How to cook Algerian dolma


Dolma is a dish that includes vegetables stuffed with rice and minced meat, and who can add red broth or tomato paste to it. Examples include Iraqi dolma and Algerian dolma. The Iraqi dolma includes grape leaves, zucchini, onions, tomatoes, cucumbers, sweet green peppers, eggplant, and potatoes. Its filling consists of rice and minced meat added to it, spices, and lemon to give it a delicious taste. Show how to set it up.

Algerian dolma

  Ingredients: Five hundred grams of lamb.

  1/2 kilograms of minced meat.

  05 grains of zucchini.

  05 grains of potatoes.

  A large onion.

  A clove of garlic.

  A bunch of parsley leaves.

  02 eggs.

  A cup of hummus.

  02 laurel leaves.

  Salt, to taste.

  Black pepper 

  Half a teaspoon of saffron.

  Half a teaspoon of cinnamon.


How to prepare

Soak chickpeas in the water a day before preparing the recipe.

-  Finely chop the onion and parsley, mash the garlic well, cut the meat into pieces and clean it well.

- Bring a saucepan and put a quantity of oil in it, and add both onions, garlic, as well as bay leaf, cinnamon, saffron, salt, black pepper, meat and part of the amount parsley, and then stir all the ingredients, leave the pot a little on a low heat until the meat begins to level.

- After the meat begins to brown, add water to cover the ingredients and raise the temperature to medium.

- Add the chickpeas to the ingredients, stir a little, and then cover the pot and leave it at the same temperature.

- Peel the potatoes, dig them from the center without piercing the other side, and dig the zucchini.

Bring a bowl, put the minced meat, parsley, salt, and black pepper in it, add the eggs, and knead the ingredients until they are homogeneous.

- Stuff an appropriate amount of the previous mixture in the zucchini and potatoes, and circle them with the rest of the mixture.

 - Add the stuffed vegetables and balls to the previous pot, cover and leave on the fire for about a quarter of an hour.

Tips when preparing Algerian dolma

 - You can decorate the dish with parsley.

  - To get a red broth, you can add tomato puree to the pot in the fourth step.

  - You can use one egg if it is enough to hold the filling.

  - If the two eggs are not enough to hold the filling, you can add the rusk or dried bread.

  - This dish can be served alongside rice or even bread.

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