leftover eggplant, place in the bowl
  
• Heat the 1/4 cup of oil in a saucepan
  
• Remove from the heat & place in a bowl
  
• Add a tablespoon of olive oil in the saucepan on high heat
  
• Add the cauliflower rice & fry for 5 minutes
• Remove from the heat & place in a bowl
  
• ​Rinse the Konjac rice in a sift
• Place a tablespoon of oil in a saucepan on high heat
  
• ​Add the Konjac rice & fry for 5 minutes, remove & place in a bowl
• Remove the outer layers of the onion
  
• Add the chopped eggplant, spring onions, parsley, beef stir fry, tomato paste, spices, heated olive oil in the bowl & mix all together
  
• Split the mixture in half
  
• ​Add the konjac rice in one bowl & the cauliflower rice in the other
  
• ​Fill the vegetables with the mixture
  
• ​Place a grape vine leaf on a plate, trim the stem, place a tablespoon of the mixture on the top of the leaf
  
• ​Fold the left & right on top, roll forward picking up left & right
  
• Place all the dolma in the saucepans
  
• Add the oil, salt & citric acid, tomato paste in the boiling water & mix all together
  
• ​Divide the juice in half for both pots
  
• Place a plate on top of the dolma
  
• Cover & cook on low heat for 1 hour
  
• ​​Place a plate on top of the pot & FLIP!
  

Keto/Low Carb Dolma

Directions