ALGIERS- Officially known as The People’s Democratic Republic of Algeria, Algeria is a country in the Maghreb region of North Africa on the Mediterranean coast. Algeria has a complex food heritage given a range of factors, including being the largest country in Africa and the Mediterranean, so it has many different landscapes & natural food sources, with a diverse of ethnics . In addition, the Algerian people have endured being colonised by different nations who installed their cuisines, transforming the Algerian cuisine to an eclectic mix of flavours, aromas & textures.
Today’s recipe: 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 ground meat
150g of rice
half of a lemon
150g precooked chickpeas
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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