DOLMA (ALGERIAN STUFFED VEGETABLES)
This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.
Provided by Cookie16
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel the zucchini and potatoes.
- Chop the stem off the zucchinis.
- Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
- Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
- Carefully scoop out each potato in the same manner but save the scooped out portion.
- Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
- Stuff the meat mixture into the potatoes and zucchini, loosely.
- Heat oil in large pan and saute onion and lamb together.
- Add the water and bring to boil over medium high heat.
- Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
- Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
- Remove from heat and add lemon juice and 1 tbsp parsley.
Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6
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Rosemary Nakigoye
[email protected]Yum!
Pawan Koirala
[email protected]Could be better.
Vishnu Kumar
[email protected]I'd give it a 7/10.
Toony
[email protected]Meh.
Polykarp Andjamba
[email protected]Not bad!
uSaMa Madni
[email protected]These dolma were just okay. The filling was a bit bland, and the vegetables were a bit tough.
matthew gill
[email protected]I followed the recipe exactly, but my dolma didn't turn out as well as I hoped. The filling was a bit dry, and the vegetables were a bit overcooked.
Sohag Islam
[email protected]These dolma were a bit more work to make than I expected, but they were worth it! They were so delicious, and I'm so glad I gave them a try.
Chimaobi Ezerioha
[email protected]I've never had dolma before, but I'm so glad I tried this recipe. They were so good! I loved the unique flavor of the filling, and the vegetables were cooked to perfection.
DannyD's World
[email protected]These dolma were delicious! The filling was flavorful and moist, and the vegetables were cooked perfectly. I especially loved the combination of the different vegetables.
Haris Shms
[email protected]I made these dolma for a potluck, and they were a huge hit! Everyone loved them, and I got so many compliments. I'll definitely be making them again for my next party.
Yasmika Pamudith
[email protected]These dolma were so easy to make, and they turned out so well! I love that I could use all fresh vegetables from my garden. The filling was flavorful and moist, and the vegetables were cooked perfectly.
Toheed Nadeem
[email protected]This is a great recipe for a special occasion. The dolma are so elegant and delicious, and they're sure to impress your guests. I served them at a dinner party last night, and everyone raved about them.
imad djakam
[email protected]I've been making dolma for years, and this recipe is one of the best I've tried. The instructions were clear and easy to follow, and the dish turned out beautifully. The vegetables were tender and flavorful, and the filling was perfectly seasoned.
Ahamed ador
[email protected]This was my first time making dolma, and it was a huge success! The dish was absolutely delicious, and my family loved it. The vegetables were cooked perfectly, and the filling was flavorful and moist. I will definitely be making this dish again.