Algerian Recipes for Ramadan: Dolma batatas wa qarâa | Algerian stuffed potatoes and courgettes


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

1 onion, diced small
500g potatoes
500g courgettes
500g ground meat
150g of rice
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.

To serve, place several of the stuffed vegetables in a wide plate. Arrange some of the meat and meatballs on the plate.

Give it a try!


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