I think it was in 2014, I’m not sure, that I decided to make stuffed vegetables, by myself.
My parents were abroad, and Varda and Maxi (who by the way translate my blog from English to Spanish) came for Shabbat and I decided to prepare stuffed vegetables – or if you like: Dolma (that’s how we call it in our family), because Varda loves it.
It’s not easy to make Dolma like a lentil soup where everything is thrown into the pot and it will come out delicious. Being accurate regarding tastes, the balance between sour and sweet is significant. You can make this recipe with any vegetables you like, but I chose to make it with onions just because it’s both my and Varda’s favorite
Varda is like my baby sister, I met her in the army. When we were still in Israel, we used to spend Shabbats and holidays together- idleness that is reserved only for both of us: napping and of course eating. It is really a common saying in Israel that a friend that you get during the army service, is a friend for life. I can assure you that this is totally true.
I have two brothers, and I have always wondered if the fact that I do not have sisters is why I have made some really good friends, as good as sisters.
Varda met Maxi five or six years ago on the Internet, maybe today these stories are common, but back then (yes, I definitely feel like a 100 years old) it was not a common thing to meet someone from another country online and marry him.
He used to live in Argentina and she of course in Israel. They spoke for a year on Skype, and a year later she decided to fly to Argentina to meet him. Varda is so brave, and this is definitely a unique story (how they did not make headlines I do not understand).
Since then they got married and to this day they have been living on the Israel-Argentina axis.
When Varda was living in Argentina, she missed the homemade food there. One time we spoke via Skype, and she asked for the recipe of Zehava’s Dolma she loves so much.
So this is my mother’s recipe for Dolmeh (stuffed vegetables) I guess many people have a similar recipe, but I plead you to try this particular recipe, promise you will not regret it.
Print Recipe
Watch a video
Serves: 5 Cooking Time: 1 hour
Ingredients
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5 large onions (you can use any color you like, I like yellow or white)
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1 bunch of parsley
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1 bunch cilantro
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1 bunch of dill
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1 medium white onion
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1/3 cup lemon juice (can also be canned)
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1 cup rice (I use jasmine)
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2/3 teaspoon salt
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3-4 tablespoons of tomato paste
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4 tablespoons honey date / honey
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1/3 cup of olive oil\vegetable oil
Instructions
1. Peel the large onions, and make a lengthwise cut on each of them; cover with water and cook for about an hour, and then let them chill.
2. Thinly cut the parsley, coriander, dill and chop the medium onion and place in a bowl
3. Rinse the rice and add it to the bowl. Also add all the rest of the ingredients
4. Gently, open the onions into layers on a try and fill each of them with rice. Roll each of one and place in a pot. Don’t staff each layer with a lot of rice (about a full teaspoon) because when the rice is cooked it will swell and open up
5. Place the stuffed onions with their face down, so that during the cooking they won’t open up
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