๐ฉ๐ฟAlgerian Dolma or Beef Stuffed Vegetables, the Algerian way
Ingredients
For the sauce
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1/8 tsp pepper or to taste
- 1/4 tsp Ras al Hanout spice
- 1/2 tsp turmeric
- 1/2 tsp ginger powder
- 1/4 tsp cumin
- 1/8 tsp coriander powder
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
- 2 bay leaves
- 1 cup chickpeas soaked overnight and rinsed
- About 5 medium potatoes
- 2 Anaheim peppers
- 2 artichoke bottoms
Beef filling
- 1lb ground beef
- 1 small onion, chopped
- 1 tsp minced garlic
- 2 tbsp basmati rice, washed and rinsed
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tbsp grated parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 1/4 tsp Ras Al Hanout spice
- 1/4 tsp coriander powder
- 1/4 cup cumin
- 1 tbsp paprika
- 1 egg
Instructions
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First,in a bowl, mix the filling ingredients really well by hand.
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Cover with plastic wrap and refrigerate until ready to use.
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Second, prepare the sauce.
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Put olive oil in a saucepan over medium heat.
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Add chopped onion, minced garlic, salt, pepper, Ras Al Hanout, ginger, turmeric, cumin, coriander powder, bay leaves, chopped parsley and cilantro.
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Cook for about 2 minutes then add chickpeas.
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Cover with hot water (about 2 cups).
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Bring to a boil then reduce the heat to medium low and let cook covered.
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In meanwhile prepare the stuffed vegetables.
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Peel, wash and drain the potatoes.
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Take one potato at the time and cut the tip in one side to make a base.
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With a knife, make a hole from the other side of the potatoe. Use a small spoon to scoop out the inside of the hole made.
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Season the inside with salt.
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Stuff the hollowed potatoes with the beef mixture.
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For the peppers, trim away the stems and remove the seeds and fibers. Season the inside with salt and stuff with beef mixture.
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Boil the artichoke bottoms in water for less than 5 minutes. Make sure you add a little lemon juice to the water. I have used jarred artichoke bottoms and they are salty, so this step will get rid of excess salt.
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Drain and stuff the artichoke bottoms with the beef mixture.
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Once the chickpeas are halfway cooked, place the stuffed vegetables in the chickpea sauce, single layered if possible. Make sure you add boiled water to the sauce first before putting the vegetables (around 1 cup).
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Cover and let cook for about 25 to 30 minutes on medium low heat.
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Garnish with chopped parsley or cilantro or both( optional).
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Enjoy.
Recipe Notes
- Keep the smalls pieces of potatoes that were removed from the inside to be boiled in water or steamed for other recipes.
- Use your favorite spices.
- You can use any type of rice that you have in hands.
- You can omit the add of rice to the beef filling if you like.
- I have used jarred artichoke bottoms and they are salty, so I had to boil them for less than 5 minutes in water to ย get rid of excess salt ( I added a little lemon juice to the water).
- The amount of each spice is your choice really.
- If you have excess beef mixture, you can make meatballs and put them in thesauce or keep the mixture to be used for another recipe.
