Traditional Algerian recipe: Artichoke Dolma

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1 kg of meat (mutton or lamb)
2 kg of artichokes
A handful of peas
1 onion
1 tbsp of oil
Salt and pepper
500g minced meat

salt pepper
1 tbsp of boiled rice
1 onion

1 egg

Method of preparation:
Brown the meat with diced onion  in oil.  Season.
Cover with water mixed with paprika, add the peas and cook for 30min.
Clean the artichokes, remove the leaves and rub the hearts with lemon.
Mix miced meat, egg, rice, onion and chopped parsley. Season.
Fill the artichoke hearts with this stuffing.
Arrange the artichokes in the sauce and continue cooking for about 20min.
Sprinkle with chopped parsley.HEALTHY APPETITE

N.Houda Chabane

Source: couscousandpudding.over


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