Algerian Dolma
Ah, Algerian dolma, a dish that instantly brings me back to Friday meals at my grandmother's house! Each bite of these stuffed vegetables, soaked in a cumin-scented tomato sauce, is a flavor journey. I love making this family version, where peppers, zucchini and potatoes compete for the spotlight. The secret is the well-seasoned filling and slow cooking that makes everything tender. For me, it's the symbol of Algerian cuisine: generous, colorful and full of love. Serve it with good homemade bread to soak up the sauce, it's pure bliss!
Ingredients
- small green peppers12
- zucchini6
- potatoes6
- ground meat (lamb or beef)500 g
- short-grain rice100 g
- onion1
- garlic3 cloves
- fresh parsley1 bunch
- tomato paste2 tablespoons
- olive oil50 ml
- salt1 teaspoon
- black pepper0.5 teaspoon
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- halal chicken broth500 ml
Nutrition
Instructions
- 1
Wash the peppers, cut off the tops and remove the seeds. Peel the zucchini and potatoes, hollow them out using an apple corer or a small spoon.
- 2
Prepare the filling: in a bowl, mix the ground meat, raw rice, grated onion, crushed garlic, chopped parsley, salt, pepper, cumin and paprika. Add 2 tablespoons of olive oil.
- 3
Stuff the vegetables with the mixture without packing too tightly. Close the peppers with their tops.
- 4
In a pot, heat the remaining olive oil and place the stuffed vegetables side by side. Add the tomato paste diluted in a little hot water.
- 5
Pour the chicken broth until it reaches halfway up the vegetables. Cover and cook over low heat for 1 hour to 1 hour 15 minutes, until the vegetables are tender.
- 6
Serve hot, drizzled with the cooking juices, accompanied by fresh bread and a green salad.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !