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Dolma Khodra

A dish of onions, tomatoes, zucchini stuffed with ground meat, herbs, and egg, baked with butter and olive oil.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Dolma Khodra

Oven350°F (175°C)
Timeabout 1 hour

Ingredients

Directions

Prepare

  1. Stuff the vegetables with the stuffing.

  2. Drizzle some olive oil in the pan and dot the vegetables with butter.

Bake and serve

  1. Cover with foil and bake in a preheated 350°F (175°C) until tender, about 1 hour depending on the size of your vegetables.

  2. Remove the foil about 10-15 minutes before the end of cooking to color them a bit.

  3. A lot of the fat will cook off into the baking dish and can be drained before service.

  4. You can sprinkle some fresh herbs as a garnish.

Nutrition, whole recipe (rough)

949Calories
61 gProtein
67 gFat
24 gCarbs

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions
IngredientPortion assumedkcal
Lamb100g cooked294
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Thyme1 tsp dried (1.4g)4
Basil5 leaves fresh (2.5g)1
Parsley1 tbsp chopped fresh (3.8g)1
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Stuffingnot in our table0
Coriandernot in our table0
Leafnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Tomato + basiltop 1% of all pairs
    Smell alikemoderate
    Cooked together3,979 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + basiltop 3% of all pairs
    Smell alikemoderate
    Cooked together5,063 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Basil + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together5,294 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground lamb or beef
Provides fat and savoury flavour that moistens the stuffing as it cooks.
Egg
Binds the stuffing so it holds together when baked.
Green olives
Adds salty, briny acidity that brightens the rich meat filling.
Butter
Adds fat and richness, and browns the vegetable surfaces as they bake.

The step that matters

Start the onions before the other vegetables. Onions take longer to become tender than tomatoes or zucchini. Starting them early for about 15-20 minutes helps all the vegetables finish cooking at the same time.

Swap the onion

How well each one fits the dish's main ingredients (tomato, lamb, olive, shallot, basil, pepper, egg):

  1. Capsicumfits better
  2. Eggplantfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against tomato, lamb, olive, shallot, basil, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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