In Algeria, there are some dishes that appear on the table year around in one shape or form. Today, I would like to share one such dish, the Dolma. Dolma is a family of stuffed foods.
Dolma batatas wa qarâa
– serves 6 people
Prep Time: 15 minutes (active) | Cook Time: 25 – 30 minutes
- 1 onion, diced small
- 500g potatoes
- 500g courgettes
- 500g ground meat
- 150g of rice OR ¼ cup breadcrumbs ۞
- half of a lemon
- 150g precooked chickpeas
- 2 eggs
- 1 cup of chopped parsley
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- salt / oil
- Clean the courgettes and potatoes. Then proceed to hollow them out with a spoon or a vegetable corer.
- Mix the filling: ground meat, 1 egg, half of the parsley, rice, salt, pich of black pepper and cinnamon.
- Stuff the hollowed vegetarians with the filling. Set aside. You will have extra filling, make meatballs from this.
- Sauté the onions in the oil.
- Add back in the meat, chickpeas and spices.
- Now add in the stuffed vegetables and meatballs.
- Cook on a low fire until the vegetables are cooked through.
- Now gently remove the vegetables, then proceed to let the sauce reduce for an additional 10-15 minutes.
- Now add back the vegetables into the pot.
- Whisk the egg with the lemon, then add into the pot to further thicken and flavour the sauce.
To serve, place several of the stuffed vegetables in a wide plate. Arrange some of the meat and meatballs on the plate. Ladle the sauce over it. Eat with fried potatoes and crusty bread.
۞ Please note, I have used dried breadcrumbs when I took these pictures. Traditionally, rice is used around Algiers, but breadcrumbs or soaked bread is fine also.
۞ version popular around Algiers is Dolma el raïs, where morsels of beef or lamb are also cooked with the stuffed vegetables, chickpeas and meatballs.