Photograph of the finished Dolma Algerian

Middle East · Rau củ nhồi thịt viên kiểu Algeria

Dolma Algerian

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 8
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Bread Bread 5.6 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Parsley Parsley 1.4 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Lime Lime 2
  • Photograph of Unsalted butter Unsalted butter 4.2 oz

Method

  1. 1 Hollow out the zucchini and potatoes using a corer, leaving a 6 mm thick layer of skin intact.
  2. 2 Mix the minced lamb with the bread soaked in milk, eggs, onions, and parsley, then mix for 5 minutes.
  3. 3 Stuff the vegetables with the filling and roll the remaining filling into small balls to cook together.
  4. 4 Cooked in a white broth with cinnamon and butter, without tomatoes — Algerian dolma is a white broth dish, distinct from red-sauce dolma with grape leaves.
  5. 5 Cover and simmer for 55 minutes, then squeeze in some lemon juice and sprinkle with parsley before serving.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: simmer the stuffed vegetables and meatballs in plain broth under low pressure for 10 minutes, then release the pressure naturally for 10 minutes; arrange the vegetables upright so the filling doesn't fall out.

Start cooking